Chicken dhansak for Davepreston

[gruntygiggles]

Originally Posted by DSGMATT

Hi GG,

Looking for some advice on how to marinate some chicken - tikka style before adding to a sauce? What would I need? Will have around 5hrs to marinate before cooking. I had thought about cubed chicken on skewers in marinade then grill?

Matt

A nice easy one...although if you want it to look like it does in a curry house, you may have to add a little red food colouring....I never do.

Cube your chicken (4 breasts for 4 people) and add it to a bowl with 500-600ml live natural yoghurt then add the following:-

1tbsp cumin powder
1tbsp garam masala
1tsp coriander powder
1tsp turmeric powder
1tsp chilli powder
juice of 1 lemon
2 inches fresh ginger, grated
6-8 cloves garlic, crushed

Literally chuck it all in, mix together well and cover in cling film, then marinade for 1 hour. Don't leave it any longer than that. Chicken breast is quite tender and yoghurt is a brilliant tenderiser so any longer than an hour and it starts breaking the chicken down making it kinda furry, which is not pleasant.

So...marinade for an hour, then skewer and grill and when you're grilling, brush the skewers regularly with a little melted ghee (clarified butter) for a really authentic taste.



Oh,...if you have 5 hours, you can use this exact same recipe for lamb tikka and the lamb will greatly benefit from 5 hours in the fridge

[DSGMATT]

Originally Posted by gruntygiggles

A nice easy one...although if you want it to look like it does in a curry house, you may have to add a little red food colouring....I never do.

Cube your chicken (4 breasts for 4 people) and add it to a bowl with 500-600ml live natural yoghurt then add the following:-

1tbsp cumin powder
1tbsp garam masala
1tsp coriander powder
1tsp turmeric powder
1tsp chilli powder
juice of 1 lemon
2 inches fresh ginger, grated
6-8 cloves garlic, crushed


literally chuck it all in and cover in cling film, then marinade for 1 hour. Don't leave it any longer than that. Chicken breast is quite tender and yoghurt is a brilliant tenderiser so any longer than an hour and it starts breaking the chicken down making it kinda furry, which is not pleasant.

So...marinade for an hour, then skewer and grill and when you're grilling, brush the skewers regularly with a little melted ghee (clarified butter) for a really authentic taste.



Oh,...if you have 5 hours, you can use this exact same recipe for lamb tikka and the lamb will greatly benefit from 5 hours in the fridge

GG - your the best! Just what I needed and easy to follow.

Matt

[gruntygiggles]

Originally Posted by DSGMATT

GG - your the best! Just what I needed and easy to follow.

Matt

I forgot to say...mix all ingredients together well. It's cool actually. Libe yoghurt literally gets sucked in to the meat, so it takes the spices with it. When it's cooked, cut a piece in half and you'll see where it has actually gone into the chicken...maybe I'm boring, but I find it cool

[andrewsmith]

I want chicken Tikka again, had it yesterday.

[keith_d]

Did I see a mention of som tam with fresh green papaya? Yummy!

[gruntygiggles]

Originally Posted by keith_d

Did I see a mention of som tam with fresh green papaya? Yummy!

Dans favourite...lol.