Yoghurt Free Chicken Tikka (made from scratch yet same restaurant style taste)
Pataks paste free yet same restaurant style taste this Chicken Tikka cooks really quick in a tandoor or in the oven, BBQ, grill or air fryer. Turn the heat up as high as possible and cook for around 12 minutes before checking it’s cooked through.
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## Ingredients ##
⚠️ NOTE:
Sorry, in the video I said 2 tsp of tandoori powder, it should have been 1.5 tablespoons as below
500g - 750g meat
2 tablespoons mustard or vegetable oil
1.5 tablespoons tandoori masala powder
1 teaspoon garlic powder (2 tsp grated garlic)
1 teaspoon chilli powder
1/2 teaspoon ginger powder (1 tsp grated ginger)
1/2 teaspoon coriander powder
1/2 teaspoon mint sauce
1/2 teaspoon fenugreek leaves / kasoori methi
1/2 teaspoon paprika powder
1/2 teaspoon salt
1/4 teaspoon cumin powder
1/2 teaspoon red colouring (optional)
1 tablespoon lemon juice (optional)
## Method ##
1. cut up your chicken into 2-3cm size pieces
2. add all the marinade ingredient (except lemon juice) into a bowl and combine thoroughly
3. add in your diced up meat and mix well to ensure it's completely covered in the mixture
4. cover and refrigerate for at least 2 hours (ideally 24+)
5. when ready to cook remove from the refrigerator around 1 hour before cooking to allow to warm through slightly, add the lemon juice now if you are using and mix through well
6. turn your grill up to around 230 celsius+ and line a tray with tin foil
7. oil the surface of the tray, add your tikka meat, drizzle over a little oil and place under the grill for around 4 minutes or until the tops start to singe.
8. remove from the heat, turn the pieces over and drizzle a little oil over the top of each piece and place back under the grill for another 4 minutes
9. check a piece to ensure it's completely cooked and you're ready to use immediately or store in the fridge for up to 3 days or freeze as required
## Mentioned Links ##
Home Made Tandoor:
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Garlic Mayo Dip:
Mint, Mango and Corriander Dip:
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The BEST Chicken Gyro | The Golden Balance
#shorts
Chicken Gyro ????
2 lbs chicken thighs
4 pita of choice
5 cloves garlic
1/2 shallot
1/4 cup yogurt
2 Tbsp olive oil
Zest and juice of a lemon
Seasonings:
1 packet Sazon
1 tsp chipotle chili powder
2 tsp paprika
1 tsp oregano
1 tsp cayenne pepper
1/2 tsp cumin
Salt to taste
Bake for 20 minutes at 400F, flip and finish at 425F ~ took about 10-15 more minutes
Finish with tomato red onion or any pickles you like!
Tzatziki Recipe dropping tomorrow!
EASY Tandoori Chicken with Sous Vide
Tandoori Chicken is a classic Indian dish full of fragrant aromatic spices. It’s one of Kevin’s favorite indian dishes, and he doesn’t usually like Indian food so this one must be special. Kevin’s dad actually used to go outside and make it on the grill for him in the dead of Canadian winter. So why mess with a dish that’s already so good? Well, we were originally testing this recipe for large gatherings so that we wouldn’t have to worry so much about the cooking time. We wanted to par-cook it, but not worry so much about overcooking it when we warmed it back up.
Ingredients:
SV bag
600g chicken thighs
1 tsp lemon juice
1 tsp garam masala
1 tsp kashmiri chili powder
Salt to taste
Marinade
2 tbsp Yogurt
Ginger Garlic Paste- 2 tsp
Turmeric Powder - 1 tsp
Garam Masala - 1 tsp
Cumin Powder - 1 tsp
Kashmiri Chilli Powder - 2 tsp
Kasoori Methi - 1 tsp
Lemon Juice - 1 tsp
Oil - As Required
Onions
Lemon
Cilantro
Set the sous vide to 155F (68C).
For the chicken, you can choose to remove the skin so the flavor penetrates better. If not it’s totally fine as well.
In a bowl, mix together the chicken thighs, lemon juice, garam masala, kashmiri chili powder, and salt. Rub the spice on both sides of the chicken. (Tip: wear gloves so your fingers don’t turn red!)
Place into a vacuum bag and sous vide for 1.5 - 2 hours.
Place the finished chicken in an ice bath to cool down. Remove from bag.
Add the rest of the marinade to the chicken and coat it well.
You can either finish these on the grill or in the oven. Cook until a nice char forms. Serve with raw onions, cilantro and lemon.
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Grilled Chicken Indian Style | Protein Rich | Healthy Recipe | Balcal Nutrefy
Chicken who doesn’t love it. It is the first option of non-vegetarian eaters to opt for a chicken based recipe whenever they would want to increase their protein intake. Chicken can be consumed in various ways such as steamed, grilled, stir fry, boiled, gravy, etc. Here we are with another healthy recipe of chicken that is low in fat & packed with protein in a delicious juicy yogurt-based margination with Indian herbs.
Ingredients:
- Chicken Breast Boneless & Skinless – 2 Halves
- Cumin Seeds – ½ Teaspoon
- Coriander Seeds – ½ Teaspoon
- Fennel Seeds – ⅓ Teaspoon
- Whole Red Chilli – 3
- Salt – ½ Teaspoon
- Red Chili Powder – 1 Teaspoon
- Turmeric Powder – ½ Teaspoon
- Garam Masala Powder – ½ Teaspoon
- Mango Powder – ½ Teaspoon
- Black Pepper Powder – ½ Teaspoon
- Cumin Powder – ½ Teaspoon
- Ginger garlic paste – 1 Teaspoon
- Yogurt / Curd – 1 Cup
- Oil – For Brushing
Method:
1. Start with making marinate for chicken.
2. Roast cumin, coriander seeds, fennel seeds, and whole red chili on low heat until fragrant.
3. To make a fine powder, grind the ingredients together in a blender.
4. In a bowl, add this masala further, add salt, red chili powder, turmeric, garam masala, mango powder, black pepper, cumin powder, curd, and ginger garlic paste & mix it thoroughly.
5. Add the chicken to the mixture and coat it evenly on both sides.
Marinate for an hour and store the marinated bowl in the refrigerator.
6. Start your grill (can also use Pan) and cover it until the temperature hits 500 degrees.
Brush the grill with oil. Before putting the chicken on the hot grill, shake off excess marinade.
7. Cook with the grill lid closed, but keep an eye out for excessive smoke, which is a solid sign that your chicken is charring (burning)
8. Turn the chicken as needed to avoid burning, and leave the grill lid on to ensure the chicken cooks thoroughly.
9. It takes around 30 – 35 minutes for the chicken to cook, and then it’s ready to serve.
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How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar
Learn how to make Butter Chicken, a heavenly chicken gravy recipe by Chef Varun Inamdar.
Butter Chicken is probably one of the most popular Indian chicken recipes liked by all & hence chef Varun Inamdar brings to your kitchen, your favorite delicacy from the restaurant. So watch and learn how to make butter chicken at home only on Get Curried.
How to Cut & Clean Chicken -
It serves 4-5 people.
Ingredients
For the chicken
300 gms Chicken breast boneless
1 tbsp Ginger garlic paste
1 tbsp Red chilli powder
Salt to taste
Oil to pan fry
For the gravy
500 gms roughly slit tomatoes
100 gms roughly cut onions
1 tbsp garlic paste
50 gms cashew
1 tsp kasoori methi
1/2 tsp garam masala
4 tbsp sugar
2 tbsp kashmiri chilli powder
5 tbsp butter
3 tbsp cream
2 tbsp malt vinegar / 1.5 tbsp White Vinegar
Salt to taste
Method
- Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes
- In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.
- In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts
- Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes
- Churn the mixture into a fine puree.
- Strain it back into the same pan make sure there is minimal wastage.
- Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.
- Garnish it with cream and kasoori meethi
Butter Chicken is ready to be served!
#ButterChicken #ChickenRecipe #GetCurried #TheBombayChef #VarunInamdar #ChickenGravy #ChickenMainCourseRecipe #IndianRecipe
Host: Varun Inamdar
Copyrights: REPL
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Butter chicken curry or murg makhani is a curry of chicken in a spiced tomato, butter and cream sauce. It originated in India as a curry.
The curry was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India. The curry was made by chance by mixing leftover chicken in a tomato gravy, rich in butter and Cream In 1974, a recipe was published for Murgh Makhani (Tandoori chicken cooked in butter and tomato sauce). In 1975, the English phrase butter chicken curry first appeared in print, as a speciality of the house at Gaylord Indian restaurant in Manhattan. In Australia and New Zealand, it is also eaten as a pie filling. The curry is common in India and many other countries
100% Natural Tandoori Spiced Chicken w/ Bonus Recipes
These delicious tandoori spiced chicken legs are made from 100% fresh spices with zero food coloring. This oven baked dish is a healthy, low calorie, and tasty way to enjoy indian cuisine. You can add in some red food coloring to get that nice red color that you always get from Indian restaurants whenever you order tandoori meat.
You can also find bonus recipes for tandoori vegetables and mint yogurt sauce at the end of the recipe description.
Calorie and macro information:
For 2 chicken legs (portion size for male)
439 calories, 18F, 32 C, 6 fiber, 38 P
For 1 chicken leg (portion size for female)
219 calories, 9F, 16C, 3 fiber, 19P
Time stamp for the start of the recipe: 0:36
Recipe:
Ingredients:
6 to 8 chicken legs skin on (you can also use chicken breast to save calories)
Marinade:
500 g plain reglar yogurt
juice from 1 lemon
1 inch chopped ginger root
1 medium onion chopped
2 cloves of garlic sliced
2 tsp garam masala
2 tsp chili powder
1 tsp turmeric powder
1 tsp paprika
1 tsp cumin seed
1 tsp coriander seed
1 tbsp vegetable oil
Red food coloring (Optional)
Instructions:
1. Pour the marinade ingredients into a blender then mix very well.
2. Mix 2/3 of the marinade (remaining for the veggies) with the chicken legs in a large bowl. Cover with plastic wrap and store in the fridge for at least 2 hours.
3. After at least 2 hours, preheat the oven to 375˚F and bake for 30 min. Save the marinade from the bowl.
4. After 30 min, turn the chicken legs over and put remaining marinade from the bowl to the other side of the chicken legs. Bake for another 15 min.
5. Rest for 10 to 15 min then serve fresh with some veggies and yogurt mint sauce or store in 4 containers for meal prep.
Bonus recipe for yogurt min sauce and veggies:
Ingredients:
1/3 marinade from tandoori chicken recipe
Sliced zucchini, bell pepper, onion, and other veggies of your choice
150 g plain yogurt
2 tsp fresh mint chopped
1/2 lemon juice
Salt and pepper
1. Mix the marinade with the sliced veggies and bake for 15 to 20 min at 375˚F.
2. Blend the yogurt with lemon juice, salt, pepper, and mint leaves.
Serve the tandoori chicken with veggies and yogurt sauce.
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