"If you had to choose a comic book character that represent your life what?"
The food of India It is one of the most popular Asian cuisines. Not as much as the Chinese cuisine, but increasingly there are more Indian restaurants by Spain. In countries like the United Kingdom, you can eat authentic Indian cuisine because of the historical connection that the two countries have always had. Those who have tested there, my favorite restaurant is the Chutney Mary Chelsea, in London)www.chutneymary.com) for its atmosphere, service and above all its delicious food. In Spain also a delicious Indian meal, you can eat though sometimes it is not so authentic since they usually take spicy that is an essential part of this cuisine. I like it Tandoori Stationdecorated like the interior of an Indian train. It is at the end of Ortega y Gasset (Madrid).
The chicken TIKKA Masala It is a dish of chicken tikka masala sauce. The chicken tikka is a boneless chicken which is marina in spices and yogurt and then cooking in a tandoor (hindu oven) or used to make style masalathat is what we are going to prepare today, recipe taken from the magnificent book "I love curry" of Anjum Anand. For the masala sauce there is a standard recipe, but most of the variants contain milk coconut or tomato sauce and cream, as well as different spices. In this case we will do it with tomato sauce. Although it apparently has many ingredients (especially for spices), try it, because according to the recipe which I give step by step, you will be a rich, exotic and different dish.
The tikka masala is one of the most popular dishes in the world from southwest Asia and indeed the more popular in England, where some say that it is "the true national dish of Great Britain".
It is generally believed to you have originated in chickens cooked by chefs from Bangladesh in the United Kingdom, although there are several theories about the origin of this dish: for some it was a way to recycle leftovers of the day before (as well as kebabs); others believe that it comes from British India and the need to adapt the food from the Indian subcontinent to the British palate. Others say that the chicken tikka masala It is originally from the Punjab region since there is a very similarly prepared dish containing tomato sauce, chicken Murgh Makhni.
The truth is that a large part of Hindus who immigrated to Britain came from the Punjab region, and that immigrants from Bangladesh are owners of most of the "Indian" restaurants in the United Kingdom so it is more likely that it has been originated by the cooks of Bangladesh in Great Britain. Surely that Sandokan tortilla ate it like us!
- Level of difficulty: difficult
- Preparation time: 60 min. Chicken maceration time
- Seating: 4 persons
Ingredients:
Some may be more specific but are not difficult to obtain. Most Chinese stores you can find them and if not, them will find all large surfaces. That Yes, eye with the spices, best understatement does not pass. This recipe has a few amounts so you chop but not for burning. My son ate the chicken delighted; of course, that the like spicy to it. For those who want to buy them (it is not a bad idea considering that these species last a lot fresh and is always better to prepare sauces to taste each one), there is a site on the internet called www.spicescave.com where can you buy all that you don't find in supermarkets.
I bought them in a Chinese supermarket on the outskirts of London. Go is an adventure that will tell you in a next post.
For the marinade Tikka:
- 500g chicken breast
- 1 greek yogourt not sweetened
- 4 tablespoons of lemon juice
- 2 cloves of garlic
- 10g shredded fresh ginger or a teaspoon gengibre paste or ground ginger
- 1/4 tsp. chili powder or cayenne pepper ground €0.15
- 1 teaspoon and a half of sweet paprika
- 1 teaspoon and a half of ground cumin
- 2 tablespoons vegetable oil, preferably not olive oil (serves sunflower, corn...)
For Masala:
- 20g shredded fresh ginger or a teaspoon gengibre paste or powdered ginger
- 8 cloves of garlic
- 2 tablespoons of vegetable oil not olive
- 80g butter
- 1 black cardamom seed or a bit of black cardamom powder
- 6 green cardamom seeds
- a stick of cinnamon
- 4 whole nails
- 1 large can of tomato puree
- 1 tablespoon tomato concentrate (if you can't find it, nothing happens but it tastes better if it has it. They sell it in the English Court)
- 3 green chiles in large pieces. If you don't find fresh chillies, you can replace them with half a teaspoon of chili pepper puree sold in specialty supermarkets and large areas
- salt to taste
- 100 ml cream
- 1 tsp. sugar
- 1/4 teaspoon chili powder or ground chilli cayenne
- 1 teaspoon sweet paprika
- 2 teaspoons garam masala (is a jar of spice mix already made selling in) www.spicescave.com and some large areas and in Hindu shops)
- a few coriander leaves
- 1/2 glass of water
Utensils:
- source or pan to marinate chicken
- a large saucepan
- bowls
- a spoon of wood, kitchen brush and a few rods.
Pairing
What better going to spicy food is a good cold beer or a light and fruity white wine. As beer I propose the soft Thailand Shinga, but it must be frozen, leaving €1.14 unit. As, I recommend a white wine of the Penedès as Viña Sol. It is a cool white and has an elegant aroma with fruity notes, exalted by spicy nuances. It has pleasant fruity funds and a touch of spice to €4.88.
Preparation:
1. mix all the ingredients for the marinade with a teaspoon of salt.
2. with the help of a kitchen brush, go painting each fillet of chicken breast on both sides and place them on a dish. Finish covering with the sauce and allow to marinate as long as possible. Ideally, overnight in the refrigerator covered with plastic wrap.
3. heat oven to 240 °, ideally also on grill.
4. remove the chicken from the refrigerator. Put a role of vegetable cuisine on a baking tray, and place the fillets of chicken on it.
5. place the baking sheet in the position above all for 8 minutes or until slightly churruscado (toasted). Remove from the oven. Chicken will ultimately make the sauce. Cut chicken into strips or chunks.
6. grate the ginger and garlic. Mix well and set aside.
7 heat in skillet oil and half of the butter. Mix well. Add all the spices. Once been roasted for about 15 seconds, add the ginger and garlic.
8 Cook until garlic is toasted. Add the tomato puree and tomato concentrate and cook until tomato is well fried (about 20 minutes). Then increase heat to Brown a little tomato FRY for about 7 or 8 minutes or until they have darkened a bit. Add 1/2 glass of water and wait until it boils well. Remove the seeds with a spoon.
9. Add Golden chiles or peppers mashed and the rest of the butter. Let boil for 3 minutes.
10 Add chicken strips and cook for about 3 minutes.
11 Add the cream, sugar, chili powder or chili Cayenne powder and paprika, as much as necessary to get the desired color. leave to cook for a minute. Then add the Garam Masala. Let Cook for another 4 to 5 minutes until the mixture is creamy good.
12 taste the sauce and add salt, sugar or cream according to our taste. Once it is, put the chopped fresh cilantro leaves on top. Serve with boiled rice long. I hope you enjoy it. I assure you that the effort be worth, and your guests will be completely surprised, and especially when you tell him that they will be testing one of the national dishes of... Great Britain.
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It has a look barbara, Loleta, and I think the test very soon. Recipe following so far was Gordon Ramsay, rather more frangollo that this (can't compare!)
To find spices and Indian products in Madrid there is no more than walk through footbaths; If not, there is a shop in El Carmen (on the other side of the M30's sales) that is fantastic... Look for the signs.
Wow! That level!. Help me with all the data you can, because they are highly welcome, that we do this together. Really great are your comments, because you manage swimmingly. Thank you and a kiss for the family!
You can make your own garam masala in an easy way:
8 cardamom pods (shelled)
1 teaspoon black peppercorns
2 teaspoons cumin seed
2 teaspoons coriander seed
1 stick of cinnamon 5 cms
algunos clavos de olor
crush in mortar or coffee grinder and keep in a glass jar.
Thank you for bringing us this piece of India home!
Hi Alex. That hope to see you here!. Thank you for being there back reading and following my old ways! For me it is a pleasure to share recipes and travel :-)
I loved the recipe. I did it and I was super. Thank you for sharing
Thank you Carol. I am very pleased that you liked but above all I am glad that it has come to you Super! Thanks for being here with me. I hope you stay. A hug
Loleta Hello!
Amazing PT that has your recipe. Both I and my girl are passionate Asian food in general and the Tikka Masala, and no, it's our favorite dishes. Finally I've encouraged me to prepare it but I have a couple of questions. I'd like to use coconut milk. I take exactly and how much I put milk? In addition I bought in the market in a position of spices a preparation of Tikka Masala. That should take to add this?
Thank you very much for your reportaje-receta.
I pointed out your page in your Favorites!
Muscarine Hello! Thank you very much for your comment. I'm glad to hear that you like Asian food because to my love. In my blog you'll see that there are many recipes... and those who are to come. Regarding your question, I would not use coconut milk. The Chicken Tikka Masala more typical carries a dark tomato sauce as my recipe. But if you still want it to use, you should replace the cream with coconut milk (even if you advance to flavor is little noticed because the masala is very powerful flavor). Regarding prepared Tikka I comment, it is a mixture prepared, and would have to know exactly the spices that make it to know what must replace. I would opt for not using them for the first time and make your mix yourself, but if you still want it to use, you can replace all the masala recipe spices for your Tikka spice either add them instead of garam masala. The problem is not knowing what exactly leads the Tikka purchased, so that I can not advise you how will look better. Sorry to not be able to tell you more, but surely you get terrific. I hope you stay here and that tell me your results. A greeting.
That's great! Thank you very much for the tips. As I know all the ingredients for your recipe, I do a tasting of the prepared to see if I get something clear. I wanted to use coconut milk because I have a can in the pantry. I will use it in a Thai recipe.
And you count results if helps someone.
Best regards!
It seems to me a great idea. Testing is like the best recipes are discovered. I am a disaster in that and unable to follow to the letter so try and secure that you have matched. I hope your news on the outcome and possibly with photo!. A greeting and thanks for being with me.
Hello, Loleta! I wanted to thank you infinitely for having published this recipe. I want to see if I get the book but these sides of the world it is difficult. (I live between Panama and Chile)
I have done it several times and I've been great. My boyfriend loves me more when I Cook this dish to you. lol...
Best regards!
Hi Carol, sorry or you have answered before but I had mess. Thank you very much for your comment that encourages me to go ahead. The book must be able to find it at Amazon but if cannot find it the estate to the next recipes that we draw on the blog! Any doubt you have already know where I am. Thank you for being here with me. Best regards!
Loleta, can not take cream. What do you think I can replace it? Maybe yogurt?
Hi Paco, definitely Yes.The only thing you have to keep in mind is that it is likely that yogurt cut with heat and form lumps, but it will be just as good. You try to avoid it by adding some hot sauce to yogurt. Cut but bates with rods in a bowl and once is creamy then add it to the pan.
The second is that as it is a little more acid but that is arranged with half a teaspoon of sugar. So enjoy and don't hesitate to do so. You'll love. A greeting and thanks for being here.
Hello everyone
I've tried this weekend recipe and it is delicious. Many thanks to the author.
Just a comment by itself could assist in someone.
Try the sauce before and after putting the cream since with dairy products the level of spiciness is much reduced, so asegurareis I is to the point that you like.
A greeting
Hola Víctor, I'm glad a lot he liked. The truth is that it is a recipe that does not fail. The spiciness is altered by the cream (with any dairy in general) and also with the time (more time cooking, less spicy. If you do it from one day to another, it shows even more), so if you don't eat it immediately to make it, will have to rectify the spicy if you like to be well turned up rock & roll!. Thank you very much for your comments and thanks for being here. A hug.
Loleta Hello!
The last time we spoke was when first made this recipe for Valentine's day. I had my doubts with a mix that I bought at a checkpoint of spices from the flea market that put the Sunday at the Fairgrounds in Malaga. After testing, I can say that approximately a blend of Garam is masala with paprika and a touch of chile.
I tell you what I do if you are interested and you buy this kind of mixtures.
Loleta, your recipe I still as is at the foot of the letter, and instead of Garam masala, put this mixture called Tikka Masala.
A couple of changes I do is add to the Tikka, smoked sweet paprika that gives an excellent touch. These last times I used instead of chili peppers to Masala, half Padrón pepper that culture at home. The left to ripen until it becomes very red and as they are so fucked (pardon me...), I put only half and compensated if any pique with a touch of dry chile of the mill.
Another difference is that chicken would add it at the very end. I prefer to make the sauce before. Perhaps sacrilege, I don't know, but it is to link it all well before putting the meat.
Finally, a very important modification for my taste, is the Masala and ending with the chicken prepared it in a tajine which I got from Tangier.
I always accompany it a bread naan took a very good website and that it only takes 20 minutes to make the mixture and cook it. And I also prepare a rice production very easy and delicious. Notes for 2:
-1 glass of basmati rice cooked and moreado with a couple of whole garlic that I only use to flavor the oil because I withdraw them.
-1/2 cup of shredded coconut, toasted in a skillet (no oil).
-Meclar moreado with coconut rice and add a teaspoon of ground cumin and the scratch of an orange.
I hope to serve you the info.
I put a link to a photo of the feast:
https://www.dropbox.com/s/v86pynmvb2yvk4k/Pollo_Tikka_Masala.jpg
Greetings and thank you very much for the trabajazo associated with this website.
Hello!As I'm glad that you believe new things! Congratulations and hope you continue here with me. a Kiss :)
Hello!As I'm glad that you believe new things! Congratulations and hope you continue here with me. Muchad thank you for sharing the recipe!a Kiss :)
A great entrance and a great dish! = D
Thanks a lot! I'm glad you liked. A hug
I had this recipe in the list but not I decided, I guess that because the ingredient list is endless! Until I saw the video on canalcocina1! I dared, and the result has been spectacular... one tastes more authentic that I've never prepared and the most rich and see that we have gone to Indian restaurants!
At home are rockandroll as you say and here is my question... was not very spicy, the only ingredient that I changed was the fresh chili and put pickled jalapenos... could it be a cause?
Thank you Loleta, as always...
Hello Maraura! The key of the spiciness here is the chili powder. It is essential, and even if you don't have it you can replace it with paprika, the taste is completely different, and much less powerful, and fresh chili because it depends on how it is spicy jalapeno you served or not. The jalapeno is not a very spicy Chili (the serrano much more), so the next time if you can't buy it fresh from that itch, put more jalapeño and view testing gradually. You also notice that the itching varies as pass processing hours and tends to itch less, don't ask me why, but my happens to me. Thank you very much for being here with me. Anything you tell me. A hug
Thank you Loleta, cambiare chili powder for the of your photo and will try to buy fresh chillies, now want to cook it again!
Anyway is a 10 recipe!
Congratulations on your work in Canal Cocina!
Happy summer!
Maraura thank you very much. Happy holidays to you also. The mine will be short but very well used ;) A hug and thank you very much for being here with me
Loleta, I love at home we have already repeated the recipe several times! We are two but sauce do it with the ingredients for four, I do the rice aside, and in the last few minutes echo the rice in the Pan so that you mix with the sauce.
Now I want to try the moussaka I have seen on the web, because I'll tell you what!
So what rico Aina. Insurance that is spectacular! So they cook the biryani, but with a completely different sauce. The musaka you'll love. It is very easy and is very tasty so you'll see after you repeat it endlessly, and you will become more demanding with the musakas that eat in the street... lol hugs, thank you for writing and for being here with me, and happy new year!