Bengal Tiger Chicken Recipes

BENGAL TIGER PIZZA

Steps:

• For the dough: Mix the flour, yeast, salt and 2 cups of body temperature water until well combined, 3 to 4 minutes. Add the Olive Oil and roll it into the dough. Place the dough in a pot, cover loosely with plastic and refrigerate for 8 hours.
• Remove the dough from the pot and roll into 18-ounce balls, place on a tray and let rise 6 to 8 more hours.
• For the green sauce: Blend the basil, cilantro, garlic, salt and pepper in a blender, slowly adding enough Olive Oil so the consistency becomes slightly thinner than peanut butter.
• For the pizza: Preheat the oven to 550 degrees F. Roll and toss 1 ball of dough until it is 18-to-20 inches around. Reserve the remaining dough for another use or for other pizzas.
• Place the round on a pizza pan and cover with the green sauce; keep any leftovers in the refrigerator for up to 3 days.
• Top with a blend of mozzarella and provolone pizza cheese. Add the tandoori chicken, real crabmeat and hearts of palm. Bake until the crust is golden brown, about 15 minutes. Remove from oven and top with the fresh cilantro.

BENGAL TIGER CHICKEN

Steps:

• Preheat oven to 350*F.
• Combine condensed soup, mayonnaise, curry, lemon juice, and half of the grated parmesan cheese together.
• Pour over chicken in a shallow baking dish.
• Mix remaining parmesan cheese with the dressing and spread evenly over top of casserole. Note: It is meant to be a kind of light, crunchy topping, not a soft one.
• Bake for one hour or until chicken is cooked through.
• I always end up doubling this recipe for my family *except* for one thing: the mayo. I do not double the mayo, I use 1 and 1/2 c in my double recipe.
• The sauce is marvelous over jasmine rice. This is one of my favorite leftover dishes, it is almost better the next day! Enjoy!

BENGAL TIGER PIZZA

Steps:

• For the dough: Mix the flour, yeast, salt and 2 cups of body temperature water until well combined, 3 to 4 minutes. Add the Olive Oil and roll it into the dough. Place the dough in a pot, cover loosely with plastic and refrigerate for 8 hours. Remove the dough from the pot and roll into 18-ounce balls, place on a tray and let rise 6 to 8 more hours.
• For the green sauce: Blend the basil, cilantro, garlic, salt and pepper in a blender, slowly adding enough Olive Oil so the consistency becomes slightly thinner than peanut butter.
• For the pizza: Preheat the oven to 550 degrees F. Roll and toss 1 ball of dough until it's 18-to-20 inches around. Reserve the remaining dough for another use or for other pizzas. Place the round on a pizza pan and cover with the green sauce; keep any leftovers in the refrigerator for up to 3 days. Top with a blend of mozzarella and provolone pizza cheese. Add the tandoori chicken, real crabmeat and hearts of palm. Bake until the crust is golden brown, about 15 minutes. Remove from oven and top with the fresh cilantro.

BENGAL TIGER TANDOORI MASALA

Steps:

• Roast the fenugreek and onion seeds first by heating and tossing in a sauté pan for several minutes. Grind them together using a mortar and pestle or spice grinder.
• In a food processor, blend fenugreek and onion seeds with the salt, garam masala, turmeric, curry powder, coriander powder, cumin, chili powder, paprika, garlic, vegetable oil, ginger, jalapeños, cilantro and lemon juice until all the ingredients become a smooth paste.
• Spoon the mixture into a large mixing bowl and stir in the yogurt.
• Marinate meat or fish for eight hours (or bathe first in white distilled vinegar for shorter marination time). Tofu, vegetables or paneer can be tossed into the marinade just before grilling. Use the marinade to baste over the grill.