Hello People! Wishing you all a fabulous 2015! Hope you all had a lovely New Year’s day! We were away for a short trip to beautiful Bali and got back this morning. This is Rahul my better half and I in the photo. 🙂
We had a great time at some wonderful beaches and thoroughly relished the Balinese food. The vegetables they used were so fresh as if just out from the farms. I loved the influence of cheese (especially feta and parmesan) in their dishes. Here’s the first recipe of the year for you all, with a slight touch of what we had back in Bali. It’s Grilled Chicken Chunks on Cheese and Spring Onion bed.
Let’s get cooking!
Preparation Time 1-1.5 hours
Cooking Time 10-15 minutes
Main Ingredients Boneless Chicken & Ginger-Garlic Paste
Main Equipment Griddle (Tava)
Level Of Cooking Medium
- Chicken Breasts 2
- Natural Yogurt 1 cup
- Red Chilli Powder 2 teaspoons
- Lemon Juice 2 tablespoons
- Ginger Paste 2 tablespoons
- Garlic Paste 1 tablespoons
- Garam Masala Powder 1 teaspoon
- Mustard Oil (alternative, Olive Oil) 2 tablespoon
- Olive Oil 3 tablespoons
- Tandoori Masala (if available) 2 teaspoons
- Shredded Cheese (Parmesan and/or Mozzarella) 2 cups
- Chopped Spring Onion 1 cup
- Salt to taste
Take both the Chicken Breasts and dice into 1 – 1.5 inch pieces and keep aside.
First marinade, apply salt, one teaspoon red chilli powder, half teaspoon garam masala, one tablespoon ginger paste, half tablespoon garlic paste and two tablespoons lemon juice over the chicken pieces and mix well. Set aside for half an hour.
Second marinade, tie up yogurt in a piece of muslin or thin kerchief-size cloth and hang over a bowl for at least 30 minutes. After 30 minutes, drain out the excess water and remove the thick yogurt into a bowl. Add the remaining red chilli powder, salt, ginger paste, garlic paste, garam masala powder, tandoori masala (if available) and two tablespoons of mustard oil (or olive oil). Whisk until well-mixed. A nice orangish colour marinade is ready.
Then, rub this mixture well over the chicken pieces. Marinate for 1 hour in a refrigerator (for best results marinate the chicken 2-3 hours before cooking).
Remove the chicken from the refrigerator. Set aside for fifteen minutes before grilling. During this time, take shredded cheese and spring onions in a bowl and mix. Keep aside.
Put 2 tbsp. of olive oil all over the griddle (tava). Heat it for 1 minute. Now lay the Chicken pieces one by one on it and cook for 3-5 minutes on one side and turn and cook on another side for 3-5 minutes till well cooked and golden from both the sides. Repeat this step for the rest of the chicken pieces.
Make a bed of Cheese and Spring Onion mix on a tray/plate and put the hot grilled chicken chunks on it. Garnish with a few drops of extra virgin olive oil on top (optional) and serve. You can serve some slices of bread on the side to make the dish more wholesome.
Enjoy your weekend with this delicious and yummy main-course dish.
Have a lovely year ahead! 🙂