Marinade : 1 foot Aluminum foil2 Chicken Breasts, skinless and boneless, preferably organic1/2 cup plain full fat yogurt, whiskedSPICE MIX:1.5 tablespoons RUPEN'S TANDOORI SPICE MIXOR1 teaspoon minced ginger1 teaspoon minced garlic2 teaspoons curry powder1 teaspoon garam masala powder2 teaspoons paprika powder1/4 teaspoon cayenne powder1 teaspoon dry crushed fenugreek, OPTIONAL1/2 teaspoon salt1 tablespoon oilGarnish1 tablespoon lemon juice1/4 cup chopped cilantroInstructionsIn a mixing bowl, mix marinade ingredients with chicken, except. You may want to cut chicken in 2 inch cubes or just scour the entire breast 4-5 times.Using your fingers, rub the chicken.Refrigerate for 3 hours.Pour in the plain yogurt and gently mix, do not take out the rub from the chicken while mixing the yogurt. Yogurt should coat on top of the...
IngredientsMarinade:4 chicken thighs, boneless and skinless, cut in kebab size pieces1/2 cup whole milk plain yogurt, beaten1/2 teaspoon saffron strands, crushed1 teaspoon garam masala powder1 teaspoon paprika powder IF YOU LIKE IT VERY HOT, THEN ADD 1/2 tsp cayenne powder1 tablespoon ginger garlic paste1 teaspoon salt1.5 cups tomato puree1/4 cup cashew nuts1/4 cup almonds1 jalapeno, finely chopped1 star anise2 bay leaves3-4 cloves3 green cardamoms, crushed partially1 tablespoon cumin seeds1 tablespoon coriander powder1/2 cup pomegranate juice1/2 cup pomegranate4 tablespoons chopped cilantro, for garnish1/4 cup oilInstructionsMix in the marinade ingredients in a bowl and set aside for atleast 1 hour in the refrigerator, 3 hours is preferred.Meanwhile, take cashew nuts and almonds and soak in half cup water for 30 minutes. Blend...
When one makes the basic chicken curry, its a gateway to learning the base of Indian cooking, which is:1) Add fat, saute whole spices2) Add onions, saute until golden brown3) Add ginger garlic and spices, saute for a minute or two4) Add tomato, cook for 10 minutes5) Add chicken pieces and cook for 20 minutes or soIngredients:Marinade chicken for a couple of hours in the refrigerator1 lb chicken thighs, boneless, skinless, chopped in 1 inch cubes2 tablespoon plain full fat yogurt1 tablespoon fresh ginger, grated1 tablespoon fresh garlic, grated1 tablespoon jalapeno, finely choppedMix these ingredients in a mixing bowl and refrigerate.Ingredients for the sauce:4 tablespoon oil1 cinnamon stick, broken into 23 cardamom pods, partially crushed3 cloves2 cups red onions, finely...
I read this recipe in a Bollywood based article, tried it and customized it. I hope you like it.Serves: 4Ingredients1 lb chicken thighs, boneless and skinless, choped in 2 inch cubes2 tablespoons vegetable oil1 cup red onion, minced1 teaspoon black mustard seeds12 curry leaves, each torn into 22 Roma tomatoes, finely chopped1 teaspoon fenugreek seeds1 tablespoon ginger garlic paste1 tablespoon curry powder4-5 black peppercorns1 small piece of tamarind fruit OR 1 teaspoon tamarind pulp NOT CONCENTRATE1 cup regular coconut milk mixed in 1 cup water, so 2 cups1 teaspoon salt1 tablespoon sugar, preferably jaggery1/4 cup chopped cilantro, for garnishInstructionsIn a 3 qt pot over medium heat, heat oil and when the oil is hot add fenugreek and black mustard seeds...
Growing up in India, we always used whole chicken, including skin, bones and dark and white meat. It is only a recent phenomenon that we get to see a set of breasts / thighs is high-end superstores in India, perhaps only in bigger cities. Purists may want you to use the whole chicken, but it is not very convenient.Although I prefer using chicken bone-in, since it gives more flavor to the dish, I understand that most of us prefer otherwise, since it can be messy. And I agree. However, using chicken thighs for a curry dish is very important. Dark meat of chicken comes from areas that the chicken must have exercised during its life-time and therefore has better flavor....
