Tandoori Jackfruit Chops Recipe

A harmonious blend of tradition and innovation that captured the essence of culinary philosophy.

In the heart of a bustling city, where cultures and cuisines blend into a vibrant tapestry, I as a chef always try to find myself inspired by the diverse flavors of multicultural neighborhoods. One evening, as I wandered through a local market, the exotic aroma of tandoori spices wafted through the air, sparking a creative idea. Why not combine the bold, smoky flavors of tandoori with the versatility of jackfruit, a vegetable I had always admired for its meat-like texture?

Thus, the Tandoori Jackfruit Chops were born—juicy, marinated jackfruit grilled to perfection, complemented by a side of braised sweet and sour red cabbage, sautéed mushrooms, and a smoky red pepper sauce.

Ingredients

For the Tandoori Jackfruit Chops:

• 1/2 kg Tender Jackfruit, peeled & cut like a chap
• 1 cup plain yogurt 
• 2 tbsp garam masala
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp Turmeric powder
• 1 tbsp lemon juice
• 2 tbsp oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• Salt to taste

For the Braised Sweet and Sour Red Cabbage:

• 1 small red cabbage, shredded
• 1 apple, peeled and grated
• 1 onion, finely chopped
• 2 tbsp olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/2 cup vegetable broth
• 1/2 tsp caraway seeds
• Salt and pepper to taste

For the Sautéed Mushrooms:

• 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

For the Smoked Red Pepper Sauce:

• 2 red bell peppers, roasted, peeled, and seeded
• 1 tbsp olive oil
• 1 garlic clove
• 1/2 cup vegetable broth
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Prepare the Tandoori Jackfruit Chops:
   1. Cutting the jackfruit :Peeled, clean and cut the jackfruit like chaap. Cut 4 pieces of stick from jackfruit.
   2. Marinate: In a bowl, combine yogurt, coriander powder,turmeric and cumin powder, lemon juice, oil, minced garlic, grated ginger, salt, and garam masala. Add the jackfruit and toss to coat well. Let it marinate for at least 1 hour in the refrigerator.
   3. Grill: Preheat the grill to medium-high heat. Insert the jackfruit stick on the top of the jackfruit chap & grill the jackfruit chops for about 5-7 minutes on each side, or until they develop a nice char and are heated through.
2. Prepare the Braised Sweet and Sour Red Cabbage:

In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent.  Add the shredded cabbage, grated apple, vinegar, brown sugar, vegetable broth, and caraway seeds. Stir well.

Cover and cook on low heat for 30-40 minutes, stirring occasionally, until the cabbage is tender. Season with salt and pepper to taste.

3. Prepare the Sautéed Mushrooms:

In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they begin to brown, about 5 minutes.

Add minced garlic and fresh thyme, and continue to sauté for another 2-3 minutes. Season with salt and pepper.

4. Prepare the Smoked Red Pepper Sauce:

1. Roast red peppers, de skinned and make a fine puree with olive oil, garlic, vegetable broth, smoked paprika, salt, and pepper. Blend until smooth.
2. Strain and pour the sauce into a saucepan and simmer over low heat for 10 minutes to allow the flavors to meld.

5. Assemble the Dish:

Arrange a portion of braised sweet and sour red cabbage and sautéed mushrooms alongside,and place a Tandoori Jackfruit Chop.

Drizzle the smoked red pepper sauce over the jackfruit and around the plate.

Enjoy hot savor the complex layers of flavors and textures in this fusion feast, where smoky tandoori spices meet the earthy richness of jackfruit, brightened by tangy cabbage and umami mushrooms.