SILKEN CHICKEN 'TIKKA MASALA'
Chicken Tikka Masala is on the menu on every single Indian restaurant in the UK and is undoubtedly one of the most popular dishes. Although not strictly an authentic Indian dish (developed by Indian restauranteurs in the UK), it's closest relative is probably something like this. Please don't be put off by the seemingly endless list of ingredients and instructions..it's really very simple and well worth it...a real favourite in my house! The kebabs are also great eaten without the sauce. Timings do not include marinating time.
Provided by Noo8820
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Put the chicken in a bowl. Add the salt and lemon juice and rub them in.Prod the chicken lightly with a tip of a knife and rub the seasonings in again.
- Add the remaining kebab ingredients except the oil,mix well,cover and refrigerate for 6-8 hours,although longer will not hurt at all!
- Preheat the grill,thread the meat onto two to four skewers (flat,sword-like ones are best). Brush with oil and balance the skewers on the rim of a shallow baking tray.
- Place about 5" from the heat source and grill for about 6 mins on each side or until lightly browned and cooked through.
- FOR THE SAUCE:.
- Pour the oil into a large non stick pan with a lid and set over med high heat. when the oil is hot add the onion and stir fry until they turn reddish brown (6-7 min).
- Add the ginger and garlic and continue to fry,stirring for 1 minute.
- Add the coriander,turmeric,cayenne and paprika, stir for 10 seconds,then add a tbsp of yogurt,stirring until it is absorbed.Add the remaining yogurt this way a tbsp at a time.
- Put in the tomatoes and fry for 3-4 mins until they turn pulpy. Keep mashing them with the back of a wooden spoon to help the process along.
- Add the salt and the stock and bring to a simmer.
- Cover and reduce the heat to low and simmer gently for 15-20 mins.The sauce should turn thick.
- Stir in the garam masala and fresh coriander,taste and add more salt if needed.
- When the kebabs are cooked push the chicken off the skewers with a fork and fold the meat into the sauce.
Nutrition Facts : Calories 686.1, Fat 35, SaturatedFat 11.6, Cholesterol 144.4, Sodium 1148.7, Carbohydrate 49.8, Fiber 5.1, Sugar 6.9, Protein 47.1
BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS
A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.
Provided by Yewande Komolafe
Categories weeknight, soups and stews, main course
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
- Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
- Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
- While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
- Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.
SILKEN CHICKEN
From Madhur Jaffrey's Quick and Easy Indian Cooking, posted for ZWT IV. Jaffrey says, "this dish takes just 15 minutes to cook and is best eaten fresh out of the oven. I leave it in its marinade until exactly 15 minutes before we sit down to eat. (It can stay in the marinade, covered and refrigerated, for several hours, or even overnight)."
Provided by pattikay in L.A.
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to its highest temperature and arrange a shelf in the top third of the oven.
- Cut 3 diagonal slits across the top of each chicken breast and prick the chicken pieces with the sharp point of a small knife.
- Place them in a single layer in a large baking dish and rub both sides with the salt and lemon juice. Leave for 5 minutes.
- Meanwhile, combine the cream with the garam masala, cayenne, cumin, paprika, garlic and ginger in a bowl.
- Stir this mixture well and pour over the chicken. Rub it into the meat and leave for 10 minutes (or longer - up to overnight).
- Lift the chicken pieces up - most of the marinade will cling to them - and place them in a single layer in a shallow baking pan lined with aluminum foil.
- On top of each, sprinkle a little salt, pepper, garam masala, cumin, cayenne, mint and lemon juice.
- Put into the top third of the oven and bake for 15 minutes or till the chicken is just white all the way through.
- Serve immediately, minted side up.
Nutrition Facts : Calories 371.9, Fat 14.1, SaturatedFat 7.7, Cholesterol 177.6, Sodium 747.2, Carbohydrate 3.3, Fiber 0.4, Sugar 0.5, Protein 55.4
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