chicken tikka

[stephenconor]

hey ppl help me out need a RECIPE for chicken tikka any 1 help me me need yummmmy food lol helllllllllllllllllllllllllllp

:):):)

[Fendoren]

Chicken Tikka Recipe -
Ingredients
Serves 4

1 pint of live natural yogurt
1 Tablespoon ***in powder
1 Tablespoon garam massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
Red food colouring
4 Chicken Breasts Cubed
1 Lemon

Method
Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the chicken in the marinade for 2-6 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it's cooked, serve with a wedge of lemon.


Chicken Tikka Massalla -
Ingredients
Serves 4

Chicken Tikka cooked as per Chicken Tikka recipe
2 Tins chopped tomatoes or 1 Tin Tomato Soup - see recipe
One onion finely chopped.
2 Teaspoon Curry Powder
1/2 Teaspoon Chilli Powder
1 Clove crushed Garlic
3 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons finely chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
2 Tablesppoons Yogurt
Cream to garnish
Optional Brown Sugar or Mango Chutney

Method
Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the vegetable oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chopped tomatoes or tomato soup and simmer for 20 minutes to reduce if using tinned tomatoes or 5 minutes if using soup, if you like your tikka massalla on the sweet side then stir in some suagr or mango chutney at this stage, add a little at a time and taste. Stir in the chicken tikka when cooked. Now add the finely chopped coriander leaves and cook for a further minute. Serve with a little cream swirled on the top and the whole coriander leaves sprinkled over the top. Optionally some almond slices can be added too.


Chicken Tikka Jalfrazi -
Ingredients
Serves 4

Chicken Tikka cooked as per Chicken Tikka recipe
1 Tin chopped tomatoes
One onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
8 Cayenne Chillies, deseeded and sliced lengthways in half
8 Cloves Sliced Garlic
3 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
1 tablespoon ***in seeds
Seeds from 6 green cardamom pods
1 green pepper, deseeded and chopped

Method
Make a paste of the curry powder and chilli powder with a little water. Heat the frying pan without oil and dry fry the ***in seeds and cardamom seeds for 60 seconds. Add the oil and fry the onion until translucent in the veg oil then add the garlic, ginger and chilli, green pepper and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chopped tomatoes and simmer for 20 minutes to reduce while the Chicken Tikka is cooking in the oven, stir constantly. Stir in the chicken tikka when cooked. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.


Chicken Tikka Byriani -
Ingredients
Serves 4

2 Cups Basmati Rice
1 portion cooked chicken tikka
4 cloves garlic crushed
2 inches root ginger grated
4 green chillies finely chopped
Handful pistachio nuts (unsalted)
1 large onion finely chopped
Half teaspoon turmeric
1 cup fresh chopped coriander
1 Tablespoon Garam Masalla powder
Seeds from 8 Green Cardamom pods
Juice of 1 lemon

Method
Basmati rice must be used for this recipe. Salt the water in a large pan, bring to the boil and add the basmati rice and cardamom seeds. Cook for 7 minutes then drain. Meanwhile fry the onion until translucent then add the ginger, garlic, chillies, garam masalla and stir fry for a further 2 minutes mixing well. Now Add the rice, lemon juice and stir well. Lay the contents out into a baking dish, 1 layer of rice, then the cooked chicken tikka then another layer of rice, cover and bake in the oven at 200 degrees for 20 minutes. Serve with the crushed nuts and corinader leaves poured over.

Enjoy!! :)

[inuyashaa]

hmm 1 question are they all ur recipes or did u find them on the web^^
please answer truth full^^

[darkstarter]

Chicken Tikka Recipe -
Ingredients
Serves 4

1 pint of live natural yogurt
1 Tablespoon ***in powder
1 Tablespoon garam massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
Red food colouring
4 Chicken Breasts Cubed
1 Lemon

Method
Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the chicken in the marinade for 2-6 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it's cooked, serve with a wedge of lemon.


Chicken Tikka Massalla -
Ingredients
Serves 4

Chicken Tikka cooked as per Chicken Tikka recipe
2 Tins chopped tomatoes or 1 Tin Tomato Soup - see recipe
One onion finely chopped.
2 Teaspoon Curry Powder
1/2 Teaspoon Chilli Powder
1 Clove crushed Garlic
3 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons finely chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
2 Tablesppoons Yogurt
Cream to garnish
Optional Brown Sugar or Mango Chutney

Method
Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the vegetable oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chopped tomatoes or tomato soup and simmer for 20 minutes to reduce if using tinned tomatoes or 5 minutes if using soup, if you like your tikka massalla on the sweet side then stir in some suagr or mango chutney at this stage, add a little at a time and taste. Stir in the chicken tikka when cooked. Now add the finely chopped coriander leaves and cook for a further minute. Serve with a little cream swirled on the top and the whole coriander leaves sprinkled over the top. Optionally some almond slices can be added too.


Chicken Tikka Jalfrazi -
Ingredients
Serves 4

Chicken Tikka cooked as per Chicken Tikka recipe
1 Tin chopped tomatoes
One onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
8 Cayenne Chillies, deseeded and sliced lengthways in half
8 Cloves Sliced Garlic
3 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
1 tablespoon ***in seeds
Seeds from 6 green cardamom pods
1 green pepper, deseeded and chopped

Method
Make a paste of the curry powder and chilli powder with a little water. Heat the frying pan without oil and dry fry the ***in seeds and cardamom seeds for 60 seconds. Add the oil and fry the onion until translucent in the veg oil then add the garlic, ginger and chilli, green pepper and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chopped tomatoes and simmer for 20 minutes to reduce while the Chicken Tikka is cooking in the oven, stir constantly. Stir in the chicken tikka when cooked. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.


Chicken Tikka Byriani -
Ingredients
Serves 4

2 Cups Basmati Rice
1 portion cooked chicken tikka
4 cloves garlic crushed
2 inches root ginger grated
4 green chillies finely chopped
Handful pistachio nuts (unsalted)
1 large onion finely chopped
Half teaspoon turmeric
1 cup fresh chopped coriander
1 Tablespoon Garam Masalla powder
Seeds from 8 Green Cardamom pods
Juice of 1 lemon

Method
Basmati rice must be used for this recipe. Salt the water in a large pan, bring to the boil and add the basmati rice and cardamom seeds. Cook for 7 minutes then drain. Meanwhile fry the onion until translucent then add the ginger, garlic, chillies, garam masalla and stir fry for a further 2 minutes mixing well. Now Add the rice, lemon juice and stir well. Lay the contents out into a baking dish, 1 layer of rice, then the cooked chicken tikka then another layer of rice, cover and bake in the oven at 200 degrees for 20 minutes. Serve with the crushed nuts and corinader leaves poured over.

Enjoy!! :)


THAT SOUNDS SO GOOD AND I DONT KNOW WHAT IT IS

[ThaDonkey]

Chicken Tikka Recipe -
Ingredients
Serves 4

1 pint of live natural yogurt
1 Tablespoon ***in powder
1 Tablespoon garam massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
Red food colouring
4 Chicken Breasts Cubed
1 Lemon

Method
Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the chicken in the marinade for 2-6 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it's cooked, serve with a wedge of lemon.


Chicken Tikka Massalla -
Ingredients
Serves 4

Chicken Tikka cooked as per Chicken Tikka recipe
2 Tins chopped tomatoes or 1 Tin Tomato Soup - see recipe
One onion finely chopped.
2 Teaspoon Curry Powder
1/2 Teaspoon Chilli Powder
1 Clove crushed Garlic
3 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons finely chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
2 Tablesppoons Yogurt
Cream to garnish
Optional Brown Sugar or Mango Chutney

Method
Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the vegetable oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chopped tomatoes or tomato soup and simmer for 20 minutes to reduce if using tinned tomatoes or 5 minutes if using soup, if you like your tikka massalla on the sweet side then stir in some suagr or mango chutney at this stage, add a little at a time and taste. Stir in the chicken tikka when cooked. Now add the finely chopped coriander leaves and cook for a further minute. Serve with a little cream swirled on the top and the whole coriander leaves sprinkled over the top. Optionally some almond slices can be added too.


Chicken Tikka Jalfrazi -
Ingredients
Serves 4

Chicken Tikka cooked as per Chicken Tikka recipe
1 Tin chopped tomatoes
One onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
8 Cayenne Chillies, deseeded and sliced lengthways in half
8 Cloves Sliced Garlic
3 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
1 tablespoon ***in seeds
Seeds from 6 green cardamom pods
1 green pepper, deseeded and chopped

Method
Make a paste of the curry powder and chilli powder with a little water. Heat the frying pan without oil and dry fry the ***in seeds and cardamom seeds for 60 seconds. Add the oil and fry the onion until translucent in the veg oil then add the garlic, ginger and chilli, green pepper and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chopped tomatoes and simmer for 20 minutes to reduce while the Chicken Tikka is cooking in the oven, stir constantly. Stir in the chicken tikka when cooked. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.


Chicken Tikka Byriani -
Ingredients
Serves 4

2 Cups Basmati Rice
1 portion cooked chicken tikka
4 cloves garlic crushed
2 inches root ginger grated
4 green chillies finely chopped
Handful pistachio nuts (unsalted)
1 large onion finely chopped
Half teaspoon turmeric
1 cup fresh chopped coriander
1 Tablespoon Garam Masalla powder
Seeds from 8 Green Cardamom pods
Juice of 1 lemon

Method
Basmati rice must be used for this recipe. Salt the water in a large pan, bring to the boil and add the basmati rice and cardamom seeds. Cook for 7 minutes then drain. Meanwhile fry the onion until translucent then add the ginger, garlic, chillies, garam masalla and stir fry for a further 2 minutes mixing well. Now Add the rice, lemon juice and stir well. Lay the contents out into a baking dish, 1 layer of rice, then the cooked chicken tikka then another layer of rice, cover and bake in the oven at 200 degrees for 20 minutes. Serve with the crushed nuts and corinader leaves poured over.

Enjoy!! :)


Nice, now I have some new ideas for my wife to try out, thx.:) :)