Best Bengal Tiger Chicken Recipes

BENGAL TIGER CHICKEN

Steps:

• Preheat oven to 350*F.
• Combine condensed soup, mayonnaise, curry, lemon juice, and half of the grated parmesan cheese together.
• Pour over chicken in a shallow baking dish.
• Mix remaining parmesan cheese with the dressing and spread evenly over top of casserole. Note: It is meant to be a kind of light, crunchy topping, not a soft one.
• Bake for one hour or until chicken is cooked through.
• I always end up doubling this recipe for my family *except* for one thing: the mayo. I do not double the mayo, I use 1 and 1/2 c in my double recipe.
• The sauce is marvelous over jasmine rice. This is one of my favorite leftover dishes, it is almost better the next day! Enjoy!

SEUR RONG HAI (CRYING TIGER)

Steps:

• In a small skillet, dry-roast the green peppercorns over medium heat until fragrant, about 2 minutes. Set aside to cool.
• Put the Big Four Paste and the minced garlic in a mortar and pound until blended into a paste. Add the unpeeled garlic cloves and pound until the garlic and peels are blended into the paste. Do not worry if the membrane is separated from the cloves. (You may want to remove the peel; I encourage you to try it the authentic Thai way. It may seem unusual, but the reward is the wonderful texture and added taste of crispy garlic peel.) Add the chiles and continue pounding. Add the green peppercorns and, instead of pounding, crush them by pressing them against the side of the mortar in a circular motion. Transfer the paste to a small bowl and set aside. The paste will keep well in a jar with a tight-fitting lid in the refrigerator for a couple of weeks.
• Trim any fat from the chicken breast. Cut the breast in half. Working with one half breast at a time, slice horizontally almost but not quite in half. Open the meat up into a butterfly shape. Put your hand firmly on top of the meat and press down on it to flatten it. Using a very sharp knife, held at a 75-degree angle to the work surface, slice thinly against the grain into 2 to 3 long pieces. Try to keep the pieces the same size and thickness. Set aside on a plate.
• Arrange the ingredients near the stove in the order they will go into the skillet: oil, chile paste, chicken, fish sauce, sugar, and a small cup of water.
• Heat a 12-inch skillet over high heat for 2 minutes, or until when you put your hand an inch or so above it, you can feel the heat. Add the oil, then add the chile paste, stirring it quickly, until it turns slightly brown and fragrant, 2 to 3 minutes. Add the chicken, lower the heat to medium, and sprinkle a bit of water into the pan to prevent the paste from burning. Try to keep the chicken pieces flat as you saute them to ensure even cooking. When the chicken is browned, push it to one side of the skillet and add the fish sauce and sugar to the center of the skillet. Stir and blend until the mixture bubbles, then push the chicken pieces into it while you continue to stir until the chicken is coated. If needed, sprinkle a bit more water to prevent sticking. Transfer the chicken to a serving platter, garnish with the crushed pork rind and cilantro, and serve hot.

BENGALI CHICKEN CURRY WITH POTATOES

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
• Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

BENGAL TIGER PIZZA

Steps:

• For the dough: Mix the flour, yeast, salt and 2 cups of body temperature water until well combined, 3 to 4 minutes. Add the Olive Oil and roll it into the dough. Place the dough in a pot, cover loosely with plastic and refrigerate for 8 hours. Remove the dough from the pot and roll into 18-ounce balls, place on a tray and let rise 6 to 8 more hours.
• For the green sauce: Blend the basil, cilantro, garlic, salt and pepper in a blender, slowly adding enough Olive Oil so the consistency becomes slightly thinner than peanut butter.
• For the pizza: Preheat the oven to 550 degrees F. Roll and toss 1 ball of dough until it's 18-to-20 inches around. Reserve the remaining dough for another use or for other pizzas. Place the round on a pizza pan and cover with the green sauce; keep any leftovers in the refrigerator for up to 3 days. Top with a blend of mozzarella and provolone pizza cheese. Add the tandoori chicken, real crabmeat and hearts of palm. Bake until the crust is golden brown, about 15 minutes. Remove from oven and top with the fresh cilantro.

BENGAL TIGER TANDOORI MASALA

Steps:

• Roast the fenugreek and onion seeds first by heating and tossing in a sauté pan for several minutes. Grind them together using a mortar and pestle or spice grinder.
• In a food processor, blend fenugreek and onion seeds with the salt, garam masala, turmeric, curry powder, coriander powder, cumin, chili powder, paprika, garlic, vegetable oil, ginger, jalapeños, cilantro and lemon juice until all the ingredients become a smooth paste.
• Spoon the mixture into a large mixing bowl and stir in the yogurt.
• Marinate meat or fish for eight hours (or bathe first in white distilled vinegar for shorter marination time). Tofu, vegetables or paneer can be tossed into the marinade just before grilling. Use the marinade to baste over the grill.