Indian Curry?

Question

I recently ate at an indian restaurant and cannot get the curry out of my mind! It was spectacular! I was wondering, if any Indians (actually from India or that heritage, if possible) could give me some recipes. I would love to know how to make Chicken Tikka Masala (Boneless chicken cooked with tomatoes and onions in a spicy creamy sauce), traditional rice, and any other cuisine you think I might like.

I really enjoyed the food, please help me out!

Answer 1

It is always easy to make Curry.  Whatever you make, all the spices are the same.  

Any curry you make, always heat some oil.  Fry some grated onions till golden brown.  Then put what you're cooking, either its potato, chicken or cauliflower in the cooking bowl(they should be finely chopped into pieces).   Then put a little bit of turmeric powder, half spoon of cumin seeds powder, a spoon full of ginger garlic paste, and red pepper as per your taste(be careful with the red pepper: it will make your recipe spicy).  Add some water and cook any type of curry for 15-20 minutes.  

Whatever curry you're making you shouldnt miss these spices.  Turmeric powder gives color to curry, whereas cumin seeds and garlic paste give extra taste.  But it is very necessary to know what you're cooking.  

And the other thing is oil. If you are making meat curry,  you should always use more oil.  And use less oil when you're making vegetable curry.  You can make curry of anything like mushrooms, potatoes, cauliflower, cabbage.  

To give an extra taste to your curry add two red small tomatoes finely chopped, and add to your curry.

Answer 2

I'm an Indian, buddy

Its not surprising that u have loved chicken tikka a lot.

here is da link containing info ragarding its preparation. Please go throgh it. And please dont forget to inform me, what u prepared after u tried it ( is it really chicken tikka or any strange thing ? )

http://www.sonzyskitchen.com/chickentikk...

Best of luck buddy.

Answer 3

You are in luck.  I've eaten Indian food for many years and have recently found a recipe that is almost better than many restaurants.  

The rice you can find at a grocery store (called basmati) and even at Costco now for cheap.  Cook with package instructions,add pea's if desired and near the end you can also add some crushed saffron (also found in grocery store now) but it's expensive.  

The recipe is on recipezaar.com, it's recipe #25587.  Marinade it for at least 3 hours.  I use crushed tomato's instead of tomato sauce to make it thicker.  There are also some naan recipe's (the bread) on their but I haven't found a favorite yet.  Bon Appetite!

Answer 4

www.curryfrenzy.com

Has great recipes. If you found a restuarant that has great Indian food, I would continue going there.

Answer 5

I am not Indian but I really like Mr. Pataks stuff that comes in  jars. It is readily available in Canada at any supermarket. It comes from Britain. They have all the different types of curry sauces and you just add the meat! Very easy, very good.

Answer 6

I am an Indian and I can tell u how to make it from scratch but u will have to go ingredient shopping. You will need:

- 2 large onions,

- 2 large tomatoes (you make it one and half if u don't like the tangy taste),

- garlic - 5 to 6 pieces chopped fine, ginger finely chopped (you can combine the two add a little water and blend them into a fine paste

- red chilly powder

- turmeric powder

- one bay leaf, 2 cloves, an inch sized piece of cinnamon

- salt to taste

pour 2 tbsp of vegetable oil in a non stick pan, light;y saute the spices, add the onions, fry them till they are golden brown, add the pureed tomatoes and cook till the gravy is nice and red. You can turn the heat to low and cook the tomatoes. add the salt, half a tsp of turmeric powder, chilly powder (depending upon how hot u want it), cook the curry for another 5 minutes and take off the heat. You can also add potatoes and green peas. Use a pressure pan in case u do. It reduces the cooking  time to only 5 - 7 minutes. Basically you can use this curry for anything including chicken or lamb. You will just have cook the chicken / lamb a lot longer (on slow heat), about 30 minutes. Also the non veg stuff will require prior marination.

All the Best with your curry