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Chicken Tikka Masala |
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SavageShooter
Cook's Assistant Joined: 19 December 2011 Location: Kansas City Status: Offline Points: 43 |
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Posted: 19 December 2011 at 13:28 |
I'm actually surprised not to find this dish in either the "British Isles" or here in the "India" section. As it turns out, I am making this very dish tonight. I'll make sure I get plenty of pictures as this dish is so good, that my wife refuses to order it any longer when we go out to eat and the choice is Indian. Yes, it's that good. Look for updated information tomorrow with plenty of pics!
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Common sense is not all that common.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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This looks like it's going to be a winner - can't wait to see it!
I did post one version in our section on The Middle East, since the recipe provided was from Pakistan. At the time I laid out this forum, i placed Pakistan in the middle east, due to the religious and cultural ties. Anyway, all I had was a recipe, with no preparation notes or pictures, so this will be great to see! Thanks!
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SavageShooter
Cook's Assistant Joined: 19 December 2011 Location: Kansas City Status: Offline Points: 43 |
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Ingredient List:
2 Whole Boneless Skinless Chicken Breasts 1 Qt Heavy Whipping Cream 2 Cloves Garlic 1 Ginger Root 1 Bundle of Cilantro 1 Pt Plain Yogurt 2 15 oz. Tomato Sauce (I use the one large can) 1 White Onion 2 Jalapeño Peppers Butter Lemon Juice Garam Masala Cumin Coriander Paprika Cayenne Pepper Salt First things first, you'll need to add 1/2 of the Yogurt with 2 Table Spoons of Ginger Paste (or 1.5" of chopped root), 2 Table Spoons of Lemon Juice and 1/2 Teaspoon of Cayenne Pepper to a medium to large bowl. Mix this up good, as it will coat our Chicken when we grill it. Cube that Chicken and add it to the mixture, make sure it gets coated really well. Now with Traditional dishes, they'll let this chicken sit for a few hours so the lemon juice will break down the protein. I was in a hurry last night since the wife didn't cube and marinate for me like she normally does when it's Chicken Masala night. At this point, I got lucky...my Niece came over to visit and being in cooking school decided she wanted to jump in and help me out! So I walked her through the next step of skewering the Chicken onto rods so we can grill them. While she was doing that, I started chopping up the Onions, Jalapeño Peppers and getting my butter melted in my pot. I use a little food processor that the wife purchased for her loving Iron Chef a few years back to finely chop the Peppers and Onions together. (Now I remove the seeds from my peppers to keep the heat down on this dish, keep in mind...Indian food can get HOT) Here is my Pepper and Onions just before it gets added to the melted butter. Once you add the above to the pan, cook them down just before the onions start to caramelize. Then add the following spices.
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Common sense is not all that common.
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SavageShooter
Cook's Assistant Joined: 19 December 2011 Location: Kansas City Status: Offline Points: 43 |
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As you can see, after mixing up the spices it's time to add the Tomato Sauce the the pot. Stirring it really well to keep the spices/onion/peppers from sticking to clumps.
You should get a really rich looking sauce after the Tomato sauce has been added. Might I also point out that it will really start smelling awesome at this point. Now we add 1 Pt. of Heavy Whipping cream to the mixture to make sure our dish stays "fat free" Stir this up well, it will turn the Orange color one would expect from Chicken Masala. Now, while this was going on my Niece was going to town grilling the Chicken. Since it was raining really hard last night, we decided to cheat a little with our "Grill". Typically when doing this dish lone wolf style like I normally do, my chicken is out on the grill and I pretty much ignore it on a medium heat because we want to blacken it. Nobody make fun of our "indoor grill" Now the blackened Chicken gets added to the pot. Stir in well, I usually give it about 1/2 hour on the stove on a low simmer, then I'll chop up my Cilantro to use as either a garnish or you can do like I do and mix it in towards the end just before serving. Stir it up, make it look good. Cook the rice (I prefer rice, some like Naan) Serve over rice in a bowl and enjoy! |
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Common sense is not all that common.
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SavageShooter
Cook's Assistant Joined: 19 December 2011 Location: Kansas City Status: Offline Points: 43 |
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By the way, since I used the indoor grill, I simmered on low for about 1 hour before I served it to the family. Just to make sure my Chicken was done, normally with outdoor grilling my chicken is completely done and the need to simmer longer is not needed.
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Common sense is not all that common.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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hey, ss - i saw this posting this morning as i was on my way out the door to my son's graduation, and loved it! really looks good and not nearly as difficult as i always feared it would be! i'd say you did a great job of showing us some wonderful eats!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Looks wonderful shooter...I can hardly wait to give this one a try!
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Go ahead...play with your food!
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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Lately, Indian food has been on my radar.
This looks real good! I am missing something though. I got a question. I looked this through a couple of times and I see 1 quart of heavy cream listed in the ingredients and 1 pint of heavy cream used in the procedure. |
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Hungry
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SavageShooter
Cook's Assistant Joined: 19 December 2011 Location: Kansas City Status: Offline Points: 43 |
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That's because in my local grocery stores, I can't purchase 1 pint of cream. It's either 1 quart or some small amount barely enough to top off your coffee with. So I purchase the 1 quart and the other pint of whipping cream I have, I'll use for my Zupa Toscana soup. This way I get two dishes with one trip to the grocery store. If you have the option of 1 pint, then that's all you'll need for this dish. Sorry for the confusion.
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Common sense is not all that common.
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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No problem! Thanks for the clarification.
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Hungry
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jdonly1
Cook Joined: 12 February 2010 Location: Australia Status: Offline Points: 180 |
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Mate that looks good
We are making korma chicken to night |
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