 Tandoori Chicken Tikka
EhSaaS_H: aap ne aik jagah kisi ki shaan mai aik aisa comments kya keh mera dil baagh baagh ho gaya, chukeh woh comments mere haque mai jaa raha tha iss liye aap ki treet mujh per lazim ho gayee thi. ab jab keh mujhe pata chala keh aap ko Tandoori Chicken Tikka khane ka dil chah raha hai tu mai ne aap ki khatir net surfing ker ke aik nahi 5 mukhtalif jagah se dhoond kar laya hoo. waise mai sirf yahi ker sakta hoo, kio keh mujhe tu tea bhi banani nahi aati .... bhala Tandoori Chcken Tikka kaha se bana sakta hoo. aap aisa samajh le ke mai khood se paka ker khilane ki bajaye hotel se khareed kar khila raha hoo.
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Method - 1
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Contents
Chicken
Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil
For basting of butter
½ tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
Chef's Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½" cubes and proceed same as Tandoori chicken.
Reference: http://www.indiaexpress.com/P>
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Method - 2
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Ingredients:
Marinating the Chicken:
3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces
250g thick natural yogurt
1 tablespoon fresh ginger, minced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoon chili powder
2 teaspoon fresh cracked pepper
Salt
Skewers, If using wooden skewers completely submerge them in water for approx. 30 minutes. This will hinder them from catching fire while grilling.
Tomato Gravy:
250g canned cocktail tomatoes
250g heavy cream
2 garlic cloves, minced
2 red chilies, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika powder
1 tablespoon ghee or clarified butter
Handful of coriander leaves/cilantro, chopped
Salt and pepper
Method:
Mix all of the ingredients for the marination in a large bowl. Thoroughly mix until the chicken is nicely coated. Cover and refrigerate overnight.
On the next day, either prepare your charcoal grill or heat up the grill function of your oven to high.
Thread the chicken pieces onto the skewers, discarding the marinade. Grill the chicken evenly on all sides, until juices run clear - approx. 5-6 minutes.
To prepare the gravy, heat a large skillet to medium and melt the ghee/clarified butter. Sauté the garlic and chopped chilies until fragrant. Sprinkle the ground cumin, paprika powder and a pinch of salt. Sauté for a further minute or two until the mixture turns into a paste-like texture.
Pour in the canned tomatoes, scraping the bottom of the skillet to deglaze it and to release any bits stuck to the pan. Simmer uncovered for approx. 10-15 minutes on low heat until the sauces begins to thicken, then add the grilled chicken pieces and cream. Simmer for a further 10 minutes, thickening the sauce further and to heat the chicken and cream through.
Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles.
Reference: http://rasamalaysia.com/
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Method - 3
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Ingredients
5 tablespoons olive or groundnut oil
5 cardamom pods
5 cm (2 inch) piece of cinnamon stick
2 onions, finely chopped
2 teaspoons finely grated fresh ginger
2 teaspoons garlic, crushed to a pulp
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/2-1 teaspoon cayenne pepper (depending on how hot you like it)
1 tablespoon bright-red paprika
4 Tablespoons of the reserved Tandoori-style chicken marinade
1 large tomato, finely chopped
1 teaspoon tomato puree
1 teaspoon garam masala (see posted recipe!)
150 ml (1/2 cup) water
1 quantity of Tandoori-style chicken (recipe to come; Jaffey's recipe begins with 2.5 pounds chicken pieces)
1/4 teaspoon salt
Directions
Put the oil into a large, wide pan and set it over a medium-high heat. When it is very hot, put in the cardamom pods and cinnamon stick. Stir once, then add the onions. Stir until they begin to brown at the edges. Add the ginger and garlic and cook, stirring, for 1 minute. Add the cumin, coriander, turmeric, cayenne and paprika and stir for 30 seconds.
Add the tandoori chicken marinade, a tablespoon at a time, and stir it in so it is absorbed by the spices.
Add the tomato, tomato puree, and garam masala, and cook, stirring, for a minute. Pour in the water and bring to a simmer. Cover, turn the heat to low, and simmer gently for 10 minutes. Taste for salt, adding about 1/4 teaspoon or as needed. Add the cooked chicken and the juices from the baking tray. Raise the heat to high and fold the chicken into the sauce. The sauce should thicken and cling to the chicken pieces.
Reference: http://www.grouprecipes.com/
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Method - 4
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Ingredients
(450 grams) or 1 lb. of Boneless Chicken Breast (skinned)
1 tsp. Salt
Lemon Juice (from half of a lemon)
½ tsp. of Tandoori color or a few drops of Red Food Coloring mixed with 1 tbsp. of Tomato Puree
2 cloves of Garlic (Lehsan) (peeled & coursely chopped)
½ inch piece of Ginger Root (Adrak) (peeled & coursely chopped)
2 tsp. of Coriander (Pisa Dhania) (grounded)
½ tsp. of Garam Masala Powder
¼ of a whole Nutmeg (finely grated)
½ tsp. Turmeric Powder (Pisi Haldi)
4 tbsp. Cooking Oil
½ tsp. Red Chilli Powder (Pisi Lal Mirch)
Directions
Cut the chicken into 1-inch cubes. Sprinkle with ½ teaspoon of 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 liquidizer 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 to 8 hours or overnight in the refrigerator.
Preheat oven to 230 degrees C/450 degrees F/Gas Mark 8. Line a roasting tin with aluminum 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 a ¼-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 center of the oven for 6 to 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 another 6 to 8 minutes.
Shake off any excess liquid from the chicken. (Strain the excess liquid and keep aside for Chicken Tikka Masala). 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
Reference: http://www.angelfire.com/
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Method - 5
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Ingredients
2 1/2 lb chicken pieces (legs and/or breast) skinned
1 tsp salt
3 Tbsp fresh lemon juice
450 ml plain yogurt
1/2 onion, coarsely chopped
1 garlic clove, chopped
1 in piece fresh root ginger, finely chopped
1-2 hot green chilies, roughly sliced
2 tsp garam masala
Direction
Cut each leg into two pieces and each breast into four. Make two deep slits crossways across the meaty parts. The slits should not start at an edge or cut to the bone. Put chicken in a large zip baggie, sprinkle with salt and lemon on both sides and rub in well, set aside for 20 minutes.
Meanwhile, make the marinade: combine all the ingredients in a blender or food processor. Strain the paste through a coarse sieve into the baggie with the chicken and rub into the slits. Refrigerate for 8-24 hours.
Preheat the oven to maximum temperature (make sure your oven's clean!!) - about 450 or 500 degrees F. Remove the chicken from the marinade and spread it out in a single layer on a large shallow baking tray. Cook for 20-25 minutes or until thoroughly cooked through. Lift it out of its juices and serve with lemon or lime wedges. (Save the marinade and cooking juices for the Tikka Masala)
Recipe Back Story
This is a 2-part recipe, neither part hard but you have to marinate and cook the tandoori chicken first, eat as much of it as you like, then add the rest to the tikka masala. The tandoori chicken is not red, apparantly that comes from food dye! Who knew! This recipe is from Madhur Jaffrey and a wonderful book she put out with the BBC called foolproof Indian Cooking (my kind of cooking!!!) I would suggest making double the quantity and having half the first night and making the Masala the second.
Reference: http://www.bakespace.com/ |
