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Highland Tandoori Chicken
By K. Allen
Article Originally Published in Southern Brew News
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K. Allen is a beer traveler, BJCP Certified
Beer Judge and Food & Beer Columnist for
Southern Brew News.
Highland Tandoori Chicken with Watercress Salad and Black Cumin Seeds
Paired with Highland Brewing Company’s Kashmir India Pale Ale
Here in the South we have a little bit of everything. The beach, the valley, the river, and mountains. Okay, maybe folks from Colorado wouldn’t say we have mountains, but then again we don’t have the Rockies on our back stoop. We do have the Blue Ridge Mountain Range, part of the Appalachian Trail, the Great Smoky Mountains, and the list goes on. “What is your point?” you may ask. Nestled in the mountains of North Carolina thrives the wonderful town of Asheville. If you have never been, you should go. It is great for the beer drinker and non drinker alike. There are many outdoor activities as well as shopping and culinary treats. One of the highlights of this fun town is a fabulous brewery known as Highland Brewing Company.
Highland Brewing Company is owned by Oscar Wong, a true beer enthusiast. I met him recently on a tour of the brewery and was very impressed by his desire to make good beer available and even more impressed by his belief that food and beer are a great combination. To this end, Highland Brewing Company has been involved in beer dinners. The recipe in this article comes from Chef/Owner Vijay Shastri of the Flying Frog Café. This interesting restaurant and pub sits at One Battery Park Avenue in downtown Asheville. Upstairs is a bar and outdoor seating. In good weather, it is a great place to grab a bite and enjoy some good beer. Downstairs is a dining room and bar that seem to go on forever. The menu is eclectic with a good mix of food including Indian cuisine, which is the inspiration for the recipe. This dish was served at a beer dinner held at the restaurant served with Kashmir IPA, a dry pale ale with an aggressive hop character ending with a nice malty smooth finish.
Follow these links for more information on the beers of Highland Brewing Company or the great menu items of Flying Frog Café.
2 lbs boneless chicken breasts (trimmed)
2 bunches watercress ( large stems removed)
1 tbsp toasted black cumin seeds (Kala Jeera)
3 tbsp mustard oil
2 limes, juiced
2 medium onions (shaved)
2 cups whole yogurt
1 large garlic clove
2 inch piece of fresh ginger (peeled)
4 tbsp ground cumin
2 tbsp ground coriander
½ tsp tumeric
11/4 tsp ground fenugreek seeds
½ tsp ground black pepper
¼ tsp ground white pepper
¼ tsp sweet smoked paprika
1 tbsp sea salt
1 tsp ground red pepper
¼ cup fresh cilantro leaves
¼ cup vegetable or peanut oil
¾ cup Highland Kashmir IPA (or your favorite IPA)
Grind together ginger, garlic, cilantro and beer using a food processor. Add spices and slowly add oil in the processor. Place mixture in bowl and whisk in yogurt. Add/pour over chicken, coating well and marinate 4-6 hours but not more than 24 hours. Grill over wood fire or bake at 425 degrees F.
In a mixing bowl, add watercress to the mustard oil, lime juice and toasted black cumin seeds. Add salt to taste. Place salad on platter, top with Tandoori chicken and serve with lemon wedges and shaved onion.
Serve with pints of Kashmir IPA. Cheers!
A brilliant, dry pale ale with an aggressive hop character balanced with a smooth finish. A bold beer best consumed with a stiff upper lip.
Alcohol Content: 5.6% by volume
Hops: Stryian Goldings, Mt. Hood, Fuggles, Magnum, Willamette
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