Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Topic started by: marco73 on March 24, 2013, 04:50 PM
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Hello curriers,
Here is a few recipes I'd like to share. My base is Zaal's, my mix powder is Abdul's 8 spice and the rest is made up of bits from here, there and everywhere that I have tweaked over time to suit my taste.
TIKKA PASTE
2 tbsp Ground Coriander
2 tbsp Ground Cumin
1 tbsp Garlic Powder
1 tbsp Garam Masala
2 tbsp Paprika
1 tbsp Ground Ginger
2 tsp Chilli Powder
1 tsp Turmeric
1 tsp Chinese 5 Spice
1 tbsp Garlic & Ginger Paste
1 tbsp Mint Sauce
1 tsp Salt
1 tsp Red Food Colouring (powdered)
1 tbsp Fresh Chopped Coriander
6 tbsp Vegetable Oil
Water (Boiled)
1. Add all the dry ingredients to a bowl and add hot water to make a paste.
2. Heat the oil in a wok and fry the paste for 5 minutes.
3. Add the garlic & ginger paste and mint sauce and continue to fry for 5 minutes.
4. Add more water if needed.
5. Allow to cool then add to a jar and refrigerate until needed.
TIKKA MARINADE
2 tbsp live set yoghurt
1 tbsp tikka paste
1 clove of garlic (finely chopped)
Half tsp chilli powder
1 tsp methi leaves (crushed)
Half tsp powdered food colouring (deep orange for chicken, red for lamb)
1. Add cubed meat and garlic to a bowl and marinate in fridge for 20 ? 30 mins.
2. In a separate bowl, add remaining ingredients and mix.
3. Add marinade to the meat and marinate in the fridge for 24 hours.
4. Heat a wok until very hot. Fry meat until charred, turning only once.
CHICKEN TIKKA BALTI
300ml warm base gravy (I used Zaal recipe but added ? tbsp creamed coconut)
6 pieces pre-cooked chicken tikka
5 tbsp vegetable oil
1 tbsp tomato puree (watered down 4:1)
1 tbsp diced onion
1 tbsp diced green peppers
1 tomato (seeds removed, half diced, half quartered)
1 tbsp akhni stock (4 pieces cinnamon bark, 1 star anise, 6 green cardamoms, 4 bay leaves, 2 cloves)
1 heaped tsp garlic & ginger paste
3 quarters tsp mix powder (I used Abdul?s 8 spice)
Half tsp ground fennel seeds
Quarter tsp cumin seeds
Quarter tsp crushed chilli flakes
Half tsp crushed methi leaves
3 quarters tsp sugar
Half tsp salt
Quarter tsp garam masala
Ground seeds of 2 green cardamoms
1 tbsp chopped fresh coriander
1. Heat 1 tbsp oil in a wok and fry diced pepper for 2 minutes. Set aside.
2. Heat the remaining oil, add chilli flakes and cumin seeds and fry for 30 seconds.
3. Add the diced onion; fry for 2 minutes.
4. Add the garlic & ginger paste; fry for 30 seconds.
5. Add the tomato puree; fry for 1 minute.
6. Add the sugar, mix powder and ground fennel; fry for 2 minutes.
7. Add base gravy, one ladle at a time. When oil starts to rise, add another, and so on.
8. Add akhni stock, green peppers, ground cardamom, methi leaves and fresh coriander.
9. Add pre-cooked chicken tikka and warm through.
10. Add salt to taste.
11. Finish with garam masala.
Serve
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Many thanks for the post and pictures, but something has happened to the latter causing them to appear oversize and pixelated. I think they would be better reduced to 720px wide (samples below).
** Phil.
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Hello curriers,
Here is a few recipes I'd like to share. My base is Zaal's, my mix powder is Abdul's 8 spice and the rest is made up of bits from here, there and everywhere that I have tweaked over time to suit my taste.
AMENDED
TIKKA PASTE
2 tbsp Ground Coriander
2 tbsp Ground Cumin
1 tbsp Garlic Powder
1 tbsp Garam Masala
2 tbsp Paprika
1 tbsp Ground Ginger
2 tsp Chilli Powder
1 tsp Turmeric
1 tsp Chinese 5 Spice
1 tbsp Garlic & Ginger Paste
1 tbsp Mint Sauce
1 tsp Salt
1 tsp Red Food Colouring (powdered)
1 tbsp Fresh Chopped Coriander
6 tbsp Vegetable Oil
Water (Boiled)
1. Add all the dry ingredients to a bowl and add hot water to make a paste.
2. Heat the oil in a wok and fry the paste for 5 minutes.
3. Add the garlic & ginger paste and mint sauce and continue to fry for 5 minutes.
4. Add more water if needed.
5. Allow to cool then add to a jar and refrigerate until needed.
TIKKA MARINADE
2 tbsp live set yoghurt
1 tbsp tikka paste
1 clove of garlic (finely chopped)
Quarter tsp chilli powder
1 tsp methi leaves (crushed)
Half tsp powdered food colouring (deep orange for chicken, red for lamb)
1. Add cubed meat and garlic to a bowl and marinate in fridge for 20 ? 30 mins.
2. In a separate bowl, add remaining ingredients and mix.
3. Add marinade to the meat and marinate in the fridge for 24 hours.
4. Heat a wok until very hot. Fry meat until charred, turning only once.
CHICKEN TIKKA BALTI
300ml warm base gravy (I used Zaal recipe but added ? tbsp creamed coconut)
6 pieces pre-cooked chicken tikka
5 tbsp vegetable oil
1 tbsp tomato puree (watered down 4:1)
1 tbsp diced onion
1 tbsp diced green peppers
1 tomato (seeds removed, half diced, half quartered)
1 tbsp akhni stock (4 pieces cinnamon bark, 1 star anise, 6 green cardamoms, 4 bay leaves, 2 cloves)
1 heaped tsp garlic & ginger paste
3 quarters tsp mix powder (I used Abdul?s 8 spice)
Half tsp ground fennel seeds
Quarter tsp cumin seeds
Quarter tsp crushed chilli flakes
Half tsp crushed methi leaves
3 quarters tsp sugar
Half tsp salt
Quarter tsp garam masala
Ground seeds of 2 green cardamoms
1 tbsp chopped fresh coriander
1. Heat 1 tbsp oil in a wok and fry diced pepper for 2 minutes. Set aside.
2. Heat the remaining oil, add chilli flakes and cumin seeds and fry for 30 seconds.
3. Add the diced onion; fry for 2 minutes.
4. Add the garlic & ginger paste; fry for 30 seconds.
5. Add the tomato puree; fry for 1 minute.
6. Add the sugar, mix powder and ground fennel; fry for 2 minutes.
7. Add base gravy, one ladle at a time. When oil starts to rise, add another, and so on.
8. Add akhni stock, green peppers, ground cardamom, methi leaves and fresh coriander.
9. Add pre-cooked chicken tikka and warm through.
10. Add salt to taste.
11. Finish with garam masala.
Serve
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Many thanks for the post and pictures, but something has happened to the latter causing them to appear oversize and pixelated. Below are the first, re-massaged into a better format.
** Phil.
Thanks Phil. God knows what happened there!
I have also amended the quantities in ingredients as I initially copied and pasted from MS Word and the fractions appeared as question marks!
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And the last two :
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Thanks for your help Phil; much appreciated
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Thanks for your help Phil; much appreciated
You are most welcome, Marco : thank you, for the recipes !
** Phil.
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Hello curriers,
Here is a few recipes I'd like to share. My base is Zaal's, my mix powder is Abdul's 8 spice and the rest is made up of bits from here, there and everywhere that I have tweaked over time to suit my taste.
TIKKA PASTE
2 tbsp Ground Coriander
2 tbsp Ground Cumin
1 tbsp Garlic Powder
1 tbsp Garam Masala
2 tbsp Paprika
1 tbsp Ground Ginger
2 tsp Chilli Powder
1 tsp Turmeric
1 tsp Chinese 5 Spice
1 tbsp Garlic & Ginger Paste
1 tbsp Mint Sauce
1 tsp Salt
1 tsp Red Food Colouring (powdered)
1 tbsp Fresh Chopped Coriander
6 tbsp Vegetable Oil
Water (Boiled)
1. Add all the dry ingredients to a bowl and add hot water to make a paste.
2. Heat the oil in a wok and fry the paste for 5 minutes.
3. Add the garlic & ginger paste and mint sauce and continue to fry for 5 minutes.
4. Add more water if needed.
5. Allow to cool then add to a jar and refrigerate until needed.
TIKKA MARINADE
2 tbsp live set yoghurt
1 tbsp tikka paste
1 clove of garlic (finely chopped)
Half tsp chilli powder
1 tsp methi leaves (crushed)
Half tsp powdered food colouring (deep orange for chicken, red for lamb)
1. Add cubed meat and garlic to a bowl and marinate in fridge for 20 ? 30 mins.
2. In a separate bowl, add remaining ingredients and mix.
3. Add marinade to the meat and marinate in the fridge for 24 hours.
4. Heat a wok until very hot. Fry meat until charred, turning only once.
CHICKEN TIKKA BALTI
300ml warm base gravy (I used Zaal recipe but added ? tbsp creamed coconut)
6 pieces pre-cooked chicken tikka
5 tbsp vegetable oil
1 tbsp tomato puree (watered down 4:1)
1 tbsp diced onion
1 tbsp diced green peppers
1 tomato (seeds removed, half diced, half quartered)
1 tbsp akhni stock (4 pieces cinnamon bark, 1 star anise, 6 green cardamoms, 4 bay leaves, 2 cloves)
1 heaped tsp garlic & ginger paste
3 quarters tsp mix powder (I used Abdul?s 8 spice)
Half tsp ground fennel seeds
Quarter tsp cumin seeds
Quarter tsp crushed chilli flakes
Half tsp crushed methi leaves
3 quarters tsp sugar
Half tsp salt
Quarter tsp garam masala
Ground seeds of 2 green cardamoms
1 tbsp chopped fresh coriander
1. Heat 1 tbsp oil in a wok and fry diced pepper for 2 minutes. Set aside.
2. Heat the remaining oil, add chilli flakes and cumin seeds and fry for 30 seconds.
3. Add the diced onion; fry for 2 minutes.
4. Add the garlic & ginger paste; fry for 30 seconds.
5. Add the tomato puree; fry for 1 minute.
6. Add the sugar, mix powder and ground fennel; fry for 2 minutes.
7. Add base gravy, one ladle at a time. When oil starts to rise, add another, and so on.
8. Add akhni stock, green peppers, ground cardamom, methi leaves and fresh coriander.
9. Add pre-cooked chicken tikka and warm through.
10. Add salt to taste.
11. Finish with garam masala.
Serve
Bloody good post, thinking outside the box. love it marco73.
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Chicken Tikka / Lamb Tikka Masala can also be made from this marinade. There hopefully should be 2 -3 tbsp of marinade left after the meat is cooked. For lamb tikka, just simply add red powdered food colouring to the marinade instead of deep orange.
300ml warm base gravy
3 tbsp vegetable oil
2 - 3 tbsp tikka marinade
6 pre-cooked chicken tikka pieces
4 tbsp coconut flour/powder
2 tbsp white sugar
2 tbsp Single cream
1 tsp methi leaves
Red powdered food colouring
1. Heat oil in your chosen pan and fry the base sauce for a minute or two.
2. Add the coconut flour and sugar a bit at a time to avoid lumps, fry for further 3 minutes.
3. Add the tikka marinade and methi leaves, stir in and fry for 1 minute.
4. Add single cream, mix well, then add red food colouring to your desired "redness".
5. Add pre-cooked meat and heat through.
Serve