Recipies

How To Make Tandoori Chicken?

Ingredients 

• 12 pieces of chicken (drum sticks or thighs)
• 1/2 cup tandoori chicken powder (you get them in Indian Grocery stores)
• 1/2 cup plain yogurt
• Salt as required
• 2 lime
• One whole white onion
• One green and one red bell-pepper (optional)
• Flat aluminum tray (and foil)

Preparation method 

1. Skin the chicken pieces and make 3-4 deep cuts on each one of them.
2. Mix yogurt, tandoori powder, mustard oil and salt as required.
3. Mix the paste with chicken pieces and let it stand for at least 6 hours.
4. After marinatingd is done, arrange pieces in tray, cover with foil bake at 350 F for 20 minutes.
5. Reduce heat to 250 F, and then bake and broil alternately in 30 min cycles for 2 hrs. Occasionally, take the tray, out, and rearrange the chicken pieces before putting them back in. If there is too much water inside, drain the water. If the chicken pieces look too dry, sprinkle some water mixed with lime juice on them.
6. After baking is done, take the pieces out and brush off the excess tandoori paste from them. Put the pieces in an open tray in the oven for 2-3 minutes ( just to get them look crisp and dry.)
7. You can add a garnishing of stir-fried onions and bell-peppers and lime juice on the chicken before serving. It should be served hot.

 

How To Make Butter Chicken?

Ingredients 

• 1 small chicken
• 1/2 cup curd
• 1/2 pod garlic (ground)
• 2 cm piece ginger (ground)
• 1/2 teaspoon Red chilies (ground)

For Souce: 

• 1/2 kg tomatoes
• Salt to taste
• 8 teaspoons tomato ketchup
• 1/4 teaspoon red chili powder
• 1/2 cup crushed cashewnuts
• 4 tablespoons butter
• 1 teaspoon sugar
• A few drops of red coloring

Preparation method 

1. Skin the chicken pieces and make 3-4 deep cuts on each one of them.
2. Marinate the chicken pieces in curd, garlic, ginger, chilies and salt for 4-5 hours.
3. Then pressure cook the chicken until tender (5-7 minutes). 
4. Blanch tomatoes and strain them to make a puree.
5. Put the puree, salt, chili powder and sugar in a pan. Cook it on a slow fire till the puree thickens.
6. Add 2 tablespoons butter, chicken pieces, tomato ketchup and cashewnuts. 
7. Cook for a few minutes before serving, add 1 tablespoon butter and heat it. 
8. Place it in the serving dish and put 1 more tablespoon butter.

How To Make Chicken Tikka Masala?

Marinade Ingredients: 

• 2 tblsp cummin seeds
• 2 tblsp coriander seeds
• 2 tblsp paprika
• 1 tsp mango powder (optional)
• 1 tsp chilli powder (optional or to taste)
• Pinch of red food colouring (optional, but it looks nice)
• Juice of a lime (or lemon, but lime is better)
• About 10 oz good thick yoghurt
• Salt to taste

Other Ingredients: 

• About 1.5 lb chicken, diced
• 3-6 cloves garlic, chopped (to taste - I like loads!)
• 1 large onion, very finely chopped
• Chicken stock or Water
• Oil or ghee for frying

Preparation method 

1. Grind the spices and mix with marinade ingredients.
2. Immerse chicken in marinade and leave in the fridge for 24 hours.
3. Heat Oil in a frying pan (skillet!) or wok until very hot.
4. Stir fry chicken vigorously for about 5 mins (you may need to do it in 2 batches, depending on the size of your pan).
5. Remove chicken and keep warm.
6. Fry onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it ; an extra tsp of cummin and coriander may 'lift' it a little.
7. Simmer until chicken is cooked and Sauce is nice and thick.
8. Serves with rice.