|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!
Preheat the oven on the broil setting.
Wash the rack of lamb under cold running water and pat dry. Cut the rack into individual chops. This should make about eight individual pieces. To save some time, ask your butcher to french and cut the rack for you. Wrap aluminum foil on the bone ends to avoid charring.
Combine all ingredients in a bowl except for lamb chops. Lightly coat a baking sheet with oil. Lightly rub oil on the lamb chops making sure to only coat the meat and not the bone tips. Coat lamb with marinade and set aside for 10-30 minutes.
Cook the chops by placing the baking sheet about 10 inches away from the element. Cook for 4 minutes on each side or to desired doneness. Remove from the oven. Place lamb chops on a plate and cover with tin foil, allowing meat to rest for 5 minutes before serving.
|This grilled halibut dish is such a simple and delicious meal that will surely impress your guests. You can substitute any white fish of your choice.|
Preheat oven to broil setting.
In a small oven proof frying pan, heat butter on medium heat on stove top until just melted. Turn off the heat and then pour the butter in a small bowl leaving about 1/3 in the pan.
In another small bowl mix spices with lemon juice and water to form a paste. Set aside.
Wash fish in cold water and pat dry with a paper towel. Place it in the buttered pan, turn once or twice to coat with butter. Pour the masala mixture on top of the fish to cover completely. Set aside for 10 minutes.
Pour remaining butter over the fish in the pan. Place the pan in the oven about 10 inches away from the element. After about five minutes, baste the fish with the butter in the pan. Cook for another 5 minutes, being careful not to overcook the fish. Remove pan from the oven and plate the fish. Finish with spiced butter from the pan. Serve with basmati rice and salad.
Makes 2 servings
Prep Time: 15 min
Cook Time: 10 min
|Kebabs are easy, delicious and versatile. Bake them, BBQ them, serve as an appetizer or as a main and freeze them already mixed and formed for a quick weeknight meal.|
Preheat oven to 400 degrees on bake convection setting or preheat BBQ on high heat.
Combine all ingredients in a bowl. Mix until all in ingredients are well incorporated. Make a small ball and cook in the microwave for 30 seconds to check if it has enough salt/seasoning and adjust by adding more if desired.
Line a baking sheet with parchment paper. Form small balls (1-1.5” size) with the lamb mixture and place on baking sheet. If using the BBQ reduce heat to medium and use aluminum foil to ensure the kebabs don’t fall through the grates. You can also do longer kebabs on skewers or patties (like burger patties) to suit the occasion.
Cook until lightly brown about 15 mins, turning halfway through. Ensure internal temperature reaches 160 degrees. Remove from the oven or BBQ and transfer to a paper towel plate to soak up any extra fat.
Serves: 8 as a main meal
|Murgh Makhani, more commonly known as Butter Chicken, is a delicious dish of grilled chicken simmered in a rich buttery tomato sauce that’s very popular during the holidays. We've cut down on the amount of butter and cream used in this dish to make it a bit healthier than what you'll find in most restaurants.|
Bake on middle rack of oven at 450°F on a greased broil pan or grill on BBQ. Cook for 15 minutes basting the chicken occasionally with the marinade (keep extra marinade). Turn pieces and cook for another 10-15 minutes. Sprinkle Jaswant’s Kitchen Garam Masala and mango powder (or lemon juice) on all pieces. Brush with 1 tbsp oil and broil/grill for 3-4 minutes until golden. Remove from oven and let sit for 5-10 minutes. Cut into smaller pieces. Add any pan juices to the remaining marinade and cook on the stovetop until it thickens and add to the tomato sauce (below) for more flavour.
Butter Chicken Sauce
Heat sauce and combine with chicken pieces and the cooked marinade. Simmer for 5-6 minutes. Add ½ of the chopped cilantro. Add more salt and green chili to taste. Garnish with rest of the cilantro. Serve with basmati rice and naan.
Makes 4-6 servings
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.
This vegan recipe is a delicious side that can be paired with other Indian dishes or even with non-Indian meals to spice things up. We have used sweet potatoes, potatoes and turnips but any root vegetables will work.
6 cups root vegetables cut into 1” cubes (sweet potato, potato, turnip)
1 ½ teaspoons Jaswant’s Kitchen Tandoori Masala
½ teaspoon kosher salt (add more to taste)
1 ½ tablespoons oil
Preheat oven to 400°F on bake setting.
Drizzle oil over chopped vegetables and toss well. Add salt and Jaswant’s Kitchen Tandoori Masala and mix well. Bake in the oven on a lined baking sheet for 30-40 minutes stirring occasionally until fork tender. Season with salt if needed and serve warm with your favourite main dish.
Makes 4-5 servings
Prep time: 10 min
Cook time: 30-40 min
This is a simple and delicious vegan side dish that can be served with your favorite grilled protein.
Preheat oven to broil or BBQ on high.
Clean mushrooms with a soft vegetable brush or damp cloth and remove stems. Wash and cut red peppers into pieces approximately the size of the mushrooms. Peel and cut onion in half and then into quarters. Separate the onion layers.
Combine ginger, spices, salt and oil in a bowl and mix well. Toss vegetables with spice mixture. Add vegetables to skewers alternating each vegetable.
Broil in the oven approximately 10 inches away from element for 6 minutes. Turn skewers and cook for another 6 minutes or until desired doneness is achieved. If using the BBQ turn off one set of burners and keep remaining burners on high. Cook skewers over indirect heat (over burners that are off) for 12 minutes or until cooked through, turning occasionally.
Season with additional salt if needed. Serve with your favourite main course. Perfect for summer BBQs.
Makes 4 servings
Prep time: 10 min (soak wooden skewers in water for 20 min in advance)
Cook time: 10-15 min