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<blockquote data-quote="BillB" data-source="post: 15808" data-attributes="member: 9985"><p><strong>Re: Recipes.</strong></p><p></p><p>On another thread I promised Troubr I would post my recipe for tandoori chicken - so here goes.</p><p>4 skinless chicken breasts</p><p>Juice of 1 lime or lemon</p><p>sea salt</p><p>175 mls low fat yoghurt</p><p>2 tsps paprika</p><p>1.5 tsps coriande1.5 tsps cumin</p><p>1 tsp ground ginger</p><p>Chili powder is not essential, but if you like heat add a quantity according to your taste</p><p>0.5 tsp orange food colouring (optional).</p><p></p><p>Diagonally slash each chicken breast lightly with a sharp knife then pour the lemon juice over them and give each a good pinch of salt. Rub the juice and salt into the breasts, then leave to marinate in the fridge for 1 hour.</p><p>Whisk a little salt and the spices into the yoghurt until thoroughly mixed. After the breasts have marinated in the lemon juice for 1 hour add the yoghurt mixture and work it into the meat, then cover and marinate in the fridge, either overnight or for a minimum of 8 hours.</p><p>When you're ready to cook, set your oven to its highest temperature and while it's heating up, remove the chicken from the marinade and shake off as much marinade as possible (don't scrape it off, though).</p><p>Usually, I line a baking tray with kitchen foil (it saves on cleaning the baking tray afterwards) and lay the breasts about an inch apart. When the oven is up to temperature, slide in the baking tray at the top of the oven and leave to cook for about 20 minutes, but don't turn the breasts over. When the chicken begins to brown in places, it's ready. Serve with cucumber raita or mint raita. Or the following curry sauce:</p><p></p><p>A small amount of vegetable oil for frying</p><p>1 small onion, very finely chopped</p><p>1 garlic clove crushed</p><p>1.5 tsp cumin</p><p>1 tsp coriander</p><p>0.5 tsp turmeric</p><p>Chili powder to taste</p><p>0.5 tsp ground ginger</p><p>1 tbsp tomato paste</p><p>1 tbsp gram flour</p><p>1 tsp salt</p><p></p><p>Put the oil in a deep frying pan over medium heat and add the garlic and onion, cooking gently until it becomes transparent or very lightly browned. While the onion is cooking, put the cumin, coriander, turmeric, chili and ground ginger into a small dish or cup and mix to a paste with a little cold water. When the onion is ready, add the spice paste and cook, stirring all the time, for a minute or so. You are cooking out the raw taste of the spices by doing this so if it dries out add a little more water. Add the tomato paste and continue cooking and stirring for another minute. Sprinkle the gram flour into the pan and cook for another minute. Add a cupful of water, a little at a time, stirring to amalgamate all the ingredients. Add the salt. Bring to a boil, then reduce the heat and simmer for 10 minutes, adding more water if the sauce becomes too thick.</p><p>Hope you like these dishes. They don't raise my BG by any significant amount.</p><p>Incidentally, I learnt from an Indian lady that one should never use olive oil for Indian cooking as its taste does not really blend with the spices used and your dish will never taste authentic.</p></blockquote><p></p>
[QUOTE="BillB, post: 15808, member: 9985"] [b]Re: Recipes.[/b] On another thread I promised Troubr I would post my recipe for tandoori chicken - so here goes. 4 skinless chicken breasts Juice of 1 lime or lemon sea salt 175 mls low fat yoghurt 2 tsps paprika 1.5 tsps coriande1.5 tsps cumin 1 tsp ground ginger Chili powder is not essential, but if you like heat add a quantity according to your taste 0.5 tsp orange food colouring (optional). Diagonally slash each chicken breast lightly with a sharp knife then pour the lemon juice over them and give each a good pinch of salt. Rub the juice and salt into the breasts, then leave to marinate in the fridge for 1 hour. Whisk a little salt and the spices into the yoghurt until thoroughly mixed. After the breasts have marinated in the lemon juice for 1 hour add the yoghurt mixture and work it into the meat, then cover and marinate in the fridge, either overnight or for a minimum of 8 hours. When you're ready to cook, set your oven to its highest temperature and while it's heating up, remove the chicken from the marinade and shake off as much marinade as possible (don't scrape it off, though). Usually, I line a baking tray with kitchen foil (it saves on cleaning the baking tray afterwards) and lay the breasts about an inch apart. When the oven is up to temperature, slide in the baking tray at the top of the oven and leave to cook for about 20 minutes, but don't turn the breasts over. When the chicken begins to brown in places, it's ready. Serve with cucumber raita or mint raita. Or the following curry sauce: A small amount of vegetable oil for frying 1 small onion, very finely chopped 1 garlic clove crushed 1.5 tsp cumin 1 tsp coriander 0.5 tsp turmeric Chili powder to taste 0.5 tsp ground ginger 1 tbsp tomato paste 1 tbsp gram flour 1 tsp salt Put the oil in a deep frying pan over medium heat and add the garlic and onion, cooking gently until it becomes transparent or very lightly browned. While the onion is cooking, put the cumin, coriander, turmeric, chili and ground ginger into a small dish or cup and mix to a paste with a little cold water. When the onion is ready, add the spice paste and cook, stirring all the time, for a minute or so. You are cooking out the raw taste of the spices by doing this so if it dries out add a little more water. Add the tomato paste and continue cooking and stirring for another minute. Sprinkle the gram flour into the pan and cook for another minute. Add a cupful of water, a little at a time, stirring to amalgamate all the ingredients. Add the salt. Bring to a boil, then reduce the heat and simmer for 10 minutes, adding more water if the sauce becomes too thick. Hope you like these dishes. They don't raise my BG by any significant amount. Incidentally, I learnt from an Indian lady that one should never use olive oil for Indian cooking as its taste does not really blend with the spices used and your dish will never taste authentic. [/QUOTE]
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