Chicken boti, naan on the grill, and more

I bought this great book a couple months ago in anticipation of grilling season. It is called “Planet Barbecue” (see books and websites page). We tried out some Pakistani/North Indian seeming recipes. They were quite good. The raita and chutney are from “The Indian Vegetarian”. These are all slight adaptations from the originals.

Chicken Boti with Cashews (serves 4):

  • 1 1/2 lb boneless skinless chicken
  • 3 cloves garlic
  • 2 inches ginger
  • 2 chiles serrano or other fresh hot green chile
  • 1 tsp salt
  • 1/2 tsp ground cardamom
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 1/4 ground cashews or almonds
  • 1 cup yogurt
  • 1/4 cup cream
  • 1/4 cup chopped cilantro
  • 2 tbsp ghee or melted butter for basting

Cut the chicken into kebab sized pieces. Blend together the garlic, ginger, chile, salt, cardamom, pepper, and cumin in a food processor. Mix with ground nuts and yogurt and blend until smooth. Add cream and cilantro and pulse very briefly. Use this mixture to marinate chicken for 4 hours to overnight. Turn occasionally. Thread onto kebab skewers and place onto a hot grill. Grill about 2-4 minutes per side, basting with ghee or butter, until done.

Grilled Naan (12 pieces):

  • 2 1/2 tsp active dry yeast
  • 2 tbsp sugar
  • 1 cup warm water (around 100* F)
  • 4 1/2 cups all purpose flour
  • 2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup yogurt
  • 1 tbsp oil
  • thinly sliced garlic and/or kalonji (nigella) seeds
  • 3 tbsp melted butter or ghee

Mix the yeast, sugar, and warm water. Let sit until foamy, about 10 minutes. Mix with the flour, salt, baking powder, yogurt, and oil. Mix until combined, then knead until smooth. Transfer to a bowl coated with oil and let rise for 1 to 1 1/2 hours, until doubled in bulk.

Punch down dough and divide into 12 pieces. Roll into balls and let rest for 30 minutes, or until doubled. Preheat the grill to medium-high heat. Roll out balls to make discs, then slightly stretch out one end to make the characteristic shape. Sprinkle both sides with garlic or kalonji, and press into the dough.  Place bread on the grill, cook for a few minutes until puffy. Brush with ghee, then flip the bread. Cook another few minutes, brush un-gheed side as it comes off the grill.

Mint and Tomato Chutney (1 cup):

  • 1/2 inch ginger
  • 2 green onions
  • 3 chiles serrano
  • 1 large tomato
  • 1/2 cup mint leaves
  • 1/4 cup cilantro
  • 2 tbsp lime juice
  • 1/2 tsp garam masala
  • 3/4 tsp salt
  • 1/4 tsp black pepper

Puree all ingredients until smooth.

Grilled Zucchini Raita (serves 4);

  • 1 small zucchini, oiled then grilled
  • 1 1/2 cups yogurt
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped green onions
  • salt to taste
  • black pepper
  • 1 tbsp oil
  • 2 tsp mustard seeds
  • 1/2 tsp paprika

Saute the mustard seeds in the oil until they start to pop. Mix mashed zucchini (skin removed) with all other ingredients.


About tandooritaco

This is a blog about food.
This entry was posted in chicken, grill, pakistani and indian, vegetables, vegetarian. Bookmark the permalink.

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