Indian Tandoori Delights – Chicken Tikka, Shrimp & Paneer

 

Indian Cooking with Hemant Mathur the Tandoori Way

 

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.

 

 

 

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.

 

 

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 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.

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