Chicken Tikka Masala Recipe


The tandoori chicken takes its name from the type of cooking to which it is subjected, just within a particular oven called a tandoor. The Tandoori is the traditional clay oven where the food is cooked for thousands of years and all previously marinated foods. If the absence of this particular instrument in your kitchens is quite problematic for the preparation of the dish, do not worry. There are alternative methods to obtain a good tandoori chicken without necessarily owning a tandoor.

Very pleasant to the eye and above all delicious, tandoori dishes owe their coppery color with spices. It is a cuisine of the North, namely Punjab and can be defined as a barbecue Indian style where you do not use fat during cooking. The whole secret lies in a long marinade made of a set of thin yogurt, lemon and spices. The chicken or the fish are carved deeply so that the flavors penetrate to the bottom. There are different tandoori preparations like tandoori murgh, tandoori chicken masala, boti kebab, the tandoori fish tikka or machi, created in Mumbai.

In North India, especially in Punjab and the city of Nawabs, Lucknow, chicken is a main component. The Murg Tandoori, Indian Grilled Chicken is a mouthwatering preparation done in just about 15 minutes of time. The chicken is marinated in yogurt and seasoned with Masala.

While in India we are used to eat the whole chicken, they can become difficult to cook especially without the tandoor. Cut it into pieces, or for convenience, opt for the portions directly for example, the juicy morsels of breast or drumsticks but make sure the chicken is young. If you have chosen to use the thighs, be sure to record the exact basis of the tendon, so bake well.

With regard to the area near the wing, do not forget to engrave the armpit. In the fleshy parts, carefully carve regular cuts, well separated. In this way, the seasoning will penetrate better in the flesh, giving you the best taste. If you do not have a barbecue, do not worry. You can also cook a tandoori chicken with oven of your own home. Pre-heat it to maximum temperature and arrange it on the grill, in such a way that it is near the top of the baking oven. The Tandoori chicken is a popular dish in Indian cuisine made with roasted chicken, yogurt and spices, typical of India but consumed in various parts of South Asia, often as an appetizer.

The meat of the chicken, which are wings or thighs, is marinated in yogurt and seasoned with tandoori masala. The typical red color of meat is obtained using the red chili powder, cayenne chiles or Kashmiris, while a large amount of turmeric produces the color orange. In many modern versions of the dish you can find both colors. It is traditionally baked at high temperatures in the typical clay ovens, the tandoor, from which the plate takes its name. However, it can also be prepared on a traditional grill.

Tradition has it that the history of the dish dates back to Kundan Lal Gujral , who opened an Indian restaurant, Moti Mahal in Peshawar before India was colonized by Britain. Trying new recipes, Gujral would try to cook the chicken in a tandoor, generally used for baking unleavened bread naan.

The tandoor are particular clay ovens, in the shape of inverted bell and buried, at the base of a fire burning wood or coal that can reach 480º. Gurjal first would be able to cook the chicken in this type of oven, making crisp the outside of the piece of meat and keeping the inside soft and succulent.

After the colonization of India in 1947, the Punjab was divided and the areas east of the state became part of India, while the areas to the west became part of Pakistan. The city of Peshawar then passed under the government of Pakistan and Gujral, like many other Hindu refugees, walked away from the fleeing unrest in India and then moving his restaurant to Delhi and changed name in Daryaganj.

The naan bread is a typical Indian dish, which is baked to the plate, in this case the bread takes the name of cheese naan because it is filled with soft cheese. The recipe is very easy to implement and, most important thing is darn good, if you consider then that the rising times are reduced and the bread is baked in the pan instead of the oven, you can not prove it.

The Indian bread naan is a leavened dough widely popular in the Middle East and Indian naan differs from many loaves of eastern origin for cooking which is made ​​in the traditional clay oven, the tandoor, typical of India. After the chapati, Indian bread unleavened, we show how to prepare traditional Indian naan following the recipe that involves the use of yogurt  and bread which gives the smoothness and taste. 

The recipe is simple and accessible to everyone because baking bread can also be made ​​in the frying pan. Many versions of naan often are added spices like cumin and nigella seeds, or milk. The naan should be consumed during the meal or can be stuffed with potatoes, onions, spices, lamb and raisins. It is sometimes served with cheese, meat or vegetables.

If it is not stuffed naan can still be accompanied various companatici, such as meats, vegetables or cheese. These variants are mostly consumed as fast food . It can also be immersed in various soups premises, such as from or shaakh. Myanmar ex Burma is known as naan bya and is often eaten as a breakfast, usually served with tea or coffee . This variant is more spherical and soft, often buttered, covered by pè byouk boiled peas, or immersed in a hsieh soup mutton soup.

Some variations of the basic recipe of naan provide a dough made ​​of flour , white salt, yeast and a lot of yogurt and milk to make the dough smooth and elastic. The mixture is then worked for a few minutes and left to rest for several hours. Once the yeast is divided spherical in pallette of dough, which will be stretched and cooked separately. In the kitchen Pakistani naan is usually ingratiated himself with the essences, such as rose or khus stir in butter or ghee.

It can be eaten as a side dish to a meal or in turn be filled: for example, keema naan is obtained by filling the naan with a mixture of minced meat, usually lamb or mutton. Another variant is the Peshawari or Peshawari naan. The Peshwari naan, as well as the Kashmiri naan, is stuffed with a mixture of peanuts and raisins. The most common variant in the Western world is that South Asian . In Iran the word nan has a very specific meaning, indicating generally almost any kind of bread.

On the other hand, however, in the rest of Asia South-Eastern word naan is used to indicate a specific type of thin unleavened bread, similar to pita. As the pita, naan is also added to the mixture of yeast similar to the dough of the roti. The naan is cooked, however, the characteristic clay ovens in the shape of inverted bell, the Tandoor. This distinguishes it from roti which is usually cooked on an iron plate flat or slightly concave called Tava. The modern recipes sometimes replace the yeast with baking powder. To increase volume and thickness of naan are often added milk or yogurt , is then served hot and greased with ghee or butter .


Naan

Prep Time: 20 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hr 10 mins ♥ Yield: 5 servings

Ingredients

4 cups flour
2 tbsp yogurt white
1 cup water
3 tbsp oil
1 tsp fresh yeast
5 cubes cheese
Salt to taste


Recipe Method:

Put the flour in a bowl, make a well in the center and add a pinch of salt, yogurt and oil. Work the flour with the salt, yogurt and oil. Gradually add the water with the yeast dissolved. Knead until you obtain a smooth and soft dough. Put the dough to ferment for 2 hours, then take it back and divide it into 4 equal parts

With the help of a rolling pin, roll out the balls. Place in the center a spoonful of cheese. Close the flaps and seal well with your fingertips. Roll out the bread with a rolling pin very gently.

Heat a little oil in a frying pan and when hot, cook the bread 2 minutes per side with a lid. The naan bread will be puffy and golden.

Do the same for all the other loaves and then serve.

Tandoori Chicken

Prep Time: 10 hours ♥ Cook Time: 1 Hour ♥ Total Time: 11 hours ♥ Yield: 4 servings


Ingredients:

4 chicken legs
1 cup yogurt
2 tsp lemon juice
1 tsp garlic paste
1 tsp ginger paste
4 tsp red chilli
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp turmeric
1 tsp pepper
1 tsp cardamom
2 sticks cinnamon
1 tsp cloves
1 tbsp paprika
3 tbsp oil
Salt to taste


Recipe Method:

Place the chicken in a large, shallow dish. Prick the chicken with a fork. Then, using a sharp knife, cut slashes in the pieces.

Heat the oil in a small pan over medium heat, then roast the cinnamon, coriander, cumin, turmeric, and paprika, stirring often, until fragrant for 3 minutes. Let cool completely.

In a bowl, whisk the yogurt, mix in the lemon juice, garlic, ginger, cumin, ground coriander, pepper, cardamom, cloves, and salt.

Coat the mixture over the chicken and rub it into the flesh. Cover and refrigerate overnight. Remove the chicken from the refrigerator 30 minutes before cooking.

Remove the chicken, and brush with oil. Preheat the oven to 250 degrees C. Place the chicken pieces on a well-oiled grill rack in a roasting pan and; grill, turning 2 times, 30 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

Let it rest for at least 5 minutes before serving. Serve with sprigs of cilantro and slices of cucumber, onion, tomato, and lemon with naan, or rice, with raita on the side.
Born by chance, after an experiment of a restaurant, tandoori chicken has become one of the main dishes of Indian cuisine. The name tandoor, or tandoori, indicates a particular clay oven of cylindrical shape whose base burns a wood fire which allows the oven to reach a temperature of about 480 °. The tandoor is used not only in India but in most of Central Asia and the Middle East.


The tandoori chicken is first marinated for a long time in a sauce made of yogurt and a blend of spices suitable for tandoori that contains mostly red chili, which gives the sauce a typical red color. Instead of chili, you can also use turmeric instead gives the chicken a vibrant orange color.

If you do not find the mix of spices ready for tandoori, you can start from another mix of Indian spices, garam masala, which is retrieved more easily, and add according to your taste, curry, chili, turmeric, ginger, garlic and onion powder and cayenne pepper.

Once marinated, cook tandoori chicken in your oven at home: you will not be cooking in the tandoor but we guarantee you a result flavorful and delicious! The chicken tandoori masala has a strange peculiarities, takes you by the throat with that spicy and slightly sour taste of unripe mango, it makes you salivate and never stop to enjoy it. In India there are restaurants serving chicken cooked in the tandoor. The tandoor is a cylindrical clay oven and vertically, of various sizes, with the focus on the bottom, where it reaches a very high temperature which is baked in a short time to avoid charring your meat, and it is for this reason that the meat is marinated and then pre-cooked in yogurt and lime juice.

The taste is well balanced and the chicken is succulent and tasty even in a regular oven, certainly lacks the aroma of tandoori, but you can never have everything in life.

Traditionally in Indian cuisine, the tandoor is used for cooking naan, the Indian bread, but, a restaurant owner, also tried to cook the chicken inside and found that due to the flame lit at the base of the oven and the radiated heat, the chicken became crisp on the outside and soft on the inside left. The tandoori chicken was particularly appreciated by the Indian Prime Minister Jawaharlal Nehru, in office from 1947 to 1964, which placed it in the menus of official banquets, during which many people of the State could prove important; among other Americans Richard Nixon and John F. Kennedy.

Today we prepare the recipe of chicken tikka masala in the way of original Indian cuisine. The list of ingredients may seem very rich but do not be afraid and follow our step by step directions and you will get a good result. The important thing is to get the numerous spices mentioned as garam masala, a typical mix of Indian spices with paprika, cumin, turmeric and coriander, to be used like parsley sprinkled over the chicken. The yoghurt used for the marinade can be safely used in place of the cooking cream, both to avoid wastage that further flavor to the dish.

Some call it the British national dish, love for children, is an Indian recipe here is the Chicken Tikka Masala. The Tikka Masala is a popular dish in Indian curries, you can find it in restaurants around the world. Its origins are not clear, some say that he was born in India, others are certain that it was conceived in an Indian restaurant in London. Beyond the debate about its origins, it remains one of the most popular foods in England, as to be often considered the national dish.

The Chicken Tikka Masala is composed of chunks of chicken marinated in yogurt and spices and then cooked in the tandoori oven. The yogurt softens the meat. For those of you who do not have a tandoori oven there is the alternative of kebabs on the grill.

The fact is that this dish is very creamy and and then it took us a while before finding a lighter flavor and creaminess but it was at the height of the original, however, served in restaurants. The version with the full cream is very substantial one-off that would be fine but since we make this dish often do not want to feel guilty about the fat content. Fat-free cream is too watered down and the yield has left us unsatisfied, so we tried to use the light cream which contains 12% fat and came a success, and for the solidity that obtained for the flavor!

One of the nicest things to cook Chicken Tikka Masala is to eat it with gusto, even when we do it super spicy. This was his favorite dish since he started eating solid foods. And what can be better than seeing your son literally lick the plate especially when it is made ​​up of tomatoes, peppers, garlic, spices, and more.

Chicken Tikka Masala

Prep Time: 50 mins ♥ Cook Time: 20 mins ♥ Total Time: 1 hr 10 mins ♥ Yield: 4 servings

Ingredients:


Skinless chicken thighs
Tandoori masala
Yogurt drained for a few hours
Lemon juice


Recipe Method:

First you need to put the pieces of chicken marinated in lime juice. This is a kind of pre-cooking the meat which then cooks quickly on the grill.

After a few hours of marinating in the lime I add the spices already ready and I leave it in the fridge over night, but sometimes even a couple of hours are fine. suggest using a glass bowl or container from the fridge always glass, plastic is likely to be eaten by the acid of the lemon with spices. preferably can be used thighs or breasts with the bone but it is absolutely necessary to let well the marinade making deep cuts to the bone and joints.

Here we use to make these deep cuts because cooking tandoori can not last long, otherwise it will burn the meat, and then with the deep cuts the lemon reaches' bone and prevents the meat remains raw right off the bone, it would be disgusting, but if you use a regular oven you can even leave the skin also.

In the morning after I add the yogurt and smear it well all around the meat and into the cuts, though I used whole legs.

To prepare the chicken tandoori, start by removing the skin from the chicken thighs. Alternatively you can use other chicken parts you prefer, type chest or wings. Once peeled, place the chicken in a large shallow container.

Prepare tandoori marinade. In a bowl place the tandoori paste and garlic paste and ginger, ingredients that can be found in ethnic stores. Mix together the yogurt and add the juice of half a lemon.

Finally add the curry and add salt if necessary then mix well and pour the marinade over the chicken obtained, which must be completely covered by it. Cover the bowl with plastic wrap and leave in the fridge to marinate for 24 hours.

After this time, resume the chicken and place the pieces on a baking sheet covered with parchment paper, well-spaced. Bake in oven preheated to 230 degrees for 40 minutes. Bake chicken tandoori, who will be crisp on the outside, remove from pan and serve on a bed of salad or served with rice pilaf!

Keep the tandoori chicken in the refrigerator for 2-3 days covered with plastic wrap and heat in the oven before serving. You can freeze it and thaw it from cooked when you need it.


Recipe for Tandoori Masala:

Put everything in a grinder and reduce to dust. You can also lightly toast the seeds, but not dust. What advances keep it in a tightly closed bottle in the dark, I keep it in the fridge.

4 tbsp Kashmiri chili powder
3 tablespoons coriander seeds
1 tablespoon of cumin seeds
1 teaspoon of seeds hay greek 
1 teaspoon of ginger powder 
1 teaspoon of fennel seeds 
1 teaspoon ground black pepper
6 cloves
1 teaspoon garlic powder 
4 green cardamom pods
1 teaspoon of mango amchur 


Another very quick way to prepare this recipe mix the spices with the drained yogurt immerse the chicken before you get sprayed with lime put it in the fridge to marinate overnight. In fact, the Indians also add to the marinade chopped ginger, garlic, onion and unripe papaya, but I like it just with spices and yogurt. then if it moves forward, the next day can become Chicken Tikka Masala.


Chicken Tikka Masala

Prep Time: 50 mins ♥ Cook Time: 20 mins ♥ Total Time: 1 hr 10 mins ♥ Yield: 4 servings

Ingredients:

800 g chicken breast cut into cubes
500 ml of white yogurt
1 piece of fresh ginger, chopped
Juice of one lemon
3 tablespoons vegetable oil
2 teaspoons garam masala
2 teaspoons paprika
2 teaspoons of cumin
2 tablespoons chopped fresh cilantro
3 cloves of garlic finely chopped
A pinch of cinnamon
Salt
Pepper

For the seasoning sauce:

2 onions
3 tablespoons vegetable oil
2 tablespoons butter
1 small green pepper
4 tablespoons chopped fresh cilantro
3 cloves of garlic finely chopped
3 teaspoons of Garam Masala
2 teaspoons of cumin
2 teaspoons Paprika
2 tsp Turmeric
200 ml of tomato sauce
200 g of cream (alternatively, the yogurt used for the marinade)
1 piece of fresh ginger, chopped
Salt


Recipe Method:

1. Prepare the marinade by mixing all the ingredients in a large bowl and leave to marinate in the refrigerator for at least one night, and preferably a full day. At the end of the marinade, thread the cubes of chicken in the form of a toothpick skewers. Bake in preheated oven at 200 ° C by placing the chicken on a baking sheet lined with parchment paper or foil and cook for about 15 minutes.

2 Prepare the sauce by cutting the onion into thin slices and making it brown in olive oil and butter in a large skillet. Then add the bell pepper cut into strips and the garlic flavor making for a few minutes. Then add the spices or garam masala, cumin, paprika , turmeric, coriander and ginger.

3 Add the tomato sauce and cook a quarter of an hour with lid, stirring occasionally. Add the cream or yogurt to obtain a colorful orange and a creamy consistency.

4 Shows the diced chicken by toothpicks and put them in the sauce. Mix well and sprinkle with chopped fresh cilantro. Serve immediately, possibly accompanied with basmati rice.



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