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Tuesday, April 26, 2011

Skewered chicken tikka with quinoa pulao

Ingredients for chicken tikka
2 chicken breasts cut into bite sized pieces
green pepper (half) cut into bite sized pieces
1 medium onion cut into bite sized pieces
grape tomatoes, about 2 per skewer
1 jar Pataks Tikka Masala Curry Paste
3/4 cup plain yogurt
wooden skewers

1) take two glass bowls
2) add Patak's Tikka Masala Paste to one bowl and mix 3/4 cup of yogurt, this is your marinade
3) take about 1/3 of the marinade and add to the empty bowl, leave the rest (2/3) in the original bowl
4) add chicken to the bowl with the most marinade, mix and coat well
5) add the veggies to the bowl with the least marinade, mix and coat well
6) cover each bowl with plastic wrap and place in the refrigerator for AT LEAST 5-6 hours
7) take a skewer and alternate veggies and chicken
8) place skewers on grill till cooked through

Quinoa Pulao
1 cup quinoa
1 1/2 cups chicken broth
salt to taste
1tbs oil
half of a medium onion chopped
4 cloves garlic thinly sliced
1tsp cumin powder
1 medium potato cut into small cubes
1/2 cup green peas
handful cashews
cayenne powder, to taste
1/4tsp turmeric powder
lemon juice to taste

1) cook quinoa (as per directions)
2) once quinoa is completely cooled it is ready to be transformed into a pulao
3) add oil to a pan
4) once oil is hot add cumin powder
5) add garlic and saute
6) add onions when garlic is cooked, cook till translucent, add cashews
7) add cubed potatoes and cover, make sure you cut the potatoes into small cubes to ensure fast and even cooking
8) once potatoes are cooked add peas
9) add turmeric powder
10) add quinoa, salt and cayenne pepper
11) mix well and add lemon juice before serving

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