Some of the dishes you can't find anywhere, unless you were to eat at the owner's mother's kitchen.
Chutney Masala Indian Bistro doesn't feel or look like a traditional Indian restaurant though. It's located at 4 Main Street in Irvington.
CHICKEN ACHARI TIKKA
Boneless tabdoori chicken kebabs in an Indian pickle marinade. Indian pickles are very different from the pickles we have here, as most are oil based. They can be made of raw fruits and dried or fresh vegetables.
INGREDIENTS - QUANTITY
Boneless skinless chicken Thighs 2 lbs
For the pickling spice tempering
1. Mustard oil/canola oil 1 tbsp
2. Aniseed 2tsp
3. Mustard seeds 1 tsp
4. Onion seeds 1 tsp
5. Fenugreek seeds 1 tsp
6. Turmeric powder .5 tsp
Paste for the first rub of chicken
7. Mixed pickle paste 1 tsp
8. Red Chilli Powder .25tsp
9. Ginger Garlic Paste 1 tsp
10. Salt .5 tsp
11. Garam Masala .5 tsp
12. Pickling spice tempering 1 tsp
For the marinade
13. Sour cream 2 tbsp
14. Ginger garlic paste 1 tsp
15. Salt .5 tsp
16. Lemon juice 1 lemon
17. Garam masala .25 tsp
18. Smoked paprika .25 tsp
METHOD
1. To prepare the pickling spice tempering bring mustard oil to a smoking point, turn off the heat and add ingredients 2 to 6 and sauté, stirring constantly. Let it cool down and chill
2. Remove any excess fat and cut boneless skinless chicken thighs into 1.5 inch cubes.
3. Combine ingredients 7 to 12 and apply to the cut pieces of chicken and refrigerate for at least 4 hours
4. Whisk together ingredients 13 to 18 and add to the chicken which has been refrigerated after the first rub
5. Cook the chicken in the tandoori oven or a preheated convection oven at 475 for 15 minutes or till the chicken is done, serve
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