Indian meals?

Question

How to make/marinate????????????????

Tikka...........etc............step by step

Answer 1

Chicken Tikka Masala

Ingredients :

1 lb. boneless, skinned chicken breast

1 tsp. salt

Juice of 1/2 a lemon

1/2 tsp. tandori colour or a few drops of red food colouring mixed with 1 tbsp. tomato puree

2 cloves garlic, peeled and coarsely chopped

1/2-inch cube of root ginger, peeled and coarsely chopped

2 tsp. ground coriander

1/2 tsp. ground allspice or garam masala

1/4 of a whole nutmeg, finely grated

1/2 tsp. ground turmeric

125 g/5 oz. thick set natural yogurt

4 tbsp. corn or vegetable oil

1/2 tsp. chilli powder



Method:

Cut the chicken into 1-inch cubes. Sprinkle with 1/2 teaspoon salt from the specified amount, and the lemon juice. Mix thoroughly. Cover and keep aside for 30 minutes.

Put the rest of the ingredients into an electric food processor or liquidiser and blend until smooth. Put this marinade into a sieve and hold the sieve over the chicken pieces. Press the marinade through the sieve with the back of a metal spoon until only a very coarse mixture is left.

Coat the chicken thoroughly with the sieved marinade. Cover the container and leave to marinate for 6-8 hours or overnight in the refrigerator.

Preheat oven to 230 degrees C/450 degrees F/Gas Mark 8. Line a roasting tin with aluminium foil (this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out).

Thread the chicken onto skewers, leaving 1/4-inch gap between each piece (this is necessary for the heat to reach all sides of the chicken).

Place the skewers in the prepared roasting tin and brush with some of the remaining marinade. Cook in the centre of the oven for 6-8 minutes.

Take the tin out of the oven, turn the skewers over and brush the pieces of chicken with the remaining marinade. Return the tin to the oven and cook for a further 6-8 minutes.

Shake off any excess liquid from the chicken. Place the skewers on a serving dish. You may take the tikka off the skewers if you wish, but allow the meat to cool slightly before removing from the skewers.

Answer 2

These marinades will work for chicken, meat, lamb.... marinate at least overnight refrigerated & covered.  If you are using the marinades for fish or any seafood, marinate for 30-45 minutes only.  You can marinate paneer or vegetables for for upto 1 hour.

BASIC TIKKA MARINADE: will make enough for 4 servings

Ingredients:

½ cup good quality plain yogurt (you can use the lowfat version)

1 inch piece of ginger, peeled and finely minced

2 cloves of garlic, finely minced

2 tbsp oil (vegetable or canola)

1 tsp garam masala

2 tsps ground cumin powder

1 tsp ground coriander powder

½ tsp red chili powder

½ tsp turmeric

salt & pepper to taste

METHOD:

Mix all the ingredients to combine well and store in the refrigerator.

VARIATION:

You can add the juice of 1 lime and ¼ cup of orange juice to get a fresh citrus flavor to your meal.

**************************************...

MINT MARINADE: will make enough for 4 servings

Ingredients:

1 cup of fresh mint leaves

1 small onion, roughly chopped

3-4 small green thai chili peppers

1 small green apple, lunchbox size (seeded, cored and cut into large pieces)

2 large garlic cloves, rough chopped

1 inch piece of ginger, peeled and roughly chopped

½ cup of good quality yogurt (you can use the lowfat version)

½ tsp garam masala

1 tsp ground cumin powder

juice of ½ a lime

salt & pepper to taste

2 tbsp oil (vegetable or canola)

Method:

In a blender or food processor, blend together the onion, green apple, thai green chilies, ginger, garlic, oil and the mint leaves into a puree. Transfer to a mixing bowl and add the yogurt, lime juice, garam masala, cumin powder, salt and pepper.

Mix all the ingredients to combine well and store in the refrigerator.

VARIATION:

You can substitute cilantro leaves for the mint leaves or even use a combination of both mint and cilantro leaves.

**************************************...

CHILI MARINADE: will make enough for 4 servings

Ingredients:

2 shallots, roughly chopped

4-6 fresh small green thai chilies (to taste)

½ tsp black peppercorns

2 large garlic cloves, roughly chopped

1 inch piece of ginger, peeled and roughly chopped

¼ tsp red chili powder (to taste)

1 cup of fresh cilantro leaves

2 tbsp of white vinegar (distilled)

salt & pepper to taste

1 tbsp oil (vegetable or canola)

METHOD:

In a large skillet on medium high, heat the oil. Sauté the shallots, ginger, garlic, chilies and peppercorns for 1-2 minutes until lightly golden in color. Let cool and transfer to a food processor or blender. Puree and then add the cilantro leaves, vinegar, red chili powder, salt and pepper. Blend into a smooth puree and store in the refrigerator.

**************************************...

Tandoori Marinade:

5-6 garlic cloves, finely minced

1 piece of ginger, peeled and finely minced (about 1½ inches in length)

3 cups of plain yogurt

2 small green chilies, finely minced

Juice of 1 lemon

3 tbsp tandoori paste OR 4 tbsp tandoori masala powder (given below)

salt and pepper to taste

**************************************...

Tandoori Masala (Powder)

2 tbsp garam masala

2 tbsp ground cumin

1 tbsp ground coriander

4 tsp paprika

2 tsp ground dried fenugreek leaves (methi powder)

1 tsp turmeric

½ tsp red chili powder

Method:

Combine all of the ingredients above and store in an airtight container for 4-6 weeks.

Answer 3

Indian Chicken Recipe : Chicken Tikki Masala

.

Ingredients :

2 tbsp coriander seeds

2 tbsp paprika

2 tbsp jeera

1 tsp mango powder

1 tsp chilli powder

juice of a lime

10 good thick yoghurt

salt to taste

2 lb chicken, diced

5 to 6 cloves garlic, chopped

1 large onion, finely chopped

chicken stock or water

oil

Method :

Grind the spices and mix with marinade ingredients.

Marinade chicken in the fridge for 24 hours.

Heat oil in a frying pan or wok until becomes very hot.

Stir fry chicken vigorously for about 5 minutes.

Take out chicken and keep warm.

Fry the 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 cumin and coriander may 'lift' it a little.

Simmer until chicken is cooked and Sauce is nice and thick.

Ready to serve.

****************************************...

This recipe appeared in the Chicago Tribune today (4/17/02). I haven't tried it yet but it promises to be delicious and I thought I should share it.

Ingredients

1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes

Marinade

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons ground cumin

2 teaspoons ground red pepper

2 teaspoons black pepper

1 teaspoon cinnamon

1 teaspoon salt

1 piece minced ginger (1 "inch" long)

6 bamboo skewer (6 "inch")

Sauce

1 tablespoon unsalted butter

2 cloves garlic, minced

1 jalapeno, minced

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon garam masala (buy in Indian market)

1/2 teaspoon salt

1 (8 ounce) can tomato sauce

1 cup whipping cream

1/4 cup chopped fresh cilantro

Directions

1Soak bamboo skewers in water.

2For sauce, melt butter on medium heat.

3Add garlic& jalapeno; cook 1 minute.

4Stir in coriander, cumin, paprika, garam masala& salt.

5Stir in tomato sauce.

6Simmer 15 minutes.

7Stir in cream; simmer to thicken- about 5 minutes.

8Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.

9Discard marinade.

10Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.

11Remove chicken from skewers; add to sauce.

12Simmer 5 minutes.

13Garnish with cilantro Serve with basmati rice, naan or pita bread.

14Note: You can make your own garam masala.

15McCormick also makes garam masala; it's available in super markets.

Answer 4

Best thing you can do is either buy or borrow a recipe book. You will be amazed at how even the most complicated of dishes are easy to make. If it's a grill/fried meat you are doing, then ideally you wanna leave for marinade for around 24hours in the fridge. Usually if it's something you wanna make for that evening then around half an hour (longer for more flavour) should do the trick.