lørdag den 2. juni 2012

Green Chicken Malai Tikka


Green Chicken Malai Tikka. 
Så er jeg tilbage med en ny kylling opskrift. Hjemme hos os kan vi spise kylling hverdag, så det er godt med variationer. Jeg lavede den her Green Chicken Malai Tikka forrige uge, den smagte meget lækkert. Det er en pakistansk resturations ret. Min opskrift er inspireret af en pakistansk madlavningsprogram, hvor kokken lavede kylling med grøn sauce  med "dam" metoden, hun stegte den lidt i en gryde og bageefter lod den simrer over svag varme med låg på. Jeg har lavet kyllingen i oven som små tikka´s på spyd. Istedet for malai (fløde) har jeg brugt græsk yoghurt som også giver den cremede fløde smag.  Til min grøn tikka ér lavede Labneh (yoghurt boller) og Channa Garammasalah Chaat ( kikærtesalat)

Green Chicken Malai Tikka
So I am back with a new chicken recepie.  At our house we can have chicken for dinner everyday so its good to have varitions in the recipies. I made this Green Chicken Malai Tikka last week and it was so mouthwatering delicious. This is as I have heard a pakistani restuarant dish, but I have my inspiration from a pakistani foodcooking program. The cook made the chicken with green sauce in a pot useing the "dam" methode, she fryed it very shortly and then slow cooked it under steam.  I made my chicken in the oven as small tikka´s on stick.  Also instead of malai (creme) I have used greek yoghurt wich also gives the creamy taste. If you live in a place where you cant find greek yoghurt, use regular yoghurt and add one Tbsp of thick creme. With my Green Chicken Malai Tikka I made Labneh (yoghurt balls) and Channa Garammasalah Chaat (chickpeasalad)

Opskrift/ Recipe


 Labneh Korat
Kan laves flere dage i forvejen, opskrift her: http://cupcakeluvs.blogspot.com/2012/05/yoghurt-bolde-yoghurt-balls.html.
Can be made severel days ahead, recipe here :  http://cupcakeluvs.blogspot.com/2012/05/yoghurt-bolde-yoghurt-balls.html  

Channa Garammasalah Chaat
450 gr kogte kikærter/ 450 gr boiled chickpeas
½ tsk frisk revet ingefær / ½ tsp fresh grated ginger
½ tsk frisk presset hvidløg/ ½ tsp pressed garlic
2-3 fint hakket chilie / 2-3 finnely chopped green chilies
1 tsk brun sennep frø /1 tsp brown mustard seeds
1 tsk spidskommen frø / 1 tsp cumin seeds
1 tsk salt / 1 tsp salt 
1 tsk rød chili pulver/ 1 tsp red chili powder
1 tsk chaat masalah, eller 1 spsk saft af en citron /1 tsp chaat masalah ot 1 tbsp lemon juice.
1½ store spsk garammasalah / 1½ tbsp garammasalah
1 store tomat eller 5-6 cherry tomater, skåret i tynde skiver / 1 big tomato or 5-6 cherry tomato cut in thin sclices
1 spsk olie/ 1tbs oil

 Tips: Chaat masalah er en stærk og syrligt krydderi blanding. Den kan fåes i mange variationer hos de pakistanske forretninger herhjemme. Hvis man ikke kan få fat i den, kan citron saft eller tamarind sauce bruges. 
Tip: Chaat masalah is a hot and tangy spice mixture. You can but in pakistani shops. Otherwise you can use lemon juice or  tamarind sauce. 

1. Varm oilen  på en pande, kom sennepfrø på panden, når de begynder at "poppe" tilsæt spidscumin, efter 1 minut tilsæt hvidløg, ingefær og den friske chili. Steg ca 2 minutter under omrøring. 2. Tilsæt kikærter, rød chili pulver, salt og rør rundt, kom 2 spsk vand i 3. Steg kikærterne ca 3 minutter og kom garammaslah i, forsæt med at stege under omrøring, til væsken er fordampet. 4. Tilsæt tomaterne, sluk for varmen og kom låg på panden. lad panden stå på komfuret. 5. Drys med chaat masalah inden servering eller bland citron saft i.

1. Heat oil in a pan, add mustard seed. When they begin to crakle add the cumin, after 1 minut add garlic, ginger and the fresh chili. Fry for two minuts. 2. Add the boiled chickpeas, red chilli, salt and stir. Add 2 tbs of water. 3. Fry for 3 minuts or so, add garammaslah and keep on frying until the water has eveporated over high heat. 4. Add tomatoes, turn the heat off, but let the pan stay on the stove with a lid on. Before serving sprinkle with chaat masalah or lemon juice.


Green Chicken Malai Tikka

Ingredienser/ Ingredients
800 gr kylling brystfillet / 800 gr chicken breast 
2 dl græskyoghurt / 2 dl greek yoghurt
2 dl frisk koriander / 2 dl fresh dhaniya ( koriander, cilantro)
½ dl mynte blade / ½ dl poodina ( mint leaves )
3-5  grøn chilli / 3-5 green chilies
½ tsk kværnet sort peber / ½ tsp grinded black pepper
1 tsk rød chili pulver / ½ tsp red chili powder
1 tsk salt / 1 tsp salt
1 tsk korinader frø pulver / 1 tsp dhanyia powder ( coriander seed powder)
1 tsk Aamchoor (tørrede mango pulver) / 1 tsp Aamchoor ( dried mango powder)
1 tsk planteolie + lidt olie til pensling / 1tsp vegetable oli +  little oil for brushing.
Træspyd / Wooden skrewers

Tips : jeg lavede min tikka´er stærke og brugt 5 chilier, man kan sagtens nøjes med 3.
Aamchoor er tørrede mango pulver, som har en let syrligt sødsmag.  Kan erstattes med citronsaft. 
Tip: I made my tikka´s hot and used 5 chili, but you can use only 3 also.
aamchoor is dried mango powder. It has a sweet and sour taste, if you cant get it replace it with lemon juice.



1. Læg træ spydende i blød i vand i en time mindst. 2. Imens kom alle de friske kydde rurter og de grønne chili sammen med en spsk vand i en blender og blend til en meget fint pasta. 3. Bland krydder urte pastaen sammen med de tørrede krydderier i en skål  tilsæt yoghurten og 1 tsk olie. Bland godt.
1. Soak the wooden skrewers in water for at least one hour. 2. Meanwhile put all the fresh herbs , green chilies with 1 tbsp of water in a blender and blend into a fine paste. 3.  Mix the herb paste with all the other spices in a bowl, add the yoghurt and 1 tsp oil, mix well.


4. Vask og tør kylling bryst filleterne og skær i tykke terninger eller passende stykker. 5. Mariner kylling i den grønne yoghurt 1 time mindst.
4.  Wash and pet dry the chicken breasts and cut in to pieces. 5. Marinate the chicken pieces in the green yoghurt mixture for an hour.

6. Forvarm ovn til 250 grader. Beklæd en bageplade med bagepapir og pensle den øverste side med lidt olie. 7. Tag træ spydende ud af vandet og kom de marinerede kyllingstykker på spydende, gem rest marinaden. 8. Steg dem i ovnen. I min oven tog det ca 35 minutter. 9. Vend dem undervejs engang og pensle med rest marinaden. 10. Inden spydene tages ud penlse lidt med olie på begge sider. Tikka´erne skal være sprøde uden på og saftige invendig. 

6. Preheat the oven 250 degree Celcious. Line a baking sheet with baking papper and brush the upper side with little oil. 7. Take the wooden skrewers out of the water and put the chicken pieces on them 4-5 pieces on each skrewer, keep the left over marination. 8. Roast them in the oven on the prepared sheet. 9. Turn side once and brush with the left over marination.  In my oven it took 35 minuts before they were done. 10.  Before taking them out brush them with oil. The tikka´s should be crusty on the outside and moist inside. 


 Opskriften er til ca 3-4 personer.  Man kan også server Green Chicken Malai Tikka med en lækker yoghurt chutney, rødløg salat og naan.  Velbekommen .
This recipe is for 3-5 person.  Instead of the chickpeas and labneh you can also make a delicious yoghurt chutney, redonion salad and naan to go with the Green Chicken Malai Tikka. Enjoy.



2 kommentarer:

  1. oh wow! this food looks amazing. We tried labneh for the first time last year when we were in CA. UNBELIEVABLY good. We went to this awesome little restaurant overlooking the ocean, aptly called "Ocean View Cafe," and ate pita, hummus, pesto, labneh, and these almost other-worldly sandwiches called chicken pizza sandwiches. and piles of fresh veggies. :) such a cool memory, and some of the best food I've ever had. Thanks for this post, Misbah (cuppycake.) :)

    xoxo,
    ~M

    SvarSlet
    Svar
    1. My plaessure melissa sugarplum ;)Thats sound likes a very delicious meal btw, I love when you have a cool memory like that when you have been on travel. xoxo

      Slet