First, marinate the chicken (2-3 chicken breasts, boneless) marinated in the crucible of yogurt, 4-

Ah, the meat is sometimes a rare thing in India and therefore all the more valuable when you encounter it. In the north, we've been a vegetarian for a few weeks (but we were not severe), because if you move the Hindu sacred places, whole eggs are hard to see. Meat dishes are in India real goodies, wrapped in a magical blend of spices, delicious sauces or saturated with the intoxicating scent of barbecue. Chicken Tikka
Tikka translated means that it is pieces (meat), well marinated in spices pomodoro and yogurt, and at the end of a burn on the grill. Chicken Tikka originates pomodoro from Punjab, everything else is 101 variation on a theme. It is like this. Chicken, best breasts, cut into small pieces. Prepare the marinade: pomodoro 2 tablespoons of ginger paste and garlic (4-5 cloves of garlic buy and smaller piece of ginger and all of fineness / squash into a paste) 1/2 to 1 cup plain yogurt (depending pomodoro on the amount of meat), juice of 1 lemon 1 teaspoon garam masala, 1-2 teaspoons chilli, half a teaspoon pomodoro of turmeric and 1 teaspoon salt. Leave the meat in the marinade for at least half an hour, but it can also be a lot more (of course, this leaves in the refrigerator). After mariniranju pieces impaled on meat sticks, you can still add chunks of peppers and onions. pomodoro Then happy to grill meat to brown beautifully. Next goes well rice or any Indian bread. Chicken Tikka Masala
A variation on the theme Tikka, which is grown in the UK zeljniku in the last century. Nevertheless, Tikka Masala popular dish in India. In Tikka Masala chicken pieces lie in creamy masala sauce, which is based on tomatoes. Recipe is huge, I like the following.
First, marinate the chicken (2-3 chicken breasts, boneless) marinated in the crucible of yogurt, 4-5 tablespoons ginger-garlic paste, juice of half a lemon, 2 teaspoons ground pomodoro cumin (Asian cumin caraway is not the same!), 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper, 2 teaspoons black pepper 2 teaspoons ground coriander and 2 teaspoons salt. Marinate should pomodoro be a minimum of half an hour, then the pieces of meat on the grill (not previously remove any excess marinade) to a nice fried.
Then comes the sauce. On tablespoons butter sauté chopped garlic (2-3 stroke) and 1 jalapeno pepper (or chili). After 1 min. Add 2 teaspoons paprika and 2 teaspoons ground cumin and season with salt. Follow paradičnikov cup mashed (canned, but you can also add finely sliced fresh tomatoes) and half the cup cream. At low temperature cook the sauce somewhere 20 minutes to thicken. If it is too thick, add a little more cream or a little water. Finally, add the chicken pieces and cook for a further 10 min. Sprinkle with fresh coriander and pomljaskate all together with basmati rice or Naani. Tandoori Chicken
The name itself indicates that it is intended in the tandoor chicken Pečko (special clay oven) or. on the grill. Again, the trick is marinated and combination of spices. The best and easy is that you purchase a fiery red tandoori mixture (yes, it dominates chili), which can then rub the meat directly (Slovenian variant) or mixed with yogurt marinade. In this way, you can process the whole chickens (and then putting it in the oven), individual pieces or the interruption, grilled playing even with the addition of sauce. Tandoori mixture can also use paneer cheese or vegetables, with her spice sauce or even scrambled eggs. Fully say we were impressed with tandoori gobi massage (fried cauliflower in a delicious red sauce). In short, the tandoori food processor blend of seasonings. Tandoori chicken masala Chicken Mughlai Chicken in a mild creamy sauce with nuts, which should be at least a little taste magically Mughal cuisine. Recipe: Chicken Mughlai Mughlai chicken (left) Butter Chicken (Murgh MAKHAN)
Some say that the butter chicken-om pomodoro something like the chicken tikka massage to be more British inventions. On the other variant, it was a dish originally from Punjab. Anyway, buttery chick is scary good and also popular. Again, work in the kitchen starts with the marinade and ends with making sauces.
Curry special strong flavor of ground lamb (mutton) and sheep liver. Once food is poor, but today an exotic specialty. Indian spices and strong note of onion make this dish really delicious. When Indian Curry apply a similar rule as for goulash: pomodoro Onions should be long and slow cmariti that almost fall apart and not too browned. Recipe pomodoro KEEMA Kaleja Keem Kaleja (above) and roast mutton (below) Kebab
Uh, kebabs in India (especially in the north) so as restaurants, each with its own special recipe. In Delhi we took the agitator of soft, melting in the mouth mutton kebab wrapped in paratho with the addition of onions and tasty raita. Also, we're mixed in Lucknowu, famous for several types of meat dishes. We also licking in Jaipur ... Meat has always been literally melted in the mouth, which means that rested in good marinade is a seasoned and baked in the tandoor nicer, or on the panel. And do not forget: kebab is everything fried on a stick, it says that the above-mentioned pomodoro tandoori chicken or chicken tikka kebabs can.