Tandoor is a common cylindrical clay or metal oven used in cooking and backing, used in Southern, Central, and Western Asia, plus in the Caucasus. Tandoori chicken originated in Punjab region of India and Pakistan.If you do not have a tandoori pot, you can grill. Or in this recipe, it is cooked in a skillet.
तंदूर तुर्की, चिकन, या दाल के साथ टोफू (Hindi)
/tandoor turkee, chikan, ya daal ke saath tophoo/
(Urdu) تندوری ترکی، چکن، یا دال کے ساتھ ٹوفو
Serves 4
1/2 cup (120 ml) (dairy-free) yogurt
3 Tbs. (45 ml) extra virgin olive oil
2 Tbs. (30 ml) tandoori paste*
4 organic turkey or chicken cutlets, or 1 pound (450 g) organic firm or extra-firm cubed tofu
1-inch (2,5 cm) fresh sliced ginger
3 crushed cloves of garlic
2 Tbs. (30 g) organic tomato paste
1 to 2 tsp. garam masala
3 1/2 cups (700 g) brown lentils
4 cups (145 g) kale
1 cup (200 g) cilantro or parsley
A. Cook the lentils.
B.
1. Mix 1/2 cup (120 ml) yogurt, 1 Tbs. (15 ml) oil, and tandoori paste in a plastic bag.
B.
1. Mix 1/2 cup (120 ml) yogurt, 1 Tbs. (15 ml) oil, and tandoori paste in a plastic bag.
2. Add the turkey/chicken/tofu and shake to coat.
3. Set aside to marinate in the refrigerator for 20 minutes.
4. Pulse the ginger and garlic in a food processor to make a paste.
5. Heat a large saucepan over medium heat.
6. Add 1 Tbs. (15 ml) oil, the the ginger paste.
7. Cook until the paste sizzles, about a minute.
8. Add the tomato paste and garam masala and stir.
9. Bring to a simmer and cook until thickened, about 7 minutes.
10. Stir in the kale and 3/4 cup (135 g) cilantro/parsley. Cook until the kale wilts, about 2 minutes. Keep warm over low heat.
11. Heat a large skillet over medium-high heat.
12. Add the remaining oil.
13. Remove the turkey/chicken/tofu from the marinade, meeting the excess drip off, add to the skilled.
14. Cook, turning once, until the meat cooked through/tofu is done.
15. Serve over the lentils and top with remaining yogurt and cilantro/parsley.
5. Heat a large saucepan over medium heat.
6. Add 1 Tbs. (15 ml) oil, the the ginger paste.
7. Cook until the paste sizzles, about a minute.
8. Add the tomato paste and garam masala and stir.
9. Bring to a simmer and cook until thickened, about 7 minutes.
10. Stir in the kale and 3/4 cup (135 g) cilantro/parsley. Cook until the kale wilts, about 2 minutes. Keep warm over low heat.
11. Heat a large skillet over medium-high heat.
12. Add the remaining oil.
13. Remove the turkey/chicken/tofu from the marinade, meeting the excess drip off, add to the skilled.
14. Cook, turning once, until the meat cooked through/tofu is done.
15. Serve over the lentils and top with remaining yogurt and cilantro/parsley.
* Make your own tandoori paste
Makes 1/3 cup (80 ml)
1/2 cup (dairy-free) organic yogurt
2 Tbs. (30 ml) organic lime juice
1. Mix together everything except lime juice and yogurt in a food processor.
2. Add lime juice and yogurt when ready to make a paste. Adjust the heat with more yogurt if needed.
3. Store in a refrigerator or freeze it.
4. Use it as a rub or marinade, as a paste with chicken, other white meats, fish, vegetables, a little over a pizza before baking...
-modified "Food Network Magazine"
