Curry recipe?

Question

My new boss is indian well he isnt my boss yet he is coming over to my house for dinner and i want to impress him so does anyone no a quick and easy recipe for a chicken tikka masala any help would b appreciated

Answer 1

If you are  unfamiliar with curries don't do them.

Indian people like different curries, depending upon the area of the country they come from.

Hot in the south,

Cooler in the north.

Go with something you like, and are good at making.

Answer 2

INGREDIENTS

235 ml yogurt

15 ml lemon juice

4 g ground cumin

2 g ground cinnamon

4 g cayenne pepper

4 g freshly ground black pepper

6 g minced fresh ginger

25 g salt, or to taste

3 boneless skinless chicken b*****s, cut into bite-size pieces

4 long skewers

  

15 g butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

4 g ground cumin

5 g paprika

20 g salt, or to taste

1 (8 ounce) can tomato sauce

235 ml heavy cream

10 g chopped fresh cilantro

DIRECTIONS

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

I just grabbed that off a website, but i hope it helps

Answer 3

Chicken tikka masala  

Serves 4  



Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients

4 chicken b*****s, skinned, boned and cubed

2.5cm/1in piece of fresh root ginger, finely chopped

2 garlic cloves, finely chopped

1 tsp chilli powder

sea salt and freshly ground black pepper

2 tbsp fresh coriander

1 lime, juice only

2 tbsp vegetable oil

1 onion, finely chopped

1 red chilli, de-seeded and finely chopped

1 tsp ground turmeric

300ml/10½fl oz) double cream

½ lemon

fresh coriander, to garnish

To serve

basmati rice

naan bread

Method

1. Place the chicken b*****s in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and one tablespoon of the oil.

2. Set aside and allow the flavours to develop.

3. Heat a heavy-bottomed shallow pan and, when hot, add the chicken.

4. Cook for 8-10 minutes until the chicken is browned on all sides.

5. Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown.

6. Add the turmeric and cook for one minute.

7. Stir in the cream and cook gently for a couple of minutes.

8. Add the chicken to the creamy sauce and simmer for five minutes until the chicken is cooked through.

9. Check for seasoning, and add lemon juice to taste.

10. Garnish with fresh coriander and serve immediately with the rice and/or naan bread.

heres another recipe as tikka massala is a british dish made when a customer wanted a sauce for chicken tikka and a creamy sauce was made to please.

South Indian dry masala fish curry with tomato and coconut chutney  

Serves 4  



Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins



Ingredients

For the fish

4 x 200g/7oz white fish fillets (monkfish, haddock, hake, cod or similar)

3 tbsp plain yoghurt

2 tsp garam masala

1 tsp black mustard seeds

1 tsp ground coriander

1 tsp ground cumin

½ tsp chilli powder

6 cardamom pods, lightly crushed

½ tsp salt

1 tbsp vegetable oil

For the chutney

1 tbsp vegetable oil

1 onion, finely chopped

7.5cm/3in piece root ginger, roughly chopped

6 garlic cloves, finely chopped

1 green chilli, finely chopped

10 curry leaves (available from Asian grocers and some supermarkets)

1½ tbsp desiccated coconut

1 x 400g/14oz can tomatoes, chopped

2 tsp sugar

2 tsp balsamic vinegar

Method

1. For the fish, wash the fish and blot dry with kitchen paper.

2. In a mixing bowl combine the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour.

3. For the chutney, heat the oil in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, sugar and balsamic vinegar.

4. Simmer uncovered for about 20-30 minutes, until the chutney has thickened and reduced.

5. To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about 3-5 minutes each side depending on the thickness of the fish.

6. Serve topped with warm chutney.



Lamb curry with basmati rice

Serves 4  



Preparation time less than 30 mins

Cooking time 1 to 2 hours



Ingredients

2 tbsp vegetable oil

900g/2lb lamb fillet, cut into 3cm/1in cubes

2 onions, roughly chopped

3 garlic cloves, peeled and crushed

2 green chillies, finely chopped

1 tbsp grated fresh ginger

1 tbsp ground turmeric

1½ tbsp garam masala

1½ tbsp ground cumin

1 tbsp chilli powder

1 tbsp plain flour

6 large tomatoes, roughly chopped

400ml/14fl oz coconut milk

600ml/1 pint chicken stock

250g/9oz baby spinach leaves

1 pomegranate, seeded

200g/7oz plain yoghurt

salt and freshly ground black pepper

steamed basmati rice, to serve

Method

1. Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.

2. Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened.

3. Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute.

4. Add the flour and cook for a further minute.

5. Add the tomatoes and coconut milk and heat to bring to a simmer.

6. Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.

7. Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through.

8. Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted.

9. Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.

10. Serve onto warmed plates with steamed basmati rice alongside.

Answer 4

"Chicken tikka masala" is not an Indian dish, it's a BRITISH dish invented by Pakistanis living in Northern England (or some believe in the kitchens of an Indian restaurant in in Glasgow, Scotland)...

Chetak is 100% right, unless you already cook Indian food regularly (and so have all the ingredients on hand), cooking an Indian meal from scratch (and expecting it to be good) is almost as unrealistic as wanting to learn to play one tune on a piano...it just doesn't work like that!

Make something you are good at! Think about it, how impressed would you be if you went to his house and he made you "Beans on Toast" for dinner?

Answer 5

This is an easy but delicious recipe, I am sure your boss will like it and appreciate your efforts!

CHICKEN CURRY:

Ingredients:

1 lb chicken pieces, boneless/skinless

1 large onion, diced

2 cloves of garlic, finely minced

1 inch piece of ginger, peeled & finely minced

1 can of tomato puree (if you use crushed tomatoes, puree them)

1 tsp ground cumin

1 tsp turmeric

1 tsp ground coriander

1 tsp garam masala

1/2 red chili powder (to taste)

salt to taste

juice of 1 lemon

oil (veg or canola)

water as needed (or chicken stock)

freshly chopped cilantro leaves for garnish

METHOD:

In a large deep skillet on medium high heat, add 2 tbsp of oil and saute the onion until slightly browned. Add the ginger & garlic, stir fry for 1-2 minutes and add the spices. Stir fry & let the spices cook out for 3-4 minutes until fragrant. Add the chicken pieces and mix to coat well. Once the chicken has turned opaque, add the tomatoes and a little water to cover.

Reduce the heat, cover & let simmer 10-12 minutes. The chicken should be fully cooked but tender & juicy. Add lemon juice, adjust the seasonings, garnish & serve.