Air Fry Tandoori Chicken Lollipop

Total Servings: 5 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients:

– 5 Chicken Drumsticks, skin on

– 1 clove Garlic

– 2 small Red Chilli

– ½ inch Ginger, peeled

– 1 teaspoon Lemon Juice

– ½ whisked whole Egg

– 2 tablespoons Ghee

– 1 tablespoon All Purpose Flour

– 1 tablespoon Cornstarch

– 2 teaspoon Tandoori Powder

– ½ teaspoon Salt

– 1 teaspoon Chaat Masala

– ½ teaspoon Garam Masala

– ½ teaspoon Turmeric powder

– Cilantro leaves, garnish

Directions:

1. Using a mortar and pestle, grind together the garlic, chilli, and ginger with the lemon juice into a paste.

2. In a small bowl, combine together all of the spices, give them a mix, before adding into the mortar and pestle and grinding into the paste to make the marinade.

3. To create the lollipop drumsticks, use a sharp knife to cut around the bone just below the drum of meat.

4. Scrape down and off any excess meat and cartilage to create the stick of the lollipop. Push the meat forward into a tight ball to make the lollipop shape.

5. To have the drumsticks stand up on their own, you may need to slightly trim the bottom of the ball of meat to create an even stand.

6. In a large bowl, mix and marinate the meat with the spice paste.

7. Add in the egg and half of the ghee.

8. Dust over the all-purpose flour and cornstarch onto the drumsticks and until they are well coated.

9. Add in the remaining ghee and mix the chicken lollipops well.

10. Stand the drumsticks in the Whirlpool® Air Fry Basket, ensuring they are not touching and are spread out well.

11. Using the Whirlpool® Air Fry Mode, Air Fry at 400℉ for 25 minutes on the middle rack.

12. Add a foil lined baking sheet underneath the Air Fry Basket for easier cleanup and to catch any drippings.

13. Air Fry until the outside is crispy and the internal temperature is 165℉.

Recipe Tip: For an authentic kick, sprinkle the hot and freshly Air Fry Tandoori Chicken Lollipops with chaat masala. Garnish with cilantro and serve alongside a mint chutney!

The post Air Fry Tandoori Chicken Lollipops by Chef Rick Matharu appeared first on Toronto Guardian.

MASALA LAMB CHOPS

Ingredients

– 8 lamb chops, french trimmed
– 1 tablespoon Ginger Garlic Paste
– ½ tsp Ground Turmeric
– ½ tsp Ground Cumin
– 1 tablespoon Garam Masala
– ½ tablespoon Salt
– ½ tsp Pepper
– 2 tablespoons Lemon Juice
– ½ cup Greek Yogurt
– Pomegranate Seeds, for garnish
– Pistachios, for garnish
– Cilantro, for garnish

Directions:

1. In a glass dish combine the Greek yogurt with all the spices, ginger garlic paste, and lemon juice. Fold the yogurt marinade until well combined.

2. Add in the lamb chops, and mix well in the marinade, coating each piece well.

3. Marinate in the fridge for 2 hours. Once marinated, let the chops sit on the counter for 10 minutes to take the chill off while you preheat the BBQ on High.

4. Cook the lamb chops on high heat for 3 to 4 minutes on each side, until reaching an internal temperature of 130F.

5. Arrange on your serving platter and top with crushed pistachios, pomegranate seeds, and cilantro. Serve alongside a mint chutney and enjoy!

The post Masala Lamb Chops by Rick’s Good Eats owner, Chef Rick Matharu appeared first on Toronto Guardian.