INDIAN CURRY RUB
Make and share this Indian Curry Rub recipe from Food.com.
Provided by Debi9400
Categories < 15 Mins
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients into a paste.
- Cut slashes into chicken of choice and cover in paste.
Nutrition Facts : Calories 65.5, Fat 6.8, SaturatedFat 0.9, Sodium 872.5, Carbohydrate 1.2, Fiber 0.2, Sugar 0.3, Protein 0.2
ALL-PURPOSE SPICE RUB
The next time you're invited to a barbecue, bring a jar of this homemade spice rub; it makes a great gift.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood)
Number Of Ingredients 18
Steps:
- In a small bowl, combine all the ingredients, using your hands to break up the sugar.
- Replace some of the paprika with cumin, coriander and chili powder.
- Replace some of the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom.
- Replace some or all the oregano and/or thyme with dried tarragon, marjoram, and rosemary, dill, or basil. Omit the cayenne pepper.
INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
TANDOORI RUB FOR CHICKEN
This tandoori rub is essentially the base for a great marinade. While this rub is intended for chicken, it can be used on all types of poultry, pork, fish, and seafood.
Provided by Derrick Riches
Categories Spice Mix
Time 10m
Number Of Ingredients 7
Steps:
- Gather the ingredients
- Mix all ingredients together and store in an airtight container in a cool, dry place.
- To use, rub mixture over chicken, cover, and place into refrigerator for 1 hour before grilling or baking.
- Mixture can be added to plain yogurt and lemon or lime juice to form a delicious marinade. In this case, place chicken in a resealable plastic bag, add marinade made out of rub ingredients and place into refrigerator for 2 to 6 hours.
Nutrition Facts : Calories 111 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 8 g, Protein 4 g, SaturatedFat 1 g, Sodium 339 mg, Sugar 2 g, Fat 4 g, ServingSize about 1/2 cup (1 serving), UnsaturatedFat 0 g
CURRIED ROAST CHICKEN, DURBAN STYLE
In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian food worldwide, there is a recipe from Durban, South Africa, for chicken roasted whole with a forcefully seasoned ginger and chili paste. The chicken is skinned before seasoning and cooking, not a demanding job but one that requires care. The fragrant heat of the chicken, which stayed moist thanks to its foil cocoon, even seemed to tease some spicy flavors from the Marcel Lapierre Morgon Beaujolais I poured with dinner. The fruitiness of the wine helped tame the heat.
Provided by Florence Fabricant
Categories dinner, project, main course
Time 2h
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Cut two deep diagonal slits, down to the bone, in each chicken breast and one in each leg and thigh. Place chicken, breast side up, on a sheet of heavy-duty foil large enough to enclose it. Place in a roasting pan.
- Place lemon juice, ginger, garlic, chilies, salt, oil, cumin and coriander in a blender and process to a thick purée. Rub purée over chicken, inside and out, and into slits. Set chicken aside 30 minutes.
- Heat oven to 400 degrees. Dust chicken with chili powder and black pepper, enclose in foil and crimp to seal. Roast 1 hour.
- Open foil and baste chicken. Return, uncovered, to oven for 15 minutes, basting twice more. Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 30 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 12 grams, Sodium 771 milligrams, Sugar 2 grams, TransFat 0 grams
CURRY RUB
This Indian-style rub is a good choice for lamb, or try it on chicken and shrimp.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 10 teaspoons
Number Of Ingredients 7
Steps:
- In a small bowl, mix all ingredients.
DRY RUB WITH CURRY POWDER
Printed from a long forgotten website in the 1990's. I have not tried; posted for safekeeping so I can clean out my paper recipe files. :)
Provided by swissms
Categories Spicy
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all ingredients. Store in air-tight container until ready to use.
Nutrition Facts : Calories 20.1, Fat 0.9, SaturatedFat 0.1, Sodium 40.3, Carbohydrate 3.5, Fiber 1.8, Sugar 0.5, Protein 0.8
More about "indian curry rub recipes"
SPICY INDIAN CHICKEN CURRY RECIPE BY NEELAM BATRA
From foodandwine.com
5/5 Category DinnerAuthor Neelam BatraTotal Time 1 hr 30 mins
- Heat 2 very large, deep skillets. Add 2 tablespoons of the oil to each. Season the chicken pieces with salt and add half of them to each skillet. Cook over high heat until golden brown, about 3 minutes per side. Transfer the chicken pieces to a large bowl. Add the remaining 2 tablespoons of oil to the skillets along with the jalapeños and dried red chiles. Cook over moderately high heat until sizzling, about 30 seconds. Divide the onions, garlic and ginger between the skillets and cook, stirring occasionally, until deep brown, about 8 minutes.
- Spoon the onion mixture into a food processor. Add the coriander, cumin, fenugreek seeds, cinnamon, cloves, nutmeg, paprika and 1 teaspoon of salt and puree. Transfer half of the onion mixture to each of the skillets. Add the tomatoes and chopped cilantro to the food processor and puree.
- Return the chicken pieces to the skillets along with any accumulated juices. Cook over moderate heat, stirring, until the onion sauce begins to stick to the skillets, about 8 minutes. Stir half of the yogurt into each skillet, then stir in the pureed tomato and cilantro. Simmer the curry over moderately low heat, turning the chicken pieces occasionally, until cooked through, about 50 minutes; add 1/4 cup of water to each skillet towards the end of cooking if the sauce gets too thick. Season the curry with salt and transfer the chicken to a platter. Pour the sauce on top, sprinkle with garam masala and the cilantro leaves and serve.
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