chicken tikka masala

[Anonymous No.16195231]

I tried this recently and I love it more than any other food. How did the pajeets invent such prime bio-sludge? Also what are some tips for making it yoursels?

[Anonymous No.16195239]

>>16195231
it's just a bunch of spices grounded together, it's good because spices taste good

[Anonymous No.16195242]

I usually do Chef John's version. Fairly easy and tastes great.
https://www.youtube.com/watch?v=NshiJSNBWNs

[Anonymous No.16195243]

It was invented in Britain for British tastes, anon

As for tips, I dunno, it's kinda hard to fuck up. Spiced yogurt marinade for the thighs can be pretty worthwhile.

[Anonymous No.16195245]

>>16195231
>Also what are some tips for making it yoursels?
for me, red pepper flakes and sour cream

[Anonymous No.16195255]

>>16195239
Surely there's more to it than that.

[Anonymous No.16195286]

Pomegranite powder is my secret curry component
It's quite acidic, similar to amchur, but you get this lovely deep flavour out of it
Little goes a long way

[Anonymous No.16195312]

>>16195231
my favourite Tikka Masala recipe
https://youtu.be/PTK6Yr-St8s
the cashew nut pureé is a killer. make a little extra and serve it on the side for people who like it milder
bonus question: how old is she?

[Anonymous No.16195919]

>>16195312
She has her own comfy Youtube channel.

https://youtu.be/RM4kaXOqBak

[Anonymous No.16196202]

>>16195312
>cashew nut puree
so this is a korma

[Anonymous No.16196524]

>>16195231
secret recipe is condensed tomato soup and heavy cream

[Anonymous No.16196550]

>>16195231
It was the britz

[Anonymous No.16196554]

>>16195231
pajeets couldn't make something that tastes so good. thank the british, anon.

[Anonymous No.16196562]

>>16195231
This is the British National Dish, served in a pizza box ladled over their imported Fish and Chips.

[Anonymous No.16196567]

>>16195231
My family always makes a sauce with yogurt and mint. It works really well with it.

[Anonymous No.16196576]

>>16196524
that's not a joke anon.

>>16195231
You would never call japanese curry indian so don't call british curry

[Anonymous No.16196581]

>>16196554
But pajeets are the British anon

[Anonymous No.16196595]

>>16195231
just make yourself a spice blend to use for curry and then youll always be ready to go (pepper/chili, cumin coriander, cinnamon and other things in garam)

[Anonymous No.16196600]

>>16195242
>Not marinating the chicken in yoghurt
>Smoked paprika
>Cooking it on a pan

Yeah, it's trash.

[Anonymous No.16196841]

How much tomato you have to add before it becomes a spiced tomato stew?

[Anonymous No.16196871]

>>16195231
>chicken tikka
>pajeets
anon, this isn't a pajeet dish...

[Anonymous No.16197023]

>>16196595
Fucking cinnamon?

No. Get a therapist.

[Anonymous No.16197060]

>>16196600
The sauce version is better. What does your pan method bring to the table that the traditional version doesn't?

The sauce is what gives life to the rice. It gives the needed moisture that breast meat lacks. But even with thigh meat the curry is so rich in savouriness and aroma that the meat by itself just can't carry, the surface area just won't allow it. And even then think about the naan bread all dry and sad. The sauce would literally be perfection with it.

All i'm saying is dry rice, dry chicken (and maybe dry naan bread) would just be better with a sauce.

[Anonymous No.16197189]

>>16197060
he means ur supposed to make actual chicken tikka (yogurt marinated and roasted etc) and then use that in the tikka masala. it's why it's called tikka masala

[Anonymous No.16197364]

>>16195231
how are you supposed to eat this, bros? Do you mix it all up or

[Anonymous No.16197399]

>>16197364
Mix it with jasmine rice, then put heaping spoonfuls into a piece of garlic butter naan flatbread, and wrap it like a burrito and eat it. The sloppier the bio-sludge, the better.

[Anonymous No.16197416]

>>16195243
>>16196550
>>16196554
>>16196562
>>16196871

[Anonymous No.16197424]

>>16195242
I was a little worried when he didn't marinade in yogurt beforehand but it actually came out looking pretty good. Might have to try this. I trust chef john. He hasn't steered my wrong yet.

[Anonymous No.16197427]

>>16197416
Holy shit is this real?!!

[Anonymous No.16197429]

>>16197424
>>16195242
>not putting the onions and tomato paste in a blender and pureeing them

Pleb.

[Anonymous No.16197431]

>>16195312
god she's so cute i would wife her in a heartbeat

[Anonymous No.16198476]

>>16196562
>British national dish
>name isn’t even English
You lot are a completely and utterly conquered race

[Anonymous No.16198483]

>>16197424
ive made it, while it has taste differences compared to proper tikka masala its absolutely fucking delicious
and if you really care about the authenticity you could probably get away with adding yogurt to the marinade, searing the chicken in the pan and then roasting them while making the sauce

[Anonymous No.16198498]

>>16195231
https://www.allrecipes.com/recipe/228293/curry-stand-chicken-tikka-masala-sauce/

this is the one i fed to my parents, and now they make it several times a month.

it's very good and very easy to do. i can vouch for it.

[Anonymous No.16198500]

>>16195239
>>16195255
why do you look down on spices so much?

[Anonymous No.16198637]

>>16197189
exactly.

[Anonymous No.16198683]

>>16195231
>bio-sludge
lel, made me think of some old video games like R-Type and Sonic.

[Anonymous No.16198684]

>>16195286
What you need to get is tamarind sauce, shits like pomegranate powder but expressly for curries

[Anonymous No.16198715]

>>16195231
I have Indian friends. They told me people don't even eat this in India

[Anonymous No.16198722]

>>16195231
I prefer chicken biryani

[Anonymous No.16198905]

I wonder if devilishly adding some orange juice concentrate would work well. I'm betting it would.

[Anonymous No.16198912]

(((spices)))

[Anonymous No.16198917]

>>16195231
They didn't, Brits did. There are a lot of good Indian recipes though. Mostly it involves tossing a lot of vegetables and meat in a pot with yogurt, cream, ground up nuts, onions, garlic, ginger, and 20 spices. So it's not exactly rocket science, the ingredients do all the work that human brains can't.
Pajeet ingredient selection is ace though, I'll give them that. Using ground up nuts and beans as thickeners and batters is a lot better than this whitebread gluten shit that mayos obsessed over until about 10 years ago.

[Anonymous No.16198935]

>>16195231
my best tip is to go here: https://www.indianhealthyrecipes.com/

They got good recipes for all your basics, butter chicken, vindaloo, spinach chicken/paneer, you name it. Most of the time it comes down to using thin-sliced onions, ground up fresh garlic and ginger, and every spice imaginable, plus some kind of dairy or vegan cream.

http://maunikagowardhan.co.uk/ also has some really fucking good recipes, I like her kheema pav. Good shit with coconut milk instead of cream.

[Anonymous No.16199066]

>>16195231
>REEEE IT'S A BRI'ISH DISH
lmao

[Anonymous No.16199101]

>>16198498
Can vouch for this as well, i've made this over a dozen times and have slowly been making it spicier every time.

This was the only curry recipe I made and results were real good so I never thought to look for more, but hearing people roast the chicken beforehand has me interested to give that a try.

[Anonymous No.16199355]

The origin of the dish is not certain. Some trace it to the South Asian community in Great Britain and others claim that it originated in the Indian subcontinent.

Chicken tikka masala may derive from butter chicken, a popular dish in northern India. Some observers have called chicken tikka masala the first widely accepted example of fusion cuisine.[2] The Multicultural Handbook of Food, Nutrition and Dietetics credits its creation to Bangladeshi migrant chefs in the 1960s, after migrating to Britain from what was then East Pakistan (now Bangladesh). At the time, these migrant chefs developed and served a number of new inauthentic "Indian" dishes, including chicken tikka masala.[6]

Historians of ethnic food, Peter and Colleen Grove, discuss multiple origin-claims of chicken tikka masala, concluding that the dish "was most certainly invented in Britain, probably by a Bangladeshi chef".[7] They suggest that "the shape of things to come may have been a recipe for Shahi Chicken Masala in Mrs Balbir Singh’s Indian Cookery published in 1961".[7]

Rahul Verma, a food critic who writes for The Hindu,[8] said he first tasted the dish in 1971 and that its origins were in Punjab, India. He said, "It's basically a Punjabi dish not more than 40–50 years old and must be an accidental discovery which has had periodical improvisations."[9][10]

Chef Anita Jaisinghani, a correspondent in the Houston Chronicle, wrote that "the most likely story is that the modern version was created during the early ’70s by an enterprising Indian chef near London" who used Campbell's tomato soup.[11]

Another explanation is that it originated in a restaurant in Glasgow, Scotland.[10][1] This version recounts how a British Bangladeshi chef, Ali Ahmed Aslam, proprietor of the Shish Mahal restaurant in Glasgow,[12] invented chicken tikka masala by improvising a sauce made from yogurt, cream, and spices.[13][14]

[Anonymous No.16199470]

>>16195231
>I tried this recently and I love it more than any other food.
You probably should keep exploring other culture's food.I love a nice curry occasionally, but I wouldn't rank over some of my other favorites. I blame the love of cilantro.

> Also what are some tips for making it yoursels?
The simmer sauces for tikka are good enough, honestly. I buy Sharwood's, whichI find at Publix, but the Trader Joes and Aldi and other versions are quite similar. Just sweat some onions, some bell pepper, lightly brown some cubed chicken, pour over the simmer sauce, sometimes I combine with a single veggie as well, since the sauces are overly generous for 1.5lbs of meat, so some cubed butternut squash, chunky eggplant, or just some fresh whole green beans to simmer too. Time your addition after the chicken has simmered to welldone. If I want peas, I'll steam them separately or stir in last couple moments.

I have made it from scratch, and I've done some curry paste plus yogurt or coconut milk curries too, and I have found as long as you add some fresh something, from garlic, to lime zest, to cilantro, diced tomato, whatever, something on top of the onions with your prepared sauce, it's not worth the efforts for a single night's dinner to be totally from scratch for me. You're going to miss out on the fresh tumeric or fresh ginger/galangal or the roastiness of fire roasted tomatoes, or the fact it has raw brown sugar, not just sugar. Put your effort into making a chutney or patting out some fresh chapati bread.

[Anonymous No.16199724]

>>16195255
Sugar and fatty cream. That's why it's so delicious

[Anonymous No.16199730]

>>16199355

[Anonymous No.16199776]

>>16199470
>Sharwood's
Patak's is better.

[Anonymous No.16199984]

>fusion cuisine

[Anonymous No.16200003]

>>16199984
It's just combining leftovers and favorite ingredients when you do it at home

[Anonymous No.16200247]

>>16195231
Wholesome post

[Anonymous No.16201197]

>>16198476
It was invented in Glasgow by Bangladeshi immigrants in the 60's after someone asked for some gravy for his tikka.

[Anonymous No.16201835]

>>16195243
Its the equivalent of General Tso's American Chinese food in that sense. But its pretty much just a butter chicken derivative.

[Anonymous No.16201847]

>>16198917
They were Bangladeshi (Indian) immigrants to Britain, not Brits. Stop coping.

[Anonymous No.16202837]

>>16201847
This.

[Anonymous No.16203025]

>>16197424
It is a very good recipe regardless of whether it's "true" tikka masala. I make it at least twice a month, one of my favorite Chef John recipes. Side note, I recently made his Muhammara (Roasted Pepper & Walnut Spread) which was similarly delicious. Probably up to 50 of his recipes tried at this point and they've all been as good or better than a ~$30 restaurant meal which is my personal litmus test for quality food.

[Anonymous No.16203805]

>>16197023
Cinnamon belongs in garam masala.

[Anonymous No.16204186]

>>16197023
>>16203805
it's better with ceylon cinnamon. cassia has a sort of sharp taste to it and i don't think it's very nice in a curry.