Tandoori Meatballs With Cilantro Raita Recipes

SPICY BAKED TANDOORI WINGS WITH CILANTRO RAITA

Steps:

• For the wings: Heat the oil in a small skillet over medium heat. Add the garam masala, cayenne, paprika, coriander, cumin and turmeric and toast, stirring, until fragrant, about 2 minutes. Add the tomato paste, ginger and garlic, and cook, stirring, about 1 minute. Transfer to a large bowl and stir in the yogurt and 2 teaspoons of salt. Add the chicken wings and toss to coat well. Cover and refrigerate for at least 3 hours and up to 8 hours.
• Position oven racks in the upper and lower thirds of the oven and preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with foil and then a piece of parchment paper. Lightly oil the parchment paper.
• Arrange the chicken wings on the prepared baking sheets in a single layer. Bake until golden brown on the underside, about 30 minutes. Flip the wings, switch the position of the baking sheets and continue to bake until crispy and golden brown all over, 15 to 20 minutes more.
• For the raita: Combine the yogurt, cilantro, lime juice, cucumber and 1/4 teaspoon salt in a small bowl. Chill in the refrigerator at least 30 minutes before serving.

LAMB MEATBALLS OVER TANDOORI NAAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
• Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
• Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
• Bake in the oven until cheese is melted, 5 to 10 minutes.

TANDOORI MEATBALLS WITH CILANTRO RAITA

Steps:

• Cook's Note: If tamarind chutney is unavailable, you can substitute apple butter with a bit of lemon juice and cayenne stirred in.
• 1. Melt the butter in a small skillet over medium heat and cook the onions, stirring occasionally, until soft, about 5 minutes. Add 1/4 teaspoon salt, the curry powder and two-thirds of the garlic and continue cooking, stirring, until fragrant, about 30 seconds. Transfer the mixture to a large bowl and let cool.
• 2. Lightly oil a rimmed baking sheet. Add the beef, 1/4 cup of the yogurt, the breadcrumbs, tamarind chutney, paprika, cayenne , if using, 1 1/4 teaspoons salt and the eggs to the onion mixture. Combine the ingredients using your hands. Form into 1 1/4- inch balls, rolling them lightly between your hands to shape. Place on the oiled baking sheet, cover loosely with plastic wrap and refrigerate at least 30 minutes or overnight.
• 3. Preheat the oven to 425 degrees F. Bake the meatballs until browned, about 20 minutes.
• 4. Meanwhile, stir together the remaining 3/4 cup yogurt, remaining garlic, 1/2 teaspoon salt and cilantro in a small bowl. Arrange each meatball on top of a piece of lettuce on a platter. Top with grated cucumber and a bit of tamarind chutney and serve with the yogurt dipping sauce.

TANDOORI CHICKEN TENDERS WITH SPINACH RAITA

Steps:

• In a small bowl, mix yogurt, salt, cumin, coriander, turmeric, garam masala, cayenne, garlic and ginger.
• Put tenders in a resealable ziplock plastic bag and add the yogurt mixture to the bag. Toss to coat the chicken.
• Seal bag, squeezing out excess air and marinate, refrigerated, at least 20 minutes and up to overnight.
• When ready to cook chicken, remove tenders from marinade. Pour panko on to a plate and press tenders into panko, turning, until well coated.
• Heat oil in large skillet until shimmering. Cook tenders, in batches if needed to avoid crowding, 3 to 4 minutes per side (or to 165 degrees). Add additional oil to pan as needed. Transfer tenders to a serving plate. Serve with Spinach Raita and naan bread.
• To Make the Spinach Raita: Heat oil in a large non stick skillet until shimmering. Add spinach and sprinkle with black pepper. Stir-fry until spinach is wilted, about 3 to 5 minutes. Remove spinach from pan. Cool and drain, then squeeze out excess moisture. Chop and set aside.
• In food processor or blender, combine yogurt, cilantro, mint, salt and cumin. Process until mixed. Transfer to a serving bowl. Stir in chopped spinach and refrigerate covered until ready to serve.

TANDOORI CHICKEN LEGS WITH RAITA

Steps:

• Place yogurt, lemon juice, ginger, garlic, onion, paprika, cinnamon, cumin, salt, pepper, cardamom, coriander, and cloves in a large bowl; combine. Add chicken, and coat with marinade. Cover with plastic wrap; chill 6 hours or overnight.
• Preheat oven to 500 degrees. Place onions on a large pan; top with marinated chicken. Roast about 40 minutes, until chicken is dark red, slightly charred, and juices run clear when meat is pierced. Garnish with cilantro; serve with lemon wedges and raita.