Sanket's kitchen

Ingredients:

Yogurt – 4 tbsp
Sour cream – 2 tsp
Mint leaves and coriander leaves – 1 cup
Salt – 1/2 tble spoon
Cumin-coriander powder – 1 tsp
Lemon juice – 1 tsp
Green chili – 1
Ginger – 1” piece

Mix all the ingredients in a food processor to make a smooth paste. Serve as an accompaniment with tandoori chicken to soothe the taste buds. 

Enjoy!

Tandoori chicken

Ingredients:

Chicken thighs (with skin) – 4 pieces
Yogurt – 1 cup – whisk yogurt before mixing all the ingredients
Ginger-garlic paste – 1 tsp
Tandoori masala – 2 tsp
Salt – 1 tbsp
Red chili powder – 1 tsp
Black pepper powder – ½ tsp
Cumin-coriander powder – 1 tsp
Garam masala – ½ tsp
Turmeric powder – ½ tsp
Lemon – 1 tsp – freshly squeezed
Coriander leaves – chopped – 1 tsp
Mint leaves – chopped – 1 tsp


Recipe:

Step 1 – Marinade:
Mix ingredients from yogurt till mint leaves in a bowl to make marinade for chicken. Pierce chicken thighs with a fork and add chicken pieces into marinade mix. Let it marinade for about 8 to 12 hours at least (but not more than 2 days).

Step 2 – Cooking chicken:
1 Pre-heat the oven at 450F 
2 Meanwhile heat oil in a cast iron skillet at a high temperature. Add cumin seeds to pan.
3 Nestle the chicken pieces on pan (with skin side down) and let it cook for 2 minutes on high heat.
4 Now lower the temperature to medium and let it cook for about 10-12 minutes. Occasionally, rearrange the chicken on a pan so that heat distributes evenly.
5 Now put the skillet inside the pre-heated oven and let it cook for about 10-12 mins. Then flip the chicken and cook for another 5 mins.
6 Remove the chicken from pan and put it onto a serving plate and let it stand for about 5 mins.
7 Garnish it with coriander and lemon wedge.

Serving tip: Squeeze lemon juice on chicken and eat it with yogurt sauce. 

Enjoy!

tempered buttermilk

Ingredients -
Plain yogurt - 1/2 cup
Water - 1 cup
Salt - 1 tbsp
Black pepper powder - 1/2 tsp
Oil - 1 tbsp
Cumin seeds - 1 tbsp
Green chili - chopped - 1
Curry leaves (preferably fresh leaves) - 10 to 12

Recipe - 
1. Take yogurt in a medium size bowl. Mix well with a balloon whip/whisk.
2. Add water to yogurt and mix well again to make plain buttermilk.
3. Add salt and black pepper to buttermilk.
4. Heat oil in a small pan.
5. Once oil is heated, add cumin seeds. Add green chili when cumin seeds start to sizzle. After about 15 seconds, add curry leaves. Fry for about 15 seconds, then pour hot oil over buttermilk and mix well.

Serve with khichdi or biryani or enjoy a chilled glass in hot summer!

Enjoy!