Re: Authentic Turkish Chicken Shish Kebab Marinade
Here are few recipes.
2 lbs cubed chicken breast
3 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/4 teaspoon cumin
1/2 teaspoon pepper
1/8 teaspoon cayenne
In a medium bowl, combine all ingredients. Allow chicken to marinate for 2-24 hours, covered in the refrigerator.
4-6 chicken breasts
1 cup plain yogurt
1 tablespoon paprika
1 teaspoon ground cinnamon or 1 tablespoon ground cumin
1/4 teaspoon cayenne pepper (to taste)
4 garlic cloves, minced
1 lemon, juice of
6 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
1/2 cup grated onion
Combine all ingredients in a non-reactive bowl.
Add chicken, cover & refrigerate 6 hours or overnight.
Grill, broil or bake chicken as desired.
1/2 Cup Olive Oil
1 Lemon Lemon Juice
2 Onions -- crushed
2 Bay Leaves
2 Teaspoons Dried Rigani
2 Large Tomatoes -- crushed
Salt And Pepper -- to taste
Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.
1/2 Cup Olive Oil
2 Large Onions -- crush
1 Teaspoon Cinnamon
Salt And Pepper -- to taste
Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.
1/2 Cup Yogurt
1 Large Onion -- crushed
Salt And Pepper -- to taste
Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.
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1)YouTube:
Chicken kebab
½ cup of chana daal
3big pieces of chicken breat
2/1 onion, 2jalapena peppers
1teaspoon each of ginger and garlic
1tablespoon of yoghurt
1tablespoon of breadvrumbs
1 Egg
4cloves
4 blackpeper
4red chilli
Pinch of cumin seeds
2black cardamom
4green
1teaspoon of salt
Oil to stir fry.
Saturday, 14 December 2013
TANDOORI CHICKEN
Ingredients :
1 tsp coriander seeds
½ tsp mint
1 tsp coriander leaf
½ tsp turmeric
2 tsp paprika
½ tsp hot chili powder
¼ tsp ground cumin
2 cardamon pods, crushed and the husks discarded
1 tsp salt
1 tbsp garlic
1 inch fresh root ginger, finely chopped
100g (4oz) Greek yoghurt
2 tbsp lemon juice
4 large chicken breasts
Recipe :
1. Pre-heat the oven to 180ºC, 350ºF, Gas Mark 5.
2. Scatter the coriander qeeds onto a baking tray and roast in the oven for 7-8 minutes. Remove and allow to cool.
3. Using a pestle and mortar, grind the coriander seeds and then add the remaining herbs and spices and grind until thoroughly mixed.
4. Transfer to a large bowl, then stir in the yoghurt and lemon juice.
5. Score each chicken breast 4 times with a sharp knife and add to the marinade, turn to coat thoroughly.
6. Cover and refrigerate for 30 minutes or for best results overnight.
7. Pre-heat the grill to a medium heat.
8. Place the marinated chicken breasts on a wire rack and grill for 20-25 minutes, turning regularly, until the juices run clear and the surface has taken on a slight blackened appearance.
9. Ensure chicken is piping hot and cooked through before serving.
1 tsp coriander seeds
½ tsp mint
1 tsp coriander leaf
½ tsp turmeric
2 tsp paprika
½ tsp hot chili powder
¼ tsp ground cumin
2 cardamon pods, crushed and the husks discarded
1 tsp salt
1 tbsp garlic
1 inch fresh root ginger, finely chopped
100g (4oz) Greek yoghurt
2 tbsp lemon juice
4 large chicken breasts
Recipe :
1. Pre-heat the oven to 180ºC, 350ºF, Gas Mark 5.
2. Scatter the coriander qeeds onto a baking tray and roast in the oven for 7-8 minutes. Remove and allow to cool.
3. Using a pestle and mortar, grind the coriander seeds and then add the remaining herbs and spices and grind until thoroughly mixed.
4. Transfer to a large bowl, then stir in the yoghurt and lemon juice.
5. Score each chicken breast 4 times with a sharp knife and add to the marinade, turn to coat thoroughly.
6. Cover and refrigerate for 30 minutes or for best results overnight.
7. Pre-heat the grill to a medium heat.
8. Place the marinated chicken breasts on a wire rack and grill for 20-25 minutes, turning regularly, until the juices run clear and the surface has taken on a slight blackened appearance.
9. Ensure chicken is piping hot and cooked through before serving.
CHICKEN TIKKA MASALA
Type of dish : Main course
To serve : 6
Preparation : 10 min
Cooking : 10 min
Budget : Reasonable
From : India
Difficulty : Medium
Ingredients :
6 boneless chicken thighs, skin removed
2 onions
2 cloves garlic
piece root ginger
1/4 l yoghurt
1 tsp powdered chilli
1 tsp garam masala
1tsp ground cumin seeds
1 tsp ground coriander
1 tsp red colouring
juice of a lemon
2tbsp tomato purée
Salt
Salad garnish:
Slices of lemon
Lettuce
Sliced onion and tomato
Recipe :
Grate the onions, garlic and ginger and chop the chicken into pieces.
Mix with the yoghurt, purée, chilli, cumin, garam massala and coriander.
Season, add colouring and lemon juice.
Add to chicken and leave to marinate overnight.
The next day, put the chicken pieces on skewers and grill for 10 minutes. Meanwhile, warm the sauce and add chicken pieces when cooked.
Serve with rice or naan and salad.
To serve : 6
Preparation : 10 min
Cooking : 10 min
Budget : Reasonable
From : India
Difficulty : Medium
Ingredients :
6 boneless chicken thighs, skin removed
2 onions
2 cloves garlic
piece root ginger
1/4 l yoghurt
1 tsp powdered chilli
1 tsp garam masala
1tsp ground cumin seeds
1 tsp ground coriander
1 tsp red colouring
juice of a lemon
2tbsp tomato purée
Salt
Salad garnish:
Slices of lemon
Lettuce
Sliced onion and tomato
Recipe :
Grate the onions, garlic and ginger and chop the chicken into pieces.
Mix with the yoghurt, purée, chilli, cumin, garam massala and coriander.
Season, add colouring and lemon juice.
Add to chicken and leave to marinate overnight.
The next day, put the chicken pieces on skewers and grill for 10 minutes. Meanwhile, warm the sauce and add chicken pieces when cooked.
Serve with rice or naan and salad.
CHICKEN TIKKA KEBABS
To serve : 6
Preparation : 10 min
Cooking : 10 min
Difficulty : Medium
Ingredients :
1 large chicken
2 onions
2 cloves garlic
1 small root ginger
1/4 l yoghurt
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon powdered coriander
1 teaspoon red food colouring
juice of 1 lemon
salt
Garnish :
Slices of lemon
Lettuce leaves
Slices of tomato and onion
Recipe :
Joint the chicken, remove the bones and slice the flesh.
Grate the onion, garlic and ginger.
Mix the vegetables into the yohurt, with the chilli, garam masala and coriander.
Season, add lemon juice and red food colouring.
Put the chicken into the sauce and leave to marinate overnight.
The next day, skewer the pieces of chicken and roast for 10 minutes.
Serve on a bed of lettuce, with slices of onion, lemon and tomato.
Advice :
Served with rice, this can also be a main course or side dish.
Preparation : 10 min
Cooking : 10 min
Difficulty : Medium
Ingredients :
1 large chicken
2 onions
2 cloves garlic
1 small root ginger
1/4 l yoghurt
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon powdered coriander
1 teaspoon red food colouring
juice of 1 lemon
salt
Garnish :
Slices of lemon
Lettuce leaves
Slices of tomato and onion
Recipe :
Joint the chicken, remove the bones and slice the flesh.
Grate the onion, garlic and ginger.
Mix the vegetables into the yohurt, with the chilli, garam masala and coriander.
Season, add lemon juice and red food colouring.
Put the chicken into the sauce and leave to marinate overnight.
The next day, skewer the pieces of chicken and roast for 10 minutes.
Serve on a bed of lettuce, with slices of onion, lemon and tomato.
Advice :
Served with rice, this can also be a main course or side dish.
GRILLED CHICKEN
Marinade: 3 h
4 chicken thighs and 8 breasts
200g natural yoghurt
1 tsp powered coriander
1 tsp garam masala
1/4 tsp curcuma
1/4 tsp powdered ginger
1/4 tsp powdered garlic
1/4 tsp paprika
2 tsp lemon juice
3 tbsp oil
Salt
Recipe :
Mix the spices with the lemon juice and yoghurt.
Mix the chopped chicken into the marinade and set aside for at leastr 3 hours.
Grill the chicken at 210°C (GM 7) for around an hour.
Serve drizzled with a few drops of lime.
Advice :
Use ready-made tandoori powder in place of the coriander, garam massala, curcuma, ginger, paprika and garlic if you're in a hurry.
4 chicken thighs and 8 breasts
200g natural yoghurt
1 tsp powered coriander
1 tsp garam masala
1/4 tsp curcuma
1/4 tsp powdered ginger
1/4 tsp powdered garlic
1/4 tsp paprika
2 tsp lemon juice
3 tbsp oil
Salt
Recipe :
Mix the spices with the lemon juice and yoghurt.
Mix the chopped chicken into the marinade and set aside for at leastr 3 hours.
Grill the chicken at 210°C (GM 7) for around an hour.
Serve drizzled with a few drops of lime.
Advice :
Use ready-made tandoori powder in place of the coriander, garam massala, curcuma, ginger, paprika and garlic if you're in a hurry.
CHICKEN KORMA
Type of dish : Main course
To serve : 4
Preparation : 15 min
Cooking : 60 min
Budget : Reasonable
From : India
Difficulty : Medium
Ingredients :
1 medium-sized chicken
2 large onion
2 cloves garlic
1 small root of ginger
500g tomatoes
2 small dried red chillies
6 cloves
2 sticks cinnamon
2 cardamon pods
oil
8 black peppercorns
4 pots yoghurt
1 teaspoon turmeric
A pinch of saffron
Salt
1 teaspoon blanched almonds
Recipe :
Take the skin off the chicken, bone and slice off flesh.
Slice onions, garlic and ginger.
Chop tomatoes and chillies.
Brown cloves and cardamon in a little oil and add onions, pepper, garlic, ginger and chillies. Fry for 5 minutes.
Add chicken and brown.
Mix the saffron and turmeric into the yoghurt.
Pour mixture into pan with tomatoes, cover and leave to simmer for an hour.
Add almonds and cook over a low heat for 10 minutes.
Serve with basmati rice or naan bread.
To serve : 4
Preparation : 15 min
Cooking : 60 min
Budget : Reasonable
From : India
Difficulty : Medium
Ingredients :
1 medium-sized chicken
2 large onion
2 cloves garlic
1 small root of ginger
500g tomatoes
2 small dried red chillies
6 cloves
2 sticks cinnamon
2 cardamon pods
oil
8 black peppercorns
4 pots yoghurt
1 teaspoon turmeric
A pinch of saffron
Salt
1 teaspoon blanched almonds
Recipe :
Take the skin off the chicken, bone and slice off flesh.
Slice onions, garlic and ginger.
Chop tomatoes and chillies.
Brown cloves and cardamon in a little oil and add onions, pepper, garlic, ginger and chillies. Fry for 5 minutes.
Add chicken and brown.
Mix the saffron and turmeric into the yoghurt.
Pour mixture into pan with tomatoes, cover and leave to simmer for an hour.
Add almonds and cook over a low heat for 10 minutes.
Serve with basmati rice or naan bread.
Friday, 16 August 2013
Fried Chicken Recipe
Someone claiming it to be the best fried chicken recipe just like KFC's original fried chicken. I collected the recipe. Let's hope it tastes exactly like the KFC ones.
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
For the coating
2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
Directions:
1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.
LINK: http://bestfoodsworld.blogspot.co.uk/2013/08/kool-freaken-chicken.html
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
For the coating
2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
Directions:
1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.
LINK: http://bestfoodsworld.blogspot.co.uk/2013/08/kool-freaken-chicken.html
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