11/12/2014

Madhur's chicken tikka masala recipe

 
The Grilled Recipes Kitchen (The home of grilled food) invites you to try Madhur's chicken tikka masala Recipe. Enjoy grilling and learn how to make Madhur's chicken tikka masala.

Probably created in Britain, chicken tikka masala - or CTM as it is often called - is easily most popular Indian curry in the UK today. Marks & Spencer claim to sell 18 tonnes of it every week; an estimated 23 million portions are sold in Indian restaurants each year; while 10 tonnes a day are produced by Noon products, to be sold in supermarkets.
And yet nobody is quite clear about its origins. It is possible that a chef in Birmingham, with too many tandoor-roasted chicken pieces ("tikkas") left over, decided to reheat them in a quick stir-fried curry sauce. However it originated, it is here to stay.
The tikkas need to marinate for six to eight hours, so bear that in mind when you come to make the dish. Serve CTM with Indian breads or rice. A black dal would go well with such a meal. I prefer chicken thighs but you may use breasts if you wish.

Serves 4-6
Preparation 35min
Cooking 50min
Skill level Easy

By
Madhur Jaffrey

Ingredients


Chicken tikka

675 g (1lb 7oz) boneless, skinless chicken thighs or breasts, cut into 2½ centimeter (1 inch) chunks
1¼ tsp salt
3 tbsp lemon juice
1 tbsp peeled, finely grated root ginger
2 garlic cloves, finely grated or crushed
1 tsp ground cumin
1 tsp paprika
½-¾ tsp chilli powder
6 tbsp whipping cream
½ tsp garam masala
3 tbsp olive or sunflower oil

Masala

4 tbsp olive or sunflower oil
140 g (5oz) onions, halved and finely sliced
1 tbsp peeled, finely grated root ginger
5–6 garlic cloves, crushed
1 tbsp ground coriander
½ tsp turmeric
¾ tsp chilli powder
2 tsp paprika
4 tbsp yogurt
2 medium tomatoes, peeled and very finely chopped
350 ml (12fl oz) chicken stock
¼ tsp salt, or to taste
¼ tsp garam masala
4 tbsp chopped coriander leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 6-8 hours

Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover, and refrigerate for 6-8 hours (longer will not hurt).

When you’re ready to cook, make the masala: pour the 4 tbsp of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, 6 or 7 minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tbsp of the yogurt. Stir and fry until it is absorbed. Add the remaining yogurt in this way, a tablespoon at a time.

Now put in the tomatoes. Fry them for 3 or 4 minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it.

Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to 2-4 skewers (the flat, sword-like ones are best). Brush with the 3 tbsp of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13 cm from the source of heat and grill for 6 minutes on each side, or until lightly browned, cooked through and charred in places. (Cut a large piece of chicken to the centre to check there is no trace of pink.)

When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.
 

Source: sbs.com.au 

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Lemon and chilli chicken skewers
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Simply Grilled Chicken Breasts
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Spicy Chicken Drumettes Recipe  
 


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Lemon and chilli chicken skewers recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Lemon and chilli chicken skewers Recipe. Enjoy grilling and learn how to make Lemon and chilli chicken skewers.

Makes 10
Preparation 10min
Cooking 10min
Skill level Easy

By
Michele Curtis

Ingredients


grated zest of 1 lemon
2 tbsp lemon juice
2 tbsp olive oil
1 tsp chilli flakes
1 garlic clove, crushed
1 tbsp chopped flat-leaf (Italian) parsley (optional)
salt and freshly ground black pepper
500 g (1 lb 2 oz) skinless chicken thigh fillets

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

Mix together the lemon zest and juice, oil, chilli, garlic, parsley, salt and pepper.

Dice the chicken into 2 cm (¾ in) chunks. Pour the lemon and chilli mixture over and toss to combine. Thread 4–5 pieces of chicken on to 10 metal skewers.

Heat a barbecue grill until hot. Cook the chicken skewers for 8–10 minutes, turning once or twice, until golden brown and cooked through.

Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.


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Indian-spiced chicken with raita and tomato salsa
Simply Grilled Chicken Breasts
Grilled chicken with harissa and cumin recipe  
Spicy Chicken Drumettes Recipe  
Lime and Pepper Grilled Chicken Breasts Recipe     


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11/10/2014

Barbecue brisket with shiitake glaze and stir-fried mushrooms recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Barbecue brisket with shiitake glaze and stir-fried mushrooms Recipe. Enjoy grilling and learn how to make Barbecue brisket with shiitake glaze and stir-fried mushrooms.

This tender beef brisket is spiked with classic Asian flavours like lemongrass, soy sauce and chilli for an Asian-American version of pulled beef.

Serves 6
Preparation 10min
Cooking 3hr 50min
Skill level Mid

By
Phoebe Wood

Ingredients


10 shiitake mushrooms, 5 soaked in 750 ml boiling water for ½ hr
80 ml (⅓ cup) soy sauce
6 garlic cloves, 4 crushed, 2 sliced
1.2 kg beef brisket
2 tbsp olive oil
1 L beef stock
1 lemongrass stalk, bruised
1 long red chilli
100 g unsalted butter, chopped
600 g mixed Asian mushrooms (such as shiitake, enoki, black fungi)
thinly sliced red bird’s-eye chillies and coriander leaves, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Cooling time 1 hour
Resting time 10 minutes
Soaking time 30 minutes
Marinating time overnight
Drink match Endeavour Reserve Amber Ale, NSW (330 ml, $4)

Place rehydrated shiitake mushrooms and soaking liquid in a large bowl and cool completely. Stir in soy sauce and crushed garlic. Add brisket and turn to coat. Cover with plastic wrap and refrigerate overnight.

Heat oil in a large saucepan or cast-iron pan over medium-high heat. Remove brisket from marinade and pat dry with paper towel, reserving marinade. Add brisket to pan and cook, turning, for 5 minutes or until browned all over. Add reserved marinade, beef stock, lemongrass and chilli. Bring to the boil, then reduce heat to low, cover and cook for 3 hours or until brisket is very tender. Remove from heat and allow brisket to cool completely in cooking liquid.

Place remaining 5 dried shiitake mushrooms in a small food processor or spice grinder and process to a fine powder. Place 500 ml cooking liquid in a small saucepan with the ground shiitake mushrooms and simmer over medium heat for 15 minutes or until liquid has reduced by half. Strain through a fine sieve and return liquid to a clean saucepan over low heat. Add 50 g butter, a little at a time and cook, whisking constantly, for 10 minutes or until smooth and emulsified. Remove from heat.

Remove brisket from cooking liquid and pat dry with paper towel. Heat a chargrill pan or barbecue to medium-high heat. Add brisket and baste liberally with shiitake glaze. Cook, basting and turning, for 10 minutes or until charred and caramelised. Remove from grill and place on a large serving plate. Pour over any remaining glaze, then loosely cover with foil and set aside to rest for 10 minutes.

Melt remaining 50 g butter in a frying pan over high heat. Add sliced garlic and cook for 1 minute or until fragrant, then add mixed mushrooms and cook for 4 minutes or until softened and coloured. Using two forks, shred brisket and serve with stir-fried mushrooms, scattered with sliced chillies and coriander.

Photography Chris Chen

As seen in Feast magazine, February 2014, Issue 28.
 

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Grilled Sirloin Skewers with Peaches and Peppers Recipe
Grilled Meatloaf Stroganoff recipe

 
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10/26/2014

Perfectly Grilled Steak Recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Perfectly Grilled Steak Recipe. Enjoy grilling and learn how to makePerfectly Grilled Steak.

Recipe courtesy of Bobby Flay

Total Time: 30 min
Prep: 15 min
Cook: 15 min

Yield: 4 servings
Level: Easy

Ingredients

4 1 1/4 -to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
 

2 tablespoons canola or extra-virgin olive oil
 

Kosher salt and freshly ground pepper

Directions

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Photographs by Steve Giralt

Recipe courtesy of Bobby Flay for Food Network Magazine


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Grilled Meatloaf Stroganoff recipe
Texas BBQ Braised Beef Brisket Recipe


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10/17/2014

Grilled steak with yogurt marinade recipe

 
The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled steak with yogurt marinade recipe. Enjoy grilling and learn how to make Grilled steak with yogurt marinade.

Serves 2
10mins to prepare, 1hr to marinade and 10mins to cook
390 calories / serving


Ingredients

100g (3½oz) plain soy yogurt
1 clove garlic, crushed
juice from ½ lemon
1tsp salt
1tbsp ground paprika
2tbsp fresh thyme leaves
2 steaks

Mix the soy yogurt, garlic, lemon juice, salt, paprika and thyme together in small bowl. Place the steaks in a plastic sandwich bag with the marinade, ensuring they are well covered and seal. Allow to marinate at room temperature for about an hour.

Heat a griddle pan over a high heat until it’s very hot. Fry the steak for 2-3 minutes on each side. Remove from the pan and set aside on a warm plate to rest for about 3 minutes. 


From Tesco Real Food

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Beef burgers
 


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9/28/2014

Grilled Thai chicken recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled Thai chicken recipe. Enjoy grilling and learn how to make Grilled Thai chicken.

Serves 4
10 mins to prepare and 15 mins to cook
540 calories / serving
Ingredients

4tbsp sweet chilli sauce
juice of 1 juicy lime, plus 1 to serve
4 corn-fed chicken breasts, skin removed
325g (11oz) pack fresh egg noodles
1tsp sesame oil
2tsp soy sauce
1tsp Grated Ginger
2 spring onions, shredded
1 red chilli, de-seeded and shredded
a small handful of basil
a small handful of mint
a small handful of coriander

Line the grill pan with foil and preheat the grill. Mix together the chilli sauce and lime and drizzle over the chicken breasts, covering them completely. Season with freshly ground black pepper.

Grill the chicken for 10-12 minutes, turning once, until it's just cooked through and golden. The marinade will caramelise on the meat in patches.

Cook the noodles according to packet instructions and stir through the sesame oil, soy and ginger.

Serve the chicken sliced on a bed of the noodles and spoon over any juices. Top with the spring onion and chilli, and scatter over the mixed herbs.
 

From Tesco Real Food

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Lime and Pepper Grilled Chicken Breasts Recipe    
Classic Barbecue Chicken Recipe    

Save and share Grilled Thai chicken recipe

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9/19/2014

Indian-spiced chicken with raita and tomato salsa recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Indian-spiced chicken with raita and tomato salsa recipe. Enjoy grilling and learn how to make Indian-spiced chicken with raita and tomato salsa.

Serves 4
15mins to prepare, 30mins to marinate and 45mins to cook
370 calories / serving


Ingredients  
For the chicken
80g (3 1/4oz) tikka masala paste
2tbsp natural yogurt
4 large chicken thighs
 
For the salsa
30g (1 1⁄4oz) cashews
290g (9 1⁄2oz) cherry tomatoes, halved
1⁄2 cucumber, diced
squeeze of lemon juice
1tbsp chopped fresh mint leaves, plus extra leaves to serve
25g (1oz) mini pappadums, roughly crushed
 
For the raita
1⁄2 cucumber, finely diced
2tbsp chopped fresh mint leaves
125g (4oz) natural yogurt

Mix the tikka masala paste and the natural yogurt in a large, non-metallic mixing bowl, add the chicken thighs and turn to coat. Cover and marinate in the fridge for at least 30 minutes or overnight.

To make the salsa, toast the cashew nuts in a dry frying pan, stirring often, until golden brown. Allow them to cool, then roughly chop and mix with all the remaining salsa ingredients except the mini pappadums.

Combine all the raita ingredients in a separate bowl and season lightly.

If using a barbecue, put the chicken thighs over a medium-hot area, brush thickly with the marinade, season, and cook for about 20-25 minutes, turning occasionally until they’re cooked through.

Alternatively, cook the chicken pieces in an oven preheated to gas 6, 200°C, fan 180°C for 45 minutes until cooked through.

Stir the crushed pappadums into the salsa and serve with the chicken and the raita. Garnish with a few mint leaves.
 

From Tesco Real Food
 
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