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2
komputodo
2020 Aug 12, 9:09pm
komputodo
2020 Aug 12, 9:09pm
Tenpoundbass says
You mean that factory raised hormone fed humongous 3 month old chicken ...which is then butchered and sold as frozen boneless skinless breast and shipped across the country and stored in various warehouses before being shipped to your local walmart isn't as succulent as a farm raised normal chicken? whoodathunk? Then you can add some GREAT VALUE extra virgin olive oil too because they said on TV that its heart healthy.
breast isn't as succulant as it used to be
You mean that factory raised hormone fed humongous 3 month old chicken ...which is then butchered and sold as frozen boneless skinless breast and shipped across the country and stored in various warehouses before being shipped to your local walmart isn't as succulent as a farm raised normal chicken? whoodathunk? Then you can add some GREAT VALUE extra virgin olive oil too because they said on TV that its heart healthy.
3
steverbeaver
2020 Aug 12, 9:09pm
steverbeaver
2020 Aug 12, 9:09pm
Looks a lot like the Cook's Illustrated recipe (great base, btw). I usually end up adding a lot more spices, cream, and tomato paste by the end though. Great stuff.
4
Tenpoundbass
2020 Aug 12, 9:20pm
Tenpoundbass
2020 Aug 12, 9:20pm
komputodo says
Modern factory chickens are constantly made to move over a large field or warehouse. They are in a mobile corral, that moves them around as a result they burn off all of their calories and get tough, to make them bulk up they are given hormones and steroids. Chickens 15 to 20 years ago, were cage raised and never moved other than to sit up or sit down. The breast muscle was never used, that's why you could pound it flat with little efforts. Today you have to butterfly filet breast thin, it wont pound it's too fibrous.
your local walmart isn't as succulent as a farm raised normal chicken? whoodathunk?
Modern factory chickens are constantly made to move over a large field or warehouse. They are in a mobile corral, that moves them around as a result they burn off all of their calories and get tough, to make them bulk up they are given hormones and steroids. Chickens 15 to 20 years ago, were cage raised and never moved other than to sit up or sit down. The breast muscle was never used, that's why you could pound it flat with little efforts. Today you have to butterfly filet breast thin, it wont pound it's too fibrous.
5
Tenpoundbass
2020 Aug 12, 9:40pm
Tenpoundbass
2020 Aug 12, 9:40pm
steverbeaver says
I had this in Malaysia at 2am after drinking in bar with some Indian dudes I met, that were Financial advisers from New Jersey. At a street side cafe, it was so good.
We ate with a big pile of flat bread as big as Vinyl record, flaky as a croissant. My hands were stained red for days.
I've had a hankering for what I remembered it tasted like. I saw many recipes on Google, and they all do it different ways. Some more complicated than it need to be, and some in the comments said it was good, but not Masala, other recipes were dry, some with Coconut oil and milk, chopped onions, puree onions, some add Cardamom and curry leaves, Fenugreek leaves, some even said add curry spice. It was all over the place.
So I read about the History of Tikka Masala it was a British dish invented in England in the 60's by a Pakastani chef, as a way to duplicate Curry using spices that were more readily available at the time in England. It's based on Butter chicken which was invented in Pujab in the 40's.
So I went with the more simple ingredients using butter chicken as a guide but using Masala cooking style. Based on my interpretation of reading three pages of recipes on Google.
Looks a lot like the Cook's Illustrated recipe
I had this in Malaysia at 2am after drinking in bar with some Indian dudes I met, that were Financial advisers from New Jersey. At a street side cafe, it was so good.
We ate with a big pile of flat bread as big as Vinyl record, flaky as a croissant. My hands were stained red for days.
I've had a hankering for what I remembered it tasted like. I saw many recipes on Google, and they all do it different ways. Some more complicated than it need to be, and some in the comments said it was good, but not Masala, other recipes were dry, some with Coconut oil and milk, chopped onions, puree onions, some add Cardamom and curry leaves, Fenugreek leaves, some even said add curry spice. It was all over the place.
So I read about the History of Tikka Masala it was a British dish invented in England in the 60's by a Pakastani chef, as a way to duplicate Curry using spices that were more readily available at the time in England. It's based on Butter chicken which was invented in Pujab in the 40's.
So I went with the more simple ingredients using butter chicken as a guide but using Masala cooking style. Based on my interpretation of reading three pages of recipes on Google.
Marinade:
One split breast and 4 thighs boneless and skinless cut into bite-sized pieces(I like both breast isn't as succulant as it used to be)
1/2 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger (or finely grated)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon cyanne pepper
1 teaspoon of salt
Combine in a bowl and let marinate in the fridge over night.
For the sauce:
2 tablespoons olive oil
1 tbs butter
1 large onion, puree in the blender until creamy and smooth
1 1/2 tablespoons garlic, minced
1 tablespoon ginger, minced or finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
1 tablespoon Parika
28 oz can tomato sauce
1 serrano pepper seeded
1 1/4 teaspoons salt (or to taste)
1 cup of heavy cream
Marinate:
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to overnight if time allows.
Some recipies call for lemmon juice in the marinade, I personally did not add that, because the longer marinade time, the Lemmon juice will start to cook the chiken in the fridge over night.
Grill:
Light Grill when coals are white hot, grill the chicken cunks until nice dark bark spots are achieved on each side. Don't cook all the way it should still be soft inside, Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Start the Sauce:
Rough Chop the Onion and seeded Serrano and puree in the blender.
Heat butter and oil in pan. Fry the onion puree until the moisture is gone and start to darken(about 4 minutes) while scraping the bottom of the pan don't let it burn or stick to the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala, and Parika. Let cook for about 30 seconds until fragrant, while stirring occasionally. Now it should start clumping up into a thick paste.
If you smell it, have a hanky ready you'll sneeze.
Add tomato sauce, cyanne powder and salt thouroughly mix it together. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Optional Blending, if you like it very smooth:
Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
Pour the puréed sauce back into the pan.
Optional tweaking to suit your taste:
Now at this point if you like a thinner sauce, and you didn't add too much liquid in the previous step, you may want to add 1 cup of Chicken stock.
If you do that, you may need to adjust the spices accordingly, especcially the Graham Masala and coriander. and throw in a tbl spoon of Tomato paste if it is too runny.
Finish off and plate:
Add the chicken with juices back into the pan and cook for an additional 5-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Stir the cream through the sauce. (Some folks add the Creme before the chicken, but you may risk the creme fat and milk solids seperating. (yuck)
Garnish with chopped cilantro and serve with fresh, hot Jasmine rice(my favorite) and fresh homemade Naan bread if you have the luxury!