'GMA' Lunch Break: Jessi Singh’s Chicken Tandori Recipe
As Seen on the 'GMA' Lunch Break Live Stream
"GMA" caught up with chef Jessi Singh of Babu Ji in San Francisco. Singh showed us how to make his recipe for chicken tandori.
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.
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.
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.
Main Ingredients: chicken thighs, garlic, ginger, mango, orange juice, lemon juice, olive oil, mango, fennel bulb?
Course: Dinner, Lunch