srilanka1998
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- 26. Juli 2005
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Lamb Curry
In India, Lamb curry is made from leg, or shoulder blade. The type of lamb curry I am going to describe here is what is normally sold in Punjabi Restaurants called Dhaaba. In traditional Dhaaba curry, soup bones are included in the Recipe.
Some of the restaurant will call this Dil-Pasand or Man-Pasand, meaning heart pleaser. Optionally, one may add about 1/4 cup of ground (pre-soaked) Almonds and/or Cashews during Step 2. Other restaurants also refer to it as Rogan Josh. In reality, Rogan Josh is a Kashmiri dish.
This is a bright red color sauce, can be made very hot depending on your taste. The following recipe will result in medium heat. You can use this recipe with mutton or beef as well.
Ingredients
1. Ghee/Cooking oil: 1/4 Cup
2. Chopped Onions (Preferably ground): 2 Cup
3. Cubed Lamb (1" cubes): 2 Pounds
4. Minced Garlic: 1/2 cup
5. Chopped Hari Mirch (Fresh Cayenne or Serrano): 2
6. Turmeric Powder: 1/4 teaspoon
7. Cumin Powder: 1 Tablespoon
8. Coriander Powder: 1 Tablespoon
9. Cinnamon Powder: 1 teaspoon
10. Ground Cloves: 1 teaspoon
11. Ground Nutmeg: 1/8 teaspoon
12. Ginger Chopped: 1 Inch
13. Ground Lal Mirch (Cayenne Pepper) 1 teaspoon
14. Salt: 1-1/2 teaspoon
15. Bay Leaf: 2
16. Black Cardamom pods: 2
17. Kasoori Patta: 2 teaspoon
18. Tomato Puree: 2 Cups
19. Water: 2 Cups
20. Degi Mirch (Paprika): 1 teaspoon
Method
Step 1: In a heavy pot, heat oil. Sautee the onions to clear. Add Lamb continue frying till all the lamb is brown.
Step 2: Turn down heat. Add ingredients 4 to 12. Slowly fry the mixture for three minutes. Don't let the spices burn.
Step 3: Add items 13 through 16. Bring to a boil. Turn down heat and keep stirring. It will result in a spicy paste till and shiny/oily paste covering the lamb.
Step 4: Add Water and Degi Mirch. Bring to a boil. Simmer for 30 minutes or till the lamb is done tender to your liking.
Garnish with fresh chopped Cilantro
Traditional Chicken Curry
For young chicken (squab or broiler), It is not necessary to marinate it. Older chicken must be marinated to break down connective tissues. Traditional chicken curry is made from older chicken. The chicken is marinated in 'regular' Yogurt or Dahi. It must not be fat-free yogurt. It is not necessary to add any spices for the marinate.
Murgh means chicken in India.
Ingredients
Marinate
1. Chicken: 4 to 5 pounds
2. Dahi (Yogurt): 1 Cup
Main Dish
1. Ghee: ¼ Cup
2. Finely chopped or ground onions: 1 Cup
3. Minced Garlic: 1 Tablespoon
4. Finely chopped fresh ginger: 1"
5. Turmeric powder:
6. Cumin powder: 1 teaspoon
7. Coriander powder: ¾ teaspoon
8. Water: 1 Tablespoon if needed
9. Ground cinnamon: ¼ teaspoon
10. Ground cloves: ¼ teaspoon
11. Bay leaf: 3
12. Chopped Tomatoes: 1 Cup
13. Water: 2 Cups
14. Salt
15. Cayenne Pepper
Method
Step 1: Marinate. Remove and discard chicken skin. Discard inner organs. Cut up in manageable pieces. Pierce with fork. Add Dahi and marinate for two hours at room temperature or four hours in the refrigerator.
Step 2: Main Dish. Heat a heavy bottom pot with Ghee. Add onions. Saute till onions are tender.
Step 3: Add minced garlic and ginger. Saute two minutes.
Step 4: Remove chicken from the marinate. Add chicken and spices 5 through 7. Sautee till outside of the chicken turns opaque. Don't let the spices burn. If needed, add a table spoon of water.
Step 5. Add ingredients 9 through 12. Cook till almost all the moisture is gone. It looks like shiny thick gravy.
Step 6. Add water. Let it come to a boil. Cook covered for 20 minutes. Add salt and cayenne pepper. Taste and adjust. Cook till chicken is tender.
Chicken Tikka Masala
This dish did NOT originate in India. It was developed by Indian restaurant owners about 50 years ago for the British palate. During 1980s, the "English" demanded their Chicken Tikka Masala at five star restaurants in Delhi, they obliged. Thereafter, it spread to Bombay. Indian restaurants in United States finally started to offer the dish in mid 1990s. In April 2001, Robin Cook, the foreign secretary, declared "Britain is not a single Anglo-Saxon race, but a gathering of different races. Chicken Tikka masala, is now Britain's true national dish". The ingredients and cooking technique varies from restaurant to restaurant. However, two elements remain common; spicy roasted/baked chicken, and creamy colorful aromatic sauce served on-side. The Chicken is called Chicken Kebab, and the sauce is called Tikka Masala. British are so proud of their national dish and rightfully so, that almost a scandal broke out when some restaurants started to use artificial food color. Here, I will give my own version of Chicken Tikka Masala. The color will be from natural spices, I wouldn't want to offend our "English", after all it is their major contribution after the Raaj.
Ingredients
Chicken Kebab Marinate
1. Skinless boneless chicken breast cut into 1" pieces: 2 Pounds
2. Whole-milk Yogurt: 1 Cup
3. Cumin powder: 1/2 Tablespoon
4. Ground Cinnamon: 1 teaspoon
5. Cayenne powder: 1/2 Tablespoon
6. Ground Black Pepper: 1/2 Tablespoon
7. Salt: 1 Tablespoon
8. Degi Mirch or Paprika: 1/2 Tablespoon
9. Turmeric Powder: 1/2 teaspoon
10. Lime Juice: 1 Tablespoon
11. Fresh Ginger finely chopped: 1 Inch
12. Bamboo Skewers: 4 Large
Tikka Masala
1. Ghee (Clarified Butter): 2 Tablespoon
2. Onions finely chopped (almost pureed): 1/2 Cup
3. Garlic minced: 4 Cloves
4. Ginger finely chopped (almost pureed): 1 Inch
5. Cumin Powder: 1/2 Table spoon
6. Cinnamon powder: 1/4 teaspoon
7. Cayenne Pepper: 1 teaspoon
8. Salt: 1-1/2 teaspoon
9. Turmeric powder: 1/4 teaspoon
10. Tomato puree: 1 Cup
11. Degi Mirch: 2 teaspoon
12. Heavy whipping cream: 1/2 cup
13. Cashews finely chopped: 1/4 cup
Method
Step 1: Chicken Kebab: Mix all ingredients except chicken. Add chicken and put it in a refrigerator for at least 12 hours. Remove chicken from marinate. Thread Chicken on Skewers.
Step 2: Line a baking pan with Aluminum foil shiny side up. Put chicken in the pan. Baste the chicken generously with the marinate. Pre-heat oven to 450º F. Bake chicken for about 10 minutes. Turn over the chicken. Baste Chicken again with the marinate. Bake another 10 minutes or till done..
Step 3: Tikka Masala. Heat Ghee in a heavy bottom pan. Sautee onions till clear. Add Garlic and ginger. Continue sautéing. Add cumin, cinnamon, cayenne, salt and turmeric powder. Sautee another two minutes. Add tomato puree. Bring to a boil. Simmer about 10 minutes. Stir in Degi Mirch, cream and cashews. Simmer on medium heat till you have a nice consistency of a thick gravy.
In India, Lamb curry is made from leg, or shoulder blade. The type of lamb curry I am going to describe here is what is normally sold in Punjabi Restaurants called Dhaaba. In traditional Dhaaba curry, soup bones are included in the Recipe.
Some of the restaurant will call this Dil-Pasand or Man-Pasand, meaning heart pleaser. Optionally, one may add about 1/4 cup of ground (pre-soaked) Almonds and/or Cashews during Step 2. Other restaurants also refer to it as Rogan Josh. In reality, Rogan Josh is a Kashmiri dish.
This is a bright red color sauce, can be made very hot depending on your taste. The following recipe will result in medium heat. You can use this recipe with mutton or beef as well.
Ingredients
1. Ghee/Cooking oil: 1/4 Cup
2. Chopped Onions (Preferably ground): 2 Cup
3. Cubed Lamb (1" cubes): 2 Pounds
4. Minced Garlic: 1/2 cup
5. Chopped Hari Mirch (Fresh Cayenne or Serrano): 2
6. Turmeric Powder: 1/4 teaspoon
7. Cumin Powder: 1 Tablespoon
8. Coriander Powder: 1 Tablespoon
9. Cinnamon Powder: 1 teaspoon
10. Ground Cloves: 1 teaspoon
11. Ground Nutmeg: 1/8 teaspoon
12. Ginger Chopped: 1 Inch
13. Ground Lal Mirch (Cayenne Pepper) 1 teaspoon
14. Salt: 1-1/2 teaspoon
15. Bay Leaf: 2
16. Black Cardamom pods: 2
17. Kasoori Patta: 2 teaspoon
18. Tomato Puree: 2 Cups
19. Water: 2 Cups
20. Degi Mirch (Paprika): 1 teaspoon
Method
Step 1: In a heavy pot, heat oil. Sautee the onions to clear. Add Lamb continue frying till all the lamb is brown.
Step 2: Turn down heat. Add ingredients 4 to 12. Slowly fry the mixture for three minutes. Don't let the spices burn.
Step 3: Add items 13 through 16. Bring to a boil. Turn down heat and keep stirring. It will result in a spicy paste till and shiny/oily paste covering the lamb.
Step 4: Add Water and Degi Mirch. Bring to a boil. Simmer for 30 minutes or till the lamb is done tender to your liking.
Garnish with fresh chopped Cilantro
Traditional Chicken Curry
For young chicken (squab or broiler), It is not necessary to marinate it. Older chicken must be marinated to break down connective tissues. Traditional chicken curry is made from older chicken. The chicken is marinated in 'regular' Yogurt or Dahi. It must not be fat-free yogurt. It is not necessary to add any spices for the marinate.
Murgh means chicken in India.
Ingredients
Marinate
1. Chicken: 4 to 5 pounds
2. Dahi (Yogurt): 1 Cup
Main Dish
1. Ghee: ¼ Cup
2. Finely chopped or ground onions: 1 Cup
3. Minced Garlic: 1 Tablespoon
4. Finely chopped fresh ginger: 1"
5. Turmeric powder:
6. Cumin powder: 1 teaspoon
7. Coriander powder: ¾ teaspoon
8. Water: 1 Tablespoon if needed
9. Ground cinnamon: ¼ teaspoon
10. Ground cloves: ¼ teaspoon
11. Bay leaf: 3
12. Chopped Tomatoes: 1 Cup
13. Water: 2 Cups
14. Salt
15. Cayenne Pepper
Method
Step 1: Marinate. Remove and discard chicken skin. Discard inner organs. Cut up in manageable pieces. Pierce with fork. Add Dahi and marinate for two hours at room temperature or four hours in the refrigerator.
Step 2: Main Dish. Heat a heavy bottom pot with Ghee. Add onions. Saute till onions are tender.
Step 3: Add minced garlic and ginger. Saute two minutes.
Step 4: Remove chicken from the marinate. Add chicken and spices 5 through 7. Sautee till outside of the chicken turns opaque. Don't let the spices burn. If needed, add a table spoon of water.
Step 5. Add ingredients 9 through 12. Cook till almost all the moisture is gone. It looks like shiny thick gravy.
Step 6. Add water. Let it come to a boil. Cook covered for 20 minutes. Add salt and cayenne pepper. Taste and adjust. Cook till chicken is tender.
Chicken Tikka Masala
This dish did NOT originate in India. It was developed by Indian restaurant owners about 50 years ago for the British palate. During 1980s, the "English" demanded their Chicken Tikka Masala at five star restaurants in Delhi, they obliged. Thereafter, it spread to Bombay. Indian restaurants in United States finally started to offer the dish in mid 1990s. In April 2001, Robin Cook, the foreign secretary, declared "Britain is not a single Anglo-Saxon race, but a gathering of different races. Chicken Tikka masala, is now Britain's true national dish". The ingredients and cooking technique varies from restaurant to restaurant. However, two elements remain common; spicy roasted/baked chicken, and creamy colorful aromatic sauce served on-side. The Chicken is called Chicken Kebab, and the sauce is called Tikka Masala. British are so proud of their national dish and rightfully so, that almost a scandal broke out when some restaurants started to use artificial food color. Here, I will give my own version of Chicken Tikka Masala. The color will be from natural spices, I wouldn't want to offend our "English", after all it is their major contribution after the Raaj.
Ingredients
Chicken Kebab Marinate
1. Skinless boneless chicken breast cut into 1" pieces: 2 Pounds
2. Whole-milk Yogurt: 1 Cup
3. Cumin powder: 1/2 Tablespoon
4. Ground Cinnamon: 1 teaspoon
5. Cayenne powder: 1/2 Tablespoon
6. Ground Black Pepper: 1/2 Tablespoon
7. Salt: 1 Tablespoon
8. Degi Mirch or Paprika: 1/2 Tablespoon
9. Turmeric Powder: 1/2 teaspoon
10. Lime Juice: 1 Tablespoon
11. Fresh Ginger finely chopped: 1 Inch
12. Bamboo Skewers: 4 Large
Tikka Masala
1. Ghee (Clarified Butter): 2 Tablespoon
2. Onions finely chopped (almost pureed): 1/2 Cup
3. Garlic minced: 4 Cloves
4. Ginger finely chopped (almost pureed): 1 Inch
5. Cumin Powder: 1/2 Table spoon
6. Cinnamon powder: 1/4 teaspoon
7. Cayenne Pepper: 1 teaspoon
8. Salt: 1-1/2 teaspoon
9. Turmeric powder: 1/4 teaspoon
10. Tomato puree: 1 Cup
11. Degi Mirch: 2 teaspoon
12. Heavy whipping cream: 1/2 cup
13. Cashews finely chopped: 1/4 cup
Method
Step 1: Chicken Kebab: Mix all ingredients except chicken. Add chicken and put it in a refrigerator for at least 12 hours. Remove chicken from marinate. Thread Chicken on Skewers.
Step 2: Line a baking pan with Aluminum foil shiny side up. Put chicken in the pan. Baste the chicken generously with the marinate. Pre-heat oven to 450º F. Bake chicken for about 10 minutes. Turn over the chicken. Baste Chicken again with the marinate. Bake another 10 minutes or till done..
Step 3: Tikka Masala. Heat Ghee in a heavy bottom pan. Sautee onions till clear. Add Garlic and ginger. Continue sautéing. Add cumin, cinnamon, cayenne, salt and turmeric powder. Sautee another two minutes. Add tomato puree. Bring to a boil. Simmer about 10 minutes. Stir in Degi Mirch, cream and cashews. Simmer on medium heat till you have a nice consistency of a thick gravy.