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Chicken marinade

(19 Posts)
NeverHadANickname Tue 08-Oct-13 17:45:10

I like chicken in things like salad, sandwiches, wraps etc but would really like some ideas for marinades or spice rubs or something for chicken. I like the chicken you get in a chicken kebab from the takeaway so if I could recreate that I would like that. Other that that any ideas are most welcome, I like pretty much everything except pepper (the spice).

I would also like opinions about if I can coat the chicken pieces in something and then freeze it? Or should I cook it then freeze it? Would I then have to reheat it or just let it defrost and eat it cold? I'd like to make big batches of things I like and it'll only be me eating it probably so I'd need to freeze some of it.

Thanks in advance smile

sharond101 Tue 08-Oct-13 22:16:30

we do mixes of soy sauce, honey,sesame oil, garlic and ginger. or 5 spice mixed with golden syrup. Or tomato ketchup, honey,soy sauce and ginger or tomato pesto. Or.... there are so many, google sticky chicken.

goodasitgets Tue 08-Oct-13 22:19:58

I did a really basic one with Mrs Dash seasoning (google, I used the south west chipotle one), lemon and olive oil and it was really nice

ushaiza Thu 10-Oct-13 02:16:13

This is Madhur Jaffrey's recipe, and the marinade and rub are really good! Notice you rub in the lemon juice and salt firstl, and leave it for 20 minutes, and then you add the ginger-garlic-paprika-cream marinade.
MADHUR JAFFREY’S TIKKA MASALA
Serves 4–6
For the chicken tikka
675g boneless, skinless chicken thighs or breasts, cut into 2½cm chunks
3 Tblsp lemon juice
1 Tblsp peeled, finely grated root ginger
2 garlic cloves, finely grated or crushed
1 tsp ground cumin
1 tsp paprika
½-¾ tsp chilli powder
6 Tblsp whipping cream
½ tsp garam masala
3 Tblsp olive or sunflower oil
For the masala
4 Tblsp olive or sunflower oil
140g onions, halved and finely sliced
1 Tblsp peeled, finely grated root ginger
5-6 garlic cloves, crushed
1 Tblsp ground coriander
½ tsp turmeric
¾ tsp chilli powder
2 tsp paprika
4 Tblsp yoghurt
2 medium tomatoes, peeled and very finely chopped
350ml chicken stock
¼ tsp garam masala
4 Tblsp chopped coriander leaves
Start by marinating the chicken tikka. Put the chicken in a nonreactive bowl and rub in 1¼ tsp salt and the lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes.
Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover, and refrigerate for 6-8 hours (longer will not hurt).
When you’re ready to cook, make the masala: pour the 4 Tblsp of oil into a large, preferably nonstick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, 6-7 minutes. Add the ginger and garlic and continue to fry, stirring, for 1 minute. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add 1 Tblsp of the yoghurt. Stir and fry until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.
Now put in the tomatoes. Fry them for 3-4 minutes, or until they turn pulpy. Add the stock and ¼ tsp salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15-20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it.
Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to 2-4 skewers (the flat, sword-like ones are best). Brush with the 3 Tblsp of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13cm from the source of heat and grill for 6 minutes on each side, or until lightly browned, cooked through and charred in places (cut a large piece of chicken to the centre to check there is no trace of pink). When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.

luverlytea Thu 10-Oct-13 05:29:41

Dear NeverHadANickname I have found that using a marinade or rub really makes the food taste yummier, and you can use any combo of spices including garlic and ginger, as long as you also use lemon juice or yogurt or vinegar.
It really makes the flavour soak in!

rootypig Thu 10-Oct-13 05:52:09

Ooh Nigel Slater has a good one, really easy. Here

Oblomov Thu 10-Oct-13 06:52:42

I have had some nice chicken marinades. But I don't want those.
I too want the one like the kebab shop. I have tried replicating it , but it is impossible.

plummyjam Fri 11-Oct-13 13:55:49

You can buy a packet of tandoori spice mix at most supermarkets (East End and Natco are 2 of the brands). This is what most kebab shops use. Here is a simple recipe.

NeverHadANickname Fri 11-Oct-13 18:07:36

Lots of replies! Thanks everyone, I like the look of a few so I'll give some a try. If anyone thinks of more let me know including dry rubs as well as marinades. I'll try some of the supermarket spice mixes too.

luverlytea Sun 13-Oct-13 20:46:27

Here are some links -
Hugh Fearnley Whittingstall

www.theguardian.com/lifeandstyle/2009/aug/01/hugh-fearnley-whittingstall-marinades

www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/hugh-s-barbecued-chicken

www.theguardian.com/lifeandstyle/2010/mar/06/cardamom-recipes-hugh-fearnley-whittingstall

Delia Smith, who has ten sachets of mixed spices for sale

www.seasonedpioneers.co.uk/seasoning_detail.aspx?ID=410&name=Delia%20Smith:%20Ten%20Spices%20Used%20in%20%27How%20To%20Cheat%20At%20Cooking%27

www.deliaonline.com/recipes/cuisine/asian/indian/marinated-chicken-kebabs-with-whole-spices.html

Nigel Slater
www.theguardian.com/lifeandstyle/2003/mar/30/foodanddrink.shopping2

and Jamie Oliver
JAMIE OLIVER’S CAJUN SPICE RUB.
2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns
2 cloves garlic, peeled
3 tablespoons onion flakes
2 tablespoons dried oregano
Salt
Pound all the ingredients together in a mortar and pestle, huntil you have a powdery consistency and rub all over your chosen meat.

JAMIE OLIVER’S CHICKEN SPICE RUB.
This rub really gives a great taste to your chicken and makes the skin so crunchy and tasty. Ingredients 4 tbsp paprika 4 tbsp onion powder 4 tbsp garlic powder 4 tbsp ground celery seed 2 tbsp dried thyme 1 tbsp ground bay leaves 1 tbsp salt 1 tbsp pepper Method Combine ingredients together. Rub all over your chicken and cook as usual

luverlytea Sun 13-Oct-13 20:53:45

Madhur Jaffrey's marinade is really simple.
3 Tblsp lemon juice - apply first with salt, leave 20 minutes
Mix and apply -
1 Tblsp peeled, finely grated root ginger
2 garlic cloves, finely grated or crushed
1 tsp ground cumin
1 tsp paprika
½-¾ tsp chilli powder
6 Tblsp whipping cream
½ tsp garam masala
You can even leave the chicken marinated in this overnight.
You don't have to make a masala gravy either. Just bake marinated chicken in the oven at the highest degree or grill it.
-"Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to 2-4 skewers (the flat, sword-like ones are best). Brush with the 3 Tblsp of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13cm from the source of heat and grill for 6 minutes on each side, or until lightly browned, cooked through and charred in places (cut a large piece of chicken to the centre to check there is no trace of pink). Serve immediately."
The taste is the real thing!

luverlytea Sun 13-Oct-13 20:56:07

I don't think you can freeze marinated meat or fish.
Experts say that you should not marinate fish more than twenty minutes.

NeverHadANickname Tue 15-Oct-13 19:18:52

Wow, lots of links, thank you. I like the look if the chicken spice rub too.

Do you think that instead of cream I could use yoghurt for the Madhur Jaffrey's one? When I have crean in the house I tend to drink it use too much grin

Shame about the freezing, could have been handy. If I can make plenty of dry rubs though I could defrost the chicken and then just put the rub on?

luverlytea Tue 15-Oct-13 20:00:34

yogurt is fine. but cream gives that special taste...
The recipe is for one and a half pounds of boneless chicken, so if you are making less, you need less cream.
why not give it a try, just for once?

NeverHadANickname Wed 16-Oct-13 18:56:48

I'll use cream, i'll just have to not buy too much so I don't have leftovers.

mrspremise Wed 16-Oct-13 19:02:53

I often use a honey-mustard salad dressing as a quick marinade for chicken. I've usually got a bag of it made up in the freezer for emergencies.

NeverHadANickname Wed 16-Oct-13 19:04:31

So just oil, honey and a nice mustard?

littleducks Wed 16-Oct-13 19:21:31

I always marinade and freeze stuff, I think I got the idea from a nigella show so should be safe. I put the chicken in freezer bag with marinade and then immediately freeze. It marinades as it defrosts.

I wouldn't freeze something with yoghurt though. I have frozen chicken with tandoori masala powder then taken out freezer added yoghurt to bag and left to defrost that works

Spicekitchenuk Thu 17-Oct-13 08:56:47

My recipe for a great chicken, fish or meat marinade is:

Ingredients
 1 large red onion (or 2 small / can use white onion)
 1 red pepper
 50ml plain yoghurt
 1 tsp of salt
 3 cloves of garlic
 30g ginger
 1 tsp turmeric
 Bunch coriander (leaves, stems and roots)
 1 large fresh red chili pepper, de-seeded and chopped (more or less depending on what you like) or 1 tablespoon of chilli powder
 1 tsp garam masala
 2 tbsp honey or tamarind paste

Blend all marinade ingredients in a blender or finely chop all ingredients and mix together.

N.B. For added flavour, infuse oil with curry leaves, cinnamon & cardamom before frying vegetables or meat.

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