Wrapped Juicy Chicken With Oysters

1. Chicken Maryland or full chicken leg(2 -3 pieces)
2. Marinade the chicken with salt to taste, lemon (1tsp)garlic and ginger paste ,Indian chicken masala(from market), tomato sauce(2 tsp), honey(1 tsp), parsley leaves, ground cinnamon and cardamom

3. Wrap each chicken piece separately with aluminum foil. Before closing it sprinkle 1-2 tipoff olive oil with 1/2 tipoff soya sauce...then close it .

4. leave in cooler for 1-2 hrs.
5. pre-heat the oven in 325'F and cook for 40 minute.
6. After cooked open the top of foil and cook in grill for 5-10 minute in 400 'F or moderately high heat, just enough to turn the chicken golden.
7. Prepare salad according to individual preferences. I prefer Greek salad with oregano.
8 get 3-5 oyster and smoke it in bar-b-q just for smoky touch. Don’t over do it ...you'll lose the taste ....or u can grill it for 1-2 minute.
9. Serve with salad and oyster.

Thanks to Neeraj Uprety for this Dish !!

A Twist To Curry

Ingredients:

• 3 Finley Chopped Red Onions
• 2 lbs of chicken thighs- You can use either boneless or with bone
• 1 Thinly Sliced Jalapeno
• Finely Chopped Ginger & Garlic
• 3-4 tomatoes plum tomatoes
• 2 grams of Cashews
• 4 tbs of plain yogurt
• Cumin & Coriander Powder
• Cumin Seeds
• 3 cardamom, 3 cloves & 1 cinnamon stick
• 3 fresh thyme stems
• Coarse Sea Salt & Ground Black Pepper
• Half a tbs of Honey
• MDH Chicken Curry Masala- Can be bought at any Indian Grocery Store
• 1 tea spoon of Turmeric Powder
• Olive Oil
• Cilantro for Garnish

Directions:

Take the tomatoes, cashews and yogurt in a food process and make a puree. In a wok heat some oil. Cook the cardamom, cloves and cinnamon for 2-3 mins and then take it out; here you are just trying to flavor the oil. Put some cumin seeds and cook it until it turns dark and then add the jalapeno, ginger & garlic. Then add fresh thyme and onions and cook it until it turns light brown.

Add the turmeric powder and stir. Then add the chicken. Add Cumin & Coriander

powder and add the MDH Chicken Curry Masala. Season it with salt and pepper. Cook it for about 10-12 mins and then add the puree. Cook it for another 10-12 mins as the gravy thickens. Garnish the chicken with some cilantro. Serve it with rice or naan.

ENJOY!!!!

Baked Whole Fish with thyme and basil

Thanks to my brother Niraj Uprety for this recipe.

Ingredients:

• One Whole Fish - Mullet or Red Snapper
• Coarse Sea Salt
• Lemon
• Red Onions
• Fresh Thyme
• Fresh Rosemary
• Fresh Basil
• Lemon Juice
• Moroccan Seasoning- Grated Nutmeg, Ground cumin, coriander, cinnamon, ginger, curry powder, and cayenne pepper
• Soy Sauce

Directions:

Take the fish and cut the outside with three vertical incision as shown in the picture above.

Marinade the fish with Salt, Pepper and Lemon Juice and put it in the cooler for about 1-2 hours. Chop red onions into circular patterns. Take the fish and stuff the onions inside together with

fresh thyme, rosemary and basil. Sprinkle some soy sauce inside and outside of the fish and then sprinkle the Moroccan seasoning. Season the fish with some ground black pepper and salt. Cover the fish with aluminium foil and cook it in the oven at 350F for about 40-45 mins. Sprinkle some lemon and orange zest and serve.

New Tandoori Marinade

Ingredients:

• Olive Oil
• Plain Yogurt
• Coarse Sea Salt
• Grounded Black Pepper
• Cumin Powder
• Coriander Powder
• Curry Powder
• Fresh Thyme
• Garlic & Ginger Paste
• Honey
• Half of Lemon Juice
• Lemon zest
• Paprika
• Powdered - Half a stick of cinnamon, 3 Cardamom, and 3 cloves
• 2 tbs of Balsamic Vinegar
• 4 tbs of tobasco
• Chicken- Skinless chicken thighs

Directions:

In a bowl mix all the above ingredients together. Take a fork and poke some holes in the chicken and leave it to marinade for at least 3-4 hours. The more you marinade it the better it tastes. Grill it or cook it in the oven at 350F for 35 mins and then at 400F for another 15-20 mins. Garnish with cilantro and lemon zest.

Enjoy!!!!