Timbales
A savory dish baked in individual molds, offering a delightful presentation. This modernized version uses a chicken base with aromatic spices and vegetables.
Ingredients
- 1.5 pounds Chicken pieces (boneless, skinless thighs or breast) (Cut into 1-inch cubes)
- 1 medium Onion (Finely chopped)
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder (Adjust to taste)
- 1 teaspoon Cumin powder
- 1.5 teaspoons Coriander powder
- 0.5 teaspoon Garam masala
- 2 medium Tomatoes (Pureed)
- 0.5 cup Green peas (Frozen or fresh)
- 2 tablespoons Fresh cilantro (Chopped, for garnish)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt (Or to taste)
- 0.5 cup Water
Instructions
- 1Cut the chicken into 1-inch cubes and set aside.
- 2Heat the oil in a pan over medium heat. Add the chopped onion and sauté until golden brown (about 7 minutes).
- 3Add the ginger-garlic paste and sauté for 1 minute. Then, add turmeric powder, chili powder, cumin powder, and coriander powder. Sauté for another 2 minutes, stirring constantly to prevent burning.
- 4Add the tomato puree and salt. Cook until the oil separates from the mixture (about 5 minutes), stirring occasionally.
- 5Add the chicken pieces and water. Bring to a simmer, then reduce heat, cover, and cook for 20 minutes, or until the chicken is cooked through.
- 6Stir in the green peas and garam masala. Cook for another 5 minutes.
- 7Preheat oven to 350°F (175°C). Spoon the chicken mixture into individual ramekins or molds. Bake for 15 minutes, or until heated through and slightly set.
- 8Garnish with fresh cilantro and serve hot.