Tandoori Chicken

Cumin Powder - 1 tbsp.

Coriander Powder - 1 tbsp.

Chilli Powder - 1 tbsp.

Fennel powder - 1 tbsp.

Tandoori Masala - 1 tbsp.

Garam masala - 1 tsp

Salt & Pepper

Red Food Color - optional

Lemon - 1, zested and juiced

Curd - 1/2 cup

Ginger Garlic Chilli paste - 2 tbsp.

Chicken Thighs and Drumsticks - about 8 pieces; make 1" slits on side

Oil

In a medium bowl combine Cumin, Coriander, Chilli powder, Fennel powder, Tandoori Masala, Garam masala, Salt, Pepper, Lemon Juice, Lemon Zest, Food Color, Curd and Ginger Garlic paste. Add in Chicken and evenly coat with the marinade. Cover the bowl with a plastic wrap and refrigerate for 4 hours; preferably overnight.

Preheat grill to high. Remove the Chicken from the marinade and baste with Oil. Place the Chicken on the greased grill. Cook closed for 5 min. Flip the Chicken, baste it and cook closed for another 5 min. Keep on basting and flipping until the Chicken is cooked through; about 18 to 20 min.

Alternatively, bake oven it in an oven at 450 F for 20 mins, followed by 5 minutes of broiling to get some perfectly grilled charred marks.

Transfer to a platter and serve with sliced Onions, Mint Chutney and Lime wedges.

Fish Moilee

Black peppercorns: 1 tsp

Cloves: ½ tsp

Coriander seeds: 1 tbsp

Cumin seeds: 1 tsp

Green chillies: 5

Garlic cloves: 7–8

Ginger: 1 inch

Fresh grated coconut: 2 cups

Turmeric powder: ½ tsp

Red chilli powder: 1 tsp

Coconut oil: ¼ cup

Onion: 1 large, finely chopped

Tomato: 1 large, finely chopped

Vinegar: 1 tsp

Thick tamarind pulp: 1 tbsp

Green chillies: 4–5, slit

Coconut milk (thick): 1 cup

Water: 2–2½ cups (adjust consistency)

Pomfret: 1 whole, cut into pieces

Salt to taste

Grind all masala ingredients to a fine paste. Heat coconut oil, sauté onion till soft and pink. Add tomato and cook till completely soft, adding ½ cup water if needed. Add vinegar, tamarind pulp, green chillies, ground masala, water, coconut milk, and salt. Bring to a boil. Add fish pieces and cook for about 5 minutes without stirring. Switch off once the fish turns opaque.

Ginger Garlic Paste

Ginger - 1 cup, skin peeled off and diced to small cubes

Garlic - 1 cup, skin removed

Green Chilli - 1/4 cup, (optional)

Oil - 2 tbsp., (optional)

In a blender add the Ginger and Garlic along with Green Chilli and Oil if using them. Blend this mixture with very little Water until ground to a coarse paste.

Transfer this mixture to an airtight container.

Keep refrigerated until ready to use in your curry preparations.