Tandoori hen breast with Bombay aloo potatoes Recipe

Tandoori hen breast with Bombay aloo potatoes Recipe Introduction:

Embark on a journey of Indian-inspired flavors with this vibrant and aromatic recipe. Tandoori hen breast, marinated in a spiced yogurt blend, is grilled to perfection, offering a smoky, tender experience. Paired with Bombay aloo potatoes, spiced with a fragrant mix of cumin, mustard seeds, turmeric, and fresh herbs, this dish combines the richness of traditional Indian street food with a refined, protein-rich entrée. Perfect for a weekend dinner or a flavorful weeknight meal, this duo is sure to satisfy both spice lovers and those seeking a hearty, wholesome dish.

Tandoori hen breast with Bombay aloo potatoes Recipe Overview:

Tandoori Hen Breast: The star of the dish is the hen breast, marinated in a spiced yogurt mix that’s packed with tandoori masala, garlic, ginger, and tangy lemon juice. The marinade ensures the meat is tender and flavorful, while cooking it at high heat in an oven or grill imparts a smoky, charred exterior. The result is juicy, flavorful hen breast with a perfect blend of heat and zest.

Bombay Aloo Potatoes: A popular Indian side dish, Bombay aloo (spiced potatoes) complements the hen breast perfectly. Potatoes are parboiled, then tossed in a blend of mustard seeds, cumin, turmeric, and chili powder, and sautéed until golden and crispy. Fresh coriander adds brightness, and a squeeze of lemon brings all the flavors together, making these potatoes the perfect accompaniment.

Tandoori hen breast with Bombay aloo potatoes Recipe Ingredients:

 For the Tandoori Hen Breast:

• 4 hen breasts (bone-in or boneless)
• 1 cup plain yogurt
• 2 tablespoons tandoori masala powder
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder (adjust to taste)
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil (for grilling)
• Salt, to taste
• Fresh coriander (for garnish)
• Lemon wedges (for serving)

For the Bombay Aloo Potatoes:

• 500g baby potatoes (or regular potatoes, cubed)
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1 small onion, finely chopped
• 1 green chili, chopped (optional for heat)
• 1 tablespoon ginger-garlic paste
• Fresh coriander leaves, chopped (for garnish)
• Salt, to taste
• Lemon juice (for a fresh squeeze at the end)

Optional Garnishes:

• Sliced onions
• Mint chutney or raita (yogurt-based sauce)

These ingredients create a harmonious balance between the spiced hen and the savory, aromatic potatoes. The dish can be customized to your preferred level of spice and served with various accompaniments.

Tandoori hen breast with Bombay aloo potatoes Recipe Ingredient Tips:

For the Tandoori Hen Breast:

1. Hen Breast:

1. • Bone-in vs. Boneless: Bone-in hen breasts tend to retain more moisture during grilling or roasting, making them juicier. If using boneless breasts, marinating them for longer helps keep them moist.
   • Chicken Substitute: If hen breast is hard to find, chicken breast or thighs are excellent substitutes with similar results.

2. Yogurt:

1. • Type: Full-fat yogurt works best for a creamy, rich marinade. If you prefer a lighter version, Greek yogurt or low-fat yogurt can be used, but the flavor will be less creamy.
   • Alternative: For a dairy-free option, use coconut yogurt or almond-based yogurt.

3. Tandoori Masala:

1. • Store-bought vs. Homemade: A store-bought blend is convenient, but if you prefer homemade, a mix of paprika, cumin, coriander, garlic powder, and garam masala can be made.
   • Adjust Heat: If you prefer less heat, reduce the chili powder and increase cumin or coriander for more depth of flavor.

4. Marination Time:

1. • The longer you marinate the hen breast, the deeper the flavors will penetrate. Ideally, marinate it for at least 4 hours or overnight in the fridge for maximum flavor.

For the Bombay Aloo Potatoes:

1. Potatoes:

1. • Type: Baby potatoes work great for this dish as they hold their shape when parboiled. If using larger potatoes, cut them into evenly sized cubes for even cooking.
   • Parboiling: Make sure to parboil the potatoes until they are just tender but not fully cooked. This helps them crisp up nicely when sautéed.

2. Spices:

1. • Freshness: Use freshly ground spices for the best aroma and flavor. Stale spices can dull the dish, so consider toasting whole spices like cumin and mustard seeds before grinding them.
   • Spice Level: Adjust the chili powder and green chilies based on your heat tolerance. Adding a pinch of sugar can balance the heat if necessary.

3. Oil or Ghee:

1. • Ghee vs. Oil: Using ghee (clarified butter) adds a rich, buttery flavor to the Bombay aloo. If you prefer a lighter option, vegetable oil or mustard oil works well, adding an earthy flavor.

4. Crisping the Potatoes:

1. • For extra crispy potatoes, allow them to sit undisturbed in the pan for a few minutes to form a crust before stirring. You can also finish them in a hot oven for added crispness.

5. Herbs and Lemon:

1. • Fresh Coriander: Adding freshly chopped coriander at the end gives the potatoes a burst of freshness. You can also add a squeeze of lemon juice to enhance the brightness and cut through the richness.

These tips help enhance the flavor and texture of your dish, ensuring that both the tandoori hen breast and Bombay aloo potatoes come out perfectly seasoned and cooked.

Tandoori hen breast with Bombay aloo potatoes Recipe Equipment Needed:

For the Tandoori Hen Breast:

1. Mixing Bowl – To prepare and marinate the hen breast in the yogurt and spice mix.
2. Whisk or Spoon – For mixing the marinade ingredients until smooth.
3. Grill or Oven –
   • Grill: For the authentic smoky flavor, a charcoal or gas grill works best.
   • Oven: Alternatively, you can roast the hen breast in an oven using a grill rack or baking tray.
4. Grill Rack or Baking Tray – If using an oven, place the hen breasts on a wire rack over a baking sheet to allow even cooking.
5. Meat Thermometer (optional) – Helps ensure the hen breasts are cooked perfectly, with an internal temperature of 165°F (74°C).
6. Tongs – For flipping the hen breasts during grilling or roasting.

For the Bombay Aloo Potatoes:

1. Large Pot or Saucepan – To parboil the potatoes until tender.
2. Colander – For draining the boiled potatoes.
3. Frying Pan or Skillet – A large, heavy-bottomed pan or non-stick skillet is ideal for sautéing the potatoes with the spices.
4. Spatula or Wooden Spoon – For stirring the potatoes and ensuring even cooking.
5. Small Bowl – To mix or store spices before adding them to the potatoes.

Optional:

1. Mortar and Pestle or Spice Grinder – If you’re using whole spices (like cumin seeds or mustard seeds) and want to grind them fresh for enhanced flavor.
2. Serving Platters or Plates – To serve the tandoori hen breasts and Bombay aloo in style.
3. Grill Pan (if using stove) – If you want to mimic grill marks indoors, a grill pan can be used instead of a regular frying pan for the hen breasts.

These essential tools ensure you have everything you need to prepare, cook, and serve your tandoori hen breast with Bombay aloo potatoes efficiently.

Tandoori hen breast with Bombay aloo potatoes Recipe Step-by-Step Instructions:

Step 1: Marinate the Tandoori Hen Breast

1. Prepare the Marinade:

1. • In a mixing bowl, combine 1 cup of yogurt, 2 tablespoons tandoori masala, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon chili powder, ½ teaspoon turmeric, 1 teaspoon garam masala, 1 tablespoon lemon juice, and salt to taste.
   • Whisk the ingredients until smooth and well combined.

2. Marinate the Hen Breasts:

1. • Pat the hen breasts dry with paper towels.
   • Coat the hen breasts thoroughly in the yogurt marinade, ensuring all sides are evenly covered.
   • Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Step 2: Prepare the Bombay Aloo Potatoes

1. Parboil the Potatoes:

1. • In a large pot, bring water to a boil. Add salt and 500g of baby potatoes (or cubed regular potatoes).
   • Cook the potatoes until they are just tender but not fully cooked (about 10 minutes).
   • Drain the potatoes in a colander and set them aside to cool.

2. Sauté the Spices:

1. • In a large frying pan or skillet, heat 2 tablespoons of oil or ghee over medium heat.
   • Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds. Allow them to sizzle and pop for 30 seconds.
   • Add 1 chopped onion, 1 tablespoon ginger-garlic paste, and 1 chopped green chili (optional for heat). Sauté until the onions turn golden brown.

3. Cook the Potatoes:

1. • Add the parboiled potatoes to the pan, along with ½ teaspoon turmeric, 1 teaspoon chili powder, and 1 teaspoon garam masala.
   • Season with salt and stir to coat the potatoes in the spices.
   • Let the potatoes cook undisturbed for a few minutes to develop a crispy exterior, then stir occasionally for even browning (about 10-12 minutes).
   • Finish with fresh chopped coriander and a squeeze of lemon juice. Set aside to serve.

Step 3: Cook the Tandoori Hen Breasts

1. Preheat the Grill or Oven:

1. • For grilling, preheat your grill to medium-high heat (about 400°F / 200°C). For the oven, preheat to 425°F (220°C).

2. Grill the Hen Breasts:

1. • If grilling, brush the grill grates with a little oil to prevent sticking.
   • Place the marinated hen breasts on the grill or oven rack and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) using a meat thermometer.
   • For the oven method, place the hen breasts on a wire rack over a baking tray and roast for 20-25 minutes, flipping halfway through.
   • Optionally, turn the broiler on for the last 2-3 minutes for extra char.

Step 4: Serve the Dish

1. Plating:

1. • Serve the grilled tandoori hen breasts on a plate alongside the crispy Bombay aloo potatoes.
   • Garnish with fresh coriander and lemon wedges for a bright, fresh touch.

2. Optional Sides:

1. • Add sliced onions, raita (yogurt-based sauce), or mint chutney for extra flavor.

Enjoy your flavorful and aromatic Tandoori Hen Breast with Bombay Aloo Potatoes!

Tandoori hen breast with Bombay aloo potatoes Recipe Tips and Tricks:

For the Tandoori Hen Breast:

1. Marinate for Maximum Flavor:

1. • The longer the hen breasts marinate, the better they will absorb the tandoori flavors. Aim for at least 4 hours, but overnight marination gives the best results.
   • If short on time, make small cuts in the hen breasts before marinating to help the flavors penetrate more quickly.

2. Get the Perfect Char:

1. • For the smoky, charred flavor typical of tandoori dishes, use a grill or broil the hen breasts for the final few minutes. Make sure the hen is well-coated with the marinade so it crisps up nicely.
   • If using an oven, turn the broiler on for the last 2-3 minutes to get that signature tandoori char.

3. Check the Temperature:

1. • Always use a meat thermometer to ensure the hen breasts are cooked properly. The internal temperature should reach 165°F (74°C). Overcooking will make the meat dry, so take them off the heat as soon as they hit the target temperature.

4. Use Leftover Marinade Wisely:

1. • Avoid cross-contamination by discarding any marinade that touched the raw hen. However, if you have extra marinade, use it as a basting sauce while grilling or roasting to keep the meat juicy.

For the Bombay Aloo Potatoes:

1. Parboiling for Perfect Texture:

1. • Parboiling the potatoes before frying ensures they cook through evenly. Be careful not to overboil them—just cook until tender but firm enough to hold their shape.
   • After boiling, let the potatoes cool for a few minutes before sautéing. This helps them crisp up nicely in the pan.

2. Achieving Crispy Potatoes:

1. • To get that beautiful golden-brown crispiness, let the potatoes sit undisturbed in the pan for a few minutes before stirring. This allows the edges to crisp up.
   • For an even crispier texture, you can finish the potatoes in the oven at high heat (400°F/200°C) for an extra 5-10 minutes.

3. Spice Customization:

1. • Bombay aloo is versatile, so feel free to adjust the spices according to your preference. Add more chili powder or green chilies for heat, or tone it down by reducing them.
   • If you like your potatoes a bit tangier, add more lemon juice at the end, or even sprinkle a pinch of amchur (dried mango powder) for extra zest.

4. Use Ghee for Richer Flavor:

1. • While oil works well, cooking the potatoes in ghee (clarified butter) enhances their richness and adds depth to the spices. You can even do half oil and half ghee for balance.

General Tips:

1. Prep in Advance:

1. • You can prepare the marinade and potatoes ahead of time. Marinate the hen breasts the night before and parboil the potatoes a few hours in advance. This saves time when you’re ready to cook.

2. Rest the Hen Breasts:

1. • After cooking, allow the hen breasts to rest for 5-10 minutes before serving. This helps the juices redistribute, making the meat juicier.

3. Pairing Suggestions:

1. • Serve the dish with fresh sides like raita (yogurt with cucumber and mint), pickled onions, or mint chutney to balance the richness and spice of the hen and potatoes.

4. Grill Indoors if Needed:

1. • If you don’t have an outdoor grill, an indoor grill pan works well to achieve those grill marks and slight char. You can also use the oven with a high broiler setting for a similar effect.

Following these tips and tricks will ensure that your Tandoori Hen Breast with Bombay Aloo Potatoes turns out perfectly every time!

Serving Suggestions:

1. Accompaniments:
   • Raita: Serve with a cooling cucumber and mint raita or plain yogurt with a pinch of salt and cumin to balance the heat of the tandoori spices.
   • Mint Chutney: A fresh, tangy mint and cilantro chutney complements the smoky tandoori hen perfectly.
   • Pickled Onions: Thinly sliced red onions marinated in vinegar, salt, and a bit of sugar add a sharp, crunchy contrast to the dish.
   • Naan or Roti: Warm naan bread or flaky roti is ideal for scooping up the flavorful hen and potatoes. Garlic naan adds an extra layer of flavor.
   • Basmati Rice: Fluffy, steamed basmati rice or lightly spiced jeera (cumin) rice is a great option to absorb the juices and balance the spices.
2. Vegetable Sides:
   • Grilled Vegetables: Grilled or roasted vegetables like bell peppers, zucchini, or carrots make a healthy, colorful side dish that pairs well with both the hen and potatoes.
   • Saag (Spinach Curry): A mild spinach curry (saag) offers a creamy, rich complement to the bold flavors of the tandoori hen and crispy Bombay aloo.
   • Kachumber Salad: A refreshing Indian-style salad made of diced cucumbers, tomatoes, onions, and lemon juice adds crunch and brightness to the meal.
3. Garnishes:
   • Lemon Wedges: Always serve lemon wedges alongside the dish. A fresh squeeze of lemon over the tandoori hen and potatoes adds a burst of acidity that cuts through the richness.
   • Fresh Coriander: Chopped fresh coriander (cilantro) brightens both the hen and potatoes, adding a fresh, herbal touch.
   • Green Chilies: For spice lovers, serve chopped green chilies on the side or sprinkle over the dish for an extra kick.
4. Beverage Pairing:
   • Lassi: A sweet or salty lassi (yogurt-based drink) is perfect for cooling down the palate after the spicy flavors of the tandoori hen and Bombay aloo.
   • Iced Chai: A chilled spiced tea or iced chai can provide a refreshing and flavorful beverage to accompany the meal.
   • Beer or Wine: For a more adult pairing, a crisp lager or a chilled white wine like Riesling or Sauvignon Blanc pairs well with the rich and smoky flavors.
5. Dessert Ideas:
   • Mango Lassi or Kulfi: After the meal, a sweet mango lassi or Indian-style ice cream (kulfi) with flavors like pistachio or cardamom would make a refreshing and authentic finish.

These serving suggestions help complete the experience, ensuring that the Tandoori Hen Breast with Bombay Aloo Potatoes becomes a satisfying and balanced meal.

FAQs:

1. Can I use chicken instead of hen for this recipe?

Answer: Yes, chicken breasts or thighs are excellent substitutes if you can’t find hen breasts. Chicken thighs tend to stay juicier and work especially well for grilling or roasting. You may need to adjust the cooking time slightly depending on the size of the chicken pieces.

2. How long should I marinate the hen breasts for the best flavor?

Answer: Ideally, you should marinate the hen breasts for at least 4 hours, but for the best flavor, marinate them overnight in the refrigerator. The longer the marinade, the more tender and flavorful the meat will be.

3. Can I cook the tandoori hen in the oven if I don’t have a grill?

Answer: Yes, you can cook the tandoori hen in the oven. Preheat the oven to 425°F (220°C), place the marinated hen breasts on a wire rack over a baking tray, and roast for about 20-25 minutes, flipping halfway through. For a charred effect, broil the hen breasts for the last 2-3 minutes.

4. What can I do if I don’t have tandoori masala?

Answer: If you don’t have tandoori masala, you can make a substitute by mixing spices like paprika, cumin, coriander, garlic powder, ginger powder, and a pinch of chili powder or cayenne. Garam masala and turmeric also work well to enhance the tandoori flavor.

5. How do I prevent the hen breasts from drying out?

Answer: To keep the hen breasts juicy, make sure to marinate them for enough time and cook them at high heat quickly. If using the oven, avoid overcooking by checking the internal temperature with a meat thermometer, ensuring it reaches 165°F (74°C). Rest the meat for 5-10 minutes after cooking to retain juices.