Sahi(chicken) tikka masala recipes?

WEBSITESahi(chicken) tikka masala recipes?
Being as how you are ';an expert at making stuff up and writing completely useless things';, You will have to create a self-serve version of the recipes.Sahi(chicken) tikka masala recipes?
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So flavorful!





Chicken Tikka Masala:





2 to 3-inch piece fresh ginger, peeled


4 cloves garlic, peeled


1 teaspoon salt


1/2 teaspoon red chili powder


1/2 teaspoon garam masala


1 teaspoon tomato paste


1 teaspoon distilled white vinegar or lemon juice


1 cup plain yogurt, plus more for garnish


1 cup vegetable oil


1 pound chicken breast, boneless and cut in small pieces


Mint leaves, for garnish


In a blender on high speed, or in a small food processor, add the ginger and garlic and blend until you have a paste. In a large bowl combine the ginger and garlic paste with the remaining ingredients. Add the chicken and mix until the chicken is evenly coated. Let marinate in the refrigerator overnight.


Grill chicken over medium-high heat until it is fully cooked and tender.





You can also bake the chicken in the oven: Preheat the oven to 350 degrees F.





Spread the chicken and remaining marinade evenly in a baking pan. Cover with aluminum foil and bake for 30 to 40 minutes, or until chicken is tender.





Serve with mint or yogurt.
Try this one, it's my own. Also, here is a recipe for Lamb Tikka :





1 Teaspoon tomato paste


3 tablespoons plain yogurt


1 cup water





1 inch cube of ginger


2 tablespoons water


4 cloves garlic


2 lbs skinned chicken pieces


2 medium sized cooking onions, finely chopped


2 curry leaves


3 tablespoons ghee


1 cinnamon stick


5 cardamom pods (green if you can find them)


5 whole cloves


1 teaspoon hot pepper flakes


1 teaspoon cumin


1 teaspoon corriander


陆 tsp. garam masala


录 tsp. black mustard seeds


1 teaspoon salt


1/8 teaspoon pepper


1 tablespoons lemon juice


Garnish with chopped Cilantro








Mix the tomato sauce, yogurt and water and set aside.


Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the ghee. Remove the chicken from skillet and lower heat. Brown onions at medium low until almost a paste, but not too brown.


Add the cinnamon stick, bay leaves, cardamom pods, cloves, cumin corriander, garam masala and black mustard seeds. and hot pepper flakes. Stir for 30 seconds.


Add the garlic and ginger paste and the turmeric.


Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.


Add chicken, cover and simmer for approximately 45 minutes, turning chicken a few times. If sauce is too thin, add a bit of water. If it is too thick, take lid off and allow to simmer for last 15 minutes. Serve with basmati rice.





Lamb Tikka








The trick is marinating the lamb overnight in yogurt %26amp; lemon, the acids break down the protein so you get a very moist, tender %26amp; tastier lamb.





Ingredients


Serves 4





1 pint of live natural yogurt


1 Tablespoon Cumin powder


1 Tablespoon garam massala


1 Teaspoon Coriander powder


1 Teaspoon Turmeric powder


1 Teaspoon chilli powder


Juice 1 lemon


8 cloves garlic - crushed


1 inch grated ginger


1 teaspoon tomato paste


2Lbs Lamb Steaks Cubed


1 Lemon





Method





Mix the spices, tomato pste, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a marinade. Marinate the lamb in the marinade for 24 hours in the fridge. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place lamb pieces on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the Lamb is cooked before serving with a wedge of lemon.





Tastes excellent with the following salad and okra dish:





Mango and Spinach Salad with Creamy Cashew Dressing





I suggest blending the dressing with a hand-held blender, not in a blender or food processor. It's just easiest that way. You can also use nectarines in place of the mangoes.





For the dressing:


1/2 cup unsalted roasted cashews


Zest of 1 lime


1/4 cup lime juice


1/3 cup water


2 Tbsp honey


1 tsp Dijon mustard


Salt and pepper to taste





For the salad:


5 oz. pkg. baby spinach


1 small, ripe mango, peeled and sliced





Method


Place all ingredients for the dressing in a food processor and pulse until smooth. Place the spinach in a bowl and toss with the dressing; mound on plates and top with mango slices. Or, divide and mound the spinach, undressed, on plates, decorate with mango slices and dot the top of the salad with the creamy cashew dressing.





Okra








Okra (bhindi) 1/2 kg


Tomatoes 3 (medium)


Onions 2 (large)


Green chillies 3


Cinnamon 1 piece


Cloves 3


Bay leaf 1


Ginger-garlic paste 1 tsp.


Red chilli powder 1 tsp.


Oil 2 cups


Garam masala powder 1 tsp.


Coriander leaves for garnishing


Salt to taste





Method:





1. Cut the onions, tomatoes, okra %26amp; green chillies.


2. Heat the oil in pan and add the okra pieces. Deep fry.


3. Remove fried okra and place on kitchen tissue or table napkin so that excess oil is removed. Keep it aside.


4. Heat 3 spoons of oil in a pan. Fry the cinnamon, cloves and bay leaf for 30 seconds. Now add onions, green chilli pieces and fry them until onions turn light brown.


5. Add the ginger-garlic paste and fry for one minute.


6. Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir twice or thrice to prevent the mixture from sticking to the pan.





7. Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan.


Garnish with coriander leaves and serve hot.





Good Luck!
Chicken Tikka Masala


Yield: 4 Servings





Ingredients





1 1/2 lb boned and skinned chicken


-breasts


2/3 c plain lowfat yogurt


1 fresh ginger root; grated;


-to taste


2 cloves garlic; crushed


1 ts chili powder


1 ts ground coriander seeds


1 salt; to taste


2 tb lime juice


2 tb oil


1 lime slices; for garnish





Instructions





Rinse chicken, pat dry with paper towels and cut into 3/4'; cubes. Thread


onto short skewers. Put skewered chicken into a shallow non-metal dish. In


a small bowl, mix together yogurt, gingerroot, garlic, chile powder,


coriander, salt, lime juice and oil. Pour over skewered chicken and turn to


coat completely in marinade. Cover and refrigerate 6 hours or overnight to


allow chicken to absorb flavors.





Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes,


turning skewers and basting occasionally with any remaining marinade. Serve


hot, garnished with lime slices.