/ck/ - Food & Cooking

The thread was deleted before I got a chance to post.

>>17153807
I don't know about chicken tikka masala specifically, but I'll tell you my technique for an indian style chicken breast dish.
>Fry onion in oil or ghee (normal butter will burn), until light brown and caramelized
>add garlic and ginger, saute until lightly golden and fragrant.
>Add red chilli flakes and as many different indian spices as you can find (pic related). Add to taste. I never really measure them. Store bought premade garam masala is fine too.
>Risk of burning goes up when you add the spices, deglaze before it burns with whatever liquid you want. I usually go for crushed tomatoes and milk or yogurt.
>Pinch of sugar for taste. Not to the point where the dish tastes sweet. Just brightens it up.
>Add bite sized chunks of chicken breast and let it poach/steam until cooked. I usually sear it in a separate pan or on the grill first. If you plan to sear don't add a bunch of seasoning on the chicken as it will burn; the sauce will flavor the chicken. I always dry brine it with salt only.
>I like to finish with thick chopped red onions and sweet peppers. Add them and cook until they are soft but still a little crunchy.
>garnish with thinly sliced ginger (I like matchsticks) and green herbs of your choice (I like dried fenugreek and fresh coriander).
>Serve with rice or flatbread of your choice.
>Enjoy!

I'm sure I forgot something, but that's the basic technique. Add anything else you like. The only way you can mess this up is if you burn it.