“Piment cari” (Padron peppers) are so famous in the Mauritius cuisines, their taste varies between mild and hot. They are usually served as fried, fritters, stuffed and even used in curry. I love the fried and stuffed versions of them, when I make the stuffed peppers I always opt for tandoori chicken with pineapple, Many locals substitute with tuna fish, ground beef and even lamb meat. The reason behind adding something sweet into the peppers is that pineapple adds a touch of sweet piquante with the taste of the peppers. Incase I have come across a hot pepper, the pineapple pieces are here to save me. This recipe is normally served as a starter.
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- 20 Padron Peppers (Piment Cari)
- 2 pieces of chicken breast, cut into small pieces
- 1/2 tsp of ginger and garlic paste
- 1 tsp of tandoori powder
- 1/2 tsp of paprika powder
- 1 small pineapple, cut into small pieces
- 1/2 cup of corn flour
- 1/2 cup of breadcrumbs
- 2 eggs, beaten
- Vegetable oil
- Salt and pepper:
1. Rinse the chilli peppers and slightly cut to make a small pocket inside. You can choose to rinse the inside with water to get rid of the unwanted seeds.
2. Preheat a pan with vegetable oil on medium-low heat. Season the chicken pieces with ginger and garlic paste, tandoori and paprika powder, salt and pepper. Cook the chicken pieces for 5 minutes.
3. In a bowl, add the cooked chicken and pineapple pieces, combine together. Scoop into the mixture with a teaspoon and add them inside each chilli peppers.
4. Combine the cornflour and breadcrumbs together. Meanwhile preheat a bottomed pan with vegetable oil. Dip each chilli peppers into the beaten eggs, coat into the cornflour and breadcrumbs mixture. Shake off any excess, repeat same process twice and then deep fry for 5 minutes on medium heat.
Holidays season are here and what’s next? Some good food, music, clothing and family gatherings. I know roasted chicken is always the holiday season’s signed dish 😀 I have not used a whole chicken for this dish because I was not expecting much guests.
Here it is the perfect Indian roasted Chicken for your holiday table! The mainstream always go for a western roasted chicken which is equally good but if you are seeking to make a different and more spicy chicken, then this is a dish for you to add on your menu lists.
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- 10 pieces of either chicken breasts or legs
- 2 tbsp of Ginger and Garlic paste
- 1/2 tbsp of Garam masala
- 1/2 tbsp of Cinnamon powder
- 1/2 tsp of Cloves powder
- 1 tbsp of Coriander powder
- 1/2 tbsp of Cumin powder
- 1 tbsp of Honey
- 1 tbsp of Tandoori powder (optional)
- 1 tbsp of red chilli powder (preferably Kashmiri red)
- 1 tbsp of Paprika powder
- 1 tbsp of soften butter (at room temperature)
- 1 cup of Coriander, roughly chopped
- 1/2 cup of tomato puree
- 1 tbsp of Lemon juice
- Vegetable oil
- Salt and Pepper
1. In a large tray, mix all the spices together, except the tomato puree. Add the chicken pieces and blend together, make sure that the spices enter the crevices. Set aside and allow to rest for 30 minutes or 1 hour.
2. Preheat some vegetable oil in a pressure cooker. Pour the tomato puree and season with salt and pepper. Allow the tomato sauce to simmer for 2 to 3 minutes on medium heat.
3. Add the chicken pieces and some more additional roughly chopped coriander. Cook until 4 to 5 whistles on medium heat.
4. Once the chicken pieces are cooked, place them on a non-stick grill pan for less than 1 minute on each side.
5. Set the chicken pieces in a platter and garnish with lemon wedges and onions. Serve with rice or baguettes.
Today I am very thrilled to share with you all my version of making Tandoori Chicken. It is such a delicious, finger-licking 🙂 and beautiful eye-catching dish. It is so easy to make and contains many healthy nutrients based on the ingredients being used. There is ofcourse different style of making Tandoori Chicken as per different countries’ cuisines but mine is just so simple with in-hand home ingredients. So enough chit-chats, let’s go through the requiring ingredients.
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- 1 tbsp of Garlic and Ginger Paste
- 4 Pieces of Chicken (You can opt for Drumsticks, Wings or even Thighs)
- Chopped Coriander
- 2 tsp of Lemon juice
- 1/2 tsp of Sweet Paprika
- 3 tsp of Tandoori Powder
- 2 tbsp of Yoghurt
- 1/2 tsp of Cinnamon Powder
- 1/2 tsp red Food Coloring
- Lemon Wedges or Slices
- 1 tsp of olive oil
- Salt and Pepper (As per your preferences)
- Mix all the ingredients together in a bowl apart from the olive oil and Lemon Wedges or Slices. Add the Chicken in the mixture. Refrigerate them overnight or for minimum 6hours. You can make small opening-cuts on the chicken so that the mixture can penetrate well.
- After refrigeration, bring the chicken to room temperature otherwise if you add them directly into a hot pan the chicken will seize and all the juices will run out. Therefore best way is to bring to room temperature 🙂
- Add 1 tsp of olive oil in a hot skillet, once the oil starts to sizzle then add the chicken. Let them cook for 20minutes on medium heat, 10minutes on each side.
- Once they start to develop a beautiful color, remove them. You can sprinkle some fresh raw onion rings on top with some parsley and lemon wedges.
Et Voila, the amazing Tandoori Chicken is ready, with a squeeze of lemon juice on top the fragrance will be just out of this world aromatic. Yummy, try this recipe and share your experience with me. Till then Happy Cooking 🙂