RedEye's Virtual Kitchen Stadium
www.chicagonow.com/redeye
For more recipes, visit Joelen's blog:
joelens.blogspot.com
Pudina Raita Chicken
original Joelen recipe
Marinade:
Combine all the marinade ingredients in a blender and process to create a smooth marinade. Pour the marinade into a shallow dish and add the chicken. Toss the chicken to coat, cover and chill for at least 30 minutes. Grill the chicken tenders on medium high heat until cooked through. Remove from grill and allow to rest for 3-5 minutes before cutting into slices. Top the garlic naan with the Pudina Raita Chicken. Garnish with the Mango, Mint & Cilantro Chutney; serve extra on the side and drizzle the chicken with the thinned down yogurt before serving.
Mango, Mint & Cilantro Chutney
original Joelen recipe
Ingredients:
Combine the above ingredients in a blender and process until you have a slightly thick sauce. Serve with pudina raita chicken as a condiment on the side.
Mint, Coconut & Lime Lassi
original Joelen recipe
Ingredients:
Combine all the above ingredients in a blender and process until smooth and frothy. Serve in a tall glass with a straw.
www.chicagonow.com/redeye
For more recipes, visit Joelen's blog:
joelens.blogspot.com
Pudina Raita Chicken
original Joelen recipe
Marinade:
- 1 cup low fat plain yogurt
- 1 cup buttermilk
- 1/2 cup mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup leaf parsley
- 3-5 cloves garlic
- 1/2 small onion, roughly chopped
- 1 "thumb" fresh ginger, about 1/2 tablespoon
- 1 Tablespoon ground cumin
- 1 Tablespoon garam masala
- pinch of crushed red pepper flakes
- salt and freshly ground black pepper to taste
- * Add 1-2 green chiles, if you'd like it spicier with some heat
- 1-2 lbs chicken tenders
- garlic naan
- 2 Tablespoons yogurt + 1/2 Tablespoon water to thin down
Combine all the marinade ingredients in a blender and process to create a smooth marinade. Pour the marinade into a shallow dish and add the chicken. Toss the chicken to coat, cover and chill for at least 30 minutes. Grill the chicken tenders on medium high heat until cooked through. Remove from grill and allow to rest for 3-5 minutes before cutting into slices. Top the garlic naan with the Pudina Raita Chicken. Garnish with the Mango, Mint & Cilantro Chutney; serve extra on the side and drizzle the chicken with the thinned down yogurt before serving.
Mango, Mint & Cilantro Chutney
original Joelen recipe
Ingredients:
- 1 cup fresh mango, diced
- 1 cup fresh mint
- 1 cup fresh cilantro leaves
- 1/2 small red onion
- 1 small "thumb" of ginger root, about1/2 tablespoon
- 1 Tablespoon granulated sugar
- 1/2 teaspoon garam masala
- 2 Tablespoons lime juice
- salt and freshly ground black pepper to taste
- * Add 1 green chile, if you'd like it spicier with some heat
Combine the above ingredients in a blender and process until you have a slightly thick sauce. Serve with pudina raita chicken as a condiment on the side.
Mint, Coconut & Lime Lassi
original Joelen recipe
Ingredients:
- 1 bunch fresh mint leaves
- 1 15oz can coconut milk
- 1/4 cup fresh lime juice
- 1 teaspoon grated lime zest
- 3 Tablespoons honey
- 1-2 cups ice
Combine all the above ingredients in a blender and process until smooth and frothy. Serve in a tall glass with a straw.
