New Recipes:
The Indian Foodie
Tag

tandoori

Browsing
In Festival

A Very Indo-American Thanksgiving Menu

By

Starter

Pumpkin Soup

Main Course

Whole Tandoori Chicken Roast with Mint Yogurt Chutney and Tikka Masala Gravy

French Beans with Indian Seasoning

Rice and Carrot Pilaf

Boiled Fried, Spiced Potatoes

Mashed Potatoes (Go international with Betty Bossi) with Mushroom Sour Cream Gravy (Thanks to Taste of Home)

Cranberry Sauce (Check out recipes from one of my favorite magazines, Taste of Home)

Breads

Naans

Rolls (Your favorite from your local bakery)

Dessert

Gajar ka Halwa
Gulab Jamuns

Drinks
Spiced Chai
Mango Lassi
Sweet Lassi

Your Next Recipe
By
In Recipes

Tikka Masala Tari (Tikka Masala Sauce) 

By

Chicken Tikka Masala originated in the United Kingdom and has now become as popular as Tandoori Chicken. Since most of the spices are almost the same, I used the curried sauce of the Tikka Masala to go with my Whole Tandoori Chicken Roast.  A whole tandoori is more like a roast with a hint of masala, so the sauce intensifies the flavor when paired with it. The Tikka Masala Sauce is used to make your Chicken Tikka Masala and Paneer Tikka Masala recipes that I shall share later.

Print Pin

Tikka Masala Tari (Tikka Masala Sauce)

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
A creamy sauce that goes well with tandoori chicken or paneer, and as a dipping sauce for flatbreads and Indian fried breads like baturas, kulchas, and parathas.

Ingredients

  • 1 medium onion (peeled and diced)
  • 2 large tomatoes (washed and diced)
  • 1 tsp tomato paste (heaped)
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tsp cumin powder
  • 1 tsp chili powder (more or less, to taste)
  • 1 tsp garam masala
  • 2 tbsp cooking oil
  • ½ cup whole yogurt
  • 2 cups chicken stock/broth
  • 1 tbsp fresh chopped cilantro (for garnish)
  • 2 tbsp heavy cream (for garnish, optional)

Instructions 

  • Heat oil in a medium saucepan on medium-high heat.
  • Add onions and sauté till translucent and lightly brown. Approximately 4-5 minutes.
  • Add the ginger and garlic place and sauté for about 2 minutes until fragrant and the ginger starts to stick to the pan.
  • Add tomatoes and tomato paste and sauté for 7-8 minutes until the tomatoes are well blended.
  • Add all the spices and cook, frequently stirring, making sure the masalas do not burn.
  • Add 1/2 cup of chicken broth to blend the mixture. Remove from heat and leave to cool.
  • When cooled, put the masala mixture into a blender and blend until smooth.
  • Pour the blended paste back into the cooking pan.
  • Add the rest of the chicken stock. Blend and simmer for 5 minutes on medium-high.
  • Turn the heat to medium-low and add the yogurt. Stir well to blend and let cook on medium-low for an additional 5 minutes. Turn off and let rest for about 2-3  minutes before serving.
  • Pour into a serving bowl and garnish with cilantro and a swirl of heavy cream.

Notes

The sauce goes well with Tandoori Chicken, and as a dipping sauce for flatbreads and Indian fried breads like baturas, kulchas, and parathas.
 
Course: Side Dish
Cuisine: Indian
Keyword: sauce, tandoori

 

Your Next Recipe
By
In Main Dishes

Tandoori Chicken

By

Who hasn’t heard of Tandoori Chicken?

History
-Historians are said to have found the first evidence of a meat preparation which looked like Tandoori Chicken in the ruins of Harappa.
-Tandoor like clay ovens and chicken bones with char marks dated 3000 BC are said to have been unearthed at the excavation sites.
– Ancient Sanskrit treatise Sushruta Samhita mentions meat marinated with mustard powder and fragrant spices being cooked in clay ovens.

Source: To read more, click here, timesofindia.com

Print Pin

Tandoori Chicken

Prep Time 6 hours 15 minutes
Cook Time 45 minutes
Total Time 7 hours
Servings 6
Classic Indian marinated chicken specialty, spiced and grilled to perfection.

Ingredients

  • 2 lbs chicken (breasts, bone or boneless, thighs and/or legs—make deep slices in chicken, so it can marinate more thoroughly)
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1½ tsp cumin powder
  • 1 tsp salt (or to taste)
  • ¾ tsp chili powder
  • 1 tsp coriander powder
  • 1 tbsp tomato paste
  • 1 cup plain yogurt (fat free, low fat, or whole milk)
  • 2½ tbsp vinegar
  • 2-3 tbsp lemon juice (1 tbsp of lemon juice is approximately the juice of ½ lemon)
  • ½ tsp garam masala
  • 1 oz butter
  • few drops red food color (optional)

Instructions 

  • Mix all the spices into a smooth paste.
  • Rub into chicken and marinate for at least 6 hours.
  • Heat the oven broiler or fire up your barbecue. Place pieces on baking tray or BBQ grill (save the remaining marinade).
  • Dot the chicken with butter.
  • Bake at 400 degrees or barbecue about 15-20 mins, until golden brown, turning chicken once during cooking.
  • Brush occasionally with the marinade to prevent it from drying out.
  • When cooked, place on a platter and garnish with fresh sliced onion or Vinegared Red Onions and lemon wedges. Sprinkle with lemon juice and garam masala.
  • Serve with naans or rotis.

Notes

Pan Fry:
You can also pan fry the chicken. Place the pan on high heat. Add oil to cover the bottom of the pan. Add the chicken pieces and quickly sear on each side, lower heat to medium, and let it cook for another 30 minutes, turning over the pieces after 15 minutes.
 
Course: Main Course
Cuisine: Indian
Keyword: chicken, tandoori
Your Next Recipe
By