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Just made the best chicken tikka masala EVER
Tim Turdaton
lop guest
User ID: 134850
06-19-2017 04:30 AM

 



Post: #16
RE: Just made the best chicken tikka masala EVER
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op, your asshole is going to be one fire in the morning, bring a fire extinguisher with you in the john
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LoP Guest
lop guest
User ID: 387905
06-19-2017 04:34 AM

 



Post: #17
RE: Just made the best chicken tikka masala EVER
Nobody Special  Wrote: (06-19-2017 04:25 AM)
No, I was talking lemon pickles I think.

Nimboo ka Achaar
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Nobody Special
foghorn tuner
User ID: 397348
06-19-2017 04:36 AM

Posts: 4,145



Post: #18
RE: Just made the best chicken tikka masala EVER
One place I went to a long time ago had a Vindaloo that would blow the top of your head off. It was consciousness altering.

My friend noticed the waiters off to the side observing us chowing down on it.
He provided commentary imagining their conversation that was most humorous and made the meal to be imprinted in my brain forever.
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Nobody Special
foghorn tuner
User ID: 397348
06-19-2017 04:37 AM

Posts: 4,145



Post: #19
RE: Just made the best chicken tikka masala EVER
Tim Turdaton  Wrote: (06-19-2017 04:30 AM)
op, your asshole is going to be one fire in the morning, bring a fire extinguisher with you in the john

y'know...I never experience that...even with the hottest of food.
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LoP Guest
lop guest
User ID: 404934
06-19-2017 04:39 AM

 



Post: #20
RE: Just made the best chicken tikka masala EVER
LoP Guest  Wrote: (06-19-2017 03:11 AM)
with cauli pakoras and sweet yogurt and tamarind chutney and biriyani rice

gonna eat so much I burst

Scream1

care to share your recipe?

after some trial and error i ended up happy with my homebrew version. its not as good as from the indian spots i like around town but it costs me less. i still have a lot of things i want to refine with it. i havent made it in awhile. pulling it from memory the process i use is something like cube chicken breasts. marinate in yogurt with garlic ginger and lemon for about an hour or two. cook chicken in ghee. add tomato sauce a little bit of sugar some more ginger and garlic a bit of yellow curry powder and salt and pepper. bring to boil then simmer for about an hour until chicken is very tender. add some garam masala cook a few more minutes. i dont have a tandoori. i never get that nice char the indian restaurants do. i have wanted to try to mess around with broiling the chicken to get the char but havent got around to it. would like to hear how you cook it. :)
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Nobody Special
foghorn tuner
User ID: 397348
06-19-2017 04:55 AM

Posts: 4,145



Post: #21
RE: Just made the best chicken tikka masala EVER
Some good recipes here..but to be authentic skip the cornstarch which is listed as an ingredient in several recipes... go with ground cashews and cream instead.

http://allrecipes.com/recipes/233/world-...dcrumb%205

Don't think there's a recipe here for it, but one thing that's really good is sweet pumpkin cubes fried up in ghee with curry spices.
(This post was last modified: 06-19-2017 04:58 AM by Nobody Special.) Quote this message in a reply
LoP Guest
lop guest
User ID: 387905
06-19-2017 04:56 AM

 



Post: #22
RE: Just made the best chicken tikka masala EVER
LoP Guest  Wrote: (06-19-2017 04:39 AM)
LoP Guest  Wrote: (06-19-2017 03:11 AM)
with cauli pakoras and sweet yogurt and tamarind chutney and biriyani rice

gonna eat so much I burst

Scream1

care to share your recipe?

after some trial and error i ended up happy with my homebrew version. its not as good as from the indian spots i like around town but it costs me less. i still have a lot of things i want to refine with it. i havent made it in awhile. pulling it from memory the process i use is something like cube chicken breasts. marinate in yogurt with garlic ginger and lemon for about an hour or two. cook chicken in ghee. add tomato sauce a little bit of sugar some more ginger and garlic a bit of yellow curry powder and salt and pepper. bring to boil then simmer for about an hour until chicken is very tender. add some garam masala cook a few more minutes. i dont have a tandoori. i never get that nice char the indian restaurants do. i have wanted to try to mess around with broiling the chicken to get the char but havent got around to it. would like to hear how you cook it. :)

well, my pakora batter is just besan flour, with some ground coriander, some garam masala ( although I use chaat masala sometimes ) some kashmeri chili powder, some turmeric, some chopped cilantro and some poppy seeds

fried in peanut oil at 375f

sometimes I add hing if doing onion bajii's

raita is just sweet yogurt with mint, cut with water

the tikka is just chicken ( I use breasts, 2, of them )marinated without yogurt, and in garam masala, with turmeric and coriander ( untoasted ), brown in pan, remove, set aside

lightly brown dice onion, add tomato paste and more garam masala and additional cardamom, add ginger and garlic paste ( or just grated finely with a microplane ) cook till tomato darkens, add crushed tomatoes, simmer for a few, add veggie stock ( not chicken ), add cream ( or coconut milk without guar gum---read the label before buying, guar gum breaks and separates when heated, makes shitty sauces ) and chopped cilantro

simmer 20 minutes, stir bottom so not burnt

then, to finish

add salt, sugar, and...... tamarind chutney, which is just tamarind / dates / raisins in equal amounts, cooked down with jaggery or brown sugar, cumin, turmeric, green chili ( seeded ) and salt, and pureed and chilled ( yummy ! )

and then I just made a simple biriyani rice to eat with it

good tikka should be equal parts creamy, spicy, sweet, and tangy

good high quality coconut milk is better than heavy whipping cream, imo, and you will need less sugar to counteract the acidic canned tomatoes, unless you are using your own tomatoes that are not highly acidic

I let it sit after cooking, and then reheat it, as any good sauce intensifies as it sits ( like a soup is better tomorrow )

I go light on the kashmeri chili in the beginning, that way I can add how much heat I want in the last few minutes of simmering
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LoP Guest
lop guest
User ID: 387905
06-19-2017 04:58 AM

 



Post: #23
RE: Just made the best chicken tikka masala EVER
Nobody Special  Wrote: (06-19-2017 04:37 AM)
Tim Turdaton  Wrote: (06-19-2017 04:30 AM)
op, your asshole is going to be one fire in the morning, bring a fire extinguisher with you in the john

y'know...I never experience that...even with the hottest of food.

I almost blew my as.shole clean off using " hatch " brand green enchilada sauce a few months ago

DO NOT USE

Scream1
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LoP Guest
lop guest
User ID: 396887
06-19-2017 05:00 AM

 



Post: #24
RE: Just made the best chicken tikka masala EVER
Nobody Special  Wrote: (06-19-2017 04:29 AM)
pooky  Wrote: (06-19-2017 04:27 AM)
chuckle yesssss humor,...I love it.

It was Tso until the timeline shift got a hold of it.

I can make general Tau chicken faster than anyone in the original half life game
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LoP Guest
lop guest
User ID: 404934
06-19-2017 05:24 AM

 



Post: #25
RE: Just made the best chicken tikka masala EVER
LoP Guest  Wrote: (06-19-2017 04:56 AM)
LoP Guest  Wrote: (06-19-2017 04:39 AM)
care to share your recipe?

after some trial and error i ended up happy with my homebrew version. its not as good as from the indian spots i like around town but it costs me less. i still have a lot of things i want to refine with it. i havent made it in awhile. pulling it from memory the process i use is something like cube chicken breasts. marinate in yogurt with garlic ginger and lemon for about an hour or two. cook chicken in ghee. add tomato sauce a little bit of sugar some more ginger and garlic a bit of yellow curry powder and salt and pepper. bring to boil then simmer for about an hour until chicken is very tender. add some garam masala cook a few more minutes. i dont have a tandoori. i never get that nice char the indian restaurants do. i have wanted to try to mess around with broiling the chicken to get the char but havent got around to it. would like to hear how you cook it. :)

well, my pakora batter is just besan flour, with some ground coriander, some garam masala ( although I use chaat masala sometimes ) some kashmeri chili powder, some turmeric, some chopped cilantro and some poppy seeds

fried in peanut oil at 375f

sometimes I add hing if doing onion bajii's

raita is just sweet yogurt with mint, cut with water

the tikka is just chicken ( I use breasts, 2, of them )marinated without yogurt, and in garam masala, with turmeric and coriander ( untoasted ), brown in pan, remove, set aside

lightly brown dice onion, add tomato paste and more garam masala and additional cardamom, add ginger and garlic paste ( or just grated finely with a microplane ) cook till tomato darkens, add crushed tomatoes, simmer for a few, add veggie stock ( not chicken ), add cream ( or coconut milk without guar gum---read the label before buying, guar gum breaks and separates when heated, makes shitty sauces ) and chopped cilantro

simmer 20 minutes, stir bottom so not burnt

then, to finish

add salt, sugar, and...... tamarind chutney, which is just tamarind / dates / raisins in equal amounts, cooked down with jaggery or brown sugar, cumin, turmeric, green chili ( seeded ) and salt, and pureed and chilled ( yummy ! )

and then I just made a simple biriyani rice to eat with it

good tikka should be equal parts creamy, spicy, sweet, and tangy

good high quality coconut milk is better than heavy whipping cream, imo, and you will need less sugar to counteract the acidic canned tomatoes, unless you are using your own tomatoes that are not highly acidic

I let it sit after cooking, and then reheat it, as any good sauce intensifies as it sits ( like a soup is better tomorrow )

I go light on the kashmeri chili in the beginning, that way I can add how much heat I want in the last few minutes of simmering

sounds delicious thanks for replying. lots of good info there to help up my chicken tikka game. respect!
Quote this message in a reply
LoP Guest
lop guest
User ID: 387905
06-19-2017 05:27 AM

 



Post: #26
RE: Just made the best chicken tikka masala EVER
LoP Guest  Wrote: (06-19-2017 05:24 AM)
LoP Guest  Wrote: (06-19-2017 04:56 AM)
well, my pakora batter is just besan flour, with some ground coriander, some garam masala ( although I use chaat masala sometimes ) some kashmeri chili powder, some turmeric, some chopped cilantro and some poppy seeds

fried in peanut oil at 375f

sometimes I add hing if doing onion bajii's

raita is just sweet yogurt with mint, cut with water

the tikka is just chicken ( I use breasts, 2, of them )marinated without yogurt, and in garam masala, with turmeric and coriander ( untoasted ), brown in pan, remove, set aside

lightly brown dice onion, add tomato paste and more garam masala and additional cardamom, add ginger and garlic paste ( or just grated finely with a microplane ) cook till tomato darkens, add crushed tomatoes, simmer for a few, add veggie stock ( not chicken ), add cream ( or coconut milk without guar gum---read the label before buying, guar gum breaks and separates when heated, makes shitty sauces ) and chopped cilantro

simmer 20 minutes, stir bottom so not burnt

then, to finish

add salt, sugar, and...... tamarind chutney, which is just tamarind / dates / raisins in equal amounts, cooked down with jaggery or brown sugar, cumin, turmeric, green chili ( seeded ) and salt, and pureed and chilled ( yummy ! )

and then I just made a simple biriyani rice to eat with it

good tikka should be equal parts creamy, spicy, sweet, and tangy

good high quality coconut milk is better than heavy whipping cream, imo, and you will need less sugar to counteract the acidic canned tomatoes, unless you are using your own tomatoes that are not highly acidic

I let it sit after cooking, and then reheat it, as any good sauce intensifies as it sits ( like a soup is better tomorrow )

I go light on the kashmeri chili in the beginning, that way I can add how much heat I want in the last few minutes of simmering

sounds delicious thanks for replying. lots of good info there to help up my chicken tikka game. respect!

thanks, hope it helps
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LoP Guest
lop guest
User ID: 420649
06-19-2017 05:33 AM

 



Post: #27
RE: Just made the best chicken tikka masala EVER
molson  Wrote: (06-19-2017 03:18 AM)
Why? No KFC in your area?

chuckle

I had KFC for lunch earlier. Anon
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nsnli
lop guest
User ID: 397348
06-19-2017 05:36 AM

 



Post: #28
RE: Just made the best chicken tikka masala EVER
LoP Guest  Wrote: (06-19-2017 05:00 AM)
Nobody Special  Wrote: (06-19-2017 04:29 AM)
It was Tso until the timeline shift got a hold of it.

I can make general Tau chicken faster than anyone in the original half life game

Easier than making pi too.
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LoP Guest
lop guest
User ID: 420649
06-19-2017 05:36 AM

 



Post: #29
RE: Just made the best chicken tikka masala EVER
LoP Guest  Wrote: (06-19-2017 05:27 AM)
LoP Guest  Wrote: (06-19-2017 05:24 AM)
sounds delicious thanks for replying. lots of good info there to help up my chicken tikka game. respect!

thanks, hope it helps

To supplement the cream, ground cashew nuts yeah3

Trust me.

Also, fresh cilantro and crumbled fenugreek leaves added shortly before serving give it that Indian resto taste.

For spice, the little green chilis!

And fresh turmeric is better than preground/dried.
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LoP Guest
lop guest
User ID: 387905
06-19-2017 05:51 AM

 



Post: #30
RE: Just made the best chicken tikka masala EVER
LoP Guest  Wrote: (06-19-2017 05:36 AM)
LoP Guest  Wrote: (06-19-2017 05:27 AM)
thanks, hope it helps

To supplement the cream, ground cashew nuts yeah3

Trust me.

Also, fresh cilantro and crumbled fenugreek leaves added shortly before serving give it that Indian resto taste.

For spice, the little green chilis!

And fresh turmeric is better than preground/dried.

true, but you want to soak the nuts in hot water for 20 minutes before grinding otherwise they will not blend creamy and act as a thickening agent in the sauce

you'll just have little nut chunks that strain out of your gravy when you make dishes like shahi paneer or butter chicken, or if you don't strain it, it can be pretty unappealing visually, kind of looks like vomit and not a smooth creamy sauce

or just use cashew butter, a much easier sub

a lot of recipes just use besan, toasted besan, or toasted and ground dal of some type to thicken things, instead of ground nuts

It really depends on the region the recipe is from

fenugreek is nice, fresh methi greens are a nice addition too, and most fenugreek seeds you buy as spice, will sprout in the garden

ever eat fresh fenugreek greens ( methi ) ?

mmmmmmmmmmmmmmmmmm
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