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Old 06-13-2007, 02:17 PM   #1
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Dinner last night, Grilled Chicken Tandoori and Aloo Gobhi

Grilled Chicken Tandoori
Yields: 8 servings

I like to do this in my charcoal grill. Depending on the size of the chicken, I’ll either cook it at about 300°F covered, or closer to 400°F, uncovered, with the charcoal really close to the grate. Personally, I like the former method, as it results in tender, cooked chicken, and you can always raise the coals up and sear the chicken at the last minute, if desired. Also, I wouldn’t leave the chicken in the marinade for to long, as the yogurt will begin to turn the chicken mushy.

1 t black pepper
½ t ground cloves
4 t paprika
2 t ground cumin
2 t ground cinnamon
2 t ground coriander
two 6 oz containers plain yogurt
2 t kosher salt
2 T freshly grated ginger
1 T garlic, minced
16 chicken pieces
olive oil spray

In a hot skillet, toast the black pepper, cloves, paprika, cumin, cinnamon, and coriander for a couple minutes. Mix the spices in a medium bowl with the yogurt, salt, ginger, and garlic. Set aside.
Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken (you may a helper to do this), press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate for a couple hours, turning bag occasionally.
Preheat an outdoor grill for direct medium heat. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray. Place chicken on the grill, and cook to an internal temperature of 180°F. Raise the coals at the last minute to caramelize the chicken, if it isn’t caramelized already.

Allen’s Aloo Gobhi
Yields: 8 servings

If you want to be really authentic with this one, you’ll want to use Ghee, or clarified butter.

½ onion, julienned
1 T freshly ground ginger
1 t coriander
1 ½ t cumin
½ jalapeño, small dice
red pepper flakes, to taste
butter, melted
¼ c chicken stock
¼ c cilantro, chopped
2 c cabbage, rough cut
2 ½# red potatoes, cooked, roughly cut

Sauté the onions, cabbage, ginger, coriander, cumin, jalapeños, and red pepper flakes in butter until onions starts to brown. Add the potatoes, and sauté until they caramelize just a bit. Then, add the stock, and cilantro. Cook just until heated throughout. Season to taste with salt.

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Old 06-14-2007, 07:24 AM   #2
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Great looking recipes. Thanks Allen!!
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Old 06-14-2007, 09:37 AM   #3
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"Allen’s Aloo Gobhi" - what interesting and good sounding flavors in this!!
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Old 06-14-2007, 09:47 AM   #4
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thank you allen.

copied, printed, i'm definitely going to try it this summer.
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Old 06-14-2007, 10:28 AM   #5
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Quote:
Originally Posted by cjs
"Allen’s Aloo Gobhi" - what interesting and good sounding flavors in this!!
The original recipe is a bulk-prep recipe from the country club I work at. I've scaled it down, and changed the procedure slightly. Since I modified it, I slapped my name on it, for filing purposes. This way I know it's something I did.
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Old 07-29-2007, 09:52 PM   #6
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You mean cauliflour and not cabbage in the recipe yeah?
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Old 07-30-2007, 11:57 AM   #7
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Rom, no cauliflower was used. Just standard green (or is it white?) cabbage. I'm not sure what the real, authentic, type of cabbage would be used. I'm thinking it's probably Nappa, but I could very well be wrong.
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Old 07-30-2007, 01:06 PM   #8
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This is funny, I made Aloo Gobi a few days ago with a grilled lamb chop!
I make it a bit different though.
No cabbage in it. cumin, coriander, black mustard, garam masala,turmeric, fresh ginger, garlic and I use a lot more chiles!
Love hot stuff!
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Old 07-30-2007, 02:08 PM   #9
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Aloo Gobi, literally means Potatoes & Cauliflour. That's why I was wondering if you meant cauliflour, because with cabbage, it would be something different.

I don't like cauliflour, but when i went to India my bf's mum made the parathas with it. I could kinda eat it lol

Aloo gobi - Wikipedia, the free encyclopedia

:)
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Old 07-30-2007, 03:01 PM   #10
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You learn something new every day.

I never researched the recipe much, just took what we used to make at work and scaled it down for home use.

What I really need to do is get a good Indian cookbook.
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