El... Posted July 17, 2015 Share Posted July 17, 2015 My nose is running and my kitchen is a mess, but it is delicious! That is all. :D 19 Quote Link to comment Share on other sites More sharing options...
Sarah CB Posted July 17, 2015 Share Posted July 17, 2015 That's one of my favourite dishes - it's on the menu for tomorrow night :) 1 Quote Link to comment Share on other sites More sharing options...
displace Posted July 17, 2015 Share Posted July 17, 2015 Yum! 2 Quote Link to comment Share on other sites More sharing options...
marbel Posted July 17, 2015 Share Posted July 17, 2015 I love it. Enjoy! Quote Link to comment Share on other sites More sharing options...
NicksMama-Zack's Mama Too Posted July 18, 2015 Share Posted July 18, 2015 Recipe, please! 2 Quote Link to comment Share on other sites More sharing options...
DawnM Posted July 18, 2015 Share Posted July 18, 2015 One of the things we make at least monthly. Quote Link to comment Share on other sites More sharing options...
momee Posted July 18, 2015 Share Posted July 18, 2015 http://www.foodnetwork.com/recipes/winner-aarti-sequeira1/chicken-in-creamy-tomato-curry-chicken-tikka-masala-recipe.html our family fave for years 2 Quote Link to comment Share on other sites More sharing options...
El... Posted July 18, 2015 Author Share Posted July 18, 2015 This is the one I made. I'm going to try a few others, because it wasn't quite as good as my favorite restaurant does it, but it was pretty good. I used one jalapeno because I didn't know what "2 chili peppers" meant and didn't want to make it extremely hot. http://allrecipes.com/recipe/authentic-chicken-tikka-masala/ Quote Link to comment Share on other sites More sharing options...
kewb Posted July 18, 2015 Share Posted July 18, 2015 That is a fave around here. Quote Link to comment Share on other sites More sharing options...
mom@shiloh Posted July 19, 2015 Share Posted July 19, 2015 Yum! I'm trying this soon! Anyone have a great recipe for chicken or lamb korma? Quote Link to comment Share on other sites More sharing options...
Sarah CB Posted July 19, 2015 Share Posted July 19, 2015 I use Jamie Oliver's recipe: http://www.jamieoliver.com/recipes/chicken-recipes/chicken-tikka-masala/#FPIFHmRJyO4IJC4P.97 1 Quote Link to comment Share on other sites More sharing options...
momee Posted July 19, 2015 Share Posted July 19, 2015 Sarah, that link isn't working for me. I'm going to look for it elsewhere so I can make and compare. That food network recipe upthread is our and many other testers' fave. Tried and true. Interested to see how Jamie's compares and possibly learn a new technique to make it. Thx Quote Link to comment Share on other sites More sharing options...
Sarah CB Posted July 19, 2015 Share Posted July 19, 2015 Trying again - although, I took a better look at the first recipe and it's not the one from my book. A little more googling found the recipe that I do use - weird that Jamie Oliver would have two different recipes for the same dish: http://www.jamieoliver.com/recipes/chicken-recipes/good-old-chicken-tikka-masala/#zelhj5p8FI6h8qWF.97 Ingredients ½ fresh red chilli, deseeded 1 clove of garlic, peeled 15 g fresh ginger 1 tablespoon vegetable oil 1 pinch paprika ½ tablespoon garam masala 1 teaspoon tomato puree 3 sprigs of fresh coriander, leaves picked and chopped, stalks reserved 400 g higher-welfare chicken breast, preferably free-range or organic, diced into 2.5cm pieces 1 small onion, peeled and sliced ½ red pepper, deseeded and sliced ½ green pepper, deseeded and sliced 1 pinch ground cinnamon 1 pinch ground coriander 1 pinch turmeric 400 g tinned plum tomatoes 100 ml plain yoghurt 50 ml single cream Method (Note: the marinade will need to be prepared the day before so the chicken can marinate overnight.) For the marinade Blitz the chilli, garlic, ginger and vegetable oil in the food processor. Add the paprika, garam masala and tomato puree, plus the coriander stalks, and blitz again to form a paste. Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight. The next day: In a little vegetable oil, on a medium heat, fry the onion, peppers and spices in a large saucepan. Cook gently for 10 minutes then add the tin of tomatoes and the yoghurt. Add the chicken pieces and simmer gently for 15 to 20 minutes until cooked. Just before serving, stir through the cream and chopped coriander leaves. Serve with fluffy boiled rice and a mixed leaf salad. 1 Quote Link to comment Share on other sites More sharing options...
lailasmum Posted July 19, 2015 Share Posted July 19, 2015 Weirdly I made Tikka Masala today too, but I make it every couple of weeks.I use the Hairy Bikers recipe. It's really nice. I serve it with Pilau rice. 1 Quote Link to comment Share on other sites More sharing options...
mominco Posted July 19, 2015 Share Posted July 19, 2015 This is the one I made. I'm going to try a few others, because it wasn't quite as good as my favorite restaurant does it, but it was pretty good. I used one jalapeno because I didn't know what "2 chili peppers" meant and didn't want to make it extremely hot. http://allrecipes.com/recipe/authentic-chicken-tikka-masala/ The 2 Chili peppers are the Thai chili peppers you get here in the US. They are thin and long. The Indian ones are thin and short. Both are spicy.If you are not used to spicy chilli I'd use only one! HTH 1 Quote Link to comment Share on other sites More sharing options...
Truscifi Posted July 19, 2015 Share Posted July 19, 2015 You have inspired me to make chana daal tonight. 1 Quote Link to comment Share on other sites More sharing options...
IfIOnly Posted July 20, 2015 Share Posted July 20, 2015 You have inspired me to make chana daal tonight. What recipe are you trying ?I usually find that I don't have all the ingredients for authentic foreign recipes and have to leave a thing or two out. Let us know how it turns out! Quote Link to comment Share on other sites More sharing options...
Truscifi Posted July 20, 2015 Share Posted July 20, 2015 I'm doing an easy palak daal, just cooking the daal by themselves, then sauteing cumin seeds, turmeric, ginger, garlic, and spinach plus a pinch of asofoetida thrown in at the end and adding that to the daal. It's easier than a masala. Also I forgot to get the tomatoes. :closedeyes: I actually just found an Indian grocery in the next town over from us. I'm way excited. I had been driving an hour to a bigger town for Indian cooking supplies. 1 Quote Link to comment Share on other sites More sharing options...
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