INDIA IN A JAR RECIPES WITH - INDIAN BBQ TANDOORI TIKKA PASTE



NAMASTE! India in a Jar’s condiment pastes are a secret blend of traditional, rich aromatic Indian spices in the right proportions. With these ready-made pastes you can relish a variety of delicious and authentic recipes with the same taste and flavour every single time.

UK FACTS: Korma is nation's favourite curry as Brits shun spicy tastes. An overwhelming 73 per cent of adults enjoy a curry, making Indian food the nation's favourite cuisine...................
Chicken tikka masala has been claimed to have originated in Glasgow and is among the UK's most popular dishes, leading a government minister, Robin Cook, to claim in 2001 that it was a British national dish.
But there is no standard recipe for Tikka masala and Korma; a survey in UK found that of 48 different recipes, the only common ingredient was chicken.
TIKKA MASALA AND KORMA RECIPES
REINVENT- REDISCOVER- TIKKA MASALA & KORMA with India in a Jar............. Om Santi!

1. SIMPLE BONELESS CHICKEN TIKKA: SERVES 4 to 6

•  500 GMS BONELESS CHICKEN CUT INTO 1.5 INCHES EACH
•  HALF CUP THICK YOGHURT
•  70 GMS OF INDIA IN A JAR’S - INDIAN BBQ TANDOORI TIKKA PASTE
•  4 TABLESPOONS BUTTER
•  1 TEASPOONS OF 'INDIA IN A JAR’S' GARLIC PASTE (OPTIONAL)
•  HALF TEASPOON OF INDIA IN A JAR’S GINGER AND TAMARIND PASTE (OPTIONAL)
•  SALT TO TASTE

METHOD OF PREPARATION
1. MIX- Whisk yoghurt gently by adding 70gms of India in a Jar’s INDIAN BBQ TANDOORI TIKKA PASTE, 'INDIA IN A JAR’S' GARLIC PASTE (OPTIONAL) and  ‘INDIA IN A JAR’S’ GINGER AND TAMARIND PASTE (OPTIONAL).
2. MARINATE & REFRIGERATE - Add meat pieces and mix well. Cover with cling film and refrigerate for 2 hours. Overnight better for chicken and lamb.
3. SKEWERS - ROASTING TRAY - PREHEAT - Put the meat onto skewers or on a roasting tray and cook in a preheated oven (200C/392F/Gas 6) for 20 to 25 minutes or until done.
4. MOIST- BASTE WITH BUTTER- Baste the meat pieces with butter and cook for another 2 to 5 minutes and serve hot with salad/greens/ raita/pickle/chutney.

TIPS:
Try by replacing chicken with Paneer, Lamb, Prawns, and Vegetables. Cooking time may vary. Reduce marination time by half for Fish, Paneer and Vegetables.

2. ON-THE-BONE-TANDOORI CHICKEN - (serves 4)
 1 kg chicken (on-the-bone)
 1 tsp red chili powder (optional)
 1 tsp lemon juice or Vinegar
 Salt ½ tsp / to taste (Sea Salt/Salt)
 200 gms yogurt
 100 gms India In a Jar’s Indian BBQ Tandoori Tikka Paste
 50 gms of India In a Jar’s Garlic (Optional)
 25 gms of India In a Jar’s Ginger & Tamarind (Optional)
 25 gms of India In a Jar’s Mint & Coriander in Olive Oil (Optional)
 2 tbsps oil (Rapeseed/Sunflower/Mustard)
 ¼ cup butter, for basting
 ½ tsp chaat masala (Optional)
 Onions rings and lemon wedges for garnish
Method of Preparation;
1.SKIN-OFF- Remove all skin from the chicken. Skinless Chicken.
2. SCORING-Using a sharp knife score (scoring means to make slits in the meat- 1/4 to 1/2 an inch should suffice) the chicken all over.
3. MARINATE - Apply a mixture of red chili powder, lemon juice/ vinegar and salt to the chicken and keep it aside for half an hour.
4. MIX - Mix yogurt, India in a Jar’s Indian BBQ Tandoori Tikka Paste, India in a Jar’s Garlic (Optional), India in a Jar’s Ginger & Tamarind (Optional), India in a Jar’s Mint & Coriander in Olive Oil (Optional) and oil in a large bowl.
5. MARINATE & REFRIGERATE - Apply this marinade onto the chicken cover with cling film and refrigerate for 3-4 hours/12 hours/overnight. The longer the better.
6. ROOM TEMPERATURE- Keep the chicken outside the fridge and bring up to room temperature.
7. PRE-HEAT- Pre-heat oven at 200C/392F/Gas 6.

8. SKEWERS /ROASTING TRAY - Place the chicken onto a large roasting tray (or on the skewers) and cook in the oven for 30-35 minutes/until almost done/golden.

9. MOIST- BASTE WITH BUTTER: Take out the tray from the oven and baste the meat with butter (in order to keep it moist) and cook for another 10 minutes/ cooked through till the edges are blackened.
10. GARNISH- Sprinkle chat masala powder and garnish with raw onion rings, lemon wedges and fresh coriander leaves. Serve with steamed basmati rice/ raita. Enjoy!
TIPS: Try this recipe on Whole Chicken, Chicken Drumsticks, Chicken Thighs, Chicken Breasts, Lamb, Paneer, Fish and Vegetables. Cooking time may vary. Can also cook this on a barbecue or a grill. Make deep incisions at the joints of the meat when using meat on the bone.

3. SIMPLE BONELESS TIKKA SHASHLIK - (FISH/CHICKEN/LAMB/PRAWNS/PANEER/MUSHROOMS) - (Serves 4)
 500 gms Fish/ Chicken/ Paneer/Lamb; cut into 1½ inch cubes
 200 gms yogurt
 1 medium sized green peppers (capsicum), cut into 1 inch pieces
 1 medium sized onion, cut into 1 inch pieces, separate the segments
 50 gms of India In a Jar’s Garlic (Optional)
 25 gms of India In a Jar’s Ginger & Tamarind (Optional)
 100 gms India In a Jar’s Indian BBQ Tandoori Tikka Paste
 2 tbsps oil (Rapeseed/Sunflower/Mustard)
Method of Preparation:
1. MARINATE - Mix together yogurt, India in a Jar’s Indian BBQ Tandoori Tikka Paste, India in a Jar’s Ginger & Tamarind (Optional) and India in a Jar’s Garlic (Optional). Marinate the FISH/CHICKEN/LAMB/PRAWNS/PANEER/MUSHROOMS), green peppers and onions and set aside for half an hour. The longer the better for chicken and lamb.
2. SKEWERS/ ROASTING TRAY: Thread the (Fish/ Chicken/ Paneer/Lamb), green capsicum and onion pieces in an alternate pattern onto the skewers (Press them gently and bring them together as this will help to retain moisture) or place onto a large roasting tray.
3. PRE-HEAT- Pre-heat oven at 200C/392F/Gas 6.
4. COOK - Cook for 20-25 minutes/until almost done/golden. Cook on barbecue/grill/oven rotating the skewers and basting with oil a few times; till the (Fish/ Chicken/ Paneer/Lamb) is almost cooked.
5. MOIST- BASTE WITH OIL: Take out the tray from the oven and baste with oil (in order to keep it moist) and cook for another 10 minutes/ cooked through till the edges are blackened.
6. GARNISH- Sprinkle chat masala powder and garnish with raw onion rings, lemon wedges and fresh coriander leaves. Serve with steamed Basmati rice/ Raita. Enjoy!
TIPS:
Tikka uses boneless and skinless meat. To make Chicken Tikka or Paneer Tikka, use boneless chicken or paneer cut into 1½ cubes. Allow more time to marinade for Chicken and Lamb. Reduce marination time by half for Fish, Paneer and Vegetables. Cooking time may also vary Fish, Chicken, Lamb Prawns and Vegetables.

4. BUTTER CHICKEN MAKHANI CURRY: SERVES 4 to 6

•  500 GMS BONELESS CHICKEN CUT INTO 1.5 INCHES EACH
•  HALF CUP THICK YOGHURT
•  70 GMS OF INDIA IN A JAR’S INDIAN BBQ TANDOORI TIKKA PASTE
•  3 CUPS of CHOPPED TOMATO (Fresh or Tin)Pureed in a Blender
•  4 TABLESPOONS BUTTER
•  3 GREEN CARDAMOM
•  1 GRAM OF MACE
•  1 TEASPOONS OF 'INDIA IN A JAR’S' GARLIC PASTE
•  HALF TEASPOON OF INDIA IN A JAR’S GINGER AND TAMARIND PASTE
•  SALT TO TASTE
•  ¼ TSP DRIED FENUGREEK LEAVES ROASTED AND CRUSHED
•  1 TABLESPOON SUGAR/HONEY or TO TASTE
•  4 TABLESPOONS FRESH SINGLE CREAM/DOUBLE CREAM (Milk Cream)
• 50 GRAMS OF CREAMED COCONUT/COCONUT CREAM.


METHOD OF PREPARATION

FOR TIKKA PREPARATION
1. MIX- Whisk yoghurt gently by adding 30gms of India in a Jar’s INDIAN BBQ TANDOORI TIKKA PASTE
2. MARINATE & REFRIGERATE - Add meat pieces and mix well. Cover with cling film and refrigerate for 2 hours.
3. SKEWERS - ROASTING TRAY - PREHEAT - Put the meat onto skewers or on a roasting tray and cook in a preheated oven (200C/392F/Gas 6) for 15 minutes or until done.
4. MOIST- BASTE WITH BUTTER- Baste the meat pieces with butter and cook for another 2 to 5 minutes and keep aside.

FOR SAUCE/GRAVY PREPARATION
1. Heat 2 tbsps. butter in a deep thick bottomed non-stick pan on low fire.
2. Throw in the 3 Green cardamom and 1 gram of mace and cook till fragrant.
3. Add INDIA IN A JAR’S Ginger & Tamarind Paste and Garlic Paste and sauté for 1 minute.
4. Add tomato puree and remaining (50 gms) of India in a Jar’s INDIAN BBQ TANDOORI TIKKA PASTE and cook, stirring occasionally for 15 to 20 minutes.
5. Add 2 tbsps. of butter and cook for few more minutes. Add dried Fenugreek leaves, sugar/honey, coconut cream and milk cream and mix well.
6. Check for salt and add salt if required.
7. Add the chicken tikka pieces and cook for further 3 to 4 minutes. Garnish with cream and serve hot with Basmati Rice/Pulao Rice/Indian Breads/Bread/Chips etc. Enjoy!

TIPS:
Try by replacing chicken with Paneer, Lamb, Prawns, and Vegetables. Cooking time may vary. Reduce marination time by half for Fish, Paneer and Vegetables. Add lukewarm water if the gravy becomes too thick and not cold water. Do not cook for long after adding cream.

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