Garlic Mushrooms on Skewers

  • Servings: 3-4
  • Difficulty: easy
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Mushrooms marinated with garlic and herbs, skewered and barbecued.

03915-20 baby mushrooms
2 tbsp extra virgin olive oil/ vegetable oil
2 garlic cloves, crushed
½ tsp black pepper powder
2 tbsp fresh thyme, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp balsamic vinegar
Salt to taste.
Bamboo skewers, soaked in water

Mix crushed garlic, olive oil, black pepper powder, thyme, parsley and balsamic vinegar in a large non-metallic bowl. Add salt, if necessary.

Add mushrooms to the mix and marinate for 10 minutes. Later thread onto skewers.

Brush the grill with little oil. Arrange skewers on the grid of the grill and brush with remaining marinade in between. 

Grill them for 8-10 minutes until mushrooms are tender and charred on all sides.

Sprinkle some parsley on top and serve hot.

Chicken Cafreal

  • Servings: 2-3
  • Difficulty: medium
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A popular spicy Goan Chicken Cafreal, based on traditional Portuguese cooking, marinated with fine paste of coriander, green chillies, ginger and garlic.

0251 kg skinless, Chicken
6-7 green chillies (based on your tolerance for spice)
1 cup fresh coriander leaves and stem, finely chopped
11-12 garlic cloves
1 inch ginger
1 tsp Cumin seeds, roasted
6-8 black peppercorns
2-3 cloves
1 tbsp poppy seeds (khus khus)
½ inch cinnamon stick
½ tsp turmeric powder
1 tbsp lemon juice
1 tsp tamarind paste
½ tsp sugar
Salt to taste
Oil for shallow fry

Wash and remove skin from chicken. Cut chicken into large pieces. Traditionally, whole chicken legs are used for this recipe.

Grind all the ingredients (except chicken and oil) into a fine paste using little water. Then coat the chicken pieces with this ground paste.

Cover the chicken with cling film and leave to marinate in refrigerator for at least 3-4 hours.

In a pan, add some oil for shallow frying. Once the oil is hot, put in chicken and fry until it turns golden brown on both sides.  Keep turning in between. Cook until chicken is cooked throughly.

Once done, sprinkle some chopped coriander. Serve hot with crunchy salad or French fries.

Chicken Lasooni (Garlic) Kebab

  • Servings: 3
  • Difficulty: easy
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Boneless chicken marinated in garlic, yogurt and heavy cream and grilled in oven or barbeque.

020500 gms skinless, boneless chicken thigh pieces
2 tbsp heavy cream
8-10 garlic pods
2 tsp black pepper powder
3-4 Green chillies
2 tbsp fresh yogurt/ hung curd
1 tbsp lemon juice
½ tsp Garam Masala
½ tsp sugar
Salt to taste
Oil for basting

Grind garlic pods and green chillies in a food processor to form smooth paste.

In a large bowl, mix the above paste with chicken, lemon juice, black pepper powder, yogurt, cream, sugar and garam masala. Season with Salt. Mix it well.

Marinate in refrigerator for 24 hours.

Preheat oven to grill mode 250°C. Thread kebabs onto skewers. Cook in oven for 8 to 10 minutes.

(Tip: Add some vegetables such as tomato, red pepper and onion, cut into square pieces add in between chicken pieces onto the skewers )

Brush with butter on both sides to retain moisture. Turn around once and cook for another 8 mins until chicken is cooked.

Serve hot with onions, tomato slices and lemon wedges or some crunchy salad.