Tandoori Chicken and Phyllo Samosas
Both of these recipes came from this month’s Cooking Light. They are both absolutely wonderful. They are by no means “quick and easy” (the samosas took about 45 minutes, plus baking time, and the chicken takes about 15 minutes of prep followed by a day of marinating…) but the result is well worth it. Although I used bone-in thighs this time, I’ll probably use skinless, boneless thighs next time to get more marinade on the meat. This is served with a mint raita, which accompanies both parts of the meal well with a cool creaminess. I sent the husband outside to grill the chicken while I assembled and baked the samosas. I had never worked with phyllo dough before, and after a slight rough start (sorry, top three sheets) I found great success.
Tandoori Chicken (this is the full recipe, I halved with great success for four bone-in thighs)
- 2 tsp oil
- 4 tsp sweet paprika
- 1 1/2 tsp ground cumin
- 1 1/2 ground coriander
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground red pepper (I used about half that)
- 2 c. chopped onion (no need to get it too fine)
- 1/2 c. chopped ginger (a lot, trust me)
- 1 jalepeno, seeded and chopped
- 8 garlic cloves
- 1/2 c. plain yogurt
- 2 Tbs lemon juice
- 16 boneless chicken thighs (about 3 pounds)
Heat oil in small nonstick skillet. Add paprika, cumin, coriander, garam masala, tumeric, and red pepper. Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Place onion, ginger, jalepeno and garlic in food processor, blend until smooth. Add spices, yogurt, lemon juice, and about a teaspoon of salt. process until smooth. Transfer mixture to large ziplock bag, add chicken, squish around to coat. Marinate overnight, turning occasionally. Grill 7 minutes on each side until done (again, ours took longer ’cause of the bone-in business.)
Samosas
- 2 1/2 c. peeled, chopped baking potato
- 1 c. peeled chopped carrot
- 2 c. chopped onion
- 2 1/2 Tbs peeled, chopped ginger
- 3 cloves garlic, chopped
- 3/4 tsp. ground red pepper
- 1 Tbs ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 1 c. frozen peas, thawed
- 1/2 c. chopped fresh cilantro
- 1 Tbs lemon juice
- 16 sheets phyllo dough
Cook potato and carrot in boiling water until tender, about 12 minutes, drain. Heat large skillet over medium heat, add about 1 Tbs oil. Add onion to pan, cook until just softened. Add ginger, garlic, red peper, cook 2 minutes. Add cumin, coriander, cinnamon, turmeric, salt and pepper to taste. Add potato mixture, peas, cilantro and lemon juice. Stir to combine. Process half of mixture in food processor until coarsely chopped - it should retain it’s texture. Repeat with remaining half.
Preheat oven to 350. Prepare two cookie sheets with cooking spray (or non-stick foil or your trusty Sil-pat.) Place a sheet of phyllo dough on large chopping board. Fold in half lengthwise. Spoon about three tablespoons into top right corner. Fold end over end like a paper football. Instead of tucking the end under, spray lightly with cooking spray, press end to “body” of samosa, and place seam side down on cookie sheet. Repeat 16 times. (You’ll be talented by the end!) Place both cookie sheets in, and cook 13 minutes, rotate the sheets, bake another 12.
Mint Raita
- 1 c. plain yogurt
- 1/2 c. chopped mint
- salt and pepper to taste
Combine ingredients, stir around. Lick the bowl when you’re done with dinner.