Have you a Not too Hot Curry Recipe Please?

Question

Have you a Not too Hot Curry Recipe Please?

Answer 1

Here you go ...... = )

Indian Chicken Kaboobs

Cilantro-Mint Chutney

1/2 cup (packed) fresh mint leaves

1/2 cup (packed) fresh cilantro

1 tablespoon fresh lemon juice

2 1/2 teaspoons minced fresh ginger

1 jalapeño chili, seeded, minced

2 tablespoons (or more) plain yogurt

Chicken

1/2 cup plain yogurt

3 tablespoons tikka paste or mild curry paste (such as Patak's)

1 tablespoon olive oil

2 garlic cloves, minced

2 teaspoons minced fresh ginger

1/4 teaspoon cayenne pepper

1 1/2 pounds skinless boneless chicken b*****s, cut into 2-inch cubes

24 (about) 6-inch bamboo skewers, soaked 30 minutes in water

Butter lettuce leaves

1/2 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise

2 limes, cut into wedges

For chutney:

Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)

For chicken:

Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.

Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.

Answer 2

the cream makes this sweet/mild

Makhani Chicken (Indian Butter Chicken)

INGREDIENTS:

1 3/4 pounds skinless,

boneless chicken breast halves

- cubed

1 tablespoon lemon juice

1 tablespoon chili powder

salt to taste



1 cup yogurt

salt to taste

2 tablespoons garlic paste

1/2 tablespoon garam masala

2 tablespoons melted butter

1 tablespoon chili powder

2 tablespoons ginger garlic

paste

2 tablespoons lemon juice 2 tablespoons olive oil



1 tablespoon butter

1 tablespoon garam masala

1 tablespoon ginger paste

1 tablespoon chopped garlic

1 tablespoon chopped green

chili pepper

2 cups tomato puree

1 tablespoon chili powder

salt to taste

1 cup water

1 tablespoon honey

1/2 teaspoon dried fenugreek

leaves

1 cup heavy cream

DIRECTIONS:

1. To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.

2. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.

3. Preheat oven to 400 degrees F (200 degrees C).

4. Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.

5. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chili peppers. Sauté until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.

6. Place chicken in sauce mixture. Continue cooking for another 5 minutes or until chicken is no longer pink inside. Stir in fresh cream.