2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
1 28-oz. can whole peeled tomatoes, like San Marzano
2 cups heavy cream
¾ cup chopped cilantro, plus sprigs for garnish
Steamed basmati rice (for serving)
Preparation
Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes. Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
My additions: I use double the spices on everything but the turmeric. 1.5X there. If it is your first time having Indian food, I do not recommend doing this.
I cook the onions for a while then add LARGE chunks of red and green bell peppers. Not sure if this is authentic, but a restaurant in Adelaide did it, and i loved it. I then cook the onions and peppers until they are caramelized (probably 10 mins) before I add the tomato paste.
i use 4-8 chiles de arbol because i like spice. with 2 you cant taste ANY spice, 4 its just a bare hint, and 8 is a nice heat.
instead of using a broiler, I char my chicken on the grill over super high heat so it has lots of black on it but isnt cooked through. I add it 20 mins into the 40 min simmer time.
i ALSO add about 3/4 cup of the yogurt marinade. I know this might be a bit weird to some due to it being a raw chicken marinade, but it cooks for 20-30 mins at a pretty high heat so i am not worried about it. I've found it makes a super velvety texture and tastes REAL good.
I never buy ghee. It is so expensive. I just clarify butter and use that. If you dont want to do that, use peanut oil.
Garlic Naan - SO easy I will never buy Naan again
INGREDIENTS
2 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
1/2 teaspoon salt
½ cups warm milk
½ cups plain yogurt
1 teaspoon honey
canola or vegetable oil, for brushing
4 tablespoons salted butter
3 garlic cloves, minced
fresh chopped parsley, for sprinkling
INSTRUCTIONS
In a large bowl, whisk together the flour, baking powder, soda and salt. In another bowl, whisk together the milk, yogurt and honey. Add half of the milk mixture to the dry ingredients and stir until the dough starts to come together. Add the remaining milk gradually, stirring and bringing the dough together with your hands.
Place the dough in an oiled bowl and cover it. Let it sit in a warm place for 1.5 to 2 hours. It won't rise much! But let it rest. Once it rests, remove it from the bowl and knead it a few times on a floured surface, using some extra flour if it’s too sticky. Divide the dough into 8 separate balls. Roll each ball out into an oval shape. Heat a cast iron skillet over medium-high heat. Once it’s hot, brush it with a bit of canola (or another high heat) oil. Place the dough on the skillet and let it cook for 2 minutes or until it begins to bubble. Flip it and cook for 1 to 2 minutes more. Repeat with remaining dough.
Heat the butter in a saucepan over medium heat until it melts. Stir in the garlic and turn off the heat. Brush the naan with the garlic butter and sprinkle with fresh cilantro.
![image showing [Homemade] Chicken Tikka Masala with homemade Garlic Naan](d7d3a90d-c61a-55de-a3cd-d61373486c8a.jpg)
oobree on January 22nd, 2021 at 17:01 UTC »
Bon appetite Chicken Tikka Ingredients
6 garlic cloves, finely grated
4 tsp. finely grated peeled ginger
4 tsp. ground turmeric
2 tsp. garam masala
2 tsp. ground coriander
2 tsp. ground cumin
1½ cups whole-milk yogurt (not Greek)
1 Tbsp. kosher salt
2 lb. skinless, boneless chicken breasts, halved lengthwise
3 Tbsp. ghee (clarified butter) or vegetable oil
1 small onion, thinly sliced
¼ cup tomato paste
6 cardamom pods, crushed
2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
1 28-oz. can whole peeled tomatoes, like San Marzano
2 cups heavy cream
¾ cup chopped cilantro, plus sprigs for garnish
Steamed basmati rice (for serving)
Preparation
Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes. Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
My additions: I use double the spices on everything but the turmeric. 1.5X there. If it is your first time having Indian food, I do not recommend doing this.
I cook the onions for a while then add LARGE chunks of red and green bell peppers. Not sure if this is authentic, but a restaurant in Adelaide did it, and i loved it. I then cook the onions and peppers until they are caramelized (probably 10 mins) before I add the tomato paste.
i use 4-8 chiles de arbol because i like spice. with 2 you cant taste ANY spice, 4 its just a bare hint, and 8 is a nice heat.
instead of using a broiler, I char my chicken on the grill over super high heat so it has lots of black on it but isnt cooked through. I add it 20 mins into the 40 min simmer time.
i ALSO add about 3/4 cup of the yogurt marinade. I know this might be a bit weird to some due to it being a raw chicken marinade, but it cooks for 20-30 mins at a pretty high heat so i am not worried about it. I've found it makes a super velvety texture and tastes REAL good.
I never buy ghee. It is so expensive. I just clarify butter and use that. If you dont want to do that, use peanut oil.
Garlic Naan - SO easy I will never buy Naan again
INGREDIENTS
2 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
1/2 teaspoon salt
½ cups warm milk
½ cups plain yogurt
1 teaspoon honey
canola or vegetable oil, for brushing
4 tablespoons salted butter
3 garlic cloves, minced
fresh chopped parsley, for sprinkling
INSTRUCTIONS
In a large bowl, whisk together the flour, baking powder, soda and salt. In another bowl, whisk together the milk, yogurt and honey. Add half of the milk mixture to the dry ingredients and stir until the dough starts to come together. Add the remaining milk gradually, stirring and bringing the dough together with your hands.
Place the dough in an oiled bowl and cover it. Let it sit in a warm place for 1.5 to 2 hours. It won't rise much! But let it rest. Once it rests, remove it from the bowl and knead it a few times on a floured surface, using some extra flour if it’s too sticky. Divide the dough into 8 separate balls. Roll each ball out into an oval shape. Heat a cast iron skillet over medium-high heat. Once it’s hot, brush it with a bit of canola (or another high heat) oil. Place the dough on the skillet and let it cook for 2 minutes or until it begins to bubble. Flip it and cook for 1 to 2 minutes more. Repeat with remaining dough.
Heat the butter in a saucepan over medium heat until it melts. Stir in the garlic and turn off the heat. Brush the naan with the garlic butter and sprinkle with fresh cilantro.
(edited for clarity and additions.)
depressi__spaghetti on January 22nd, 2021 at 18:00 UTC »
As a fellow Indian, I must say you’ve done a fantastic job! I’m sure it tasted just as delicious!! ❤️
TheBarkingFish on January 22nd, 2021 at 18:14 UTC »
This photo is a sexual experience