grilled coriander yogurt chicken mid-joints with garam masala

It has been a while since I’d posted a chicken wing recipe.

Not that we have stopped eating chicken wings, mind you.

I have just been really busy with baking classes (see below) and food demos.

People generally have no idea the kind of logistics involved – from recipe planning to making sure I have all the equipment and ingredients to conducting the actual event itself. But I am a sucker for details and I have enjoyed every single demo session and class thus far.

Today, my post was inspired by leftover coriander roots. 

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Being a home cook, I try to keep wastage to a minimum, and that means when I use coriander, I save the roots. Actually, there is a ton of flavor in the roots of coriander so it is a terrible waste to chuck them out!

So I normally store the roots and when I have enough, I use a knife to scrap away the skin of the roots and give them a wash and they are good to go.

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You can throw these into marinades, or soups, or even salads. I love coriander. It adds such a zing to food!

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When you marinade chicken with yogurt, the yogurt tenderizes the chicken. So apart from the complex but delicious flavors that the yogurt imparts, you also end up with chicken that is soft and tender. 

To add on to the aroma of the coriander, I also added garam masala. Garam masala is a blend of ground spices. I think most spices work well with yogurt.

Let me show you how to cook these wings.

Chop the coriander roots into smaller pieces and add them to a hand chopper along with the garlic cloves.

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Chop this into small bits.

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Add this mixture to the yogurt, along with the  coriander leaves, garam masala and lemon juice. Mix to combine.

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Add the chili powder, salt and black pepper and mix. Taste as you go along to achieve the desired level of spiciness.

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Add the chicken mid-joints (or any chicken parts you like). Mix to coat all the chicken.

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Transfer the chicken into an air-tight container and chill over-night.

To cook the chicken, lightly line a baking tray with aluminium foil. Spray with oil.

If you want chicken that is more crispy, scrap off most of the marinade. If you want chicken that is softer and more tender, leave most of the marinade on the chicken. Arrange the chicken, skin side down, on the tray. Spray the chicken with a little oil.

Grill the chicken in an oven at 180°C for 15 minutes before turning them over and grill for another 10 minutes, or until the chicken turns golden brown.

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Serve the chicken with more chopped coriander and chili flakes.

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Enjoy!

 BREAD LOAVES AND BUNS BAKING CLASSES

Do you like making bread but is clueless about the process? Or maybe you have been making bread but haven’t achieved the results that you desire?

Never fear, help is here!

I shall be conducting 2 additional hands-on classes on the process of making both bread loaves as well as assorted buns with different fillings. You will get to try making 2 types of bread recipes and take home soft and yummy bread loaves and buns!

Held at the well-equipped kitchen at The Eureka Cooking Lab, all ingredients and equipment will be provided.

Limited to 12 participants per class, click on the links below to get your tickets:

Class 1

Date: Wednesday 21 September 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

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Class 2

Date: Saturday 1 October 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

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Come join me and get your elbows deep in bread flour and lets have some fun making some bread! :)

CHIFFON CAKES WORKSHOPS

Chiffon cakes are notoriously tricky but oh-so-yummy!

I am conducting a Chiffon Cake class and we are making a super soft and fragrant Pandan Chiffon Cake AND a to-die-for Hokkaido Milk Chiffon cake with Chocolate layers.

At the end of this workshop, you should be able to make any chiffon cake you desire.

Class 1

Date: Friday 23 September 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

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Class 2 

Date: Saturday 1 October 2016

Time: 2.30 – 5.30pm

Tickets > CLICK HERE

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Grilled Coriander Yogurt Chicken Mid-Joints With Garam Masala
Yields 12
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Ingredients
  1. 500g chicken mid-joints (or other chicken parts)
  2. 350g Greek yogurt
  3. 1/2 lemon, juiced
  4. 4 teaspoons garam masala
  5. 1-2 teaspoons chili powder
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon black pepper
  8. 4 garlic cloves
  9. 1 bunch coriander leaves and roots, finely chopped
To serve
  1. Coriander, chopped
  2. Chili flakes
Instructions
  1. Chop the coriander roots and leaves into smaller pieces and add them to a hand chopper along with the garlic cloves. Chop this into small bits.
  2. Add this mixture to the yogurt, along with garam masala and lemon juice. Mix to combine.
  3. Add the chili powder, salt and black pepper and mix. Taste as you go along to achieve the desired level of spiciness.
  4. Add the chicken mid-joints (or any chicken parts you like). Mix to coat all the chicken.
  5. Transfer the chicken into an air-tight container and chill over-night.
  6. To cook the chicken, lightly line a baking tray with aluminium foil. Spray with oil.
  7. Arrange the chicken, skin side down, on the tray. Spray the chicken with a little oil.
  8. Grill the chicken in an oven at 180°C for 15 minutes before turning them over and grill for another 10 minutes, or until the chicken turns golden brown.
  9. Serve the chicken with more chopped coriander and chili flakes.
Notes
  1. If you want chicken that is more crispy, scrap off most of the marinade. If you want chicken that is softer and more tender, leave most of the marinade on the chicken.
  2. If you leave the marinade on the chicken, they will not turn very golden brown, so stop cooking once the chicken have been cooked through.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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