In North India, we love our Tandoori Chicken, and I have grown up on the best Tandoori chicken recipes out there.
For a very long time, Tandoori Chicken was the only way I wanted my chicken. I even preferred it to the popular butter chicken. Though later came a time where the latter triumphed over the former, but now I have an equal liking for both.
Tandoori chicken- the preferred snacking choice when I have beer in my hand; butter chicken with roti or naan when sitting for a meal.
When I was in Allahabad during my last trip to India, the cook at my parents place would make these vegetarian kebabs for us to snack on with drinks. Good times, I tell ya! Since I could not get the cook back with me to the US of A, I asked my parents’ cook to give me the recipe.
Now most of us don’t measure when we cook, so the cook gave me an approximation of the recipe. First time I tried it, I had to make quite a few changes to the recipe to get the right consistency to be able to stick together. I made them for the new year’s party at our house and they were a big hit. Luckily I had noted the changes, so it was perfect the next time I made them.
You could deep fry these, like I chose to for the party, or you could bake them basted with a little oil as well. Of course the deep fried version are always tastier, but the baked version is almost equally good as well.
Whole cranberries cooked to make a sweet tart sauce, spread on top of a block of brie (a soft cow’s milk cheese), sprinkled with toasted almonds and then covered with puff pastry which is baked to golden brown perfection.
That’s the recipe I am sharing with you guys today.
Easy and quick, especially if you are using store bought puffed pastry sheets. If you are feeling adventurous you can use this recipe to make homemade puff pastry. If not, store bought will do just fine. The results either way will be lip smacking good.