Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chicken tandoori with moutabel(spicy eggplant dip). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Chicken tandoori with moutabel(spicy eggplant dip) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Chicken tandoori with moutabel(spicy eggplant dip) is something which I have loved my entire life.
Not only is it easy to make, but it is also even better the next day. Eggplant is a popular ingredient in Middle Eastern cooking. Also called the aubergine or patlican in some countries, the eggplant is a versatile vegetable. In a separate bowl, combine the eggplant and onion.
To get started with this recipe, we must prepare a few components. You can cook chicken tandoori with moutabel(spicy eggplant dip) using 25 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Chicken tandoori with moutabel(spicy eggplant dip):
- Take chicken tandoori**
- Get 1 whole chicken cleaned
- Get 1 tbsp gingergarlic paste
- Take 1 tbsp yogurt
- Take 1 tsp red chilli powder
- Make ready pinch turmeric
- Make ready 1 tsp chat masala
- Prepare 1/2 tsp coriander powder
- Get 1 tsp lemon juice
- Take 1 tsp kashmiri chilli powder
- Take 1/2 tsp garam masala
- Make ready to taste salt
- Prepare 1/2 tsp kasuri methi
- Prepare moutabel**
- Get 1 egg plant
- Take 2 cloves garlic
- Make ready 1 tsp tahini paste
- Make ready 1 tsp olive oil
- Prepare 1/2 tsp lemon juice
- Take to taste salt
- Take to taste pepper
- Get few pomegranate to garnish
- Make ready few coriander leaves to garnish
- Prepare sumac powder to garnish
- Get olive oil to top
Blend together with garlic cloves gree chili, salt and sesame seeds Add lemon juice and mix well. Wash the eggplant and pat dry. Make a few incisions on the eggplant and roast directly on a gas stove or in an oven till the skin turns black and the flesh is softened. Remove the blackened skin of the eggplant.
Instructions to make Chicken tandoori with moutabel(spicy eggplant dip):
- Clean wash chicken and make cuts on the chicken and apply vinegar and salt and again wash….Marinate chicken with the spices overnight or for 24 hrs…then u can bake/grill in oven or I did in gas stove…place a heavy kadai with 1 tbsp oil and put the chicken on slow flame and close the lid and cook..in between chk and turn…once cooked add little more oil and roast on high flame to get the dark spots…
- Roast egg plant in oven or on gas stove…cook on all sides….let it cool a bit and take out the skin….add to a processor along with the ingredients and make a thick coarse paste….garnish with pomegranate and coriander and sumac powder and olive oil….
- Sumac is a middleeastern powder it gives a tangy taste….for substitute u can add little more lemon juice….
Make a few incisions on the eggplant and roast directly on a gas stove or in an oven till the skin turns black and the flesh is softened. Remove the blackened skin of the eggplant. Add the flesh and remaining ingredients in a blender and just blend to am ke a smooth dip. This eggplant dip looks very similar to hummus. In fact, when I was little I was a very picky eater and I would never try things like Mutabbal or Baba Ganoush because I never liked eggplants.
So that’s going to wrap it up with this special food chicken tandoori with moutabel(spicy eggplant dip) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
