Grilled Chicken Salad With Indian Spices Murgh Chaat Food

INDIAN-STYLE GRILLED CHICKEN SALAD

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Combine the hot sauce, chili powder, coriander, tandoori paste, oregano, vinegar, lemon juice, and oil in a small bowl. Coat each piece of chicken with the sauce, then discard remaining sauce. Cook the chicken on the grill until juices run clear and the chicken is cooked through, approximately 10 to 15 minutes. Set chicken aside.
• Prepare the dressing by mixing the lemon juice, vinegar, hot sauce, salt and pepper in a small bowl; set aside.
• For the salad, combine the lettuce, tomatoes, onion, radishes, carrots, and pepper in a large bowl. Slice the cooked chicken and add to the salad. Toss gently with the dressing.

SPICY INDIAN GRILLED CHICKEN

Steps:

• Combine all marinade ingredients well.
• Coat chicken pieces in marinade paste.
• Marinate from 1 hour, or up to overnight in the refrigerator.
• Grill over medium coals until browned, about 15 minutes each side.

MURG (CHICKEN) CHAAT

Steps:

• Boil chicken breasts with salt and turmeric powder for 15 minutes.
• Drain, cool and shred the chicken.
• Heat oil in a frying pan and sauté julienned onion, capsicum and tomatoes for 5 minutes.
• Add shredded chicken.
• Add chaat masala and chili powder. Toss well.
• Sprinkle with lemon juice and serve.

BHATTI DA MURGH (INDIAN GRILLED CHICKEN WITH WHOLE SPICES)

Steps:

• Pop the joint on each leg: Grasp a drumstick in one hand and a thigh in the other, and bend the joint back until you hear a crack. This helps the leg cook more evenly.
• Using a small knife, make a slash in the meaty part of each drumstick and thigh twice or three times, going all the way to the bone.
• In a large bowl, stir together garlic, ginger, vinegar, cayenne, garam masala and salt. Keep half the mixture in the bowl and set aside; rub remaining mixture all over chicken, getting underneath the skin. Refrigerate for at least 20 minutes (or up to 2 hours) while you prepare the yogurt marinade.
• Stir yogurt into the large bowl with ginger-garlic mixture, then stir in black pepper, clove, mace, anise, black cardamom (if using) and green cardamom. Transfer spice-rubbed chicken to yogurt mixture, tossing gently to coat.
• Cover and refrigerate chicken for at least 6 hours, and preferably overnight.
• When ready to cook, prepare the grill for indirect heat. (If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off.) Or heat oven to 450 degrees.
• Using a mortar and pestle, the flat side of a knife or a spice grinder for a very brief time, crack the cumin, coriander and red-pepper flakes but do not grind; you want a coarse texture here. Sprinkle spice mix onto chicken to coat each piece.
• Place a rimmed baking sheet on the unlit side of the grill or in the oven and let heat for 15 minutes. Carefully place chicken on the hot baking sheet and drizzle each piece with a little melted butter. Cover grill, if grilling. Let chicken cook for 25 to 35 minutes, drizzling with melted butter two or three times. The chicken is done when the skin is dark brown and the juices run clear when pricked with a knife.
• If you are grilling, you can sear the chicken over direct heat for 1 to 2 minutes per side just before serving to char the skin, but this is optional. Serve chicken on a platter, with lime wedges on the side.

SPANISH GRILLED VEGETABLE SALAD / ESCALIVADA

Steps:

• 1. Preheat the grill to high.2. Peel the onion, leaving the root end intact, then cut through the root into 6 or 8 wedges. Cut the eggplant on the diagonal into 1/4-inch slices. Trim the leeks of the dark greens and roots, leaving only the white portion, then cut lengthwise in half and rinse well. Blot the leeks dry with paper towels. Trim the roots off the scallions. Brush the vegetables generously with olive oil and season with salt and pepper.3. When ready to cook, arrange the vegetables, including the bell peppers and celery, on the hot grate and grill, turning with tongs, until nicely browned, about 12 minutes in all. Transfer the vegetables as they are done to a cutting board to cool.4. When cool enough to handle, cut the roots off the onion wedges and thinly slice the onions crosswise. Cut the eggplant slices into 1/4-inch slivers. Scrape any burnt skin off the peppers, then stem, seed, and thinly slice. Cut the leeks, scallions, and celery into thin crosswise slices. Arrange the vegetable slices in separate piles on plates or a platter.5. Prepare the vinaigrette. Whisk together the vinegar and salt in a small bowl until the salt is dissolved. Whisk in the olive oil, parsley, and pepper (and additional salt, if needed) to taste. Spoon the vinaigrette over the vegetables and serve with lemon wedges.Serves 4 to 6