My Mom refers to this as her chicken tandoori recipe – I made it for friends during a recent boardgame night and it was deemed chicken tikka.
Whatever it actually is is irrelevant because it’s yummy, tastes like home (well my home at least) and is fairly easy to make. So easy that I make it practically every week and eat it for two nights in a row. What can I say, it’s easy to scale down for smaller portions and I’m unimaginative like that.
You want to be like me too and do this. Don’t lie.
2 chicken thighs (boneless and cut)/ 10 chicken wings (cut into two – wing and drummet separated)
2 Tbsps ginger-garlic paste
1 1/2 Tbsps chili powder
1 Tbsp cumin/jeera powder
1/2 Tbsp garam masala
1 1/2 tsps salt
1/2 cup lime juice
4 Tbsps yogurt
1 Tbsp vegetable oil
Clean the chicken and place in a bowl. Mix all ingredients in with the chicken until evenly distributed.
Place in a container and let it marinate for 3 hours/overnight in the refrigerator.
When you’re ready to cook it, prep by taking the grill bit out of your oven, you can cover it with foil and slit it so that the marinade juices can run through and your chicken doesn’t DROWN in it’s juices and become a soggy mess.
I suggest you put some foil on the tray at the bottom of the oven so that your oven doesn’t become a masala mess.
After that preheat your oven to 180C/350F.
Put the chicken on the grill in the oven for 30 minutes, after 30 minutes flip it and bake for another 10.
*You should check if it’s done by cutting into it. I’m not really clear on baking times to be honest.
** This is a Diniblini’s Mom’s TM Recipe 🙂
I haven’t done a post in while not because I haven’t been cooking. Au contraire I’ve been slaving away in the kitchen!
That also means when I’m done cooking I can’t be assed to take pictures or share recipes.
This is banana bread I made a week ago. I ate half the loaf and froze the other half for breakfasts on the go. Here is frozen slice defrosting on top of my hot tea. I am A GENIUS.
2 (big) or 3 (small) very ripe bananas
2 eggs (beaten)
1/2 cup Plain Greek Yogurt
1/4 cup coconut oil
1/4 cup brown sugar
1/4 cup honey
1 tsp vanilla extract
1 1/2 cup whole wheat flour
1 tsp of baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup chopped walnuts
Preheat oven to 180C/350F.
In a bowl mash bananas. Stir in eggs, yogurt, coconut oil, sugar, honey and vanilla.
In a another bowl, whisk flour, baking soda, cinnamon and salt together.
Stir flour mixture into banana mixture. Stir in walnuts.
Pour batter into a greased 9 by 5 loaf pan. Bake for 55 mins to 1 hour.
I made this last night in like 25 minutes. That includes the prep and baking. And it’s tastiness was extremely unexpected because it was such a half assed attempt to use up my leftover pumpkin. I’m so excited that I couldn’t wait to share and took a picture of it on plastic wrap next to my office phone…
Bad food blogging decisions aside it’s probably the tastiest baked good I’ve made this year. It’s a cross between a bread and a blondie and its suuuuuper moist. And there’s chocolate.
I KNOW – I have to make a vegetable soon. My pants will also thank me. But for now make this coz dayamn.
1/2 cup flour (any kind)
1 tsp cinnamon
1/4 tsp pumpkin pie spice
Pinch of nutmeg (I bought the actual nutmeg fruit and grated it. It smells bananas good almost so that its kinda gross)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup brown sugar
1/2 cup canned pumpkin (or cooked, pureed pumpkin)
2 tablespoons milk (any kind)
2 tablespoons coconut oil (other oil can be used)
1/2 tsp pure vanilla extract
¼ heaped cup chocolate chips
Preheat oven to 180C/350F.
In one bowl combine flour, cinnamon, pumpkin pie spice, nutmeg, baking powder, baking soda and salt.
In another bowl whisk together the egg, sugar, pumpkin, milk, oil, and vanilla until smooth.
Add the dry ingredients to the wet and stir until well combined. Stir in the chocolate chips.
Spread the mixture into a greased 9×5 inch loaf pan. Bake for 15-18 minutes.
**Adapted from Chocolate Covered Katie and Handle the Heat.