I've tried a recipe from the internet before and also tried some sauce from a jar - but neither tasted like what I have had in England. I was looking at othe recipes online today and it seems like every recipe is a little different. cry
Anyone have a GOOD recipe for it? Something tried and true that actually taste like Chicken Tikka Masalla that you have had in England?
)
Melissa
I have a book with a good one in it.....I'll type it up sometime or I can post the ISBN for the book.
Ive heard of it dont know if ive tasted it or not .
Argh - I've tried to reply for the past couple of days but it wasn't working for some reason, I got an "invalid session" message everytime even though I kept logging in.
Anway.....Scramble - that would be awesome to get your recipe! I actaully found that Target has Tikka Masala sauce in thier Archer Farms brand. it comes in a bottle. I tried it and even though it didn't taste exactly like what I was looking for (it was a lot sweeter) it was really good. So I do recommend that if you want to try a mild/sweet curry sauce.
)
I actaully found that Target has Tikka Masala sauce in thier Archer Farms brand. it comes in a bottle. I tried it and even though it didn't taste exactly like what I was looking for (it was a lot sweeter) it was really good. So I do recommend that if you want to try a mild/sweet curry sauce.
:)
Great tip - I'm often going through there for household stuff and never thought to look in the food section for stuff us Brits might like. Thanks!
Ok, I'll type it up sometime over the next couple of days. It's quite involved to do it properly but you can cut some of the steps depending on how authentic you want it.
I get the Pataks vindaloo sauce out of a can and its great. Really spicy.
You'll probably want to read this through before starting because it takes time for yogurt (if you decide to make it) and for the chicken to marinate.
Garam Masala
Ingredients
8 Cardamom pods
2 Indian bay leaves (Cassia leaves)
1 teaspoon of black perppercorns
2 teaspoons of cumin seeds
2 teaspoons of coriander seeds
2 inch piece of cinnamon stick
1 teaspoon of cloves
Remove the seeds from the cardamom pods. Break the bay leaves into small pieces. Put them in a spice grinder or pestle and mortar with the remaining spices and grind to a fine powder. Store in a small airtight container until needed.
Chicken Tikka
Ingredients
½ tablespoon of paprika
1 teaspoon of chili powder
2 tablespoons of garam masala
1½ tablespoons of lemon juice
4 garlic cloves, roughly chopped
2 inch piece of ginger, roughly chopped
½ cup of cilantro leaves, chopped
½ cup of plain yogurt (there is a separate recipe below to make this but I say just use the stuff from the supermarket.)
1 lb. skinned boneless chicken breast cut into 1 inch cubes
lemon wedges
Blend everything except the chicken and lemon in a food processor until smooth, or chop the garlic, ginger, and cilantro leaves more finely and mix with the rest of the marinade ingredients. Season with salt to taste.
Put the chicken cubes into a bowl with the marinade and mix thoroughly. Cover and marinate overnight in the fridge.
Heat the oven to 400F. Thread the chicken pieces onto 4 metal skewers and put them on a metal rack above a backing sheer. Roast, uncovered for 15-20 minutes, or until the chicken is cooked through and browned around the edges.
Yogurt
(if you really want it authentic)
Ingredients
2½ cups of milk
2 tablespoons of plain yogurt
Bring the milk to a boil in a heavy-bottomed saucepan, then allow to cool to lukewarm. Stir in the yogurt, cover and leave in a warm place for 8 hours, or overnight. The yogurt should be thick. If it is too runny, the milk was probably too hot for the starter yogurt; if it is too milky, the yogurt was probably not left in a warm enough place to ferment. From each batch, use 2 tablespoons to make the next batch.
When the yogurt is set, put it in a stainer lined with a piece of cheesecloth and allow to drain overnight. This will give a think yogurt which does not contain too much moisture.
Chicken Tikka Masala
Ingredients
1 Tablespoon of oil
1 Onion, finely chopped
2 Cardamom pods
2 Garlic cloves, crushed
14 oz. can of diced tomatoes
¼ teaspoon of ground cinnamon
1 tablespoon of Garam Masala (see separate instructions for mixture)
½ teaspoon of chili powder
1 teaspoon of light brown sugar
1¼ cups of whipping cream
1 tablespoon of ground almonds
1 quantity of chickin tikka (see separate instructions)
1 tablespoon of chopped cilantro
Heat the oil in a heavy bottomed saucepan over low heat. Add the onion and cardamom pods and fry until the onion is soft and starting to brown. Add the garlic to the saucepan, cook for 1 minute, then add the tomatoes and cook until the paste is thick.
Add the cinnamon, garam masala, chili powder and sugar to the saucepan and cook for 1 minute. Stir in the cream and almonds, then add the cooked chicken tikka pieces and gently simmer for 5 minutes, or until the chicken is heated through. Garnish with the chipped cilantro. Serve with lemon wedges to squeeze over the chicken
Once again I have been having trouble posting anything here for a few days! It seems to be happening when I use my home computer. roll
Anyway - thanks so much Scramble for the recipe! It looks good and I actually have most of the spices listed. I may just try to make my own yogurt too! My grandpa always made his own yogurt.
Thanks again! I'll let you know how mine turns out.
)
Melissa
I did that recipe once making the yogurt myself and it worked really well although I think it is best if you do it regularly because then you can get a cycle of it going, using a bit of the last to start off the next batch.
The only problem with mine was that I had a hard time grinding the spices fine enough as I only had a pestle and mortar.
I have an electric coffee grinder that I have used to grind spices in the past which works really really well. I've tried a food processer and that doesn't work well at all!
The coffee grinder was previously used to grind coffee so it had a coffee smell. So following advice I found online I ground up a few batches of dry rice and that seemed to do the trick. You just put some in the grinder and then dump it out and do it again a couple of times. I don't exactly know why it works.
I have an electric grinder too but I didn't use it as I didn't want my coffee to taste of cardamom or chives. The rice works both ways then does it?
Well I used it for cardamom and it worked really well. I used my brother-in-law's coffee grinder for the cardamom and then did the rice thing. It worked pretty well. He said his first batch of coffee had a very slight taste of it but it wasn't a bad thing. Kind of added a vanillish flavor. But a slight chive taste might not be so good! Now I have a cheap coffee grinder that's for spices only and that works really well.
I've tried a recipe from the internet before and also tried some sauce from a jar - but neither tasted like what I have had in England. I was looking at othe recipes online today and it seems like every recipe is a little different. :cry:
Anyone have a GOOD recipe for it? Something tried and true that actually taste like Chicken Tikka Masalla that you have had in England?
:)
Melissa
You might want to check out this recipe site. I've belonged to it over a year. People will make the dish and give a rating for it. Its one of the best cooking sites out there.
http://www.recipezaar.com/
You'll probably want to read this through before starting because it takes time for yogurt (if you decide to make it) and for the chicken to marinate.
Garam Masala
Ingredients
8 Cardamom pods
2 Indian bay leaves (Cassia leaves)
1 teaspoon of black perppercorns
2 teaspoons of cumin seeds
2 teaspoons of coriander seeds
2 inch piece of cinnamon stick
1 teaspoon of cloves
Remove the seeds from the cardamom pods. Break the bay leaves into small pieces. Put them in a spice grinder or pestle and mortar with the remaining spices and grind to a fine powder. Store in a small airtight container until needed.
Chicken Tikka
Ingredients
½ tablespoon of paprika
1 teaspoon of chili powder
2 tablespoons of garam masala
1½ tablespoons of lemon juice
4 garlic cloves, roughly chopped
2 inch piece of ginger, roughly chopped
½ cup of cilantro leaves, chopped
½ cup of plain yogurt (there is a separate recipe below to make this but I say just use the stuff from the supermarket.)
1 lb. skinned boneless chicken breast cut into 1 inch cubes
lemon wedges
Blend everything except the chicken and lemon in a food processor until smooth, or chop the garlic, ginger, and cilantro leaves more finely and mix with the rest of the marinade ingredients. Season with salt to taste.
Put the chicken cubes into a bowl with the marinade and mix thoroughly. Cover and marinate overnight in the fridge.
Heat the oven to 400F. Thread the chicken pieces onto 4 metal skewers and put them on a metal rack above a backing sheer. Roast, uncovered for 15-20 minutes, or until the chicken is cooked through and browned around the edges.
Yogurt
(if you really want it authentic)
Ingredients
2½ cups of milk
2 tablespoons of plain yogurt
Bring the milk to a boil in a heavy-bottomed saucepan, then allow to cool to lukewarm. Stir in the yogurt, cover and leave in a warm place for 8 hours, or overnight. The yogurt should be thick. If it is too runny, the milk was probably too hot for the starter yogurt; if it is too milky, the yogurt was probably not left in a warm enough place to ferment. From each batch, use 2 tablespoons to make the next batch.
When the yogurt is set, put it in a stainer lined with a piece of cheesecloth and allow to drain overnight. This will give a think yogurt which does not contain too much moisture.
Chicken Tikka Masala
Ingredients
1 Tablespoon of oil
1 Onion, finely chopped
2 Cardamom pods
2 Garlic cloves, crushed
14 oz. can of diced tomatoes
¼ teaspoon of ground cinnamon
1 tablespoon of Garam Masala (see separate instructions for mixture)
½ teaspoon of chili powder
1 teaspoon of light brown sugar
1¼ cups of whipping cream
1 tablespoon of ground almonds
1 quantity of chickin tikka (see separate instructions)
1 tablespoon of chopped cilantro
Heat the oil in a heavy bottomed saucepan over low heat. Add the onion and cardamom pods and fry until the onion is soft and starting to brown. Add the garlic to the saucepan, cook for 1 minute, then add the tomatoes and cook until the paste is thick.
Add the cinnamon, garam masala, chili powder and sugar to the saucepan and cook for 1 minute. Stir in the cream and almonds, then add the cooked chicken tikka pieces and gently simmer for 5 minutes, or until the chicken is heated through. Garnish with the chipped cilantro. Serve with lemon wedges to squeeze over the chicken
...yes well. You can do that or try and find a Costs Plus soemwhere near you, they stockthe Patak's stuff which is the dogs....