I can't eat garlic (bummer) so Indian food in a restaurant is basically impossible, but until recently it hadn't occurred to me to try making it at home - because I didn't make anything at home, and because Indian food seems, you know, complicated.
Now, to be fair, chicken tikka masala is about as Indian as English muffins are English. In fact, it's much more English than English muffins: it's been called Britain's national dish, and apparently was (possibly) invented in Glasgow. Not that Glasgow's English, of course. OK, I'll shut up now, I've even confused myself.
Let's just get to the recipe, which I found via Chaos in the Kitchen.
This brings me to one of the best things about the world o' food blogs. You click on a link and - whoooaaaa - you fly through a portal, but instead of landing on the side of the Jersey Turnpike you find yourself in the middle of Big Sky Country, in a huge farmhouse kitchen, where a (rather cute) tatooed pastor (?!) is cooking a curry. He mentions naan, and before you know what's happening, you're deep in another site surrounded by rotis, and saags, and dals, and channas...
Anyway, back to dinner - it was really amazing. Though a lot of work for a (very slow) newbie. Started the kulcha dough at about 5:30pm, and sat down to dinner at 8pm. And that was with the help of my trusty assistant, who broiled the chicken and took care of the turmeric rice, while I did the sauce and the onion kulchas.
There was minimal bickering, even though we were tired and hungry, because we could tell that something special was coming together. It was totally worth it, and highly recommended.
The Recipe: Chicken Tikka Masala
From guest poster Pastor Ryan on Pioneer Woman Cooks.
The Recipe: Onion Kulchas
From ChefInYou. These were dreamy - a must-try. Easier than naan, because they just use baking powder & soda instead of yeast. But I still want to try naan, and will come back here for a recipe - it's a great resource, stuffed with good things that seem very doable.
Chicken Tikka Masala:
- Followed Katie at Chaos's suggestion re using half-and-half instead of cream, and in future might use half a cup less (oooh, the abstemiousness!)
- Also held back on the salt, with no ill effects
- But did use the full amount of Garam Masala, even though it seemed like a lot - it was perfect
- Watch out for turmeric - it stains!!
- Sauteed the onion for the filling, as really hate raw onion, and wasn't confident it would cook enough otherwise, but maybe this wasn't necessary
- Cooked them on the stove-top, like the tortillas (the whole process is very similar, actually)
- Mine weren't round, but apart from that seemed good - fluffy, with a fabulous combination of tastes tucked inside. Though haven't eaten one before, so they may have been all wrong
It was dark! So just snatched a couple of the leftovers today...