One night my husband and I were joking about what I could call some of my dishes at a restaurant. My husband was at a restaurant recently that had some pricey grilled fish on a "lentil reduction". It was dal. Oh, you restaurants and your high end descriptions. In our house tandoori chicken is really considered "chicken" and there are endless possibilities. I toss tandoori chicken with pasta, slide it onto salads, make wraps, sandwiches or paninis, pizza, and today, make a quesadilla with some. I had a batch of freshly made guacamole (I don't know why but lately I can't stop buying avocados) and the cool green dollop was perfect with the spicy quesadilla. So there you have it, my "spiced, masala-infused chicken served between toasted, rustic mexican flatbread and melted, imported queso....paired with Chef's signature avocado mousse". Here is an easy recipe for some tandoori chicken.
4 chicken breasts (or thighs), cubed
4 t (or a bit more) Rajah Tandoori Masala
1 T garlic paste
1 T ginger paste
2 T yogurt
juice from 1/2 lemon
olive oil, salt, pepper
For the quesadilla I simply heated a little butter on a cast iron (if you don't have a cast iron skillet yet, go get one, I don't know what I would do without mine. I have two, one veg one non-veg) and threw on a flour tortilla, sprinkled finely chopped tandoori chicken, and then some shredded Mexican cheese blend and pressed another tortilla on top. Flip this over after the bottom is toasted and add a pinch more butter. Slide off the hot pan and slice up. Serve with some sour cream or guacamole. As though I needed to suggest this.
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