Bengal Tiger Tandoori Masala Recipes

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BENGAL TIGER CHICKEN



Bengal Tiger Chicken image

Chicken in a creamy, mild curry sauce. From my Grandma's recipe box, I grew up with this and had no idea it was so easy until my late 20's. I get many compliments on it, notably from those who claim they do not like "indian" food.

Provided by Tropical Texan

Categories     Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
1 (10 ounce) can cream of chicken soup
1 cup Hellmann's mayonnaise
1 tablespoon curry powder
2 tablespoons lemon juice
1/2 cup grated parmesan cheese
1/2 cup Pepperidge Farm herb dressing

Steps:

  • Preheat oven to 350*F.
  • Combine condensed soup, mayonnaise, curry, lemon juice, and half of the grated parmesan cheese together.
  • Pour over chicken in a shallow baking dish.
  • Mix remaining parmesan cheese with the dressing and spread evenly over top of casserole. Note: It is meant to be a kind of light, crunchy topping, not a soft one.
  • Bake for one hour or until chicken is cooked through.
  • I always end up doubling this recipe for my family *except* for one thing: the mayo. I do not double the mayo, I use 1 and 1/2 c in my double recipe.
  • The sauce is marvelous over jasmine rice. This is one of my favorite leftover dishes, it is almost better the next day! Enjoy!

Nutrition Facts : Calories 482.9, Fat 29, SaturatedFat 6.6, Cholesterol 100.4, Sodium 1150.7, Carbohydrate 21.2, Fiber 0.6, Sugar 4.5, Protein 34.5

TANDOORI MASALA (SPICE MIX)



Tandoori Masala (Spice Mix) image

Make and share this Tandoori Masala (Spice Mix) recipe from Food.com.

Provided by Sandi From CA

Categories     Asian

Time 3m

Yield 1/3 cup (approximately)

Number Of Ingredients 12

1 teaspoon garlic powder (Lasun)
1 teaspoon ground ginger (Adrak)
1 teaspoon ground cloves (Lavang)
1/2 teaspoon grated nutmeg (Jaiphal)
1 teaspoon mace (Javitri)
1 1/2 tablespoons ground cumin (Jeera)
2 tablespoons ground coriander (Dhania)
1 teaspoon ground fenugreek (Methi)
1 teaspoon ground cinnamon (Tuj or Dalchini)
1 teaspoon fresh ground black pepper (Kalimirchi)
1 teaspoon ground brown cardamom (Elaichi)
1 teaspoon red food coloring

Steps:

  • Mix all the above ingredients (without roasting them first) and push through a fine sieve.
  • Store in an airtight container and close the lid tightly after use.

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