Hi,

I am looking for a chicken tikka masala recipe can anyone help i really miss my currys.

Thanks,

Love Sarah.

Found this on the net:


Chicken Tikka Masala

6 Skinless Boneless Chicken Thighs / Breasts cut into 1 inch pieces (Thighs are preferred for this dish)
Salt to taste
1 Teaspoon Red chili powder
4 to 6 Tablespoons Lemon juice
1 table spoon Butter for basting

For the marinade:
6 to 8 Tablespoons Yogurt
2 Tablespoons Heavy cream (optional)
2 Teaspoons Ginger paste
2 Teaspoons Garlic Paste
1 Teaspoon Cumin Powder
1 to 2 teaspoons Garam masala / Curry Powder
1/4th teaspoon Saffron (optional)
Red and Orange food color a few drops each

1. Make deep incisions in the chicken with a knife, approximately 2 to 3 inches apart. Make a paste of the salt, red chili powder and lemon juice and rub over the chicken evenly. Keep aside for 15 minutes. Wash hands immediately.
2. Whisk the yogurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken with this mixture. Keep aside for 20 minutes to an hour. Preheat oven to 350 degrees F. Skewer the chicken on a skewer. Keep a tray underneath to collect the drippings. Bake in the oven for 20 to 35 minutes.
3. Remove the chicken and baste with butter. Grill on a hot grill for another 10 minutes till golden brown. This step is optional, but will definitely flavor the dish.

For the gravy:
2 Tomatoes chopped fine.
1 medium onions chopped fine.
1 teaspoon Ginger Garlic Paste
2 Tablespoons Oil
1/2 tsp. Cumin pwd
1/2 tsp. Coriander pwd
1/2 tsp. sugar
1/2 tsp. salt
1/4 th cup of milk

1. Heat the oil, when hot add the ginger garlic paste and sauté till golden brown.
2. Add the onions; sauté till golden brown in color on medium high. It is the caramelization of the onions that brings the rich soft aroma and flavor to the dish.
3. Add the tomatoes and keep sautéing till the oil starts to separate. This should take another 5-8 minutes.
4. Add the cumin and coriander powders. Sauté for a few seconds.

Indian food can be enjoyed as much during the cooking process as during mealtime itself. The aroma from cooking spices, herbs, onions, ginger, garlic, and chilies creates an aroma that tantalizes the taste buds.

5. Now add the cooked chicken pieces. Sauté for a few more minutes. Tired of sautéing…That ‘s the trick to make your recipe turn out great. So don’t quit now.

6. Add the salt and sugar, increase the heat and slowly stir in the milk, stirring constantly. Let the chicken simmer on low for another 5-9 minutes. Garnish with Chopped cilantro leaves and fried cashews.

Serve on a bed of plain rice. Enjoy with lemon wedges and raw "red onion rings" soaked in vinegar and the mint chutney.

Humph !

Now I REALLY want a curry

Sorry, best indian cook book in the world is still in a box in one of three rooms.

Just say Hari OM (if you are veggie) .... and go to this link:
http://www.recipesource.com/ethnic/a.../indexall.html

Send me karna hah ..
- Eric Cartman

As we're all posting recipes, how about these for proper Indian/Bengali curries.
I was taught by one of the best chefs (retired) in Birmingham and these are fantastic! Also, if you are in the Melbourne area, I can provide details of where you can get all the ingredients. If you're still in the UK, you won't have any problems at all!


Curries

2 tbsp vegetable oil
2 onions finely chopped
1 tbsp salt
1 tbsp crushed garlic
1 tbsp crushed ginger
10 cardamon pods
6 Cinnamon bark (not sticks)
10 cloves
handful of bay leaves
crushed chilli or fresh chilli to taste
1 tbsp cumin
1 tbsp garam masala
1 tbsp tumeric
1/1 ½ tbsp chilli (to taste - start off with 1/2 tbsp and work up)
1 ½ tbsp curry powder
1 kg meat
1kg vegetables
handful of chopped coriander

Combine the first 10 ingredients in a big pan and stir for 5 minutes.
Add boiling water to cover onions and same amount again and simmer with the lid on for 10 minutes
Add the next 5 ingredients (all the powders), stir in, and simmer with the lid on for 5 minutes or until the ‘smell’ changes
Add the chopped meat, stir in well and simmer for 10 minutes with the lid on. If there is not enough liquid, add more boiling water
Add the vegetable of choice and stir in. Make sure that the vegetables are covered with water.
Simmer for 30 minutes. Check the consistency of the ‘gravy’ and take the lid off half way through for a more concentrated taste.
Add coriander and leave on heat for 5 minutes
Allow to cool slightly before dishing up

Meat and veg choices
chicken and potato
chicken and spinach
lamb and pumpkin
lamb and sweet potato
lamb and ocre

Choose whole chickens or pieces with bones for a better taste. Chicken breast, while healthy, does not work by itself
Lamb leg or shoulder is best
Beef doesn’t work well in curry and pork has never been tried


'Nother curry

2 tbsp vegetable oil
2 onions finely chopped
1 tbsp salt
1 tbsp crushed garlic
1 tbsp crushed ginger
10 cardamon pods
6 cinnamon bark (not sticks)
10 cloves
handful of bay leaves
crushed chilli or fresh chilli to taste
1 tbsp cumin
1 tbsp garam masala
1 tbsp tumeric
1/1 ½ tbsp chilli (to taste - start off with 1/2 tbsp and work up)
1 ½ tbsp curry powder
1 kg meat
handful of chopped coriander

Combine the first 10 ingredients in a big pan and stir for 5 minutes.
Add meat and stir for a couple of minutes but not enough to cook it, just brown it slightly.
Completely cover everything in pan with boiling water and simmer for 45 minutes, stirring occasionally
Add the 5 powders and stir continuously for 5-10 minutes, until ‘gravy’ is thick and you can see the bottom of the pan when stirring
Add coriander and a bit more water and stir for 5 minutes


Works best with chicken drumsticks but whole chicken or lamb leg or shoulder will work

What an unusual name for a cookbook

Don't arse about with all these recipes ....cut to the quick...save time & use a bloody jar of Tikka Masala sizzle & Stir!!!!!!

Should imagine most of us have got it

I've just asked Da Boss where her cookbooks are.

"I dunno.....in a box somewhere"