CHICKEN CURRY (ADAPTED FROM JULIE SAHNI CLASSIC INDIAN COOKING)
Provided by Food Network
Time 2h45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large heavy-bottomed pan, preferably with a nonstick surface, heat 2 tablespoons oil over high heat. When oil is very hot add chicken, a few pieces at a time, and sear until browned on all sides, about 4 minutes. Using a slotted spoon remove chicken to a plate and continue until all pieces are browned.
- Add remaining oil and onions to pan, reduce heat to medium-high and fry 30 minutes until light brown, stirring constantly to prevent burning. Add garlic and ginger and fry 5 minutes. Add cinnamon and cardamom and fry 2 minutes, until spices are puffed and beginning to brown. Add turmeric and cayenne and stir rapidly 15 seconds. Return chicken to pan and stir in tomatoes, salt and 2 cups boiling water. Reduce heat to a simmer, cover and cook about 45 minutes, until chicken is tender and gravy has thickened. Check frequently, and add a little water if sauce is evaporating too quickly. Turn off heat and let dish rest, covered at least 1 hour, preferably 2. When ready to serve, reheat, fold in cumin and cilantro, and adjust seasonings if needed.
JULIE SAHNI'S EASY TANDOORI CHICKEN
Provided by Molly O'Neill
Categories lunch, main course
Time 25m
Yield Four servings
Number Of Ingredients 18
Steps:
- Prick holes in the chicken with the tines of a fork. In a large bowl, mix together the marinade ingredients. Add the chicken and marinate, covered, overnight in the refrigerator, turning occasionally.
- Heat the grill. Remove the chicken from the marinade. Scrape off excess and reserve. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.
- Serve garnished with slices of tomato, cucumber, onion, lemon and cilantro sprigs.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 948 milligrams, Sugar 10 grams, TransFat 0 grams
TANDOORI CHICKEN KABOBS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pull the skin off the chicken pieces, remove all visible fat, and discard. Prick the chicken all over with a fork and make diagonal slashes, 1/2 inch deep and one inch apart, on the meat. Mix together the lemon juice, food coloring, if using, cumin, Garam Masala, red pepper, and salt and brush over the chicken, pushing the marinade into the slits. Combine the yogurt, ginger, and garlic and pour over the chicken. Mix, turning several times, to coat the chicken pieces evenly with the marinade. Cover and marinate at room temperature for one hour or refrigerate for 8 hours or up to 2 days. If the chicken has been refrigerated, bring to room temperature before cooking. If placing on skewers, slide meat down metal skewers prior to grilling. If grilling, heat the grill and place the grill rack at least 5 inches from the heat. If roasting, place the oven rack in the middle position and preheat the oven to 500 degrees. Remove the chicken from the marinade and coat generously with usli ghee. To grill, place meat side down, on the grill rack. To roast, place the chicken, meat side down, on a wire rack set over a jelly-roll pan. Grill or roast the chicken, turning 3 or 4 times during cooking, until the juices run clear, about 35 minutes. Brush the chicken with the remaining usli ghee and transfer to a platter. Surround the chicken with slices of onion, tomato, and cucumber and serve. The tandoori marinade is traditionally colored bright orange using natural food coloring. This is purely for visual effect. You can omit the color if you prefer.
TANDOORI CHICKEN
Provided by Julie Sahni
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 17
Steps:
- With poultry shears, cut the backbones of the hens. Place the hens, breast side up, on the kitchen counter. Press down on the breast bone with the heel of your palm to flatten. If you are using broiler chickens, split them lengthwise into halves.
- Pull the skin off the hens, using paper towel to get a better grip. Prick the hens all over with a fork or a thin skewer. Make diagonal slashes, a half inch deep and one inch apart, on the meat, along the grain. Make a slit with a paring knife in the meat between the thigh and the breast. Secure the ends of the legs through the slit. Put the hens in a large bowl and set aside.
- Process all the ingredients of the marinade in a blender or food processor until they are liquefied. Pour the marinade over the hens. Mix thoroughly, turning several times to coat the pieces evenly with the marinade. Cover and refrigerate overnight (a maximum of two days) or marinate at room temperature for at least one hour (preferably four).
- Take the hens from the refrigerator at least one hour (maximum, five hours) before cooking.
- Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coal. Lightly brush racks with oil.
- Coat the hens lightly with oil and place them, breast side down, on the rack. Barbecue, covered, with the vents open, turning three or four times, without basting, for about 25 minutes - until the juices run clear when pierced with a knife at the joint. Serve the hens garnished with slices of tomato and cucumber.
Nutrition Facts : @context http, Calories 1095, UnsaturatedFat 61 grams, Carbohydrate 15 grams, Fat 86 grams, Fiber 3 grams, Protein 63 grams, SaturatedFat 20 grams, Sodium 1246 milligrams, Sugar 5 grams, TransFat 0 grams
EASY CHICKEN TANDOORI
Nicer then the paste from a jar! Can also be completely baked on the barbecue, but be careful with the heat! The marinade can also be used for fish, large prawns or lobster, but leave out the chilli powder and halve the amount of garlic.
Provided by PetsRus
Categories Chicken
Time P1DT1h40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make several cuts in the chicken meat up to the bone, Rub in the lemon juice and the salt,leave for ca.
- 30 minute Mix all the ingredients for the marinade, rub it into the chicken, cover and put in the fridge for a day.
- Next day, preheat your oven to 400F, put chicken in a baking dish/tin, bake 15 minutes meat side up, 15 minutes meat side down and finish the cooking under a medium grill for about 10 minutes.
- On a large plate arrange the lettuce, onion and cucumber, place the chicken on top with the lemon wedges.
- Serve with your favourite Indian bread and a bowl of yogurt-chutney.
TANDOORI CHICKEN I
This recipe was from my sister, Paula, who lived in northern England with her English husband. Indian food and 'takeaways' are very popular there. I serve this dish with rice and a spinach salad with tomato wedges, hard boiled eggs, cucumber slices, feta cheese and black olives. Doubling the marinade will provide plenty of sauce to go over the rice.
Provided by Martha
Categories World Cuisine Recipes Asian Indian
Time 9h20m
Yield 4
Number Of Ingredients 8
Steps:
- Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
- Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 3 g, Cholesterol 122.4 mg, Fat 28.7 g, Fiber 0.5 g, Protein 38.7 g, SaturatedFat 7.1 g, Sodium 703.2 mg, Sugar 0.7 g
TANDOORI (INDIAN BARBECUED) CHICKEN
Tandoori Murghi. Of all the food cooked in a _tandoor,_the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of this dish are achieved by a particular yogurt marinade, by the use of tenderizers, a special tandoori coloring, and finally, by being cooked in the Indian clay oven.
Provided by Julie Sahni
Categories Chicken Poultry Broil Roast Yogurt Fall
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- 1. Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with a fork or a thin skewer. Make diagonal slashes 1/2-inch deep, 1 inch apart on the meat. Put the meat in a large bowl.
- 2. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for 1/2 hour.
- 3. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.)
- 4. Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (_A note of caution:_Since certain brands of _Tandoori_cooking tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.
- 5. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.
- To Roast in the Oven:
- Start heating the oven to 500°- 550°F. Take the chickens out of the marinade. Brush them with _ghee,_and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25-30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.
- To Broil Indoors:
- Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with _ghee._Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with _ghee_during cooking.
- To Grill Outdoors:
- Fire the coal well in advance (about 1 1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with _ghee._Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
- Serve the chicken immediately, lightly brushed with ghee or oil and accompanied by Roasted Onions.
INDIAN TANDOORI CHICKEN
This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).
Provided by Simmi Gupta
Categories World Cuisine Recipes Asian Indian
Time P1DT45m
Yield 4
Number Of Ingredients 13
Steps:
- Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
- In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
- Preheat an outdoor grill for medium high heat, and lightly oil grate.
- Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g
CHICKEN TIKKA MASALA
If there's one dish guaranteed to be on every Indian restaurant menu, it's chicken tikka masala, which is composed of grilled chunks of chicken enveloped in a creamy spiced tomato sauce.
Provided by Julie Sahni
Yield Makes 4 servings
Number Of Ingredients 25
Steps:
- Marinate the chicken:
- Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.
- In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
- Make the sauce:
- In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
- While sauce is simmering, cook chicken:
- Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
- When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.
- To serve:
- Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired with Basmati Rice .
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