MADHUR'S CHICKEN TIKKA MASALA
Britain's favourite dish; the classic chicken tikka masala. This much-loved chicken curry recipe from Madhur Jaffrey features garlic, ginger, cumin and coriander.
Provided by Madhur Jaffrey
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- 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 six to eight hours (longer will not hurt). When you're ready to cook, make the masala: pour the 4 tablespoons 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, six or seven 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 tablespoon of the yoghurt. Stir and fry until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time. Now put in the tomatoes. Fry them for three or four 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 two to four skewers (the flat, sword-like ones are best). Brush with the 3 tablespoons 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 centimetres (5 inches) from the source of heat and grill for six 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.
MADHUR'S GARAM MASALA
Garam masala is an aromatic mixture. While there are many variations, this is Madhur's favorite.
Provided by Martha Stewart
Categories Indian Recipes
Yield Makes about 3 tablespoons
Number Of Ingredients 6
Steps:
- Place all of the ingredients in a clean electric coffee grinder. Turn machine on, and process until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight container, and store in a cool, dark place.
MADHUR'S BROILED FISH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- In a small bowl, combine ginger, garlic, garam masala, cumin, turmeric, mustard powder, cayenne pepper, lemon juice, 3/4 teaspoon salt, and a pinch of black pepper. Stir in about 1 tablespoon warm water to form a very thick paste.
- Brush a baking sheet or broiler pan with 1 tablespoon butter; place fish on top. Cover fish on both sides with marinade; set aside for at least 15 minutes but no more than 30 minutes.
- Preheat broiler. Drizzle 2 tablespoons butter over fish; broil until nicely browned, 5 to 6 minutes. Turn over steaks, and drizzle with remaining 2 tablespoons butter; broil until browned and cooked through. Serve immediately.
GARAM MASALA ALA MADHUR JAFFREY
I know that garam masala recipe often vary family to family and region to region. I couldn't say where this one is specifically from but it comes courtesy of the fabulous Madhur Jaffrey, her World of the East Vegetarian Cooking book. This is quite heavy in cardamom, so if that's not a flavour you enjoy, this might not be the mix for you. Note that when it says cardamom seeds, that doesn't mean the pods, it means the seeds inside.
Provided by magpie diner
Categories Asian
Time 5m
Yield 3 tbsp
Number Of Ingredients 6
Steps:
- Place all the ingredients in the container of an electric coffee grinder and grind until even and powdery.
Nutrition Facts : Calories 109, Fat 2.6, SaturatedFat 0.3, Sodium 8.5, Carbohydrate 23.5, Fiber 9.6, Sugar 0.1, Protein 3.8
MADHUR'S SPICED BASMATI RICE
Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy powder left over from the milling process, while soaking allows each grain to absorb water so that it sticks less to the next grain during cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain.
- Pour 5 cups of fresh water over the rice, and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes.
- Heat oil in a heavy-bottomed saucepan over medium heat. Add onion. Cook, stirring with a wooden spoon, until onion has lightly browned, 3 to 5 minutes. Add rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly.
- Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes more; serve.
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