WSVN — There’s a range of Asian flavors on the menu at a hot Miami Beach restaurant. The chef is whipping up tasty dishes from all across the continent. Let’s grab a bite with Belkys.
The Chef: Vijay Veena
The Restaurant: Jaya, inside The Setai Miami Beach
The Dish: Chicken Tikka
Ingredients:
5 lbs. boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
3/4 tsp. cumin powder
3/4 tsp. coriander powder
2 cups plain whole milk yogurt
3 tbs. ginger garlic paste
3 tbs. mustard oil
2 tbs. fresh lime juice
1 1/2 tsp. salt
3/4 tsp. turmeric
1/2 tsp. garam masala
1/2 tsp. black pepper
1/4 tsp. red chili powder or cayenne pepper
1 tbs. fresh lime juice
Mint Chutney
1/2 cup mint
1/2 cup cilantro
1 Tbs. chopped ginger
2 cloves garlic, chopped
2 shallots, chopped.
1/2 cup plain yogurt
1 Tbs. salt
1 Tbs. cumin
Method of Preparation:
– In a large bowl, add the yogurt and all of the spices together and mix well. Add the chicken and coat thoroughly. Marinate in the refrigerator for at least two to four hours. Overnight is best.
– Skewer the chicken pieces and bake in the oven at 350 degrees for about 15 minutes. You can also grill the chicken at the same temperature and amount of time. Make sure the chicken is cooked through!
– For the mint chutney, add together mint, cilantro, ginger, garlic and shallots. Put in in a blender and blend until smooth. Transfer to a bowl and add plain yogurt, salt and cumin. Mix well and it’s ready to plate.
To Plate:
Take chicken off the skewers and plate with black mint and lime garnish and the mint chutney on the side.
Serving Suggestion: Sancerre wine
Serves: 6
Jaya
The Setai Miami Beach
2001 Collins Ave.
Miami Beach, FL 33139
(855) 923-7899
www.thesetaihotel.com/jaya.php