Recipe Help 4 Suprise Dinner

MUKTi

Edit:

Chicken Tikka Masala recipe.. check! Thanks so much for your helpful and kind reply brishti!

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Any ideas would be wonderful. I'm trying to suprise my fiancee with a new cuisine and a warm, delicious meal when she gets off of work tomorrow evening.

I also bought 2 pieces of naan and am wondering if anyone has any original ways to prepare/serve them?

Also, I bought a jar of lime pickle. I remember how much I loved pickle, esp. lime pickle when I was in India (6 years ago) and can't recall how I used to eat it.

I also bought 10 pappadums.. any idea how I should serve or incorporate these into the meal guys?

Please, please, please help if you have any ideas. Anything would be greatly appreciated! I want this to turn out as good as I know it can and even more importantly, special for her. I'm trying to share my love of India with her in unique ways before we head off for our first trip as a couple.

Cheers all!

brishti

mukti...
what an awfully thoughtful and sweet event to plan out

main course: chicken tikka masala
even if you dont have all the ingredients... improvise.
keep tasting the gravy as you go along - you cant lose thataway.

naan: serve it as it is ie naan. do not improvise there.

papadam: fry em, and serve on a dip-dish, with a bowl of the lime pickle next to it.
a piece of naan wrapped round the chicken tikka with a wee bit of pickle - into the mouth - yum yum

and light some incense sticks while you're at it... completes the ambiance!

heck - aisha and everyone else will i'm sure contribute more on this thread - you wont go wrong mukti

have a wonderous 1001 indian nights!



:brishti

xiaojie

for papadoms, you may check out masala papads... http://www.showmethecurry.com/2007/07/12/masala-papad/

MUKTi

Thanks for the idea xiaojie!

I also picked up some Raita yoghurt, cucumber & mint and some sweet mango chutney. Would these also be ideally served in bowls along with the lime pickle to accompany the pappadums?

Again, many thanks for your help guys, I really appreciate it!

brishti

what about my ideas???

the raita would serve as the ideal dip for the papadams.
keep 'em pickle/chutney's separate then - serve with the main course.
OR
serve the mango chutney with salty crackers as a second dip.



:brishti

MUKTi

Brishti, I plan on using your suggestion as well actually! I had edited my original post to thank you, but you probably didn't catch it since it wasn't a new post. Anyway, sounds excellent! Thanks again!

So I'll plan to serve the raita with the pappadums as an appetizer and then serve the chutney/pickle with the tikka masala afterwards. Just to be sure, should I still serve the chutney/pickle with pappadums during the main course or should we eat them with naan at this point?

Xiaojie, the recipe for the pappadums calls for chaat masala and unfortunately I'm not very sure how likely I will be to find this here in my provincial town in Italy. Do you think they'll still turn out alright? I miss the abundance of Indian food stores (and restaurants) back in Houston.

I've also found a recipe for banarasi pilau (spiced rice) I would like to make. I think this should be served along side the tikka masala and pickle/chutney during the main course. Sound good?

xiaojie

yeah even I dont get chaat masala here in China..I make do with mixing salt+ wee bit of red chilli powder..

But hey you can experiment by garnishing with pickled olives & or pimento as well..))

snonymous

This is my unconventional but sure fire and very tasty recipe [even though I say so myself]

Cut boneless pieces of chicken into chunky bite size pieces. Marinade overnight in:
Grind together to a thick paste: garlic, ginger, mint leaves, ready pickle masala [Bedekars or Khamkars - alternately use ready tandoori masala but pickle masala is much tastier], dry red chillies, salt and yoghurt. If you want a 'restaurant' red, add a dash of red food colour, it will taste as good however, regardless of the red colour.

Now, if you want it as chicken tikka dry, you can skewer the pieces and barbecue or even place the skewer on top of the gas flame [the burner will need a good clean afterwards!], or even dry roast on a very hot tava with minimal oil.

If you want it as chicken tikka 'masala', lightly dry roast the marinaded chicken pieces for a short time on a very hot tava or in a shallow fry pan, you need not use oil if you dont want to. Keep it aside. Very hot is important as it seals in the juices giving you a moist tikka.

Separately, finely chop onions, tomatoes, green coriander, green chilis. Grind together an onion with some ginger and garlic. Heat some oil [doesnt have to be very much] or butter, when hot, throw in the chopped ingredients, saute till brown, add the ground ingredients, along with ready tandoori powder masala / pickle masala and salt. Keep adding a bit of water as the masala sticks to the pan, that way you will get a good dark colour. Add some beaten yoghurt, reduce heat and thicken the gravy to the desired consistency. Add the chicken pieces and cook till fully done. Squeeze lime to taste. Add a dash of amchur on top along with a dash of roasted dhania jeera powder for a better aroma. Garnish with finely chopped coriander and finely sliced fresh ginger if you like.

Serve with hot buttered naan, roti, paratha etc. Serve a kachumber salad alongside - finely sliced onions with chopped tomato, cucumber, green chili, coriander, lime and salt to taste.

Enjoy your meal.

It tastes better the next day when the chicken pieces have absorbed the masalas. Avoid microwaving so as to preserve the moisture in the chicken. You can also make prawns masala this way - add a bit of tamarind and ground coconut for a better tasting prawn masala which also goes well with rice.

Kingstonian

Thank you, Snonymous - I want to go shopping NOW.

kalyani68

To save on calories, you can cook your papaddums in the microwave for about 60 seconds. They come out just as crispy but without the grease.

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www.travelblog.org/Bloggers/wildcat007

snonymous

Bon apetit and do post your results !!!