Tandoori Chicken with Vegetable Samosas
Tandoori Chicken with Vegetable Samosas
Recipe Details:Tandoori chicken with vegetable samosas are very well known among those, who appreciate Indian cuisine. As many other Indian dishes, tandoori chicken with vegetable samosas are full of flavor, and diabetes-friendly as well.
- Whole chicken leg quarters for tandoori chicken (bone-in, skinless) – 4
- Ground turmeric for tandoori chicken – 1 tsp.
- Ground coriander for tandoori chicken – 1 tsp.
- Vegetable oil for tandoori chicken – 3 tbsp.
- Ground cumin for tandoori chicken – 1 tsp.
- Cayenne pepper for tandoori chicken – 1 tsp.
- Garam Masala for tandoori chicken – 1 tbsp.
- Sweet paprika for tandoori chicken – 1 tbsp.
- Plain yogurt for tandoori chicken – 1 cup
- Lemon juice for tandoori chicken – 2 tbsp.
- Garlic for tandoori chicken (minced) – 5 cloves
- Fresh ginger for tandoori chicken (minced) – 2 tbsp.
- Salt for tandoori chicken – 1 tsp.
- Frozen puff pastry for vegetable samosas – 1 sheet
- Potatoes for vegetable samosas (peeled and cubed) – 1 cup
- Small onion for vegetable samosas (finely chopped) – 1
- Frozen carrots and peas for vegetable samosas – ¾ cup
- Garam Masala for vegetable samosas – 1 tsp.
- Curry powder for vegetable samosas – 0.5 tsp.
- Vegetable oil for vegetable samosas – 2 tbsp.
- Salt for vegetable samosas – to taste
- Almond flour for vegetable samosas (for dusting)
Recipe Directions:Step 1
Let’s make the chicken marinade first. Heat the oil in a small frying pan over medium heat. Add the turmeric, coriander, cumin, garam masala, paprika, and cayenne pepper, while stirring often, until the mixture becomes fragrant (about 3 minutes). Remove from heat and let it cool completely.
Once the mixture of spices has cooled completely, whisk it into the yogurt, then mix in the garlic, lemon juice, ginger, and salt. The chicken marinade is ready.
Cut deep slashes in four places on each chicken quarter and coat the chicken in the marinade. Then cover and chill for 6 hours.
Preheat the grill the way that one side of the grill is hot over direct heat, while the other side of the grill is cooler, not over direct heat. Then wipe the grill grates with a paper towel soaked in vegetable oil. If you are using a gas grill, just turn on one half of the burners. If you use a charcoal grill, leave one side of the grill without coals, so you have a hot side and a cooler side. If you don't have a grill, you can broil the chicken for a few minutes on each side to brown it a bit and then finish cooking the chicken in the oven preheated to 325 F until it’s cooked completely.
Remove the chicken out of the marinade, shake off the excess liquid, put the chicken pieces on the hot side of the grill, and cover. Cook for about 3 minutes before checking on it. Turn the chicken when necessary to make it brown on all sides.
Move the chicken to the cool side of the grill, then cover and cook for 20 to 40 minutes or more (depending on the size of the chicken and the temperature of the grill) until its juices run clear.
Let the chicken rest at least for 10 minutes before serving, while it is also great at room temperature or even cold.
Let’s cook the vegetable samosa (you can begin cooking it simultaneously with the chicken). First, remove the puff pastry from the freezer and let it stay at room temperature for 45 minutes.
Place the potatoes in a medium saucepan, cover with water and bring to a boil. Then reduce the heat to medium-low and let it simmer until fork-tender (about 15 minutes). After that, drain the potatoes and set aside.
Heat the vegetable oil in a large frying pan over medium heat, add the chopped onion and cook until it softens (about 5 minutes). Then add the carrots and peas, curry powder, and garam masala to the frying pan and cook for about 4 minutes.
Add the potatoes and salt to the frying pan and cook, while stirring, for 3 more minutes, and then remove from heat.
Prepare a pastry brush and a small bowl of water. Cover a baking sheet with baking paper.
Unfold the puff pastry on an even surface lightly covered with almond flour and cut into 9 equal rectangles. Then, put about 1 tbsp. of filling in the center of each rectangle. After that, dip the pastry brush in the water and wet one short side and one long side of every rectangle.
Preheat oven to 400 F. Fold over each piece of dough to create a triangle and seal in the filling, then place the ready samosas on the prepared baking sheet and bake until the samosas turn golden brown (about 20 minutes). Then serve together with the chicken. Bon appetite!
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