Good Morning America Recipes

'GMA' Lunch Break: Jessi Singh’s Chicken Tandori Recipe

As Seen on the 'GMA' Lunch Break Live Stream

PHOTO: GMA caught up with chef Jessi Singh of Babu Ji in San Francisco. Singh showed us how to make his recipe for chicken tandoori.
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Difficulty: Easy
Cook Time: min

"GMA" caught up with chef Jessi Singh of Babu Ji in San Francisco. Singh showed us how to make his recipe for chicken tandori.

Watch the "GMA" Lunch Break live stream on ABCNews.com/live and the GMA Facebook page daily at 12:30 p.m. ET.

Ingredients

  • For the Chicken Marinade:
  • 6 medium sized chicken thighs
  • 2 teaspoons Gram flour
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon kasoori methi (dry fenugreek leaf)
  • optional 1 teaspoon cardamom powder
  • 1/4 cup cooked finely chopped ginger (or ginger paste)
  • 1/4 cup cooked finely chopped garlic (or garlic paste)
  • 1/2 cup lemon juice
  • 1 cup yogurt
  • 1 teaspoon garam masala powder
  • 1 teaspoon turmeric powder
  • Salt to Taste
  • For the Orange Dressing:
  • 1 liter orange juice
  • 1/4 cup fresh thyme
  • 1/2 cup extra virgin olive oil
  • For the Lemon Dressing:
  • Juice of 2 lemons
  • Equal amount of extra virgin olive oil
  • For the Salad:
  • Optional or your own favorite salad mix will work
  • 1/2 cup thinly sliced fennel bulb
  • 1/4 - 1/2 cup green salad mixture of your choice
  • For the Mango Salsa:
  • Optional/Any of your own favorite salsa will work
  • 1 ripe mango
  • 1 carrot
  • Fresh ginger to taste, finely julienned
  • 2 cm fresh coriander ?stems
  • Lemon dressing (see above)
  • 1-2 spring onions, thinly sliced
  • 1.5 teaspoons sea salt
  • Cooking Directions

    For the Chicken Marinade:

    In a large bowl, mix all of the above ingredients together to make a marinade.

    Trim the fat from the chicken and cut into medium sized pieces.

    Place chicken in marinade and massage into chicken.

    Completely cover the chicken and refrigerate it in the marinade overnight (or at least 4 hours).

    For the Orange Dressing:

    Reduce orange juice on low heat to approximately 1/2 cup (15-20 minutes); add thyme while reducing?.

    Strain the reduced orange juice and mix in the olive oil.

    For the Lemon Dressing:

    Juice of 2 lemons

    Equal amount of extra virgin olive oil

    For the Salad:

    Combine fennel with salad greens.

    For the Mango Salsa:

    Wash and peel mango and dice it? into small chunks.

    Julienne carrot and ginger?.

    Mix the mango dice, julienned carrot, ginger, and spring onion with the lemon dressing. Season to taste with salt.

    Cooking Method

    Arrange marinated chicken on a clean & oiled grill/grate over med-high heat.

    Grill for approximately 4 minutes on each side, letting the flames slightly char some bits of the chicken.

    Let chicken sit for 5 minutes in a bowl.

    Mix the chicken in the orange thyme dressing.

    Plating

    To plate, cover a serving plate with the green salad mix.

    Place the dressed chicken atop the salad bed and pour any juices from chicken and lemon dressing over the chicken and greens.

    Spoon the mango salsa atop the chicken and sprinkle the ginger, carrot and spring onion on top.

    Recipe Summary

    Main Ingredients: chicken thighs, garlic, ginger, mango, orange juice, lemon juice, olive oil, mango, fennel bulb?

    Course: Dinner, Lunch


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