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Chicken recipes that everyone enjoys!
Chicken recipes are a stable in many people’s diets. Many of them are recipes we have made time and time again and others, are special recipes, maybe a favorite Christmas recipe or even a special fondue recipe using chicken. Americans consume more...
Everything You Want to Know About the Different Salmon Species
King Salmon, Sockeye, Silver, Pink, Chum, and Atlantic
Descriptions of the Salmon Species
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Did you know that there are five species of Pacific salmon and one species of Atlantic salmon? Further, did...
Making delicious fish and seafood part of your healthy diet
Maximizing protein content while minimizing fat and calories is a goal of many people who are trying to lose weight, gain fitness or just enjoy a healthier diet. There are few foods that combine low fat, low calories and high protein the way fish...
New York Style Cheesecake Recipe
New York style cheesecake recipes are made with a combination of cream cheese and Italian cheese cakes made with ricotta cheese. In the early 1920's, this particular silky style of cream cheese was developed in the New York area. New York style...
Regional Cuisine Of India: Tasting East India
East India, with a complex history that includes long periods of European colonization, has developed culinary traditions that reflect centuries of tradition and a variety of cultural influences. In addition to the various cultures that have been...
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Indian Tandoori Cooking
Traditionally, tandoori dishes are cooked in a tandoor, an oval
shaped clay oven with a small fire in the bottom. The heat rises
gradually but ultimately reaches a much higher temperature than
a barbeque.
A tandoor is normally used to cook naan bread, meats and kebabs
(meat or paneer). The bread is stuck to the sides, the kebabs
stood vertically and whole chickens rested on a grid over the
fire.
For domestic cooking, a tandoor is not really convenient but the
meat dishes can be reproduced on a barbeque or in the oven. The
bright red appearance of tandoori meats which you may see in
Indian restaurants is produced by a food dye which really isn't
necessary to enhance the look of your tandoori dishes.
I have a great fondness for tandoori style food. It has flavour,
without being "hot" or high in calories or too filling. In fact
it's an ideal dish summer or winter, if you fancy something a
little different. As a bonus, it doesn't take hours to prepare.
Of course you can take all the effort out of it and use a
pre-prepared mix, but I think they have less flavour and you
can't use them for anything else, whereas if you use the
individual spices, you can make other dishes as well.
You can easily make tandoori chicken (whole), tandoori lamb
chops (pork would be more unusual, but there's no reason why you
shouldn't use it, if you prefer) and lamb tikka (kebabs) but my
personal favourite is chicken tikka because it's so quick so
here's my own recipe.
This recipe serves two people - multiply it for as many people
as you want.
Ingredients - 2 Chicken breasts
- 1
small tub Greek yogurt
- 1 tsp ground cumin
- 1
tsp ground coriander
- ˝ tsp ground turmeric
- ˝
tsp ginger powder
- ˝ tsp chilli powder (or to
taste)
- 1 small clove garlic, crushed
- salt to
taste
- 1 tbsp lemon juice
Cut the chicken breasts into 1 inch cubes and set aside. Mix the
spice powders and garlic into the yogurt. You can use low fat
yogurt if you prefer. You can also use fresh ginger or ginger
paste from a jar rather than ginger powder but go easy on the
quantity as it can be quite over-powering.
At this point you can also mix in the salt and lemon juice but
if you do so, don't leave the chicken to marinade for more than
about 20 minutes or it will become very dry when cooked. If you
want to marinade it for a longer time, add the salt and lemon
juice just before you cook the dish or sprinkle on to serve.
Thread the chicken onto skewers and either barbeque or cook
under a grill using medium heat until the chicken is slightly
browned and cooked through.
For a light meal, serve with salad, pitta or naan bread and
lemon wedges or for something more substantial with rice and
dahl.
About the author:
Liz Canham:
As well as a love of Asian cooking and travel as you can see in
her Asian Food and
Cookery and Travellers'
Tales websites, Liz seeks to help newcomers to the world of
internet marketing with tools, tips and training from her Liz-e-Biz.com website.
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