Watch our recipe video to learn how to make Tandoori Chicken!
Tandoori Chicken is probably the most popular & recognizable dish from Northern Indian cuisine. It gets its name from the way the chicken is cooked, which is in a tandoor or clay oven. The marinade is a yogurt based sauce with a blend of many aromatic spices lending to intense flavour. Even if you don;t have a tandoor lying around the house, you can still make tandoori chicken at home by using your oven or barbeque and Jaswant's Tandoori Masala. This spice blend is all natural and contains no artificial ingredients or food colouring leaving it with a beautiful deep yellow colour.
Makes 2-3 servings | Prep Time: 15 min (prepared 24 hours in advance) | Cook Time: 40 minIngredients:
Wash the chicken in cold running water and pat dry with paper towel. Make deep diagonal cuts with a knife and rub the salt over the chicken breasts, making sure to rub into the cuts as well.
Cut lemon in half and squeeze juice over the chicken pieces.
Peel and grind garlic and ginger into paste by using a mortar and pestle or food processor. Rub this paste on the chicken and set chicken aside.
In a large bowl make the marinade by mixing Jaswant's Tandoori Masala, yoghurt, vinegar and oil. Add the chicken pieces to the marinade making sure they are coated all over. Cover and leave overnight in the fridge to marry the flavours.
Preheat oven to 350 F.
Grease the broiler pan before placing the marinated chicken on it to avoid it from sticking. Bake in the middle of oven for 30 - 35 minutes. Do not overcook.
Use a meat thermometer (meat is done when it reaches 170 F) or cut the chicken to check if it is done. The meat should be white.
Let the meat rest for 5 minutes while covered. Squeeze more lemon juice over the chicken.
|Aloo Baingan is a delicious dish made from Indian eggplants and potatoes. Indian eggplants are the small round variety as shown in the picture. This recipe is one of our favourites because it is so easy to make and presents beautifully.|
Preheat oven to 350°F on bake setting.
Wash potatoes and eggplant thoroughly and wipe dry with paper towel. Cut the potatoes in half lengthwise and then slice into thin wedges that are about ½ inch wide. Set aside.
Cut eggplants by making a cross at the bottom of them that goes about ¾ of the way, making sure not to cut the stems. Sprinkle salt into the cuts of the eggplant. Then sprinkle 1/2 of the Jaswant's Kitchen Tadka Masala into the cuts of eggplant.
Heat a skillet or pot on medium high heat. Add oil and cook the potatoes until lightly browned on all sides (about 15 minutes). Add the eggplants and banana peppers (if using) and the rest of Jaswant's Kitchen Tadka Masala. Stir until masala coats all the potatoes. Add water. Cover with a tight fitting lid and place in oven. Set timer for 20 minutes. After 20 minutes, check for doneness and sprinkle with mango powder (if using). Serve with naan or chapatti.
Makes 4 servings
Aloo Gobi is a popular dish made from cauliflower and potatoes. This recipe is another one of our favourites because it is so easy to make and so delicious.
Makes 7-8 servings | Prep Time: 10 min | Cook Time: 20 min
Wash potatoes thoroughly. If using new potatoes, leave the skin on (otherwise remove the skin) and cut in half lengthwise and then make half inch thick slices. Cut the cauliflower into small florets cutting through the stem to ensure they don’t fall apart when cooking. Wash cauliflower thoroughly and drain.
Heat the pan on medium high heat, add oil and fry the potatoes with salt for 4-5 minutes or until slightly golden. Add the Jaswant's Kitchen Tadka Masala and 1 cup of water. Cover and cook for another 2-3 minutes or until potatoes are partially cooked.
Add 1⁄2 cup of water, ginger and cauliflower and stir to coat all pieces with the masala mixture. Cover and cook for about 6-8 minutes (check halfway through to make sure there is still water in the pan - if not add 1⁄4 cup of water) and keep cooking until the cauliflower is just cooked through (breaks easily with a spoon). Then uncover, reduce heat and simmer until all the water evaporates (if needed).
|Baingan Bhartha is a spicy eggplant mash. It is characterized by a smoky flavor that develops while roasting the eggplant. Eggplants come in many shapes and sizes. For this preparation the best type to use is the Sicilian eggplant which is the large, round and light purple colored variety.|
Makes 4 servings | Prep Time: 30 min | Cook Time: 15 min
Sprinkle with Jaswant’s Kitchen Garam Masala and serve with naan or chapatti and raita.
|Here's a way to spice up your same old chicken wings. This dish always gets rave reviews from guests and our customers.|
Makes approximately 25 wings | Prep time: 15 min | Cook time: 20 - 25 min
This marinade would be perfect for larger pieces of chicken as well (drumsticks and thighs).
Serve with coriander or mint chutney and enjoy!