Its been ages since someone did a cooking thread so i thought I would!
Chicken Tikka Masala...
For the chicken:
Mix 4 heaped tablespoons of natural yoghurt, 1 teaspoon lemon juice 1 heaped tablespoon of Pataks Tandoori paste.
Cut 4 chicken breasts into desired sized chunks and cover with marinade and refrigerate for 24 hours.
Next; after marinating, pre heat oven to highest heat and put the chicken on a baking tray at the top of the a pre-heated oven. Cook for about 10 minutes.
for the sauce:
First you need to make a base sauce:
2 tablespoons of ghee or oil of your choice.
1kg of onions
75g of garlic
75g of ginger
1 tin of chopped tomatoes
2 level teaspoons of turmeric
2 level teaspoons of paprika
1 level teaspoon of coriander
1 level teaspoon of cumin
1 teaspoon of tomato puree
1 level teaspoon of salt
2 pints of water
Roughly chop the onions and add to a large pan. Liquidise the ginger and garlic in a blender with a little water and add to the onions with the remainder of the water. Bring to the boil with lid off and simmer for 45 minutes (lid off to avoid stewing).
Leave to cool then liquidise.
Next; mix the 4 spices with a little water to make a paste.
Put ghee or oil in a pan on a medium heat, add the spice paste and cook for 30 seconds.
Now add the tin of tomatoes, tomato puree and the salt to the spices in the pan and cook for a 5 minutes.
Add this to the onion garlic and ginger mixture, bring back to the boil and simmer for 20 minutes. Remember keep the pan lid off and stir to stop it catching. Add some water at the end to make up to 3 pints. This can now be frozen in 1 pint batches for future use
For the masala sauce:
2 tablespoons of butter ghee or oil
1 pint of base sauce
Half of a 200g block of creamed coconut
2 tablespoons of ground almonds
1 tablespoon of clear honey
1 tablespoon of tomato ketchup
175ml of Heinz cream of tomato soup
1 level teaspoon of salt
1 level teaspoon of paprika
1 level teaspoon of chilli powder
1 level teaspoon garam masala
1/2 teaspoon of cumin
1/2 teaspoon of red food colouring
Heat the ghee or oil in a pan until very hot. Slowly add the base sauce, it will spatter at first so be careful.
Bring to boil and add the salt, paprika, chlli and food colouring,
cook for around 10 minutes until the sauce starts to thicken.
Add the remaining ingredients and simmer for 2 minutes,
add the pre-cooked chicken tikka pieces, simmer for a further 2 minutes, done!
Chicken Tikka Masala...
For the chicken:
Mix 4 heaped tablespoons of natural yoghurt, 1 teaspoon lemon juice 1 heaped tablespoon of Pataks Tandoori paste.
Cut 4 chicken breasts into desired sized chunks and cover with marinade and refrigerate for 24 hours.
Next; after marinating, pre heat oven to highest heat and put the chicken on a baking tray at the top of the a pre-heated oven. Cook for about 10 minutes.
for the sauce:
First you need to make a base sauce:
2 tablespoons of ghee or oil of your choice.
1kg of onions
75g of garlic
75g of ginger
1 tin of chopped tomatoes
2 level teaspoons of turmeric
2 level teaspoons of paprika
1 level teaspoon of coriander
1 level teaspoon of cumin
1 teaspoon of tomato puree
1 level teaspoon of salt
2 pints of water
Roughly chop the onions and add to a large pan. Liquidise the ginger and garlic in a blender with a little water and add to the onions with the remainder of the water. Bring to the boil with lid off and simmer for 45 minutes (lid off to avoid stewing).
Leave to cool then liquidise.
Next; mix the 4 spices with a little water to make a paste.
Put ghee or oil in a pan on a medium heat, add the spice paste and cook for 30 seconds.
Now add the tin of tomatoes, tomato puree and the salt to the spices in the pan and cook for a 5 minutes.
Add this to the onion garlic and ginger mixture, bring back to the boil and simmer for 20 minutes. Remember keep the pan lid off and stir to stop it catching. Add some water at the end to make up to 3 pints. This can now be frozen in 1 pint batches for future use
For the masala sauce:
2 tablespoons of butter ghee or oil
1 pint of base sauce
Half of a 200g block of creamed coconut
2 tablespoons of ground almonds
1 tablespoon of clear honey
1 tablespoon of tomato ketchup
175ml of Heinz cream of tomato soup
1 level teaspoon of salt
1 level teaspoon of paprika
1 level teaspoon of chilli powder
1 level teaspoon garam masala
1/2 teaspoon of cumin
1/2 teaspoon of red food colouring
Heat the ghee or oil in a pan until very hot. Slowly add the base sauce, it will spatter at first so be careful.
Bring to boil and add the salt, paprika, chlli and food colouring,
cook for around 10 minutes until the sauce starts to thicken.
Add the remaining ingredients and simmer for 2 minutes,
add the pre-cooked chicken tikka pieces, simmer for a further 2 minutes, done!
My best bet is just to stick to tomato based curries I think.