Spice and Curry – Indian Restaurants & Groceries

I never had that Indian dish before and would like to taste it, but would like to know what to expect (like how hot it might be and the flavor) before I do! Thanks.

The taste is actually quite mild. Slight pepper and kashmiri chilli, often a little smoky from paprika.

the best thing about it is it’s texture, it is very soft and easy to eat. When cooked on the bone it is fall off the bone tender.

Indian Roti or Chapati (Unleavened Flat Indian Bread)

Ingredients: (makes 10 Rotis)

250 grams Whole Wheat Flour
1 tbsp Oil or Ghee (Clarified Indian Butter)
1 teaspoon salt (optional)
Water to knead the dough
More Whole Wheat Flour (for dusting the Rotis when rolling)

Prep:
In a mixing bowl, take the flour and add 1 tbsp oil. Rub the flour between your palms so that the oil in incorporated the dough. Add 1 tsp salt (optional). Now add water, a little at a time and knead the flour to make a stiff dough (same consistency as a pizza dough).

For best results, cover the dough with cheese cloth and leave it for 30 minutes.

Now take a small portion of the dough and roll it into a smooth ball between your palms. Flatten the ball of dough by pressing it in a seperate bowl of whole wheat flour. Dust the flat dough liberally on both sides with the flour.

Place the dough on a flat surface and with a rolling pin roll out a 6 inch flat Roti. Use circular movements of the rolling pin to get a perfect circle which is evenly thick all over. The Roti should be as thin as a slice of cheese single or pepperoni. If the dough gets stuck to the rolling pin while rolling, dust it with more flour.

Cooking/Roasting the Roti or Chapati:

Now heat a Tava or a flat Griddle, reduce the heat to medium and flip the rolled out Roti on the griddle. Cook it on one side for about 10-15 seconds and flip it over before you start to see big brown spots (undercooked). Cook on the other side for another 15-20 seconds or until you see brown spots to indicate the Roti is cooked on this side. Keep turning the Roti on the griddle so that it does not stick. Finally, flip the Roti again on the fist side and finish cooking for another 5-10 seconds. Alternatively, you can remove the Roti from the griddle and place the first side (undercooked) on a direct flame for 5-10 seconds to puff the Roti. Remove when the Roti is puffed and cooked.

when ever i make tandoori chicken the marination thingdoesnt go inside.i mean inside it seems like only chicken without the spices.i have tried marinating it for 1 day or for 1 hr both.

can anyone tell me what do i do to correct it.??

I am a former chef and it will never really go entirely through the meat, you can make small slits along the bones or if using breasts small cuts, turn the meat every so often to mix it up.

It will not be ornage right the way through the meat, you want about 1/8 to 1/4 inch in the flesh, additional tenderizing things like more lemon juice or I use yougart and a bit of buttermilk. It is not a big deal as long as the flavour is there the meat has all the colour it is going to get even with 1 day of marinating, I have friend in Indian places they use more food colour for the bright orange or ed colour, but home style is less of an issue.

I like Indian food. But I thought Hindus were not allowed to eat meat, poultry or fish. Yet whenever I go to an Indian restaurant I eat lamb or chicken.

According to Hindu principles, Hindus consider all life as sacred. They are encouraged to lead non-violent lives, which includes violence or harm brought on animals, even if done so for food. That said, Hindu law states that eating animal flesh is not a sin, but abstaining from it "bears greater fruits."

So it seems that abstinence from meat is more of a guideline than due to prohibition. Thus, the prevailing practice is to most strictly avoid beef, while practicing moderation when indulging in other meats.

you cant make tandoori on a microwave

tandoori is made on … a tandoor oven

Ingredients
1 cup unflavored yogurt
1 teaspoon minced chives or green onions
1 hard cooked egg chopped
1/2 teaspoon curry powder
1 teaspoon minced parsley

Directions
Mix all ingredients and chill.

Can anybody give me a good recipe for Tandoori Butter Chicken. I had it a while back in a restaurant and it was very
good. Indian food is great!

Butter Chicken

Ingredients
Chicken – 300 grams, cleaned and cut into small pieces
Cinnamon- 2" pcs
Salt – to taste
Cashew & almond paste – a handful ground smoothly
Ginger & garlic paste – 2 tspns
Turmeric powder- 1/4 tsp
Chilly powder – 2 tsp
Coriander powder- 1 tspn
Onion – one chopped
Orange colour – 1 1/2 tsp
Butter – 3 tspn
Oil – 2 tspn
Tomato puree – 2 tomatoes blended smoothly

Directions

Fry onions in oil till transparent.
Add cinnamon and let it fry.
Then add ginger & garlic paste along with a little water.
Stir continuously.
Add turmeric, chilly, coriander powder with salt and mix well.
Pour in tomato puree, cashew & almond paste – mix well with water.
When it starts to boil add the chicken which should be mixed with a little colour.
Then add sufficient water for the chicken to boil.
The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.

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Butter Chicken

Ingredients
1 3/4 pounds skinless, boneless chicken breast halves – cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup fresh heavy cream

Directions

To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
4 Place chicken on skewers. Place skewers in a 9×13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
5 To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
6 Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

They taste pretty much identical to me. Besides the fact that the chicken tikka is boneless, what are the differences if any?

they use similar spices, and in some ‘restaurants’, probably the same.

Tandoori chicken is a whole chicken, marinaded overnight, cooked on a spit in a tandoor oven. Chicken tikka is bits of chicken, coated in yoghurt and spices (and sometimes besan flour) and cooked in a tandoor. Both should have spices, garlic and ginger in a full fat yoghurt base, with finely chopped coriander leaf.

and at what temperature? Don’t b serious but if r patient enough please tell me the whole procedure(optional)

Thank You,
Corvette

Here is one way:
From: http://www.indiaexpress.com/cooking/tandoori_chicken.html

Serves 4

Preperation Time 30 minutes

Contents
Chicken

Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste

For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil

For basting of butter
½ tspn of chaat masala

For garnishing
Onion rings and lemon wedges

Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.

Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.

Apply this marinade onto the chicken pieces and refrigerate for three to four hours.

Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.

Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.

Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.

Let’s face it honesty is not his best policy. A man who doesn’t mind twaeking a cricket ball to suit his teams needs. Selfish batting has become his trademark…
James farmer John just rang….he wants to to finish picking that bin of oranges. Off you go.

Or his mate Apple Krumblay…..