We went to an Indian restaurant yesterday right? And North, the fucker, was fronting so he ordered chicken tikka masala and I fuckin LOVE chicken tikka masala and I went downstairs and I saw some in the fridge and it was great i bring it upstairs to eat and
it
was
fuckin
SPICY
THE FUCKER ORDERED SPICY FUCKIN CHICKEN TIKKA MASALA
Steve: So, I‘m lying in bed deeply asleep when my very pregnant wife shakes me rudely awake! I‘m like „what‘s wrong?“
Sam: Gosh, what happened?
Steve: Natasha says: „Steve, I need you right now.“ And I‘m like „what right now, Nat? I just woke up!“ Then she says: „I need you to get me some Chicken Tikka Masala right now!“
Sam: Oh, is that all?
Steve: Is that all?! I was up half the night searching for an Indian place that would make the dish and I paid a fortune for the trouble.
Going very British tonight: putting together some quick chicken tikka masala with Patak's curry paste!
Never been as wild about that one, but it was the curry paste variety that I spotted in a supermarket here. Better variety in the cooking sauces, but I prefer to use the paste actual BIR takeaway style. They usually buy the Patak's pastes by the bucket.
Tonight, the sauce is getting the ever-popular "half a thing of whatever tomato product is open in the fridge", passata this time. Mr. C also bought light cream (here, matlagningsgrädde or "cooking cream") because I forgot to specify. It's all good. ¯\_(ツ)_/¯
On more of a hillbilly fusion note, though, I'm also planning to make some half-assed take on a dry cabbage curry in the Instant Pot, to go with it. We had half a big head of cabbage in the fridge. This is basically just going to be a pressure cooker version of my usual fried cabbage, but with different seasoning. Which is true enough of a lot of actual South Asian versions, probably including the pressure cooking sometimes to speed up the braising part. People there usually have access to a better assortment of spices than I do right at the moment, though thankfully that should be partly remedied after we get the latest Drakfrukt order.
Inspiration: Once again, while baking bread, I listened with half an ear to Alton Brown and Simon Majumdar discussing Tikka Masala on Good Eats (the newer seasons). As my household enjoys tomatoes, chicken, spices, and rice, I decided to give this dish a go.
However, due to my stupid, stupid allergies, I couldn’t use Alton Brown’s recipe as it calls for coconut milk. (Though, I’ve gotta say Mr.…
I launched FFXIV and 5 minutes into new content I was already drooling. Zero’s curry looked delicious 🤤 I made my first garlic naan today with some chicken tikka masala since I was super lucky and had all the ingredients at home! I did order Kashmiri chili powder for next time though. Still, craving satiated and I have leftovers too! The second picture is the game version of what I saw. Now, let’s see if I can play some more and not drool every time. 🤣
Currently eating some leftover chicken tikka masala I got last night from an Indian place I typically think of as a good restaurant. However, the chicken was so weird last night, with parts of it having a kinda rubbery feel in my mouth. Today, after time in the microwave, it's much better. My partner says that's because it was undercooked last night and the microwave did the work of actually finishing cooking it. I'm sure she's right, but it appalls me to think that the restaurant gave me undercooked chicken, especially when they're usually so good. WTH.
This is probably the best thing I have ever eaten. Seriously. As I live in a very white area, there are not many grocery stores with access to certain Indian spices, so many of the ingredients have alternatives. Kashmiri chili is traditionally used in this dish, but I couldn't find any, so I used some of the chilis my family uses for tamales. They are unlabelled, but I think they are anaheim peppers?
Ingredients
Marinade
♡ 2 lbs chicken breasts, cut into cubes
♡ 1/2 cup sour cream or plain greek yogurt
♡ 5 cloves minced garlic
♡ 1 Tblsp lime juice
♡ 2 Tblsp olive oil
♡ 1 tsp garam masala or allspice
♡ 1/2 tsp paprika
♡ 1 tsp ginger, grated
♡ 1/2 tsp cayenne pepper
♡ 1 tsp salt
Sauce
♡ 2 Tblsp olive oil
♡ 1 onion, chopped
♡ 3 cloves garlic, minced
♡ 14 oz dice tomatoes
♡ 1/2 cup tomato sauce
♡ 1 kashmiri chili or anaheim chili
♡ 4 black peppercorns
♡ 1/4 tsp ground clove
♡ 1 bay leaf
♡ 1 cinnamon stick or 1/2 tsp ground cinnamon
♡ 1 tsp ginger, grated
♡ 1/2 tsp ground cumin
♡ 1/2 tsp turmeric
♡ 1/2 tsp salt
♡ 2 tsp garam masala or allspice
♡ 1 cup coconut milk
Instructions
☆ In large bowl, mix all marinade ingredients. Make sure chicken is thoroughly covered at set aside for at least 30 minutes.
☆ While waiting for chicken to marinate, heat olive oil and onion in a large pan until onion is soft, add tomato and tomato sauce, pepper, and spices. Let sauce simmer for 10 minutes
☆ Take out bay leaf, cinnamon stick, and cloves. Let sauce cool completely
☆ While sauce cools, heat oil in a large pan and fry chicken in small batches, making sure it is cooked thoroughly and turning occassionally. Set aside when finished
☆ Transfer cooled sauce into a blender and blend until smooth
☆ Mix together sauce and chicken in large pan, stirring in coconut milk. Let simmer for 10 minutes