/ck/ - Food & Cooking

[Anonymous No.5942831]

Hey guys, I've never actually had this but I've always been wanting to try Chicken Tikki Masala.

Does anyone have a go-to recipe they use or a basic base? I found one on AllRecipes that has nearly 2000 reviews so I figured I'd give that a go unless someone can give me a better alternative.

Like I said, I've never eaten it so I'll have nothing prior to base it on other than how it tastes to me.

[Anonymous No.5942835]

Does America not into Indian? It's fucking everywhere in the UK.

[Anonymous No.5942840]

>>5942835

No it's popular here, I just personally have never tried it. Hence why I'm asking for advice.

[Anonymous No.5942845]

I'm going to be crucified for this, but it's actually really good.

http://www.jamieoliver.com/recipes/chicken-recipes/chicken-tikka-masala/

[Anonymous No.5942847]

>>5942845

This is actually what made me post this thread. I wasn't going to use his but have you tried it?

[Anonymous No.5942853]

>>5942835
It's not that popular. Fake.Chinese is to America like fake Indian is to the UK.

[Anonymous No.5942860]

>>5942853

>Indian food in england
>Fake

Maybe at a fast food corner shop but we have real curry houses here

[Anonymous No.5942867]

>>5942853
>>5942860

Could we not shit post this thread and actually help OP?

[Anonymous No.5942872]

>>5942835
It's no where near as popular here but it's around. I swear some brits I hear eat curry something every week.

[Anonymous No.5942888]

>>5942872
>I swear some brits I hear eat curry something every week.
You don't go down the local with your m8s on a Friday after a hard week of work, get shitfaced and then go to a nice curry house for a good meal?

[Anonymous No.5942889]

Buy this, use the recipe on the back

All curry recipes call for premade powder and mixes anyway so it's not like it's cheating

[Anonymous No.5942896]

>>5942860
Hahahahah whatever makes you sleep at night, tiny little insecure baby man.

[Anonymous No.5942898]

>>5942835
>Does America not into Indian?

Of course we don't have as much Indian as you Brits; you were the ones with the colony in India!

We do have Indian but it's nowhere near as common as it is in England.

[Anonymous No.5942900]

>>5942860
curry is supremely watered-down and caters to UK tastes, so don't act like it's authentic or something

when i was a child, my parents brought me over to the house of their indian friends... the food made me cry—partly because of the heat, but also because i tasted flavors i didn't know existed.

[Anonymous No.5942902]

>>5942896

its people who are insecure themselves that post like that

[Anonymous No.5942908]

>>5942902
This is you

[Anonymous No.5942909]

Well as expected, this thread turned into a shit-for-all.

I'm the OP so you guys have fun bickering, I'll look elsewhere for advice.

[Anonymous No.5942910]

>>5942900

>curry is supremely watered-down and caters to UK tastes, so don't act like it's authentic or something

Yeah, I always hear this sort of thing regarding food exchanged from one nation to another, from people with some unbelievable personal anecdote to make it seem believable.

It doesn't make what you say true, you think because you're making a dish with the same ingredients and with the same recipe but just in a different country it suddenly becomes "watered down for a local palate"? Because that makes no sense at all.

[Anonymous No.5942912]

>>5942889

Patak's is fucking AWFUL.

[Anonymous No.5942915]

>>5942835

Ameribro here. I cook punjabi dishes a few times a week. We have some decent Indian places around but if yo want *great* you have to make it yourself.

[Anonymous No.5942917]

>>5942908
HAHAHAHA, oh lord....I really hope that guy regrets posting that already.

[Anonymous No.5942918]

>>5942889
>all curry recipes call for premade powders and mixes anyway
>white people in charge of cooking smelly brown people food
I'm as white as a vanilla blossom (I wear sunblock in the fucking winter, for fuck's sake) yet I can cook smelly brown people food from scratch. Stop being so white.

[Anonymous No.5942919]

>>5942889
>All curry recipes call for premade powder and mixes anyway

Sounds like you need to get away from the shit recipes.

[Anonymous No.5942921]

>>5942847

Yeah it was tasty and had a lightness to it. Not gloppy like in restaurants at all.

[Anonymous No.5942925]

>>5942910
>have friend that migrated from India in his life time.
>best curry I have ever had
>go to britbong land
>literally the shittiest tasting curry I have ever had all the time
it was like water soup and food coloring.

[Anonymous No.5942930]

>>5942925

made up bullshit/10

[Anonymous No.5942932]

>>5942917
God forbid someone uses your baby's photo on 4chan! They could photo shop a dick in his mouth oh no!

[Anonymous No.5942933]

>>5942921

Thanks for actually contributing to my thread. I apprecaite that some people are on here to talk about cooking rather compare dick sizes.

[Anonymous No.5942943]

>>5942910
But it's not the same ingredients and recipe.
Or, at least, it seldom is.

Here's an anecdote for you. I mention this all the time, but I had "carbonara" in Kyiv and it was a goddamned cream sauce with mushrooms, peas, onions and ham, something that I know as "boscaiola con panna" (Italianon).
It was good but when I order an eggy dish cuz I'm a tad homesick cuz working amongst Slavs makes me miss civilisation, I want an eggy dish and not a cream dish. :-(

Now, something more logical and less anecdotal: it's a fact that when something goes from one region to the next, it changes. This is true of language (see: dialects). This is true of religion (see: schisms). And it's true of cuisine, too.
Even a seemingly innocuous and standardised dish such as 'gulyás' has many variations, not only those outside of Hungary v the Hungarian recipe but also amongst and between the various regions of Hungary, as well!

The fact of the matter is, recipes change to suit local tastes. Whether the changes are better than the original is entirely subjective and not worth arguing about but to say that this change doesn't happen at all is just wrong.

[Anonymous No.5942949]

>>5942930
Actually he's rite. 9/10 indian restaurants i nthe UK are shite. The other 1/10 are to die for. The only difference with food in india is that over there it's more regional and they have local ingredients you can't get in England. But if those ingredients were available fresh in the UK you'd have as good curries as in India.

[Anonymous No.5942965]

>>5942949

India is not a sanitary or hygienic country, if anything the ingredients are better in england.

[Anonymous No.5942976]

>>5942965
Better quality != same ingredients.
I can guarantee that there are several ingredients used in North Indian cookery that are not easily available in the UK. Most Indian cuisine in the UK is of North Indian origin, beeteedubs.

[Anonymous No.5942978]

>>5942835
>Does America not into Indian? It's fucking everywhere in the UK.

Not at least in my area. There are close to 2 million people in the Pittsburgh area and I know of three restaurants in the entire metro region.

[Anonymous No.5942979]

>>5942930
every had brittish food? its pretty bland, grey brown, and mushy....now apply that logic to curry...and that what it tasted like.

[None !OPIATE9fy. No.5942983]

>>5942965
this

did you know that there is even a phrase or word for when people shit in the middle of the road? they call it "night soil"

[Anonymous No.5942988]

>>5942979

[Anonymous No.5942993]

>>5942918
>stop being white
Why would I ever not want to be white?

[Anonymous No.5942996]

>>5942965
I'm talking about rare ingredients that aren't imported for whatever reason not the quality of chikins. Most UK curry houses are shite, mainly because people aren't too fussy about food quality

[Anonymous No.5942997]

>>5942993

Because Affirmative Action

[Anonymous No.5942999]

>>5942993
>omitting the operand

[Anonymous No.5943014]

>>5942988
you're using that wrong. Go finish your autisanal bagel and kiss the queens feet.

[Anonymous No.5943015]

Check this one out

http://www.mattawamum.com/2012/01/bombay-house-chicken-tikka-masala/

[Anonymous No.5943031]

>>5942965
>India is not a sanitary or hygienic country,

What does that have to do with the freshness or availability of ingredients?

Also, why is it relevant at all given that you'd be cooking with said spices, not eating them raw.

[Anonymous No.5943061]

>>5943014

>obligatory mention of the royal family

very easy way to spot a non-british poster

[Anonymous No.5943068]

>>5943031

I imagine the detail for fresh produce is poor in india

[Anonymous No.5943078]

>>5942965
The water from the Ganges gives the gravy the authentic flavor.

[Anonymous No.5943092]

>>5943068
>I imagine the detail for fresh produce is poor in india

You've actually got that backwards. Generally speaking, 3rd world markets have fresher food than the alternative due to lack of refrigeration.

Go to a supermarket in the US and that produce was probably picked weeks ago and shipped around the country between various warehouses being stored under refrigeration that whole time.

Go to a market in India and that produce was picked that morning....because they have no alternative.

[Anonymous No.5943105]

>>5943061
I.....are you actually retarded? like legitimately retarded?

[Anonymous No.5943127]

>>5943105

Are you?

[Anonymous No.5943142]

>>5943127
You clearly are, as you cannot read or comprehend. Where in any of my posts did I claim to be British?

[Anonymous No.5943168]

>>5942872

>I swear some brits I hear eat curry something every week.

hahahaha

like that's a big deal

[Anonymous No.5943183]

>>5943142

I claimed you were not from england, so it looks like you really are the retarded one here.

[Anonymous No.5943225]

>>5943183
Yes, as I never claimed to be from England. You did not need to say I wasn't because I never claimed I was.

[Anonymous No.5943251]

>>5943225
>>5943142
>>5943105
>>5943014

facepalm

[Anonymous No.5943337]

>>5943251
>>5943251
I still don't understand what you don't understand about me calling him a europoor and telling HIM to kiss the queens feet...and an autist.

[Anonymous No.5943353]

>>5943337

i'm sorry that was the first post i made itt i just had to let it be known that you are making an arse of yourself.

[Anonymous No.5943403]

>>5943353
>arse
it's 4chan......does anyone really care?

[Anonymous No.5943407]

>>5943403
an ass is a farm animal, arse is the cuss.

[Anonymous No.5943415]

>posting vertical recipe because fuck yo couch

[Anonymous No.5943431]

>>5943415
That's nothing like tikka masala but congratulations on being one of the only people in this thread actually trying to help OP out

[Anonymous No.5943454]

>>5943415
Calling it coriander. And misspelling it anyways. Image is disregarded.

[Anonymous No.5943457]

>>5942831
Here's a recipe, site is great for Indian dishes general: http://www.syvum.com/cgi/online/serve.cgi/recipes/inc/nrcpc42.tdf?0

[Anonymous No.5943461]

>>5943454
>forgetting your greentext arrow

also only the leaf is called cilantro, the seed is still coriander.

[Anonymous No.5943468]

>>5943415
~5 minutes, enjoy your worms

[Anonymous No.5943635]

I really just wanted help on making tikki masala guys.

In hind sight I should never have expected anyone to actually help me out though.

Thanks to those of you who actually tried though. it is appreciated.

[Anonymous No.5943651]

>>5943635
You did get help and suggestions from several people. You also got a bunch of bullshit troll replies, which shouldn't surprise you based on where you are.

[Anonymous No.5943663]

>>5943651

I said both of those things in my post...

[Anonymous No.5943670]

>>5943663
no, you dismissed everyone out of hand, helpful or not.

[Anonymous No.5943677]

>>5943670

>Thanks to those of you who actually tried though. it is appreciated.

[Anonymous No.5943754]

the basic idea is:

take chicken meat. thighs, breasts. make a marinade from yoghurt, salt, ginger/garlic/chilli paste, tandoori masala (you can get bags of this or make your own fresh, use a fuckload in any case) and lime juice. score the chicken meat and rub the marinade all over, store the marinated chicken in the fridge overnight.

next day, start to make the sauce by dry roasting warm spices like turmeric, cinnamon/cassia, coriander, cumin, fenugreek, etc. use a packaged blend again if you want. the specific masala varies. just put them in a med hot pan and toss them until they start to give off their aroma. then add plenty of mustard oil or ghee along with sliced onions. fry the onions good and hot til they start to colour then turn the heat down and add ginger/garlic paste and fresh chillies. take these a little further then add tomato puree (passata is a good idea). you can always add stock or coconut milk if you want, although you may want to bring in the creamy component layer. bring to a low simmer and let go uncovered while you do the next part.

take the chicken out of the marinade and just let the marinade drip off, don't clean it up too much. cook it as hot and dry as you can, whether that be under the grill/broiler or over coals, or on skewers in a preheated dutch oven or something. you want to take it to the point where the residual marinade begins to blacken attractively and you get a good overall char. it does not need to be fully cooked.

once the chicken is done, make sure it's in nice bitesize pieces then add it to your sauces to exchange the tandoori flavours with it and to poach through at the end. if you haven't added your coconut milk or cream yet, add it now so it has time to cook out a little, and hold a little back to swirl in at the end. if it becomes too pale and creamy, balance with tomato puree and potentially even some more of the spice blend fried in abundant ghee to enrich and add pungency to the sauce.

[Anonymous No.5943765]

>>5943677
>I really just wanted help
>In hind sight I should never have expected anyone to actually help

and thanking people for trying is saying they've failed in any context, nevermind when paired with the above.

[Anonymous No.5943767]

>>5943754

bring in the creamy component later*

i wanted to add that you can make the sauce very glossy and rich by swirling in cold butter off the heat at the end like in a french sauce - many modern restaurants do this. and finish by scattering with coriander leaves (i like to add raw green chillies as well)

if the sauce is too thin, don't sweat it, just reduce it down without the chicken in it. it will only intensify the flavour although you may need to refresh it later with more tomato puree or coconut cream.

[Anonymous No.5943864]

>>5942949
One big thing is that 90% of the curry houses are run by Bangladeshis who are still sticking to the early wave immigrant styles and having lots of "gravy". Not that there aren't fantastic Bangladeshi restaurants, but Indian run places are notably different and arguably more "authentic".

[Anonymous No.5943869]

>>5942831
https://www.youtube.com/watch?v=QPCwH8uJawA

I usually get pretty good results when I use his methods, I haven't done the chicken tikka marsala yet though.

[Anonymous No.5943879]

>>5943869

>red peppers and jalapenos

pretty unusual, but makes sense

[Anonymous No.5943926]

Holy shit this thread.

Just do what chef John says OP, apart from the lime. https://www.youtube.com/watch?v=NshiJSNBWNs
That's a perfectly reasonable version that isn't from a jar, but acknowledges it's an English bastardization and that most people aren't grinding their own spices.

[Anonymous No.5944282]

>>5943457
>>5943635
Since you fucking autists are too incompetent to follow a link:

2 tablespoon(s) each poppy seeds and cashewnuts
1 teaspoon(s) each of cumin ans fenugreek (methi) seeds
1 large onion(s)
4 flakes of garlic
1 tablespoon(s) chopped ginger
4 tablespoon(s) oil
1 cinnamon stick(s) of 1"(each)
2 bay leaves
2 teaspoon(s) red chilli powder
1 teaspoon(s) hot spice mix (garam masala) powder
3 large tomatoes pureed
salt to taste
12 medium pieces (about 800 grams) of chicken
6 tablespoon(s) thick yoghurt beaten till smooth
finely chopped fresh coriander to garnish

Roast the poppy seeds lightly and soak it along with cashewnuts in the warm water for about 1 hour. Grind to a fine paste with the water.
Roast the cumin and fenugreek seeds lightly. Dry grind to a fine powder.
Grind the onion, garlic and ginger to a fine paste.
Heat the oil in a heavy bottomed saucepan. Fry the cinnamon and bay leaves briefly till aromatic. Add the onion paste and fry for about 3 minutes or till rich golden brown.
Add the cumin-fenugreek powder, red chilli powder, hot spice mix (garam masala), pureed tomatoes and salt. Cover and cook on low heat for about 10 minutes.
Increase the heat and add the chicken pieces and fry well for about 10 minutes such that the spice flavors permeated through the chicken.
Reduce the heat and add the poppy seed-cashewnut paste stirring well. Fry for about 2 minute(s).
Reduce the heat and add the yoghurt stirring briskly to avoid curdling. Simmer for about 5 minutes (stir once mid-way) or till the chicken is tender, the gravy is thick and oil has separated.
Serve hot garnished with coriander leaves.

[Anonymous No.5944880]

>>5942853
>>5942896
>>5942900

Hmm, a lot of the curry styles typically served in the UK and abroad (including India) are actually British-Indian fusion food. Regarding the watered-down claim, I'm not sure. Different perhaps. Indians (except the north) don't typically use meat for example. Currys tend to be 'hotter' in the UK than elsewhere. (From my experience.) Few other fun facts:

>Balti was invented in Birmingham
>Chicken Tikka Masala was invented in Glasgow
>Indians didn't even into chilli until the arrival of the Portuguese in the 16th century

Now to answer your question OP, Chicken tikka masala is shit-tier curry. Can't tell you how it's cooked other than it has a tomato and coconut sauce. You start a curry with a spice base and build the sauce around it. You will probably need cumin, garam masala, garlic, onion, pepper, bay leaf as a minimum.

[Anonymous No.5944888]

Punjabi here. I always rolled my eyes at my grandma saying food in Punjab was tastier cause ive been to my aunt's house and it was the same. Then I went to my dads village to our country estate. HOLY CRAP was everything delicious. Water buffalo butter/milk too and everything was just picked from our fields or bought from other local farmers.

Heres a simple "butter chicken" bastardization recipie, and I can attest its better than most things to get you into it without sensory overload
Puree a small red onion and fry it in oil, add some white pepper, cumin, cardamon and paprika if you want, and salt. Add tomato paste, maybe half to a full 4oz tin. Add honey to taste, you want it to be a little sweet, and add heavy cream. Add chicken. Tell me it doesnt taste authentic. Recipie is something my lazy mom came up with but its amazing and taste like every long out butt rape recipe out there. Youre welcome

[Anonymous No.5944889]

>>5944880
Just to add to this, I've been making my own currys for a while now, if I can give any of you one genuine bit of advice for any type of curry: Ghee is the ingredient you are missing for that authentic taste!

[Anonymous No.5944892]

>>5944889
And ghee is just.microwaved butter basically

[Anonymous No.5944895]

>>5944892
>American detected

Clarified ;) but seriously, buy Ghee specifically, give it a go and thank me later. Pic related.

[Anonymous No.5944901]

>>5944895
Haha im the guy who posted directly above you, I'm poonjab. But yeah, fuck that man too broke I'll just nuke butter/ use cooking oil. But good tip, use ghee if you dont eat indian food all the time and want good flavor. In the long.run, everyone I know uses cooking oil now cause ghee is terrible fer ya

[Anonymous No.5944912]

>>5944901
haha yeah fair enough! I don't eat it all that often. All this ghee talk has got me craving a paratha. Dat artery-clogging goodness. Yum.

[Anonymous No.5944916]

>>5944912
Paratha with achar and a cup of sweet ass tea= my childhood sundays
Damn it now I'm craving it too

[Anonymous No.5944978]

>>5944880
Indians didn't have chilis but they put black pepper in everything.

Chicken tikka masala is similar to butter chicken and a good version is just as good.

Coconut milk is a modern development in british indian cuisine. Before the 90s it was barely even known.

So a normal tikka masala would be bits of chicken tikka with some of the spices that go in the tikka and some tomato sauce an some cream, simple and delicious.

[Anonymous No.5944980]

>>5943864
Pakistanis are the ones who cook the best food from the subcontinent.

[Anonymous No.5945046]

>>5942943
underrated, informative post

[Anonymous No.5945077]

Fun fact for those people saying "TRU INDIAN CURRIES 4 LIFE BRITBONG CURRY 2 WEAK"

Indian curries weren't spicy before the days of the British Empire. They didn't have chillis - something that was exported from the Americas.

Spicy curries only exist because of the Brits. They created the vindaloo so that they could have pointless displays of manly posturing forcing flavourless high-explosive meat grit into their mouths while drinking beer in front of their peers.

[Anonymous No.5945080]

>>5942943
Bear in mind that this isn't a historical division, though. Language and religion changes over many, many years, even decades. With curry, there are still Indians, Pakistanis and Bangladeshis migrating to the UK right now, with these recipes fresh in their heads. Some of them are working in curry houses. Crossing the border does not instantaneously change their recipe.

[Anonymous No.5945083]

>>5944980
Absolute bullshit.
When was the last time you saw a restaurant run by Pakistanis called a Pakistani restaurant and not an Indian one? When was the last time you met an Indian, and not a Pakistani, running an unhygienic, disease-ridden, run-down pizza and kebab shop that serves greasy curries with undercooked, stringy meat?

[Anonymous No.5945091]

>>5943078
i want to vomit thinking of such a horrendous concept

[Anonymous No.5945143]

>>5942983

goddammit Rummy, why do you even post in curry threads if you hate it so much.

[Noko No.5945226]

Hi OP, i know this isnt exactly what you are where asking for but here is a link to a reddit thread with a few southern indian reciprd you might find interesting.

http://www.reddit.com/r/EatCheapAndHealthy/comments/2kq2wp/eat_like_a_south_indian_3_meals_a_day_for_a_week/

[Anonymous No.5945248]

>>5945080
>Crossing the border does not instantaneously change their recipe.

But what ingredients they can get in Britbongland does. As does what the restaurant offers to the public.

I remember an episode of Kitchen Nightmares UK about a curry house. It was a big fancy place, the owner hired well regarded cooks from India....but fucked the whole thing up by asking them to cook whatever the customer requested. What's the point of having a skilled cook if you are going to disregard that skill and cater to local tastes instead?

Of course not all Curry houses are like that, but most of it is an Anglified version of the original.

[Anonymous No.5945259]

>>5945248

you're talking about something that was overwhelmingly true of the past but only partially true of the present. anglo-indian cuisine has become its own thing now - an option, not the only representation of indian food available.

[Anonymous No.5945287]

>>5945080
>still coming
Curry in the UK began during Victoria's reign. Nearly 200 years ago. It's been well-established for quite a while now.
Seeing that's the case, you think foreigners are going to go to a new country and try to serve their own, traditional food as a matter of principle rather than serve what the locals want? People go into business to make money, not to educate others on their culture. If they can do both simultaneously, hurray for them, but first and foremost, the point is to earn a living.

And a time as short as a single year is enough to create a new, misguided, local understanding of a foreign food. If things had to exist in a new country for generations and generations before they were modified to suit local tastes, they wouldn't have things like spider rolls in the US, kebab shops in Germany or spaghetti in Djibouti (which is a staple food there brought by the Italians and since modified to suit local tastes).

[Anonymous No.5945310]

>>5942831
I did this, works great

http://www.youtube.com/watch?v=NshiJSNBWNs

spices are not optional obviously

[Anonymous No.5945352]

Last night I decided to make curry without really knowing anything. Does anyone know if this would be considered any real kind of curry or not? It was really good but I'm afraid I may have gone overboard on the spices but then again maybe that's what you're supposed to do with curry? I don't know.

Spice blend:
>madras powder
>sesame seeds
>turmeric
>powdered ginger
>ancho chili powder
>cinnamon
>smoked paprika
>cayenne
>celery salt
>garlic salt
>black pepper
>that's it maybe, was drunk

>brown a small amount of ground beef and sausage
>add olive oil, julienned onions, diced bell pepper, garlic, raw ginger
>let soften before I add the chicken
>brown chicken
>add spices, cook for about a minute
>coconut milk
>reduce, finish with cilantro and eat over rice

Really really good, even while sober this morning. But since it's a first attempt I'm sure it can be done better. Also again, is this similar to any style of curry?

[Anonymous No.5945694]

>>5945083
>Butthurt indian detected.

Stick tou your shitty liquid vegan curry, buttmuncher.

[Anonymous No.5945715]

>>5945083

>When was the last time you saw a restaurant run by Pakistanis called a Pakistani restaurant

there's literally one down my road.

[Anonymous No.5945731]

What is the difference between Tikka Masala and Butter Chicken?

[Anonymous No.5945736]

>>5945083
>>5945715
There is one right by my college and it is great. They will even correct you that it is Pakistani not Indian.

[Anonymous No.5945741]

>>5945352

>ground beef, sausage and chicken

nope, not similar to any style of curry.

[Anonymous No.5945746]

>>5945731
Butter chicken has unmarinated chicken stewed in sauce.
Tikka masala has the marinated chicken grilled then stewed in sauce.

[Anonymous No.5945747]

[Anonymous No.5945753]

I'd just start off sweating onions and garlic in a little butter alongside some turmeric and salt. Once they are caramelised I'd thin it down with a little chicken stock, enough to blend it easily with a stick blender and then blend that shit and set it aside to simmer.

Then I'd pan fry some chicken and onion alongside a few other vegetables of your choice, mushrooms, bell peppers, whatever you want to use to pad it out.

Then I'd take a hot pan and add in my chicken and vegetable mixture along some minced garlic, ginger and chilli to taste. I'd add in a little cumin and garam masala and sweat it all off. Finally just as it starts to reach the point of getting dry and close to smoking I'd add a ladle or two of the sauce you made earlier and as it comes to rolling boil and begins to thicken, reduce it to a simmer and add a few tablespoons of tomato puree and a little sugar.

As it simmers and starts to thicken up some more I'd add a little more cumin to taste, some paprika, freshly ground black pepper and turn off the heat, as it starts to cool I'd stir in a little double or single cream, a little more garam masala and serve topped with freshly chopped coriander.

This isn't 'chicken tikia in a masala sauce' as the traditional recipe calls for, but as a restaurant dish you've got to realise they'd take some already made chicken tikia which as on hand and go through the steps of adding it to mother sauce made earlier alongside a few spices and vegetables and then thicken the sauce with tomato paste and richen it up a bit with the cream. The urban legend says that this cross over dish came from a restaurant goer who unhappy at his dry 'chicken tikia' meal asked for a sauce to go alongside it, the chef supposedly added condensed cream of tomato soup and a few spices and called it a day.

I'd not go to the hassle to prepare authentic chicken tikia ahead of time for the sake of throwing it into the sauce. My method gives acceptable results which fit the methodology.

[Anonymous No.5945755]

[Anonymous No.5945770]

>>5943225
>That
is probably the most poorly composed sentence I have ever seen.

[Anonymous No.5945780]

>>5945741
I don't know if you're being sarcastical or not.

[Anonymous No.5945791]

This is totally wrong on so many levels ......... but i dislike cream or yogurt in my food so its works out and is actually really fucking good... I usually only order tomato based curries when i eat Indian but i have started making this recipe pretty often. Search food wishes chicken tikka masala

[Anonymous No.5945793]

>>5945746
Nope, Tikka Masala, the chicken is first cooked in a tandori.
Nice try anon.

[Anonymous No.5945799]

>>5945793

How do you think that a Tandoori oven cooks if not by grilling?

[Anonymous No.5945801]

>>5945793
>implying british people have tandoor ovens

tikka masala's the english one, remember

[Anonymous No.5945805]

>>5945793
http://en.wikipedia.org/wiki/Grilling#UK.2C_Commonwealth_and_Ireland

Stop being so American.

[Anonymous No.5945824]

>>5945793
first of all it is a tandoor which is a clay pot oven with coals on the bottom that reaches about 800 degrees. Chicken tikka masala is made by adding tikka (marinated chicken cooked in a tandoor) to a usually creamy curry. ...

[Anonymous No.5945829]

>>5945824
It's basically a vertical grill/broiler.

[Anonymous No.5945842]

>>5945799
>oven
>grill
pick one anon

[Anonymous No.5945843]

>>5945780

i'm not. mixing beef and pork pretty much rules it out as a traditional recipe. there's a pretty small region of overlap between people who beef and people who eat pork in india.

[Anonymous No.5945847]

>>5945793

>nice try anon.

i swear to god how much of a cunt do you have to be to say shit like this

[Anonymous No.5945850]

>>5945801
>Britain
>England
Pick one. Chicken Tikka Masala was invented in Glasgow. Every Indian restaurant I have ever been to has a tandoor. I wouldn't eat there if it didn't.

[Anonymous No.5945866]

>>5942831
OP, if you really want to get a good recipe then I suggest Google.
This thread has the largest amount of ignorant, unknowingly ridiculous comments and opinions I have ever seen on /ck/.
/ck/ just became /moron/

[Anonymous No.5945871]

>>5945829
well typically grilling implies direct heat from a fire whereas a tandoor typically has a bottom plate dispersing the flames towards the walls and most heating is achieved through air transfer... its more of a hardwood convection oven although some work more like a grill so you really are not incorrect.

[Anonymous No.5945874]

>>5945842

Why? The term "tandoori oven" is westernized. It's just called a Tandoor in India. And it cooks via direct radiant heat, aka grilling. It doesn't braise, steam, boil, or fry. It grills.

[Anonymous No.5945900]

>>5945874
Please see >>5945871
Didn't do too well in science did you anon ?

[Anonymous No.5945906]

Every tandoor I've seen in a modern kitchen has used a clay inner and a high powered gas burner to heat the outer. Fucking 'charcoal'.

[Anonymous No.5945907]

>>5945866
+1
kill this thread please

[Anonymous No.5945912]

>>5945900
i got austim plus in all my courslists

[Anonymous No.5945927]

>>5945900
Not at all.

5945871 is a common, though incorrect, description of how a grill works.

The majority of the heat from a "grill" doesn't come from the flames. It comes from the blackbody radiation of the glowing coals. In that regard a western grill and a tandoor cook the same way.

You can read more about this in Modernist Cuisine. Volume 2, page 6. Start there.
Go

[Anonymous No.5945932]

>>5945907
>>5945866

there are around 10 helpful replies that absolutely no one has acknowledged. funny that.

[Anonymous No.5946483]

>>5942831
http://www.youtube.com/watch?v=NshiJSNBWNs#t=292

[Anonymous No.5946572]

Chicken tikka is basically tandoori chicken in a butter chicken sauce

[Anonymous No.5946581]

>>5942835
> tikka masala
> indian
ahaha no

>>5944880
this.

> into chilli
and most traditional dishes are actually originally black pepper-heavy.

>>5944978
i'm from kerala in south india. we have always used coconuts in our curries, palyas, etc.
but usually not milk. we only use coconut milk for one or two dishes.

>>5944980
said the westerner with no knowledge of any food besides punjabi food

ever had
> marathi
> andhra
> hyderabadi
> awadi
> bengali (not that i like it)
> gujarati
> mallu
> kodava
> mangalorean
foods? all are completely different.

>>5945077
nobody in india gives a shit about vindaloo. good food is about flavorr - you can get that without chili pepper. also, andhrites were famous for spicy as fuck food long ago

[Anonymous No.5947183]

>>5946581
Haha its obvious that dude thinks pepper os the only spice india has had, indian food was spicy forever, maybe not as hot

[Anonymous No.5947446]

>>5945843
I was more referring to the spice blend. I figured American sausage and ground beef wasn't part of a traditional curry.

[Anonymous No.5947469]

>>5943754
Best answer in this thread. Gonna try this out.

[Anonymous No.5947658]

>>5946581
I'm north Indian and I'm pretty sure tikka masala is just a variation of butter chicken. The problem is people thinking that the tomato-cashew-cream sauce is what makes a curry. In my house cream or cashew paste was hardly ever added to dishes. Also adding coconut milk to north Indian dishes is unheard of. There's also the problem with people not knowing when to add which spice and adding them altogether at the start.

[Anonymous No.5948282]

>>5947446

most of the traditional indian spices in the recipe will be contained within the madras blend. the coconut milk and sesame seed are present in recipes from andhra which also often use air dried chillies. try adding peanut and poppy seed.

>>5947658

>There's also the problem with people not knowing when to add which spice and adding them altogether at the start.

you can add most spices at the start, i don't see too much use in waiting, but it depends on what 'at the start' means.

[Anonymous No.5948297]

>>5942993
Yeah being white is pretty awesome. I couldn't imagine being brown, that would suck. Especially if you were born in ghetto and had their ignorant uneducated hip hop mentality. Or being born a Muslim and somehow thinking it's perfectly reasonable to murder someone for drawing a cartoon.


The degree of brownness directly correlates with how much of a third world shit hole a given country is.

Weirdly enough though, brown people have the best food. Kind of bizarre. Although I don't think that rule applies to Africa, since typical African cuisine consists of ebola infected monkey and bats.

[Anonymous No.5948301]

>>5943031
Have you ever seen an Indian market? Everything is covered in fucking flies.

[Anonymous No.5948306]

>>5943926
C H E F J O H N B O Y S

[Anonymous No.5948923]

>>5948282
Oh yeah I did add poppy seeds. Like I said, drunk. I meant to use some all natural peanut butter (just crushed peanuts and the peanut oil) but forgot. I will try it tonight.

[Anonymous No.5949539]

>>5943461
> only the leaf is called cilantro
In spain and the Americas. Because the spanish couldn't pronounce coriander properly.

In the rest of the world it has a few different names, but those derived from the greek korriannon are most prominent in the rest of europe, and it's what the genus of the plant is.

[Anonymous No.5949581]

>>5943926
>all of those butthurt indians in the comments

They just don't know how to avoid appearing as whiny cunts, do they?

[Anonymous No.5949657]

I live in Louisiana, I am white and this is what I make to pass for Chicken Tikka Masala:

I cut a pound or two of boneless skinless thighs into cubes and soak them in a generous amount of cultured (I think brown's dairy calls it "Bulgarian" buttermilk) overnight. I take it out of the refrigerator about 20 minutes before I cook it, but you don't have to if you don't want to. I chop an onion and saute it over medium heat until it is translucent in 1 Tbsp or so of butter. I like to use Kerrygold unsalted butter. I smash and mince three garlic cloves and add them to the butter and I peel and mince a piece of ginger 1/4 the size of my thumb and add both the garlic and ginger to the onion. I cook it for about five minutes. I drain the chicken from the buttermilk, I don't rinse it though. I add the chicken to the onion mixture, You may want to add more butter before you toss the chicken in, if it needs it. I turn the heat to med-hi and sear the chicken, then once it is seared all over I stir in a 28 oz can of cento diced or crushed tomatoes. I bring that to a boil and reduce to a simmer for 20 minutes- .or so until the chicken is completely cooked through,it really depends on the size of the chicken chunks in the first place. If I am not ready to serve the chicken I will "hold it" over low heat for up to an hour if I need to. Before serving return the heat to medium and I stir in garam masala (if I am lucky enough to find it!) or a curry powder that has cardamom listed as one of the ingredients. I then add 1/4 cup of buttermilk to the sauce and stir in a handful of freshly chopped (into a chiffonade if you want to be fancy about it), some salt to taste, some cayenne pepper (optional), & tsp of tarragon (or a Tbsp of fresh tarragon). Once the basil has wilted (ten minutes). I taste to adjust the seasoning. I serve this over jasmati rice. ( a blend of jasmine and basmati rice grown in texas). Sometimes I will serve this with Spinach Madeleine.

[Anonymous No.5949699]

You need yoghurt to marinade the chicken in and to add to the sauce to give it that mild colour and flavour.

[Anonymous No.5950382]

1) Add chicken.
2) Cook.

Done.

[Anonymous No.5951573]

I just wanted to thank the few of you who've taken their time to chime in in this thread. I've cooked my first chicken tikka masala, or rather my first indian dish and it turned out pretty well. I experimented with new stuff, like dry roasting spices and using anise star to sautee the onions. It took me 2 hours including marinating, skewering and grilling. The sauce was the easy but delicate part. I'd suggest cutting all of chillies out if you have a sensitive stomach. I enjoyed it the way it was supposed to be but my roomie was like it's too spicy, which I understand is a concern with someone who has colitis or some weird shit.

[Anonymous No.5951769]

>>5951573

>using anise star to sautee the onions.

you get that from heston or what

[Anonymous No.5952389]

>>5951769
Him and Gordon.

[Anonymous No.5952395]

[Anonymous No.5952717]

Ok so for those who do cook their own Indian food how bad does it stink up your place?

I don't want my apartment to smell like curry for 3 days after cooking a simple meal

[Anonymous No.5952903]

>>5952395
I work for Iceland. All staff members are horrified at this product.

[Anonymous No.5952934]

>>5952717
You'll be fine as long as you ventilate.

My main problem is that I ended staining half the kitchen with turmeric.

[Anonymous No.5953068]

>>5952395
>>5952903
It is truly an abomination.

I always think Iceland have taken a leaf out of Ryanairs book with this shit: do something so shocking that people will notice you, but they'll all think you're pricks still.

[Anonymous No.5953078]

>>5952903

[Anonymous No.5953085]

[Anonymous No.5953088]

[Anonymous No.5953098]

CHEF JOHN GETS ALL THE BITCHES AND MAKES ALL THE CURRIES......

[Anonymous No.5953122]

>>5953068
I dunno Anon. I'd eat each of the following
>>5953078
>>5953085
>>5953088
>>5952395
to at least say I've tried them. It's just a quid. Don't be such a tightwad.

[Anonymous No.5953137]

what's the difference between butter chicken and tikka masala in terms of sauce makeup?
the butter chicken I've had has always been very very creamy and not had any texture, whereas the tikka masala has always been very paste-y

[Anonymous No.5953144]

>>5953137
That's the difference. While both can be made with either tomato purée or paste/concentrate, one is reduced more and has cream and the other is reduced less and mounted with butter.

[Anonymous No.5953150]

>>5953122
I don't need to eat a turd to know I won't enjoy the experience, and the turd is free to boot.

[Anonymous No.5953158]

>>5953150
I love hyperbole, too, but I'd hardly call equine chicken a 'turd.'

[Anonymous No.5954428]

>>5952934
>staining half the kitchen with turmeric.
use a mesh to cover the pans when you tadka the spices

>>5952717
i'm indian so it smells like rose water anyways, but as long as you ventilate its fine.

besides, why would you think spices 'stink'? they smell good.

>>5947446
ground beef is pretty close to a lot of traditional christian and muslim dishes.

[Anonymous No.5954439]

>>5953122
Where's the chicken tikka bolognese?

[Anonymous No.5955094]

>>5954439
idklol but I'd eat the fuck out of that.
Or, at least, I'd try it.

[Anonymous No.5955199]

>>5946581
You've obviously haven't had the right Bengali dishes and probably tried generic Roshogullas.

[Anonymous No.5955316]

[Anonymous No.5955319]

[Anonymous No.5955324]

[Anonymous No.5956177]

>>5953078
>12-14 minutes to microwave

WTF? These tiny things would be 3 minutes max in the US. Are the laws of physics different over there? Or is this some government control thing where all microwaves over 150 watts are banned?

[Anonymous No.5956179]

>>5956177
it really doesn't matter with food called "chicken tikka masala with rice and chips"

[Anonymous No.5956190]

>>5956177
>Are the laws of physics different over there?

I have no idea about where that is from, but in Japan the standard household microwave is 500 or 600 watts. It's not surprising that elsewhere they might be equally weak.

[Anonymous No.5956225]

>>5955319
>U.S inspected and passed by Department of Agriculture
>Net weight 7oz
>Explains what "tikka" is

America pls

[Anonymous No.5956235]

>>5956177
>These tiny things would be 3 minutes max in the US

That's 12 minutes from frozen. Not even an industrial microwave is going to do that within 3 minutes.

>>5956190
>I have no idea about where that is from

Britain

>the standard household microwave is 500 or 600 watts

Naw son, 800-900 is standard in the UK.

[Anonymous No.5956262]

>>5956235
900-1100 is standard for Mrrka.

[Anonymous No.5956272]

>>5956235

The whole POINT of a microwave is to cook something from frozen. The only frozen item I've ever bought in my life that took more than 8 minutes to nuke was so huge it barely even fit inside the microwave.

The average US microwave is 1100 watts, btw.

[Anonymous No.5956490]

>>5956272
>The whole POINT of a microwave is to cook something from frozen.

Sure, but no one is cooking chicken from frozen in 3 fucking minutes.

[Anonymous No.5956801]

holy dogshit you guys bitch worse than those freaks on the 'Real Housewives of...' shows.

wtf is wrong with you all? Post a fucking recipe.

[Anonymous No.5957531]

>>5955199
> put aloo in everything
This is my main problem with it.
I don't actually think its that bad, its just not particularly outstanding. Andhrites do ilish better, to be honest. But banglas probably have some of the best sweets, i'll give you that.

>>5956225
lel, tikka isn't even curry.

[Anonymous No.5957534]

>>5942831
this is weird

my house was planning to make it tonight....

wtf

[Anonymous No.5958089]

>>5957534

wow yeah it's weird that 5 days ago someone else in the world wanted to make the same thing as your house does today that's gotta be a one in a million

[Anonymous No.5958189]

>>5943754

This was a very nice description of the method and things to think about. Sort of the way you think when making a dish after you've outgrown the recipe.

[Anonymous No.5959796]

I posted back in this thread a few days ago and it inspired me to cook some curry for the first time in ages. Made a delicious Chana Masala this evening adapted from a few recipes:

>Oil in large pan, add cumin seeds (teaspoon?), mustard seeds, cardamon pod & bay leaf.
>When crackling (30 seconds) add finely chopped large onion. Add a little salt.
>When browned, add an inch or so grated ginger & a few grated garlic cloves to taste (I used 4)
>Add: 2tsp cumin, 2tsp dried coriander (cilantro I think) 1tsp tumeric, 1tsp paprika, 1.5tsp garam masala & spice to taste (used cayenne & dried red chilli as I have none fresh)
>Cook for a few more minutes
>Add a large finely chopped tomato and cook for 5-10 minutes
>Add two cans drained and rinsed chickpeas and a splash of water. Cook for another 10 minutes.
>Add plenty of lemon juice, fresh coriander and serve..

Not entirely authentic and bodged from what I had in the kitchen. Tastes fucking glorious though.

[Anonymous No.5961747]

>>5945747
>>5945755
man dont do this to me

[Anonymous No.5961749]

>>5953088
>>5953085
>>5953078
>>5952395
is it bad that this is the kind of shit i enjoy

[Anonymous No.5961753]

>>5955319
>>>5956225

>English Pie Company

>Wrong Flag

[Anonymous No.5961761]

>>5961749
If it's a staple of your diet, maybe.
Otherwise, nah.

I've a friend of mine, for example, who's been written about now in gourmet magazine and a few other food publications as being an up-and-coming star in the culinary world. She's worked under some rather big names and recently opened her own restaurant with financial back from one of those big names. And she'll be turning 29 later this year. That's quite the accomplishment for a chef.

Anyway, when she's not at work, she can't be arsed to cook for herself. She mostly orders takeaway, eats ready meals and prepares dinner kits.

I don't know if there's a saying like this in English, but in my language, we have one about the shoemaker's kids going barefoot. I guess it's because he's so tired from making shoes for everyone else that he just can't be fucked to make them for his own family, as well.

[Anonymous No.5961855]

>>5942889
that paste is horrible

[Anonymous No.5961858]

>>5942835
Not most, although it is there, even in rural communities. I live in South Bend and we have one Indian place now and used to have another. I eat there regularly and the food is pretty damned good, but it's always the same people eating there.

Most Americans would rather fake Chinese than fake Indian. Damn shame, too.

[Anonymous No.5961986]

>>5942860
there is literally nothing you could post to make it more obvious you've never been to india

[Anonymous No.5962465]

>>5942889
Foul and sour. Do not use.

[Anonymous No.5962477]

>>5942835
>chicken tikka
>indian
Pick one

[Anonymous No.5962513]

>>5962477
Chicken tikka is very Indian - tikka masala isn't

[Anonymous No.5962639]

>>5942831
> Live in artesia california (little india)
> about a hundred indian restaurants and stores
> still dont like indian food

[Anonymous No.5962768]

>>5942831
I would highly recommend sampling some Chicken Mikhani (Indian Butter Chicken).

My and my gf had some last night, and we're both feeling like we could eat that shit again, and again, and again.

It was so good.

[Anonymous No.5962814]

>>5942835
>Asking Americans for a recipe
You're going to get something that goes like this
1 family bucket of popeye's chicken
2 jars of walmart curry sauce
1 pack of dried macaroni
1 pack of hamburger hepler

Method:
1. Mash everything together
2. microwave for 10 minutes
3. Serve with white zinfandel

[Anonymous No.5963391]

>>5961858

How edgy.

There's tons of great, real, authentic curry houses across the USA. Don't let me ruin your 'murrrrrrrricuh' fun though.

>thinking you can find authentic curry places in every top advanced country in the world.

/facepalm.

[Anonymous No.5963399]

>>5961858

How edgy.

There's tons of great, real, authentic curry houses across the USA. Don't let me ruin your 'murrrrrrrricuh' fun though.

>thinking you can't find authentic curry places in every top advanced country in the world.

/facepalm.

[Anonymous No.5963970]

>>5963399
> curry house
> authentic
yeah, no. not saying that there aren't great indian places in the states - there certainly are quite a few. but they are really only any good where there are significant indian diaspora. its usually all punjabi stuff too, unless you go to places like NJ where there's some pretty good south indian and gujarati food.

[Anonymous No.5964039]

>>5962814
How else would you cook? You can't expect home cooks to touch raw chicken and mess about with individual spices. I, for example, am allergic to onions and garlic and they make my eyes water and my throat begin to seize up if I peel them. I'm ok when they're cooked but that shit needs to come out of a jar.

[Anonymous No.5964046]

>>5962814
hearty kek

[Anonymous No.5964077]

>>5963399
bongistani checking in here. Went to San Fran. Craving curry. Had read *rave* reviews about this place (traditional paki joint.) Went. Lol.
>Authentic

[Anonymous No.5964100]

>>5964077
can you say "paki" in america without causing a shitstorm?

[Anonymous No.5964104]

>>5964039
>You can't expect home cooks to touch raw chicken and mess about with individual spices.
yes you can, and you should.

[Anonymous No.5964105]

>>5964100
I never even heard the term before the internet. I think most people would assume you were being memespeaky, like if you said "epic" or "doublenigger".

Maybe if the person you were talking to was from the UK it might get a different response.

[Anonymous No.5964107]

>>5964039
>You can't expect home cooks to touch raw chicken and mess about with individual spices. I, for example, am allergic to onions and garlic and they make my eyes water and my throat begin to seize up if I peel them

Please be joking

[Anonymous No.5964217]

>>5962814
You forgot the can of cream of mushroom soup.

[Anonymous No.5964220]

>>5963970
It's funny I live in the south, in one of those medium sized flyover cities, but for whatever reason we've had a lot of Indians, Pakistanis, and Koreans come over here.

Makes for great Indian and Korean food available somewhere where you otherwise can't really find anything ethnic that isn't completely Americanized.

[Anonymous No.5964228]

>>5964220
I find that the larger a city in America is, the less likely its representations of foreign foods will be authentic.

The most authentic southeast Asian food I've had in the US was in motherfucking Minnesota.

The most authentic Indian food I've had in the US was in a small town in Pennsylvania with a population of just over 1000.

The most authentic Korean food I've had was in a rural town in Georgia (population: 8000).

I suspect the reason is because the owners don't have to modify their cuisine to suite American tastes since Americans won't go in to eat either way.

[Anonymous No.5964245]

>>5964228
I think you may be onto something there, though it's worth noting that larger cities with large ex-pat communities can and often do have both types of ethnic restaurants some serving a general audience and some serving primarily the expat community.

[Anonymous No.5964306]

>>5962814
You missed the brand name of the dried macaroni, the microwave and the wine

[Anonymous No.5964344]

>>5964245
That's true about cities with large expat communities but they have to be communities in which white America's disinterest has allowed them to continue their culinary traditions unhindered.
For example, I live in one of the largest American cities. All the 'Indian' restaurants here aren't bad, but they're not authentic. I like inauthentic, don't get me wrong! In fact, for some cuisines and dishes, I prefer the Americanised versions

Anyway, the Bengali and Pakistani restaurants here, have more authentic Indian food than the Indian restaurants do! Imagine that! And for authentic Thai, you go to a Cambodian or Hmong restaurant, never a Thai one.
The one exception is Viet. Viet food here is very, very good.

[Anonymous No.5964356]

>>5946581
Edey njanum mallu.

[Anonymous No.5964922]

>>5964100
>>5964105

No idea. Over here it's not very PC but I wasn't using in a Farage/pol sense more just being lazy in typing. Plus I think I actually heard the place described as such, so I suspect not so much.

[Anonymous No.5965060]

Ok guys so I'm one of the people who followed most of the advice here and got superb results. I never really expected my first Indianish dish to be this good, but I just reheated some of it after about 30 hours and boy oh boy it was even ten times better, and I wasn't the only to say that. I gave my neighbor some, who also ate it and refrigerated it, and told me it's better the second time. Is it like soup where taste intensifies the longer it stays?

[Anonymous No.5965095]

>>5965060

>taste intensifies the longer it stays?

not 'the longer it stays', but overnight sure.

[Anonymous No.5965173]

>>5965095
Could I use this as a legitimate technique of planning out a dish? I like food fresh but I think I can safely say that I liked it reheated even better. Could I even make the masala sauce before hand and dump the tikka afterwards?

[Anonymous No.5965231]

>>5965060
>Saying how amazing your curry turned out
>Not sharing the recipe
Okay.

[Anonymous No.5965249]

>>5965231
>>Not sharing the recipe
My apologies. I had one of the responses above but I'll expand on it once I'm out of class.
Im on my phone.

[Anonymous No.5965429]

>>5965173

part of it is the exchange of flavours between the tikka and the sauce, but yes.

[Anonymous No.5966077]

>>5965231
Aight.
3 onions yellow cut into chunks
4 ripen tomatoes cut into chunks
about 6 garlic cloves minced
a thumb-sized ginger also minced
your usual indian set of spices. Things like turmeric (2tsp.) cumin, cardamom, cinnamon, nutmeg, cloves bay leaves, paprika, curry, and maybe even sumac. Of course S&P goes without saying. 1/2 tsp. except for S&P which is to taste.
If you know what you're doing with the spices then you could go ahead and do the ratios.
couple of anise stars.
This is for the sauce
Blanch the onions with the anise stars until translucent.throw all of the spices in the pan let them dry-roast until you can smell the aromas. Throw the ginger and garlic and wait for 2 mins before you throw the tomatoes in the pan. At this point you could add water if you feel like it should be cooking for a bit longer. After that you put it in the blender to get a puree of some sort and add about 5-10 red-10 food coloring (of course you can skip this part if you like), and add the yogurt/sour cream or whatever you wanna add to make it thicker and richer. I personally added some strained yogurt that I got from a local Turkish shop. The name is Bynaar or sth I forgot.
Now for the chicken
800g of chicken breasts.
Enough yogurt to cover everything.
paprika (1 tbs.), S&P Also a tbs. each. Add a tsp. of chilli powder but watch out for the heat.
the juice of one lemon.
Garlic and ginger 1:1 ratio about the same you added for the sauce.
Add parsley and coriander seeds. A bit of thyme and fresh rosemary
Let it marinate for 12 hours.
Make sure to cut em in about 2 cm^3 cubes (a bit less than an inch) and make sure to fork the chicken before cutting.
bake over 425 for less than 18 mins depending how the crust forms. You want it to be crunchy but not cooked on the inside.

Now the cooking is finished in the sauce. Depending on your meat you'd have to adjust the cooking time. but it shouldn't take more than 20 mins I think.
I think I just hit the limit of 2000 characters

[Anonymous No.5966823]

>>5963970
you're an ass. Some of the best curry I have ever had was in Arkansas.

>inb4 anything, spent years in the east.

Quality has nothing to do with geographical location or nationality, it has everything to do with your experience and desire to do things accurately and authentically and learn correctly.

That is all. For all we know the best curry in the god damn world could be served by an inuit just south of the north pole. Don't be so arrogant and smug.

[Anonymous No.5967089]

>>5966077
Thankyou kindly! I'm gonna try it out over the weekend.