Indian Tandoori Delights – Chicken Tikka, Shrimp & Paneer

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Chef Hemant Mathur prepares skewers

Chef Hemant Mathur in the backyard

 

Indian Cooking with Hemant Mathur the Tandoori Way

 

Marinading the ingredients for the homdoor

Marinading the ingredients

Barbecue days are here again! Chef Hemant Mathur shares some delightful recipes for the outdoors – with desi spices! These can be cooked in the Homdoor, tandoor or backyard grill.

 

Chicken skewers or chicken tikka made in the tandoor

Chicken skewers from the Homdoor

 

 

Classic Chicken Tikka

2 lbs chicken – dark meat

Marinade:

1½ tbsp ginger/garlic paste

1 tsp cayenne pepper

1 tsp turmeric powder

1 tsp garam masala *

1 fl.oz (40 ml) lemon juice

1 cup yogurt

Salt – to taste

Directions:

Combine chicken and marinade in mixing bowl until chicken is fully coated. Refrigerate for 2 hours before cooking. Heat the Homdoor to above 600˚ F. Skewer the chicken onto the rods leaving about 1-inch space in between pieces. Cook for about 12-15 minutes until somewhat charred on the outside and tender on the inside.

 

Tandoori shrimp by Indian chef Hemant Mathur

Tandoori Shrimp

 

Tandoor Shrimp

2 lb (size u-10) shrimp (tail on)

Marinade:

1 tsp ginger/garlic paste

1 tsp turmeric powder

1 tsp cayenne pepper

1 tsp coriander

1 tsp cilantro powder

½ fl.oz (20 ml) lemon juice

½ cup yogurt

1 tbsp chickpea flour

Salt – to taste

Directions:

Combine shrimp and marinade ingredients in bowl until shrimp are evenly covered with spices. Refrigerate for 2 hours.  Heat the Homdoor to above 600˚ F. Skewer shrimp onto the rods, leaving ½ inch space in between. Insert in the Homdoor and let cook for about 7-8 minutes or until shrimps are pink and charred.

 

Vegetables for grilling in the homdoor

Grilled vegetables

 

Vegetables and Paneer

Choose a variety of vegetables such as:

1 eggplant, 2 green peppers, 2  red bell pepper, 1 squash, 2 tomatoes,  2 apples, 1 onion, a handful large mushrooms- about 5 lbs total and/or cubes of paneer.

Marinade:

2 tsp cayenne pepper

1 tsp garam masala*

1 tsp turmeric powder

2 tsp chaat masala**

1 tsp royal cumin seed

1 tbsp malt vinegar

½ cup olive oil

Salt – to taste

Directions:

Cut vegetables into about 1-inch thick slices. Cut paneer into 1-inch cubes. This makes it easier to skewer. Combine vegetables and marinade ingredients into a large bowl. Mix well until all vegetables are evenly coated with the spices. Refrigerate for about 2 hours. Heat the Homdoor to above 600˚F. Skewer and let cook for about 7-8 minutes or until slightly charred.

*Garam masala is a 12-spice blend typically found in South Asian dishes and can be purchased at an international market or Indian grocery store.

** Chaat masala is a blend of 4-5 spices found in South Asian dishes and can also be purchased at an international market or Indian grocery store.

 Related Article:
Welcoming Spring with Chef Hemant Mathur

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About Author

Lavina Melwani is a New York-based journalist who writes for several international publications. [email protected] & @lassiwithlavina Sign up for the free newsletter to get your dose of Lassi!

3 Comments

  1. Lavina Melwani on

    Via the Lassi with Lavina page on Facebook

    Sunil Hassaram, Manju Melwani, Barkha Cardoz and 2 others like this.
    Harbinder Singh Yum ! wish I had a tandoor oven
    like · 2

  2. K.K. Acharya on

    100% practical,simple and best recipe. One of the best of the best. I wish Chef Mathur will write or publish an Indian cuisine recipe book or e-book. I wish him the best.