Hi all (Namaste!)
Wanted to share a recipe I picked up in my travels through Delhi, Agara and Singapore and have adapted it to western style cooking and ingredients. It's about as authentic as I can get it with what I have here in S.Ontario so wanted to share. Note that if you like murgh makhani(butter chicken) it's recommended to use this chicken in that recipe too. I'll post that one after this and make a note of it.
2 - 3 large boneless skinless chicken breasts, cut into 1/2 to 3/4 inch cubes
2.5 Tbs. tandoori masala
1 Tbs. gr. cumin
1 Tbs. gr. coriander powder
1/2 tsp. gr. kashmiri chili powder (in a pinch, cayenne will do)
1 tsp. gr. turmeric
1 Tbs. fresh minced garlic(I use a fine hand grater)
1 Tbs. fresh minced ginger root(fine hand grater)
2 Tbs. veg. oil or peanut oil
2 tsp. garam masala
Juice of 1/2 lime(1 to 1.5 tbs) - use a fresh lime, not limeaid or concentrate
2 tsp. white wine vinegar
2 Tbs. fresh chopped parsley or coriander
1 cup plain yogurt - use greek plain yogourt 10%MF. 2%MF will also work but DO NOT use fat free
Use an airtight sealable tupperware or glass container and mix all ingredients in this container. I find it's easier than transferring the marinade from the mixing bowl as it'll be a paste.
Mix all dried ingredients first, then add ginger/garlic/oil/lime/vinegar
Mix well, you should have a very dark red paste
Add the yogourt, mix well
Add fresh parsley or coriander, mix well
Add chicken cubes and mix until all pieces are coated
Seal in container and store in fridge for 48 hours( must be 48 hours, 24 hours is just too little:) - each day give it a good stir to overhaul/mix the chicken up
Most indian grocers will have these spices for cheaper than your local Sobeys or Zehrs so I recommend doing some research first to find out what's in your area. Outside of the kashmiri powder you really can't substitute much with this style of Northern Indian cooking.
Enjoy!
