Tag Archives: Chicken Tikka

Chicken Do-Piaza

This is a mildly spiced dish cooked with onions. A delicious variation on the basic chicken curry. Serves 3-4. Preparation and cooking time: 15 minutes.Chicken Do-Piaza

  • 6 tablespoon vegetable oil
  • 2 small onions peeled and cut into strips
  • ¾ pint (425ml or three cups) curry sauce 
  • 1 teaspoon salt
  • 1 level teaspoon chilli powder
  • 1 lb (450g) chicken cooked as on page 52
  • 1 level teaspoon garam masala
  • 1 level teaspoon ground cummin
  • ½ level teaspoon ground coriander
  • ½ level teaspoon dried fenugreek
  • 1 tablespoon finely chopped green coriander

Heat the oil in a large frying pan. Add the sliced onions and fry until transparent but not starting to brown. Add the curry sauce, mix well, and bring to a simmer. Stir in the salt, chilli powder, and chicken. Cook on medium heat for ten minutes or until sauce is quite thick, stirring occasionally. Now stir in the garam masala, cummin, ground coriander, and fenugreek. Continue simmering for 3-4 minutes. Skim off any excess oil and serve sprinkled with coriander.

 

(Picture shows here not original)

Chicken Moghlai

This is another dish suitable for those who do not like their curries spicy. It has a creamy sauce with egg added to it for more body.
Serves four.Chicken Moghlai
Preparation and cooking time: 15-20 minutes.

  • 6 tablespoon vegetable oil
  • ¾ pint (425ml or 3
  • 1 teaspoon salt
  • ¼ teaspoon yellow food colouring
  • 2 eggs
  • ¼ pint (150ml or 1 cup) single cream
  • 1½ teaspoon garam masala
  • 1 teaspoon ground cummin
  • 4 mango slices, tinned or fresh
  • 1 tablespoon finely chopped green coriander

Heat the oil in a large green frying pan, add the curry sauce and bring to the boil on a high heat.
Now add the chicken, salt, and food colouring. Stir well and continue cooking on a high heat for about five minutes stirring regularly.
Now turn down the heat and simmer for a further five minutes, stirring occasionally.
Meanwhile whisk the eggs and combine with the cream. Spoon off any excess oil that will have risen to the surface, and stir in the egg and cream mixture.Chicken Moghlai1
Also stir in the garam masala and ground cummin. Continue cooking for a further 2-3 minutes stirring more or less continuously.
Serve garnished with mango slices and green coriander.

 

(Picture shows here not original)

Chicken Tikka

Delicious tender chunks of chicken are produced following this recipe, lightly spiced but absolutely oozing with flavour.
Preparation and cooking time: 20 minutes (excluding marinating time).

Chicken Tikka
Serves four.
3 large chicken fillets
4 tablespoon plain yoghurt
½ teaspoon red chilli powder
½ teaspoon salt
2 teaspoon cooking oil
Pinch yellow food colouring
Cut each chicken fillet into six equal sized chunks. Wash and drain.
Place all remaining ingredients into a bowl and mix again making sure that all the pieces are well coated with the yoghurt.
Cover and refrigerate for 4-6 hours or a maximum of three days.
Preheat oven to maximum temperature.
Place the chicken pieces on a rack in a shallow baking tray in a single layer.
Bake near the top of the oven for 7-8 minutes.
Serve immediately with a green salad, lemon wedges, and yoghurt mint sauce .
Note. Instead of baking you may grill the fish pieces under a hot grill, without turning, for 6-7 minutes.

(Picture shows here not original)