Topic started by Kevin (@ webcacheb01a.cache.pol.co.uk) on Sat Jan 3 05:33:25 EST 2004.
All times in EST +10:30 for IST.

I would like marinades for both chicken and lamb tikka.

And for both chicken and lamb tandoori.

I know most on this site live in north america, but british measurements if poss.

Responses:

• From: khader (@ 195.229.241.164) on: Tue Jan 6 19:08:39 EST 2004
  
  chiken 1kg,tannya 100kgms
  
  
• From: Kevin (@ webcacheb08a.cache.pol.co.uk) on: Wed Jan 7 06:48:25 EST 2004
  
  Hello Khader,
  
  I'm from the UK and often find US postings a bit confusing, but I must admit this one is a complete mystery.
  
  "chiken 1kg,tannya 100kgms"
  
  tannya are you being offensive/defensive?
  
  I meant nothing by my post and if tannya is not a rude word I apologise, but 100kgms seems an awful lot.
  
  All the best,
  
  Kevin.
  
  
• From: Kamakshi (@ 213.42.2.16) on: Fri Jan 9 08:29:20 EST 2004
  
  Hi Kevin,
  Here are the very detailed recipes for the Chicken Tikka & Tandoori Chicken by the well-known Madhur Jaffrey.
  As for lamb, I think the marinade is different & has crushed papaya too ; so please DO NOT substitute lamb in place of chicken.
  
  
  CHICKEN TIKKA WITH BUTTER SAUCE
  *********************************
  
  2 pounds chicken pieces,skinned
  1 tsp. salt
  1 juicy lemon
  1 3/4 cups plain yoghurt
  1/2 medium onion, peeled & quartered
  1 clove garlic, peeled
  3/4 inch fresh ginger, peeled & quartered
  1/2 fresh, hot green chili (or a jalapeno), roughly sliced
  2 tsp. garam masala
  2 Tbsp. yellow liquid food colouring mixed with 1/2 to 1 1/2 Tbsp. red liquid food colouring (Optional)
  
  Cut the chicken into smallish serving sizes. Cut slits into the sides of the meaty parts of each piece. Spread the pieces out on 1 or 2 large pans or platters. Sprinkle half the salt & squeeze half the juice of the lemon over them. Lightly rub the salt & lemon into the slits. Turn the chicken over & sprinkle the rest of the salt & squeeze the rest of the lemon over the pieces. Set aside for 20 minutes. Combine the yoghurt, onion, garlic, ginger, chilli & garam masala in a blender or food processor, until you have a smooth paste. Empty the paste into a strainer set over a large ceramic or stainless steel bowl. Push the paste through. Brush the chicken with the food colouring(if using). Put the pieces into the bowl with the marinade. Mix well, cover & refrigerate for 6 to 24 hrs. Preheat the oven to its max. temp. Take the chicken pieces out of the bowl, shaking off as much of the marinade as possible. (Marinade may be frozen for 1 more use).
  Arrange them in a large shallow baking tray in a single layer. Bake 20 - 25 mts. or until just done. {Optional : The tikka can be served now with wedges of lime, without the gravy} Serves 4-6.
  
  For the Butter Sauce:
  
  4 Tbsp. tomato paste
  1 inch of fresh ginger, peeled & grated finely
  1 1/4 cups heavy cream
  1 tsp. garam masala
  3/4 tsp. salt
  1/4 tsp. sugar
  1 fresh hot green chilli (or a jalapeno) finely chopped
  1/4 tsp. (or less) cayenne
  1 Tbsp. very finely chopped cilantro
  4 tsp. lemon juice
  1 tsp. ground roasted cumin seeds
  1/2 cup unsalted butter
  
  Put the tomato paste into a clear measuring cup. Add water slowly, mixing as you go, to make 1 cup of tomato sauce. In a bowl, add this sauce to the ginger, cream, garam masala, salt, sugar, chilli, cayenne, cilantro, lemon juice & cumin. Mix well. Heat the butter in a wide saute pan or large frying pan. When the butter has melted, add the contents of the bowl. Bring to a simmer & cook on medium heat for a minute, mixing in the butter as you do so. Add the chicken pieces (but NOT their accumulated juices). Stir once & put chicken pieces on a warm serving platter. Spoon extra butter sauce over the top.
  
  
  TANDOORI CHICKEN
  *****************
  
  3 pounds chicken thighs without skin
  1 medium onion, peeled & chopped
  6 garlic cloves, peeled & chopped
  1 1/2 ounces ginger, peeled & chopped
  3 Tbsp. lemon juice
  8 ounces nonfat plain yoghurt
  1 Tbsp. coriander seed, ground
  1 tsp. each cumin powder, turmeric & garam masala powder
  1/4 tsp. each nutmeg, cinnamon, ground cloves, mace, black pepper & cayenne.
  2 tsp. salt
  1 tsp. red food colouring (Optional)
  
  First to make the marinade, blend the chopped onion, garlic, ginger & lemon juice till you have a smooth paste. Place the paste in a bowl large enough to hold the chicken. Add the yoghurt, spices & food colouring(if using). Mix well. Make 2 deep slashes on each chicken thigh. Put the chicken in the marinade & stir until all pieces are well coated. Cover & refrigerate for 24 hrs. {A large sealable food storage bag is very helpful for marinating}. Remove the chicken from the marinade. Broil in the oven until thoroughly cooked (about 25mins.) or cook on a grill. Serve garnished with thinly sliced onion rings & lemon wedges.
  
  Will post the lamb recipes later.
  Kamakshi.
  
  
  
  
  

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