Thursday, March 10, 2016

Ginger Chicken

Ingredients :

1 tablespoon yellow split peas
1 teaspoon coriander seeds
1-2 dried red chilies,
1/4 cup milk
2 tablespoons minced fresh ginger
4 medium cloves garlic, minced
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt, or to taste
4 boneless, skinless chicken breast halves

Preparation :

Toast split peas, coriander seeds and chilies in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chilies blacken slightly, 4-5 minutes. Transfer to a plate to cool for 5-6 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper. Combine milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight. Coat a broiler-pan rack with cooking spray. Place the chicken on the rack over the broiler pan. Broil chicken 5-6 inches from the heat source until it is no longer pink in the center and the juices run clear, 6-7 minutes per side.

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