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

Question

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.

Answer 1

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 350º 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 & 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 ½ 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 ½ 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.

Answer 2

You are probably not letting the food "rot" sufficiently to taste good. Did I say rot ... I meant marinate ... lol. I think it's like sausage making. You can never make a good sausage at home, because if you really knew what was in there you wouldn't make it, let alone eat it. My guess is that your spices aren't fresh enough, or handled right. For Example: Do you fry or toast the (whole or freshly ground) spices in oil first to release the oil ... or do you just add them like you were adding oregano to a pasta sauce? If you don't "release" the oils first you don't get the flavor from them. This is just one aspect of technique that can make all the difference. For example: the recipe calls for yogurt. You go to the fridge and get some cold bland sanitary thick yogurt with all the flavor of school paste, whereas what you really need is some room temperature stinky runny homemade cultures just on the cusp between perfection and spoilage. By the way: Ask the restaurant for recipes. Ask to observe the kitchen. Many will say YES. Besides what is the worst that can happen. They say No. I know the best Indian Vegetarian restaurant with the absolute worst nan in the world. Why? They have a small kitchen and don't have the room for installing a Tandoor (traditional wood burning clay oven) in which you cook the nan by actually slapping it onto the side walls of the clay cylinder. And without the correct oven ... they themselves can't make the nan taste any good either. I just watched an Indian cook on Food TV and she was making Aloo Gobi so she started by frying the cauliflower in about an half an inch of oil ... but the oil was the same oil she used to fry eggplant before (obviously adding a flavor you would never see written in any recipe) and she explained that in a traditional Indian kitchen they basically have one "wok" like pan that they would use to fry ALL the dishes of the meal (which obviously mingles and builds flavors too). If you are like me, you are probably keeping everything fresh, clean, and separate, and getting sterile results too.

Answer 3

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

Answer 4

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/1¼in piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½-1 tsp cayenne pepper (depending on how hot you like it)
1x200g can chopped tomatoes
150ml/5fl oz chicken stock or water
1½ tsp garam masala
½ lemon, juice only
½ 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.

Answer 5

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 & almond paste - a handful ground smoothly
ginger & 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 & 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 & 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.

Answer 6

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.

Answer 7

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.

Answer 8

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.

Answer 9

yesssssssss, mm i know how to make chicken curry and shrimp curry, etc.
http://theory.tifr.res.in/bombay/history/people/cuisine/SAMOSA 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.

Answer 10

I really like both fruits and fresh vegetables better, regardless how they look and taste. You desire a little of both.

Answer 11

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