This is a very tasty variation of Tandoori chicken with thick gravy. Goes very well with Porotta, Pulav, Ghee Rice, Naan etc.
Cleaned Chicken Leg Quarters – 10 (Cut each leg quarter into two (thigh and leg), and make narrow long cuts on the meat for the flavor/masala to go in)
Drain all water from chicken and remove any excess water with a paper towel.
Rajah Tandoori Masala – 3 tablespoon
Roopak Mughals chicken masala – 1 Tspn
Chilli powder – 1tspn
Kashmiri chili – 1.5 Tspn
Plain Greek yogurt – 3.5 cups
Lemon juice squeezed – from 1 whole lemon
Salt – to taste
Paste from -> Ginger (2 inch piece), garlic (12 cloves), whole black pepper (15), and small green chili (5)
Oil – 8 Tspn (I used olive. Any oil like Canola/vegetable oil is fine)
Red color – a pinch (very little, optional for appearance)
Garam Masala – 1 tspn
Turmeric – 1/4 tsp
Marinate chicken with the marinade above, and mix it well (1-2 minutes) by hand. Cover well, and Refrigerate overnight.
Preheat Oven to 350 F. Temperatures here is for my oven. Adjust it, if needed, depending on your oven conditions.
Take chicken with marinade from the refrigerator and add 1/2 tsp meat tenderizer, and mix well, and keep it outside at room temperature for 10 minutes.
Take a flat baking dish (at least 1 inch deep). Lay chicken pieces on it (one layer), with some gap between the pieces. Using a big spoon pour the marinade in between chicken pieces. (I had to use two 9 X 11 dishes for 10 leg quarters).
Cover with Aluminium foil, and make some small cuts on the foil for breathing.
Bake covered at 350 for 30 minutes.
After 30minutes, Change temperature to 425F.
Open oven, Turn chicken over, then cover again, Bake again at 425 for 30 minutes.
Open oven, Turn chicken over again, then bake uncovered for 20 minutes at 425.
Optional: You can make Red onion slices and garnish and broil at High for 5 minutes. Carefully watch this step, as this can burn everything depending on your Oven. Stop immediately and open oven if you see signs of burning.
4 boneless, skinless chicken breast. (Wash and pat it dry. Slice horizontally to make the piece thinner. I usually cut the breast narrow end out, like a triangle and save for another dish. That way I can get 8 nice round/square-ish patty cut. Pound chicken gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.)
Kaiser rolls for burger – 8
Make a marinade by mixing ingredients below :
1/2 cup pickle juice (sour dill is my favorite. Buy a pickle bottle, and use the juice)
1/2 tsp sugar
Chilly powder – 1 tsp
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tsp dried oregano
1 tsp Italian seasoning
1/4 teaspoon celery salt (sometimes I made without this, as I didn’t have them, and it was ok)
1/2 teaspoon salt
Marinate chicken in the above marinade and keep in the fridge for at least an hour or two.
Drain excess marinade from the chicken, and keep aside.
Make a mixture for coating patties with all purpose flour, garlic powder, celery salt, oregano, red chili powder-1 tsp, and salt.
Keep another plate with buttermilk for coating. (you can also use yogurt with little water mixed)
Dip the chicken patties in the flour mixture, and coat it evenly.
Then dip in buttermilk, and then dip again in the flour mixture.
Heat the oil in a skillet (1/2 inch deep)
Fry each cutlet for 3-5 minutes on each side, or until golden and cooked through.
Blot on paper and serve on toasted kaiser rolls. I add pepper jack cheese, lettuce, tomato and sriracha mayo sauce to the sandwich.
(You can also freeze the patties, and reheat in a skillet for later use.)
Ingredients for marinating chicken
1. Whole cut up chicken (1 chicken) cleaned, washed and drained (you can also wash with vinegar, before washing with water, to make it smell better)
2. Yogurt – Half Cup
3. Make a paste with Garlic (10 cloves), Green chili (3-4), black pepper (10-15), Black Jeera (1/2 tsp)
(You can make this paste and store in fridge for couple of days)
4. Ground black pepper – 1 tsp
5. Ground White pepper – 1 tsp
6. Red whole pepper – 2 or 3
7. Oil – 1 tsp (Olive, Canola, Vegetable oil etc is fine)
8. Turmeric powder – 1/4 tsp
9. Salt – as needed
Marinate washed and drained Chicken with ingredients above and leave it for an hour. (Sometimes I don’t get this much time, and I just do 15 mts, and still tastes good)
Heat some ghee (about 2 tbsp) in a pan and shallow fry the chicken. You can mix and turn in between for it to cook evenly. Take it out when it starts to brown. I usually see this as the chicken getting almost cooked, and getting firm.. so that it will stay nice and tasty when added to the gravy.
Ingredients for Gravy
Fennel Seeds – 20
Bay leaves – 4 one inch pieces
Cinnamon stick – 4-5 one inch sticks
Chopped yellow onion – 2 cups
Chopped tomatoes – 1 big tomato
Red chili powder – 1 tsp (reduce if you think it is getting more spicy)
Honey – 1 tsp
Garam masala – 1 tsp
Coriander powder – 1 tbsp
Heat a pan with little oil. Put fennel seeds, bay leaves and cinnamon sticks let it be fry.
Then sauté chopped onions till it is slightly brown
Add chopped tomatoes and saute/fry again until it forms a nice sautéed mixture.
Add some salt for this mixture only.
Add red chili powder, Coriander powder and sauté for some more time.
Add prepared chicken to it, and mix well and cook on medium heat until chicken is tender.
Make a nut paste with milk (I used an equal mix of almond (10), walnut(10) and pistachio(10). You can just use cashews if that is easier).
Add the nut paste to chicken.
Stir 2-3 minutes for it to mix well.
Add water for gravy for the consistency you like. I like it little thick like butter chicken etc.
Garnish with 1 tsp honey & gram masala.
Goes well with Ghee rice, Pulav, Chapathi, Nan etc.
- 1 beef tenderloin trimmed/peeled – approx. 4-5 lb
- ( I like the one from Costco, and it costs less than regular stores. If you are buying non-trimmed version, trim it before using. There are several you tube videos showing this)
- Basting Oil with herbs in it (I used Wegman’s basting oil) – 4 tbsp
- Garlic 6pods – cut in half
- Kosher Salt
- Ground black pepper
- 8 shallots, cut lengthwise into two or four pieces
- 1 cup dry red wine
- Brown Gravy mix – 2 -3 tsp
- Water – as needed
- 2 teaspoons dried tarragon (1 tablespoon fresh) – Optional
Clean & Wipe meat. If tenderloin is long, cut it into two pieces. I like to keep between 6-8inches. Some people argue that you should not wash meat with water, and should just wipe it out with a paper towel. Use your judgement on this… 🙂
Tie it up with butcher’s twine, so that it holds together while pan searing and cooking. http://www.foodrepublic.com/2013/11/06/why-do-you-tie-a-roast/
Just before cooking, sprinkle and coat meat with Cracked pepper and Kosher salt generously. Don’t do this in advance as meat will get soggy.
Pan Sear meat in Basting Oil, shallots and garlic on all sides as shown in video starting at 5mts. Just to get it brown and sealed. If you have more pieces of tenderloin, use a separate dish for each. Save this pan for later for making sauce. It help with all the juices from the meat.
Heat oven to 400F. Take a dish for roasting meat, put couple of pieces of butter in it, and put it in the oven, so that to will be hot when you add meat to it. Don’t leave it for too long as butter will start getting burnt. I usually put this in the oven few minutes before pan searing will finish. Also, if you have more pieces of tenderloin, take multiple dishes.. so that you won’t overcrowd it.
Transfer meat to the dish(s) in the oven and let it roast at 400F. Cook until an instant-read thermometer registers temperature according to your doneness preference. See list below.
When it is done take it out of the oven and cover the beef in the foil that lines the dish and let it rest it for 8-10 minutes.
While the beef roasts, heat up the skillet with juice, shallots and garlic, we used for pan searing over medium heat. If you used multiple skillets, transfer juices to a single one. Add 1 cup of wine and let it boil stirring often, to reduce to half over medium-high heat. Add the beef broth or water, brown gravy mix, and reduce the heat to low. Stir and make sure it gets to a desired consistency. If it is too thin or thick, add wine/broth or grave mix to change it your desired consistency. Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. (Note: You can add chopped Rosemary or Tarragon to this while boiling. I haven’t tried these herbs yet)
Serving: Slice the meat and serve with the sauce.
Note: Will take pictures next time i make it, and attach here.
Meat cooking temperatures
Rare: 120-130 °F (50-55 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting
Medium-rare: 130-140 °F (55-60 °C) Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting
Medium (with a touch of pink): 140-150 °F (60-65 °C) Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting
Well-done: 150-165 °F (65-75 °C) Internal appearance no pink or red, slightly moist with clear juices
Watched multiple you tube videos on this to understand the recipe. I usually watch/read multiple recipes available when I want to try a new dish, and then use those ideas, to come up with a version that our family will like. Adding the one I liked most here: https://www.youtube.com/watch?v=xeO0tdKBAag
One 3-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
3 medium carrots, cut into 2-inch pieces
1 medium size Poatato
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
5 cloves garlic, mashed
2 tablespoons tomato paste
3/4 cup red wine
1.5 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
2 tbl spoon dried chives pieces
1/2 teaspoon ground allspice
1 Sprig Rosemary
1/2 cup loosely packed parsley leaves, chopped
Sprinkle the roast all over with salt and pepper to your taste. Sprinkle/Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it’s OK if there are some lumps). Add the beef broth, bay leaves, thyme, chives, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
Remove the roast from crockpot and let rest for a few minutes. Discard any herb stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
Chicken – 2 pounds
* Chicken with bones -or- whole chicken cut into small pieces will give the best taste.
* You can also use boneless chicken thighs. But remove all fat, skin etc if there is any.
* Chicken breast/tenderloin is easy, but wont give the best results.
But if you want to go with breast, tenderloin will give slightly better result than chicken breast
Chopped Ginger – 1 inch piece
Chopped Garlic – 7 large cloves
Curry Leaves – 15
Garam Masala Powder – 1/2 tspn
(I make mine with Fennel seeds, Cinnamon, Cardamom, Cloves. Ratio: 2 tsp fennel seeds; 1 inch stick of cinnamon, 2 cardamoms, 5 cloves. You can make bigger quantity and store in air-tight container for months for later use)
Tomato – 1 (I use Roma tomatoes)
Onion (Yellow or Red) – 3 medium sized (size of cricket ball)
Green Chillies – 4 (change if you like it less/more spicy. I use Thai Hot green chilly)
Coriander powder – 3 tspn
Easter Chicken Curry Masala – 3 tspn
Turmeric Powder – 1/4 tspn
Oil – 4 tspn
Clean and cut chicken into small pieces and keep aside.
Cut onions into thin 1 inch pieces. (You can use the `Slice1` method explained here: http://www.wikihow.com/Cut-an-Onion )
Slice Green chilly lengthwise into half.
– Heat a pan/vessel with 4 teaspoons of oil (Medium heat). When it is hot add chopped ginger, garlic and curry leaves. Saute for a minute or less.
– Add onions to it before ginger/garlic become brown. Now add turmeric and salt. You can add salt for the whole curry considering chicken you will be adding later. Saute this in medium heat until it softens and becomes golden brown. This will take about 10-15 minutes. You can keep it covered after 5 minutes for 5 minutes to make the softening process easier. But open the lid and saute in between so that it wont get burnt. Also saute it without covering for last 5 minutes (more/less depending on how fast/slow it gets sauteed).
– Once onion is well done, and softens, reduces in size, add eastern chicken curry powder, coriander powder, garam masala powder. Saute this well (approx. 5-6 mts. Add bit more oil if it is so dry).
– Add chicken pieces, mix it well. Let it stay open for 5 minutes. Mix in between so that bottom wont get burned. Now add water to it and mix well. I usually keep a cup of water near and add little by little mixing in between. that will help me to stop when I see desired consistency. More water will come out of chicken when it is cooked. So, add water considering that too. After it starts boiling, keep it covered in low-medium heat. Let it get cooked for about 15 minutes. Mix it in between to avoid sticking to bottom of the vessel.
– Check a chicken piece with curry for salt, spiciness etc. If desired add some more of salt, eastern chicken masala etc
– Add tomatoes with salt for that (chopped into 1 cm pieces), and some more curry leaves and cook it covered for another 5 minutes or so.
Variations (sometime I do these variations):
v1) Add 1 cup of chopped methi leaves along with tomatoes, and cook until methi leaves blends in (5-10 mts)
v2) If I want a thick gravy, I wont add water, and work with water that comes out of chicken
v3) You can also make it dry by keeping it longer on stove and letting all water evaporates.