Indian food recipes, anyone? Perhaps chicken tikka masala?

Question

Does anyone have any really good Indian recipes they want to share? My favorite is Chicken Tikka Masala. Also, how do they make their rice??? It's not as puffy and bland as regular rice.

And naan (by using a standard oven)... anyone have any good ones for this? My favorite naan is Alu. Thanks!!

Answer 1

hi there... Hopefully this is what you are looking for enjoy!!

Namkin Chawal (Plain Rice):
21/2 cups long grain rice
4 cups hot water
2 teaspoons ghee
2 1/2 teaspoons salt

Method:
Wash rice well and soak I hour in cold water. Drain in colander while bringing water, ghee and salt to the boil in a heavy saucepan with a well-fitting lid. Add rice, stir and bring quickly to the boil. Turn heat very low, cover tightly and cook, without lifting lid or stirring, for 20-25 minutes. Lift lid to allow steam to escape for about 5 minutes, then lightly fluff up rice with fork, taking care not to mash the grains, which will be firm, separate and perfectly cooked. Dish up using a slotted metal spoon rather than a wooden spoon, which will crush the grains. Serve with curries or other spiced dishes.

Rajasthani Pilau (festive spiced rice):
2 1/2 cups long grain rice
3 tablespoons ghee or oil
2 medium onions, finely sliced
2 sticks cinnamon
6 cardamom pods, bruised
6 whole cloves
10 whole black pepper
4 cups hot stock or water
Salt to taste
Method:
If the rice needs washing, wash well in several changes of cold water and leave to soak for 1 hour. Then drain in a colander for at least 30 minutes.
Heat ghee or oil in a large, heavy saucepan and fry the sliced onion with the cinnamon, cardamoms, black pepper and cloves until the onions are golden, stirring frequently so that they brown evenly. Add the rice and fry for about 3 minutes, then pour in the stock or water. Add the salt and stir well while bringing quickly to the boil. Turn heat very low, cover tightly and cook without lifting lid for 25 minutes. Uncover, allow steam to escape for a few minutes, remove whole spices.
Serve hot with curry.

Saffron Rice:
1/4 tsp saffron threads
3 Tbsp warm milk
1 Tbsp butter
1/2 cup raisins (or currants, or dried cranberries)
1/2 cup cashew pieces or sliced almonds (or pistachio pieces)
1-1/2 cup long-grained white rice
3 cup water
1 Tbsp sugar (or honey)

Directions:
***(Yes, saffron is expensive, but there's really no substitute. But it's used in small amounts, and it's much cheaper at Indian groceries).
Measure the saffron threads into a small bowl and crush them with the back of a spoon. Heat the milk (do not
boil) and add to the bowl, stirrinng to dissolve the saffron. Stir in the sugar, and let stand while preparing rice.

In a small pot or frying pan, melt the butter and saute the raisens and nuts over very low heat for 2 min. (I eliminate this step and just add these things halfway through cooking the rice.) Boil the water, add the rice and stir with a fork. Cover the pot and cook over low to medium heat for 12-15 min, until the rice has absorbed much of the water. Add the saffron, milk and sugar mixture and stir gently with a fork. Add
the butter, raisins, and nuts and stir again. Be careful while stirring not to break the individual grains or the rice will become mushy. Cover the pot and cook another 10 min. or so until the liquid has been absorbed and the rice is completely cooked. (If there is liquid left
when the rice is done, cook for a couple of min. with the lid off.) The color of the rice will be bright yellow, and the saffron will smell wonderful. Serve immediately, as it does not taste the same reheated.
(actually, it still tastes pretty fine reheated, so don't fret about
this).

Navarattan Curry:
1 large potato
4 cups (of your choice of veggies e.g. Broccoli, green peppers, carrots, cauliflower, green beans, etc.)
2 Tbsp butter
1 large onion
2 cloves garlic
2 tomatoes
2 Tbsp yogurt (plain)
1/2 cup heavy cream
4 oz green peas
1/4 cup raisins
12 blanched almonds

Dry Marsala Ingredients:
1/2 tsp ground cardamon
1/2 tsp. coriander powder
1/2 tsp ground ginger
1/2 tsp red chili powder
1/2 tsp turmeric

Directions:
Boil vegetables (except onions and peas). Drain and set aside. Melt butter and saute onions and garlic. Add tomatoes, yogurt, and the dry masala, and simmer for 5 minutes. Add vegetables and simmer for another 5 minutes, then add water. Cover and simmer for 10 minutes. Add cream and peas, stirring gently.
Before serving, top with raisins and almonds.

Naan:
4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking powder
salt to taste
1 egg, beaten
6 Tbsp plain yogurt
3 Tbsp butter or ghee, melted
About 1 Cup milk
1 Tbsp poppy seeds

Direction:

Sift flour, baking powder, baking soda and salt together in a bowl. Stir in egg, yogurt and 2 tablespoons of the butter. Gradually stir in enough milk to make a soft dough. Cover with a damp cloth and place in a warm place for 2 hours.
Preheat oven to 400 degrees F (205 C) (Note: I use even higher temp 500F) Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces Roll each piece into a ball then into ovals about 6
inches long. If you must use a baking sheet, grease it and brush the underside of the bread with water. Brush the other side with butter and sprinkle with poppy seeds
Bake 6 to 10 minutes until puffy and golden brown.

Chicken Bhuna:
4 fl.oz. Vegetable Oil
2 tsp Garlic Paste
2 tsp Ginger Paste
7oz Natural Yoghurt
1 tsp Cumin Seeds
1 tsp Coriander Seeds
1/4 tsp Turmeric
1 tsp Salt
1 tsp Chilli Powder
1 1/2lb Boneless Chicken Breasts, cut into 1 inch pieces
1 Large Onion
5 Tomatoes, chopped
Freshly chopped Coriander to garnish

Instructions
1. Heat the oil in a large pan, add the garlic and ginger pastes and cook for 1 minute.
2. Reduce the heat and gradually stir in the yogurt then add the cumin seeds, coriander seeds, turmeric, red chili powder and salt stirring constantly.
3. Add the chicken and simmer over a very low heat until all the yogurt has been absorbed.
4. Meanwhile, cut the onions into 1inch pieces then add to the pan and cook for 3-4 minutes.
5. Add the tomatoes, mix well and cook for a further 5 minutes.
6. To serve - transfer to a heated serving dish and garnish with chopped coriander.

Chicken Tikka Marasala:
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

Preparation:
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

Answer 2

some yummy aloo recipes.....


Kashmiri Dum Aloo
Serves 4
Preperation Time 30 Minutes
Ingredients
18-20 small-sized potatoes
Oil to deep fry
5-6 dried Kashmiri chillies
2 cups of yogurt
½ tspn of cardamom powder
1 tspn of dry ginger powder
2 tblspns of fennel powder
¼ cup of mustard oil
A generous pinch of clove powder
A pinch of asafoetida
Salt to taste
½ tspn of roasted cumin powder
½ tspn of garam masala powder
Recipe
Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat oil in a kadai and fry the potatoes on medium flame till golden brown. Make a paste of dried kashmiri red chillies.
Whisk the yogurt with Kashmiri red chilli paste, cardamom powder, dry ginger powder and fennel powder.
Heat mustard oil in a pan. Add clove powder and asafoetida. Add half a cup of water and salt and bring to a boil.
Stir in the yogurt mixture and bring it to a boil. Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top.
Serve hot, garnished with freshly roasted cumin powder and garam masala powder.
Chef’s Tip: The process of pricking the potatoes makes them very light, if not, that means the pricking has not been proper or sufficient. Therefore it is a good idea to fry one potato and check. The size of the potato is also important, it should be a small size but should not be very small.


Shahi Aloo

Preparation Time : 5 mins
Cooking Time : 10 mins
Serves / Makes : 2

Ingredients
10 baby potatoes (boiled and peeled)
1 onion (medium)
1/2 inch ginger
5 garlic cloves
1 green chilli (slit)
1/2 cup tomato puree
1 tsp jeera
1/8 tsp hing
1 tbsp coriander powder
1/2 tbsp garam masala powder
1/4 tbsp turmeric powder
1/4 tbsp red chilli powder
1/2 cup curd (whipped)
2 tbsp Oil and salt to taste
Corriander for garnishing

Method
1. Make a paste of onion, ginger and garlic.
2. In a kadhai, heat 1 tbsp of oil and add the above paste.
3. Fry for few minutes.
4. Now add tomato puree and rest of the powders/jeera and fry until oil separates.
5. In a separate kadhai, heat 1 tbsp oil and fry potatoes and green chilli.
6. Add the potatoes to the masala. Mix well.
7. Add curd and salt. Mix thoroughly.
8. Garnish with corriander leaves.


Jeerewale Aloo

Preparation Time : nil
Cooking Time : 25mins
Serves / Makes : 4

Ingredients
5-6 medium sized Potato (cubed)
2 tbsps Oil
1/2 tbsp Cumin seeds
1/4 tsp Asafoetida
Salt to taste
2-3 cloves Garlic (chopped)
2 Green chilli (chopped)
Fresh coriander leaves (chopped)a few sprigs
1 tbsp Lemon juice

Method
Heat oil in a pan and add cumin seeds. When they begin to change colour add asafoetida, potatoes and salt and sauté on medium heat for two minutes. Add garlic and green chillies and cover and cook on low heat for ten to fifteen minutes or till done, stirring occasionally. Sprinkle a little water to avoid scorching. Add chopped coriander leaves and lemon juice, toss to mix well and serve hot with rotis.
---------------------------------------------------------------------------------------------------------------------------------

Yummy potatoes

Preparation Time : 15
Cooking Time : 10
Serves / Makes : 4

Ingredients
Small sized potatoes (1/4 kg)
Corriander seeds (4 tbsp)
Garlic cloves (5-6 nos)
Red chillies (5-6 nos)
Tamarind (1 inch)
Oil 1 tbsp
Jeera 1/2 tbsp
Asafoetida powder (1/4 tbsp)

Method
Boil and peel potatoes
Grind corriander, garlic, red chillies, tamarind into a coarse-dry paste
Add the paste to the potatoes and keep for abot 5 minutes
Heat oil in a pan
Add jeera and asafoetida
Add potatoes and heat for 10 minutes


aloo gol matol
Preparation Time : 10min
Cooking Time : 20min
Serves / Makes : 3

Ingredients
small potatoes-250grms
zeera-1 tsp
dhania-2tsp
lavang-2
saunf-1/2 tsp
red chillies-3 to 4
oil for frying
pepper
salt to taste
make powder of the all above ingredients (coaresly)
lemon juice

Method
Take a pan add oil
put potatoes and salt
cover the lid till the potatoes are three-fourth cooked
then add the ground masala
and cook for more 5 min
add lemon juice before putting the flame

Answer 3

Indian Chicken Recipe : Chicken Vindaloo
This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, click here.

Ingredients :
1 kg chicken

For Seasoning :
3 tsp ghee
few coriander leaves
1/2 onion finely sliced
Salt to taste

For Vindalu Masala :
To be ground into paste :
3 tsp jira
12 dry kashmiri chillies
1/2 an inch turmeric
2 pods cardamoms
10 garlic cloves
2 tbsp vinegar

Method :
Cut and wash the chicken and make pieces.
Grind masala in vinegar.
Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it.
Stir frequently. Now add meat and salt to taste.
Cover the dish. Allow the meat to cook in its own gravy.
Stir frequently, so that it does burn.
Boil the potatoes, peel and cut into fours.
Add them to the meat. Allow it to simmer for 10 minutes.



Indian Chicken Recipe : Chicken Tikki Masala
This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, click here.

Ingredients :
2 tbsp coriander seeds
2 tbsp paprika
2 tbsp jeera
1 tsp mango powder
1 tsp chilli powder
juice of a lime
10 good thick yoghurt
salt to taste
2 lb chicken, diced
5 to 6 cloves garlic, chopped
1 large onion, finely chopped
chicken stock or water
oil

Method :
Grind the spices and mix with marinade ingredients.
Marinade chicken in the fridge for 24 hours.
Heat oil in a frying pan or wok until becomes very hot.
Stir fry chicken vigorously for about 5 minutes.
Take out chicken and keep warm.
Fry the onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it an extra tsp of cumin and coriander may 'lift' it a little.
Simmer until chicken is cooked and Sauce is nice and thick.
Ready to serve.



Indian Chicken Recipe : Crunchy Chicken
This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, click here. Ingredients:
4 chicken breast fillets
butter, salt and pepper
1 onion
1 clove garlic
2-3 tbsp vegetable fat for frying
3 tbsp peanut butter
400ml Coca-Cola
4 tbsp lime juice or lemon juice
50g chopped peanuts
2 tbsp fresh parsley

Method:
Rinse chicken fillets under cold water and pat dry with paper towel.
Heat butter in skillet and sear chicken breasts on both sides over high heat.
Reduce heat and cook for a further 10 to 15 minutes and then season.
Chop onions finely, press garlic and fry the two ingredients over high heat at the same time in a second skillet.
Add peanut butter, stir until smooth, then add a little of the Coca-Cola.
Gradually add the rest of the cola and then the limejuice.
Chop peanuts and parsley and add it to sauce.
Arrange chicken breasts on plates and pour the sauce over.




Indian Chicken Recipe : Roasted Lemon, Garlic And Tarragon Chicken
This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, click here.

Ingredients :
1 kg chicken with skin
200 g butter, softened
zest of 6 lemons
4 flakes garlic, chopped
1 tbsp dried tarragon
salt and pepper to taste





Method :
Preheat the oven to 200ºC and in the meanwhile prepare the chicken by loosening the skin from the breast with your fingertips, working from the neck downwards.
Make a small cut under the leg of the bird and loosen the skin.
Next, beat together the butter, lemon zest, chopped garlic and tarragon in a bowl and season with salt and pepper.
Put the butter mixture, chopped garlic and tarragon in a bowl and season with salt and pepper.
Put the butter mixture under the skin of the chicken and lightly brush the top with a little melted butter.
Season and under the skin of the chicken and lightly brush the top with a little melted butter.
Season and bake the chicken for around one hour basting from time to time.

This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes,