Chef Prasad Chirnomula is in the Better Kitchen today, giving us an Indian food cooking lesson.
Chirnomula owns four Thali restaurants around the state and has just opened a Mexican restaurant, Oaxaca Kitchen in New Haven.
And for more information on the Art & Education Uncorked event at the New Britain Museum of American Art, check out their website.
Today the chef is cooking up grilled tamarind tandoori chicken tacos with cilantro pesto and cucumber salsa.
Tamarind Tandoori Chicken:
2 Boneless & skinless chicken breasts
1 Table Spoon Ginger & Garlic Paste
1 Cup yogurt
1 Table spoon Thailand Tamarind Paste
1 Tea Spoon Garam Masala
1 Tea Spoon Cayenne pepper
2 Table Spoon Olive or Vegetable Oil
Cut slits on the chicken breast without cutting them too deep.
In a medium bowl, whisk by combining the above ingredients except the chicken until mixed well. Hand rub this mixture well into the chicken, cover and refrigerate for at least four hours and up to 24 hours.
Preheat grill on medium high heat and lightly oil the grate or spray with non-stick oil spray. Cook chicken on grill until cooked, about 3 to four minutes on each side depending on the thickness of the chicken.
After cooking cut chicken in ½ inch width and 2 inch length strips.
1 Tomato (red & vine Ripe) - Chopped
1 Cucumber – Peeled, seeded and chopped
1 Small Green pepper – cleaned, seeded and chopped
1 jalapeno – Seeded and minced
1 Small Spanish onion – Peeled and chopped
2 Table Spoons Lime juice
2 Tea Spoon Cilantro – chopped
¼ Tea Spoon minced Oregano
¼ Tea spoon minced garlic
¼ Tea spoon roasted cumin powder
¼ Tea Spoon – Cayenne
In a mixing bowl, stir together all of the above ingredients, cover and refrigerate for an hour and ready to serve.
2 Stems Scallion, trimmed and chopped
1 bunch cilantro – cleaned and chopped with stems
½ cup cream cheese or Mexican sour cream
2 jalapeno chopped
1 table spoon lime juice
1 small green pepper
1 tea spoon – minced ginger
Blend all of the ingredients in a blended to a smooth runny paste.
Assembling the Taco:
Warm up corn tortillas. Spread table spoon of the cilantro pesto on the warm taco.
Place 4 to 6 pieces of grilled chicken and top with generous portion of cucumber salsa (or 2 Table Spoons). Serve with a wedge of lime.