Chicken Tikka


[ Follow Ups ] [ Post Followup ] [ Over the Fence-Recipe Box ] [ FAQ ]

Posted by sherry on July 08, 2001 at 16:53:18:

In Reply to: a full course meal food & wine article posted by Millie GZ on July 08, 2001 at 16:31:52:

Chicken Tikka


Boneless Chicken pieces - 2 med sz breast--400 gms
Thick Yogurt - 1 cup
Garlic Ginger Paste - 1 tsp
Garam Masala - 1 tsp
Red Chilli Powder - 1 tsp
Tandoori Colour - 1 tsp or 1/2 tsp tumeric
Fresh Corriander chopped fine - ˝ cup


= Mix the Garlic-Ginger Paste, Garam Masala, Red Chilli Powder, Tandoori Colour and the Corriander with the Yogurt to make a marinade. Marinate the chicken for one to two hours.

= Pre-heat the grill for 10 minutes.
= Place the chicken pieces on a greased cookie tray, or on skewers.
= Grill for about 10 minutes, turn, and cook for another 10 minutes, or till chicken is cooked through.
= When done, brush with butter. Serve hot, with lime.
Note : The cooking time is approximate. Experiment with your grill.

Butter Chicken

(or Chicken Makhanwalla as it is known in

India, "makhan" meaning "butter")
Chicken Tikka prepared (see recipe above)
Butter - 100 gms
Cashewnut, powdered - 100 gms
Chicken stock - ˝cup
Tomato Puree - 6 tbsp
Garlic Ginger Paste - ˝tsp
Garam Masala - 1 tsp
Red Chilli Powder - 1 tsp (less or more, according to taste)
= Melt the butter in a heavy-based pan. Add the cashewnut powder and fry on low heat.
= Add the Chicken stock, Tomato Puree, Garlic Ginger Paste, Garam Masala, and Chilli Powder. Turn the heat to medium.
= On boiling, add the previously prepared Chicken Tikka and cook for 10 minutes on low heat.
Note : Add a little cream on top before serving.


Mint chicken

Vegetable Oil - 1 tbsp
Boneless chicken pieces - 200 gms
Onion - 1 large
Garlic, crushed - 1 clove
Ginger, crushed - small piece
Garam Masala - 1 tbsp
Tumeric (Haldi) - 1 tsp
Corriander Seeds, powdered (Dhanya) - 1 tsp
Fresh Corriander leaves, chopped fine (Kothmir) - ˝ cup
Fresh Mint leaves, chopped fine (Pudina) - ˝ cup
Tomato Puree - 2 tbsp
Chilli Powder - 1 tsp (less or more, according to taste)
Salt
= Heat the oil in a pan. Add onions, ginger, and garlic - sauté till onions are transparent.
= Add the mint and corriander leaves, and fry for 5 minutes.
= Add the Tomato Puree and the rest of the masalas. Stir well, and add the chicken pieces.
= Cover, lower heat, and simmer for approximately 30 minutes.
Note : If there is excess gravy after the chicken is cooked, remove the chicken pieces and turn the heat on high till the gravy thickens.

Baby Potatoes
Mustard Seeds - 1 tsp
Cumin - 1 tsp
Garam Masala - 1 tsp
Tumeric Powder - ˝ tsp
Fresh Corriander chopped fine - ˝cup
Salt to taste
= Boil potatoes and peel.
= In a small pan, heat the oil. Add the Mustard Seeds and Cumin till the seeds start to pop. Remove from heat. Add Tumeric Powder and Garam Masala.
= Pour the mixture over the boiled potatoes. Stir, add Corriander and Salt to taste.
Top of page

Moughlai Potatoes

Small Potatoes - 10 to 12
Fresh Yogurt - 1 cup
Onions, grated - 2
Coriander Powder - 1 tsp
Cumin seed powder - 1 tsp
Red chilli powder - 1 tsp
Turmeric Powder - ˝ tsp
Boiled Green Peas - ˝ cup
Fresh Cream - 2 tbspp
Sugar - ˝ tsp
Ghee (clarified butter) - 3 tbsp
Salt to taste
Grind into a paste: 3 cloves garlic, 2 - 3 tbsp poppy seeds (Khus-Khus), small piece ginger, 4 cloves, 2 green chillies, 2 cardamoms
= Peel the potatoes. Prick them thoroughly with a toothpick and soak them in cold water. After about 10 minutes, drain the water and marinate the potatoes in the yogurt and salt for 1 hour.
= Heat the ghee and fry the onions. Add the paste, keep frying for 1 minute.
= Add the Coriander Powder & Cumin Powder, Chilli Powder and Turmeric Powder and fry again for a few seconds.
= Add the potato mixture and 2 cups of water. Cover and cook until the potatoes are soft.
= When done, add the Green Peas, Cream and Sugar.
Top of page

Salt & Pepper Potatoes

Potatoes
Ghee (clarified butter)
Salt and Pepper
= Boil and peel the potatoes. Cut into cubes.
= Heat some Ghee in a small pan. Add Salt and Pepper to the ghee. Add the boiled potatoes to the ghee.
= Toss till potatoes are well covered with the mixture, about 5 minutes.
Top of page

Cauliflower Potatoes

Oil - 2 tbsp
Potatoes, diced - 3 or 4
Peas - 150 gms
1 small Cauliflower, chopped (large bits)
Garam Masala - 1 tsp
2 Onions, finely chopped
Turmeric Powder - ˝tsp
Chilli powder - ˝ tsp
Cummin Powder - 1 tsp
2 Tomatoes, chopped fine
Sugar - a pinch
Salt to taste
= Heat the oil and add the onions. Fry till transparent.
Add the potatoes and cauliflower and stir. Add the turmeric, chilli, cummin, tomatoes, salt and sugar. Fry for 2-3 minutes.
Add the peas, cover, reduce the heat to a medium low and cook for about 20 minutes, or until the potatoes and cauliflower are tender. Stir a few times during cooking.
Sprinkle with garam masala, stir and serve.



Follow Ups:



Post a Followup

Name:
E-Mail:

Subject:

Comments:

Optional Link URL:
Link Title:
Optional Image URL:


[ Follow Ups ] [ Post Followup ] [ Over the Fence-Recipe Box ] [ FAQ ]