Updated: November 18, 2012 6:11AM
Sunil Kumar is the executive chef at Bombay Spice Grill & Wine. Today he’s sharing his expertise with Indian cuisine with Swap Shop readers M.G. of South Bend, who requested a recipe for hummus; D.S. of Chicago, a fan of Indian-inspired rice pudding, and I.L. of Lake Zurich, who’s looking for the secret to Chicken Tikka.
Kumar, who offers a unique twist on Indian cuisine at his River North restaurant at 450 N. Clark St. — where he substitutes olive oil for butter as he emphasizes low-fat, heart-healthy Indian dishes without compromising authentic flavors — uses roasted eggplant in addition to chickpeas in his Eggplant Hummus. Basmati rice is the star of his rice pudding.
To make Chicken Tikka: In a large bowl, combine 1 pound of skinless chicken (breast or thigh) cut into 2-inch chunks with ¼ cup fresh yogurt, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon kosher salt, and 1 tablespoon lemon juice. Cover the bowl and refrigerate, marinating for 4 hours.
Preheat oven to 350 degrees and thread chicken chunks on skewers. Place skewers on grill racks in oven (with a tray underneath to catch drippings). Turn chicken and roast until browned on all sides (only a few minutes per side) and tender. Remove chicken from skewers and place on plate; garnish with rings cut from 1 large raw onion, lime or lemon wedges, and chopped cilantro.
The chicken can be served with hot sauce or mint sauce. Note: Garam masala (Indian spices usually ground from peppercorns, cinnamon, cumin seeds and cardamom) can be found in most major supermarkets.
Does someone have a recipe for a low-cal macaroni and cheese?
C.H., Oak Park
I would appreciate your publishing a recipe for flaky biscuits made from scratch.
Please ask your readers for a recipe for what I think is called Loaded Potato Soup. It contains everything you add to baked potatoes — bacon, cheese, sour cream, onions.
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