Anyone know an authentic chiken curry recipe, chicken tikka or any authentic indian curries??

I want to learn how to cook authentic indian curriesand rice dishes, if anyine has any good recipes or even just some good hints and tips, i would really appreciate it, Thanks xx.Anyone know an authentic chiken curry recipe, chicken tikka or any authentic indian curries??
Some tips first.





Always dry roast the spices before making any pastes for curries.


Grind the dry spices first, roast them again and add to any wet grinding ingredients (coconut onions, tomatoes) .


Take a little oil and fry paste in them till the oil seperates.





These steps add to the flavor of hte food and also help in thoroughly blending the different spices.





Here are some of my favourite recipes.





Chicken Tikka Masala(its cumbersome but worth it)





Part A:


2 lbs. boneless chicken breast


1/4 cup yogurt


3 tsp minced ginger


3 tsp crushed garlic


1/4 tsp white pepper


1/4 tsp cumin powder


1/4 tsp mace


1/4 tsp nutmeg


1/4 tsp green cardamom powder


1/4 tsp chili powder


1/4 tsp turmeric


3 tbsp lemon juice


4 tbsp vegetable oil


Melted margarine (for basting)


Part B:


5 oz. tomato paste


10 oz. tomato puree


2 lbs. tomatoes, chopped


2 tsp ginger paste


2 tsp garlic paste


2 tsp green chilies


1 tbsp red chili powder


2 tsp cloves


8 green cardamoms


Salt To Taste


3 tbsp butter


2/3 cup cream


1 tsp fenugreek


2 tsp ginger, julienned


honey to taste





Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.Marinate overnight in the refrigerator. Preheat oven to 350潞 F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.





While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala.





This eggplant(aubergine) dish is my all time favorite.





Baingan Ka Bharta





Ingredients





1 egg plant (brinjal) (should be fat and big)


5-6 big onion finally chopped


7-8 green chillies


2 tablespoon fine cut ginger


5-6 big tomatoes finally chopped


1/2 tsp red chilli powder


2 tsp dhania powder


salt to taste


oil %26amp; jeera for saute


green coriander to garnish


1 tsp Garam Masala(all spice)and


a pinch of heeng(asafotida)optional





If you have an oven, preheat the oven to 375 degrees. Grease the Egg Plant with some oil and wrap in the baking sheet and put in the oven. Keep checking it with pressing it with some stick.


or


If you have a gas burner, put the eggplant directly on the burner and keep turning it till the outer skin starts cracking and can be peeled off easily. Remember, this process has to be done carefully so that the inner part of the EggPlant is cooked well.


Allow the eggplant to cool a little. Peel the outer skin of the eggplant under cold water.When the skin is removed, crush the eggplant using knife/spoon or masher well so that it has an even consistency. you can spare the seeds if you want.





Put some oil in a pan. When hot, put heeng and Jeera(cumin seeds) into it. After 5 seconds put the finely chopped onion into it. When the onions are light golden brown, add the finely cut green chillies and ginger into it. Heat it for 2-3 minutes. Then add tomatos and stir untill this masala leave oil. Add all the masalas and add the eggplant to it. Stir it well and crush the eggplant as much as possible. Heat it untill egg plant mix into this onion and tomato paste. The more you saute it the more you get the taste of it. Garnish with coriander leaves and serve hot with Parathas or Roti.





(Potato-Tomato Curry)





Ingredients:





4 medium potatoes (boiled and slightly mash with hand roughly to form small chunks)


1 large onion chopped finely


3 cloves garlic finely minced


1'; ginger finely minced


1/2 tsp mustard seeds


2 dry red chillis


10-12 curry leaves


2 green chilli slit length wise


1 tsp red chilli pwd (adjust according to your choice)


1 tbsp coriander pwd


1/2 tsp cumin pwd


1/4 tsp turmeric pwd


salt to taste


3 medium sized tomatoes finely chopped


1 1/2 tbsp oil


chopped coriander leaves for garnish


1 tsp jaggery or sugar (optional)





Heat oil in a cooking vessel and add the mustard seeds and let them pop.Now add the red chillis and curry leaves and stir fry for a few seconds till the flavors are released in the oil.Now add onions,ginger and garlic and saute till the onions turn light brown.Add the green chillis and all the pwds.Combine.


Add the tomatoes and stir fry till the oil seperates and it gets mushy.


Add the potatoes and combine and keep covered with a lid on low heat for 3-4 minutes.


Remove lid and cook further for another 3-4 mts stirring once in a while.Add salt and enough water to cover the potatoes.


Bring to a boil and let it simmer on low heat till you get the desired curry consistency.Finally add the jaggery/sugar and combine.Turn off heat.Garnish with chopped coriander leaves.


Serve hot with rotis/chapatis/steamed white rice.





Pepper Flavored Rice





3 cups of cooked white rice (each grain should be separate)


1 1/2 tbsp ghee (clarified butter)


1 tsp cumin seeds


3/4 tsp mustard seeds


1 1/2 tbsp black pepper corns


1 1/2 tbsp seasame seeds


10-12 curry leaves (fresh leaves only)


salt to taste





Dry roast the black pepper corns,sesame seeds and curry leaves in a pan for a few minutes on medium heat tossing them around till the flavors come out and you find a nice aroma emanates the kitchen.Once the seasame seeds change color you can turn off the heat and make a coarse powder.


Heat ghee in a pan and add the mustard seeds and let them pop.Add the cumin seeds and let them brown.Add the cooked rice and combine it with the tempering.Now add the ground spice pwd and salt and combine the rice with it such that the spices coat the rice well.The full flavor of the pepper is obtained on freshly ground pepper corns which enhances the taste of the rice giving it a sharper, more lively flavor than the pre-ground pepper powder and also by adding it towards the end of the cooking process which further enhances its taste.





Note:Use only fresh pepper corns and not pre- ground black pepper powder as it wont serve any purpose and you are definitely not going to enjoy the flavor of the rice if you use the store bought pre-ground pepper powder.





Lemon Rice(my favourite)


Soak 1 陆 cup of rice in water for half an hour. Cook the rice with enough salt(each grain should be separate and not sticky).


Add 1/2 cup of roasted peanuts (groundnuts)to the cooked rice and mix well. Keep aside.


Heat 1 tbsp of oil in a pan. Add 陆 tsp of mustard , and let them splutter.Now add 1 tsp black gram (urad dal,),1 tbsp of Bengal gram(channa dal, ), 1 tbsp of chopped ginger, 2 slit green chillis and fry till the dals brown. (Approx for 2 minutes) on medium heat.Now add 1/2 tsp turmeric, 10-12 curry leaves and 1/3 tsp of asafetida (hing, inguva) and fry for 15 seconds. Turn off heat.


Now add this to the rice with 3 - 4 tbsp of lemon juice. Combine well. Adjust salt and lemon juice.Anyone know an authentic chiken curry recipe, chicken tikka or any authentic indian curries??
yes, the best is 07929486231, the best curry , and nan bread.
Go to





http://afsarmnzkhan.googlepages.com/
chicken tikka..mix together 2 full tablespoons full of chicken tikka paste(obtainable from any indian grocer or good supermarket)


with half a cup of natural yoghourt. remove skin from chicken thighs or breasts and marinade overnight or a few hours. potatoes peeled and cut into wedges can be added as well. place in a shallow baking tray and oven roast on about gas 4 or 400f for i hour or till potatoes are done and chicken cooked. serve with salad.
yes thanks
Chettinad pepper chicken





Ingredients


5tbsp oil





For the Spice Paste:


1陆tbsp cumin seeds


8-10 dried hot red chillies, broken into halves


3 tbsp coriander seeds


1陆 tsp fennel seeds


1陆 tsp black peppercorns


1陆 tsp white poppy seeds


5 garlic cloves, peeled and roughly chopped


4cm/1陆in piece of fresh ginger, peeled and roughly chopped


陆 tsp ground turmeric


1陆-2tsp salt





You also need:


3 bay leaves


5 cardamom pods


2.5cm/1in cinnamon stick, broken


1 tsp fennel seeds


3 cloves


1陆 tsp urad dal


15-20 fresh curry leaves, if avaliable


2 meduim-sized onions (175g/6oz), peeled and finely chopped


1 large tomato, chopped


one 1kg/2录lb chicken, skinned and cut into smallish serving pieces (breast halves into 3 and legs into drumsticks and thighs)





Method


1. Make the spice paste: In a small frying-pan, heat 1 tbsp of the oil over a medium-high heat. When hot add the cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds. Stir and fry briefly until lightly roasted. Now put these into a clean coffee grinder and grind to a powder. Empty into the container of an electric blender. Put the garlic, ginger, turmeric and salt into the blender as well, along with 6-8tbsp water. Process until you have a fine paste, pushing down with a rubber spatula if needed. Set aside.


2. Heat the remaining 4tbsp oil in a large saucepan over a medium-high heat. When hot, add the bay leaves, cardamom pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly until the urad dal turns red, then add the curry leaves if using. Stir once or twice and add the onions. Fry the onions until they are soft and just lightly coloured. Now add the spice paste. Continue to stir and fry for about 4-6 minutes, adding a little water to prevent sticking. Add the tomato. Stir and fry for a further 3-4 minutes.


3. Add the chicken pieces to the onion and spice mixture. Stir until they are well coated, then add 600ml/1pt/2陆 cups water, just enough to cover. Bring to the boil. Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20-25 minutes.


4. Using a slotted spoon, remove the chicken pieces. Turn the heat up to medium-high, and reduce the sauce until very thick. This should take about 6-8 minutes. Replace the chicken, fold gently into the sauce and cook for a further 5 minutes before serving.








Chettinad Chicken Curry





6 whole cloves


8 green cardamom pods, husked


2 tablespoons canola oil


8 garlic cloves, finely minced


2 cups finely chopped onions


1 inch cinnamon sticks


1 teaspoon ground cumin


1 teaspoon cayenne


2 teaspoons ground coriander


1/2 teaspoon ground ginger


1 teaspoon coarsely crushed black pepper


1/4 teaspoon turmeric


2 lbs boneless skinless chicken breasts


1 cup tomato puree


1/2 cup grated fresh coconut (see Note)


1 1/2 teaspoons salt (to taste)


1 cup water


1 tablespoon lemon juice


fresh cilantro stems (to garnish)











1. Coarsely crush the cloves and cardamom using a mortar and pestle or a spice mill. Set aside.


2. Heat the oil in a heavy skillet over moderately high heat. Add the garlic and onion and cook for about 4 minutes, until lightly browned.


3. Add the cloves/cardamom and cinnamon. Stir and cook for 30 seconds. Add the cumin, cayenne, coriander, ginger, pepper and turmeric. Stir and cook until aromatic, 30 seconds. Add the chicken and sear for 3 to 4 minutes per side, until light brown.


4. Add the tomato puree, coconut, salt and water. Bring to a gentle boil, reduce heat to medium, cover and cook for about 20 minutes, until the chicken is tender. Sprinkle in the lemon juice. Transfer to a heated serving dish. Remove the cinnamon stick. Garnish with sprigs of cilantro.


5. Note: If you don't want to grate your own coconut, you can buy frozen grated coconut in Indian and Asian markets.








India Oven's Chicken Tikka Masala





Ingredients:


***CHICKEN:***


2 cups yogurt


1 teaspoon finely chopped ginger


1 teaspoon finely chopped garlic


1/2 teaspoon red chile powder


1/2 teaspoon garam masala (see Note)


1/2 teaspoon salt


2 teaspoons vegetable oil


1 pound chicken, cut into cubes


***SAUCE:***


1 teaspoon vegetable oil


2 teaspoons chopped onion


1/4 teaspoon finely chopped ginger


1/4 teaspoon finely chopped garlic


4 cans (8-ounce size) tomato sauce


1/4 teaspoon ground cumin


1/4 teaspoon garam masala (see Note)


1/4 teaspoon red chile powder


1 cup (or less) heavy cream


1 teaspoon chopped cilantro


Salt to taste





Directions:





For chicken: Mix yogurt with ginger, garlic, red chile powder, garam masala, salt and vegetable oil. Add the chicken cubes, mix well, cover and refrigerate for several hours or overnight. Place marinated chicken cubes on skewers and cook over charcoal. Do not overcook, as the chicken will continue cooking in the sauce.





For sauce: Heat the oil in a saucepan over medium-low heat. Add the onion, ginger and garlic and saut茅 for 3 to 4 minutes. Add tomato sauce, cumin, garam masala and red chili powder and simmer for 15 minutes, stirring occasionally. Add the cooked chicken and cream and cook over medium heat for 5 minutes. Stir in fresh cilantro. Add salt to taste.





Note: As an alternative for the chicken, use chicken tikka kebabs purchased from the restaurant. Garam masala is available at many grocery stores and at any Indian market.





This recipe for India Oven's Chicken Tikka Masala serves/makes 4








Hariyali Chicken or Chicken in Green Sauce





300 g chicken breasts


1 lemon, divided (half to marinate and half to garnish)


250 g spinach, wash,boil and grind to paste


12 unsalted cashews, grind to paste


1/2 teaspoon coriander powder


1/2 teaspoon chili powder (to taste)


garam masala powder (1 inch stick cinnamon, 1 clove and 1 cardamom roast on a pan without oil and grind to powder)


1 onion, divided,half cut finely and half grinds to paste


2 tablespoons olive oil


salt


water, to cook the chicken











1. Cut the chicken breast into bite size pieces and marinate with lemon juice for 30 minute


2. Heat oil in the pan and fry chopped onion till it is soft


3. Add chicken with the marinade and add onion paste


4. When the water of the chicken dries out, add coriander powder, chilli powder, salt and stir till the oil separates


5. Then add spinach paste and cashew paste, stir and add water


6. Add garam masala and simmer till the chicken is cooked and the sauce thickens


7. Garnish with lemon wedges


8. Serve hot with rice or Naan
Preparation time overnight





Cooking time 10 to 30 mins











Ingredients


4 skinless, boneless chicken breasts


4 tbsp readymade tandoori paste


2 tbsp natural yoghurt


3 tbsp vegetable oil or ghee (clarified butter)


1 cinnamon stick


8 cardamom pods


1 large onion, finely chopped


3cm/1录in piece of fresh ginger, peeled and grated


2 garlic cloves, crushed


1 tsp ground cumin


1 tsp ground coriander


陆 tsp turmeric


陆-1 tsp cayenne pepper (depending on how hot you like it)


1x200g can chopped tomatoes


150ml/5fl oz chicken stock or water


1陆 tsp garam masala


陆 lemon, juice only


陆 tsp salt





Method


1. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Leave to marinate in a non-metallic dish for at least a couple of hours (or overnight), stirring occasionally.


2. Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for about 5-6 minutes until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper.


3. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3-4 minutes, then add the tinned tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes. Serve straight away with rice or naan bread.
Chicken Tikka isn't an authentic Indian dish. Its one of the dishes thats been dreamt up to pass off on drunken halfwits on a Saturday night.
would like to answer this but i got a violation for asking why curry gives me the s**** , so good luck an hope someone helps you. p.s im not a racist, i have a colour tv.
phone india india and ask the chef
go to





http://allrecipes.com/Recipe/Basic-India鈥?/a>





you might also be able to find better recipes on there and your very welcome
LOOK UP THE FOOD CHANNEL
to make a curry....you need turka.....tomato paste freshly chopped garlic and freshly grated ginger.........garam masala powder,curry paste ,fresh corriander,ground ginger.chilli powderand a tin of chopped tomatoes.......simple recipie.......enjoy
This is a pretty good site





http://www.indianfoodsco.com/Recipes/Hom鈥?/a>
Lifes far too short for all that nonsence, pick the lowest fat, lowest salt curry sauce in a jar you can find. Add your favourite meat or vegetables, and hey presto. A perfect healthy meal, and lots of time to play sports or read or fish or join us on here. Its also a lot cheaper than buying 20 different ingrediants, use your money on even nicer things





Bon appetite
yesssssssss, mm i know how to make chicken curry and shrimp curry, etc.


http://theory.tifr.res.in/bombay/history鈥?/a> CHAAT


Veg | Tangy | Indian


Method


Soak matara overnight. Drain and boil in salted fresh water till soft. Mash lightly with the back of a round spoon.Heat a tawa. Press samosas and place on the tawa and reduce the heat to medium.Heat oil in a kadai. Add asafoetida, turmeric powder, half of the red chilli powder and mix. Add matara and stir. Add some water, half of the roasted cumin powder and salt. Mix. When the samosas are heated through and slightly crisp on both sides, place them in individual plates. Pour a portion of the matara (ragda) over them. Pour chilled yogurt, sweet tamarind chutney, green chutney, remaining roasted cumin powder, remaining red chilli powder, crushed panipuris and chopped coriander leaves. Serve immediately.





Ingredients


Serves 4


4 large sized Samosas


1 cup Dried white peas (matara) (soaked)


Salt to taste


2 tbsps Oil


1 pinch Asafoetida


1/4 tsp Turmeric powder


2 tsps Red chilli powder


2 tsps Roasted cumin powder


1 cup Yogurt (whisked, chilled)


1/2 cup Sweet tamarind chutney


1/2 cup Green chutney


8 Panipuri puris


4 tbsps Fresh coriander leaves (chopped)








http://www.sanjeevkapoor.com/ go to this site and the guy who cooks these things is a professional. He even has his on tv show on the indian channel.
This is one of the recepie you can ask more I am a veggie, but I can give you more on ethnic Chicken recepies


Butter Chicken





Ingredients





Chicken - 300 grams, cleaned and cut into small pieces


Cinnamon- 2'; pcs


Salt - to taste


Cashew %26amp; almond paste - a handful ground smoothly


ginger %26amp; garlic paste - 2 tspns


onion - one chopped


turmeric powder- 1/4 tsp


chilly powder - 2 tsp


coriander powder- 1 tspn


orange colour - 1 1/2 tsp


butter - 3 tspn


oil - 2 tspn


tomato puree - 2 tomatoes blended smoothly





Method:





1. Fry onions in oil till transparent.


2. Add cinnamon and let it fry.


3. Then add ginger %26amp; garlic paste along with a little water.


4. Stir continuously.


5. Add turmeric, chilly, coriander powder with salt and mix well.


6. Pour in tomato puree, cashew %26amp; almond paste - mix well with water.


7. When it starts to boil add the chicken which should be mixed with a little colour.


8. Then add sufficient water for the chicken to boil.


9. The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.