Pakistani Cooking

Tandoori Chicken

Spice Rub Ingredients:

• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp salt
• 2 tsp lemon juice
• 1 tsp oil

Other Ingredients:

• 2 lbs skinless chicken thighs and legs
• 2 cups greek yogurt
• 1/4 cup oil
• 3-4 tbsp ginger or garlic paste
• 4 tbsp tandoori masala
• 2 tbsp paprika or kashmiri red chili powder
• 1 tbsp turmeric powder
• salt to taste
• juice from 1/2 a lemon
• butter or additional oil for basting

Instructions:

1. In a small bowl, mix together the spice rub ingredients. Score the chicken with a sharp knife to create a few slices. Rub the spice rub into the slices and elsewhere on each piece of chicken. Set aside.
2. Combine all marinade ingredients in a bowl, except the chicken, and mix well. Add the chicken pieces and massage to coat thoroughly, cover bowl with plastic wrap. Place in the fridge to marinate overnight or for at least 12 hours.
3. Remove chicken from fridge roughly two hours prior to starting cooking, and allow the chicken to reach room temperature. This ensures even cooking.
4. Preheat oven to 400 degrees. Place chicken pieces on a lined baking sheet and bake for 20-25 minutes. Baste once midway through. Flip over and baste and cook an additional 20-25 minutes. 
5. Baste once more, and broil for the last 5-10 minutes of cooking to get an even char.
6. Chicken should be cooked to 160 degrees internally and allowed to rest to 165 degrees. Adjust your cooking time depending on your oven and the sizes of the pieces. 
7. Serve with naan, raita, lemon, and onion slices.

Quick Garlic Butter Flatbread

Ingredients: 

• 5 cups flour
• 1 tbsp dry active yeast
• 2 tbsp sugar
• 1 tsp baking powder
• 1 tsp salt
• 2 cups warm milk
• 1/2 cup oil
• extra oil for skillet
• 1/2 stick softened butter
• 2 tbsp chopped cilantro
• 1 tbsp garlic paste or grated garlic

Instructions:

1. In a bowl or a stand mixer, add in 2 cups of flour along with yeast, sugar, baking powder, and salt. Whisk to combine. 
2. Slowly add in warm milk. This should feel like a warm bath water, not too hot or it could kill the yeast. Stir together and allow it to rest for 10-15 minutes to allow the yeast to activate.
3. After resting, slowly add in the remaining flour and oil. Knead for about 5 minutes.
4. On a floured surface, turn out the dough, cut into equal pieces, and roll out flat.
5. In a skillet, heat very little oil and place a flatbread on the pan. Cook until the flatbread starts to puff slightly. Flip and cook the other side, following the same instructions. Repeat for all pieces of flatbread.
6. To make a garlic butter, combine butter, garlic, and cilantro and mix until fully incorporated. Brush on top of the flatbreads while still warm so the butter melts.

Cilantro Chutney:

Ingredients:

• 1 bunch washed and roughly chopped cilantro
• 1/2 small yellow onion
• 1-2 tsp cumin powder or seeds
• 2 cups plain or greek yogurt
• 1 seeded jalapeno, optional
• salt to taste

Instructions:

1. Add all ingredients to a blender, blend until fully combined.
2. Taste for seasoning, and serve.