RETARD's step by step Chicken Tikka Masala with Chappati Bread [PIC INTENSIVE]

[RETARD]

Definately a winner
This recipe will yield enough for 6 people
It is easily halved but i figure if your going to cook it you may as well cook a batch to last you a couple of meals. The flavours really intensify overnight.



1Kg chicken thigh fillets, cut into chunks (I normally get about 7/8 per thigh fillet)


For the marinade:

• 500ml (2 cup) natural yoghurt
• 2 tablespoon lemon juice
• 4 teaspoons ground cumin
• 2 teaspoon ground cinnamon
• 4 teaspoons cayenne pepper
• 4 teaspoons freshly ground black pepper
• 2 tablespoon finely grated fresh ginger
• 4 teaspoons salt, or to taste

In a large bowl, combine yoghurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and salt onto the Chicken, cover and put in the refrigerator for atleast 2 hours.
The lemon and yoghurt will help tenderise the chicken also the spice will penetrate extra when left for longer.
And we all know extra penetration is the best
Make sure you mix really well so everything is coated evenly



Now for the sauce!
do this whilst waiting for the marinade (just re-heat when needed)

• Chop red/green chilli finely
• Grate 3 cloves garlic

• Place a large pan onto a medium heat
• Add in 40gm butter along with the chopped chilli and garlic

Add to the mixture

• 4 teaspoons ground cumin
• 4 teaspoons paprika
• 4 teaspoons salt, or to taste

When the butter has melted cook for a further 2 minutes stirring so as to make sure it doesnt burn.

• Stir in the 500ml Passata / Tomato Puree
• Stir in 50 - 100 ml water
• Stir in 600ml Cream
• Cook on a low simmer for 20 minutes
• Taste when the liquid is up to temperature

(dont be alarmed if it is more sublte than you anticipated - the flavour will intensify when the par cooked chicken is added to the sauce)


Whilst that is simmering lets make some Chappati
You will need:

• 150-200ml Warm Water
• 1 1/2 cups plain white flour
• large pinch of salt
• 1 tsp olive oil

Place all of the ingredients except the water into a bowl and massage together very well for a minute or so. The aim is to try and get rid of the little lumps


Make a small well and pour bit by bit the water into the flour mixture.


You kind of have to gauge this yourself but it basically wont be sticky and wont be too floury then kneed for a minute or 2 on a lightly floured surface till it looks like this below.
Place it back into the bowl to rest for 10 mins
lightly rub olive oil over the surface to help prevent a crust forming


Now is a good time to put some rice on.
I didnt plan on having to tell people how to cook rice im sure you guys can figure that on out
I normally work on 1 cup between 3 people


Bring your marinated chicken out of the fride and set up your stove top like this. (you could use a BBQ for this to save on congestion and mess)
Place a lightly oiled fry pan onto a medium heat
When the pan comes to temperature add the chicken pieces a few at a time
Be careful not to crowd the pan so as to reduce the temerature of the oil too quickly
The idea here is to only seal the chicken enough so that it makes a nice light brown crust on the outside. 90 secs - 2 mins each side would be about right on a medium heat.


Then place the cooked pieces into your simmering sauce (this will finish the chickens cooking process)


Repeat the same with the next batch and so on until all the chicken is in the sauce.




Add the remaining marinade to the simmering chicken
Let simmer for another 15 mins on a medium to low heat
Take out a piece of chicken to test if its cooked properly and your ready to go!


Place another fry pan onto a medium to medium high heat (no oil req'd)


Whilst your waiting for it to come to temperature
make 6 little lemon sized balls from your dough mixture


Flatten it slightly (like you would a hamburger)
Flour it lightly on each side


roll it out a small amount with a rolling pin or empty bottle if you dont have one.


Place it back into the flour so it doesnt get sticky and roll it out thinly


Place it into the dry heated frying pan


when it starts to puff up / bubble slightly spread one dessert spoon of EVOO over the top - this seals in heat and makes it puff up more


press down with a spatula and flip
evenly spread some more olive oil and press down again with a spatula


remove from heat and repeat the process


Garnish with Corriander
A dollop of Yoghurt also goes well
RETARD's Chicken Tikka Masala ............ DONE!

[Amfibius]

Looks good, RETARD!! If i'm not mistaken, don't Indians use Ghee instead of EVOO?

[afterlife]

looks awesome! Might give this a go tomorrow! You have the same rice cooker as me lol

[scon]

Nice work! I've made the Chicken before, but never made chappati... will make some wholemeal ones and report back.

[RETARD]

Originally Posted by Amfibius

Looks good, RETARD!! If i'm not mistaken, don't Indians use Ghee instead of EVOO?

They most certainly do Amphibius.
I can't say i've ever cooked with Ghee before ... that is clarified butter yes?
The most suitable thing i had was my fruity Olive Oil and it seemed to work a treat.
What are the benefits / taste differences when using Ghee?

Originally Posted by afterlife

looks awesome! Might give this a go tomorrow! You have the same rice cooker as me lol

You will love it afterlife.
I have never seen the point in owning a hugely expensive rice cooker unless i was cooking for 10 people or more.
The cheap ones seem to last ages and do a great job.

Originally Posted by scon

Nice work! I've made the Chicken before, but never made chappati... will make some wholemeal ones and report back.

scon the chappati bread is originally meant to be made with wholemeal flour.
Given that i was just using what i had in the cupboard i just went with the plain white flour.
Best thing about this bread is that its slightly crunchy and yet a bit soft and chewy at the same time
Good luck and let us all know how it turns out.

[Amfibius]

Originally Posted by RETARD

They most certainly do Amphibius.
I can't say i've ever cooked with Ghee before ... that is clarified butter yes?
The most suitable thing i had was my fruity Olive Oil and it seemed to work a treat.
What are the benefits / taste differences when using Ghee?

The benefit is the taste. You are right, ghee is clarified butter but it does taste a little different to clarified butter. EVOO has a lighter and more herby taste. The downside is that you will clog your arteries faster if you eat too much ghee!

[RETARD]

Ahhh it all makes sense now.
Theres a show on tele where they sing and dance around called ghee club
it has a fat person in it - too much ghee is bad obviously

Originally Posted by Amfibius

The benefit is the taste. You are right, ghee is clarified butter but it does taste a little different to clarified butter. EVOO has a lighter and more herby taste. The downside is that you will clog your arteries faster if you eat too much ghee!

[HunterBunter]

Yah ghee is to milk what lard is to an animal (well, kinda). Pretty much all saturated fats. Tastes great, but not so good in excess.

My mum's always used olive oil - pleasant enough taste and still gets the job done, but my grandma was a ghee fanatic, and you could tell.

Looks really good Retard - don't you use any other masalas?

[username_taken]

I've got an indian friend that I cook with a lot and we cook chappati/roti breads on an upside down wok over a high gas flame ... works brilliantly but requires a really kick ass stove.

[j00cy]

looks so tasty ^^

[Silvion]

Can i borrow for for 7 nights a week? Looks good as

[death]

looks good ill probably make it on Sunday

Just one question: Does that much ginger leave a subtle taste or medium/ strongish ginger flavor?

I like just a hint of ginger but I like the ones I get from Indian restaurants.

[RETARD]

Originally Posted by HunterBunter

Yah ghee is to milk what lard is to an animal (well, kinda). Pretty much all saturated fats. Tastes great, but not so good in excess.

My mum's always used olive oil - pleasant enough taste and still gets the job done, but my grandma was a ghee fanatic, and you could tell.

Looks really good Retard - don't you use any other masalas?

Thanks HunterBunter - I do but it depends on the dish im cooking

Curried goat = Delicious!

Originally Posted by Silvion

Can i borrow for for 7 nights a week? Looks good as

not quite sure what you mean?

Originally Posted by death

looks good ill probably make it on Sunday

Just one question: Does that much ginger leave a subtle taste or medium/ strongish ginger flavor?

I like just a hint of ginger but I like the ones I get from Indian restaurants.

The ginger isnt overpowering. Provided you use fresh ginger grate it on a fine setting and let it marinade and cook as i described you will find that there is depth of flavour coming from all the ingredients not just one taste trying to be the hero.

Just a hint ... i dont use that much ginger in my day to day cooking. As it is a bit expensive i tend to wrap it in gladwrap and freeze it. When i want to use it i bring it out 10 mins before hand, slice off what i think i need and then put it back. This way i get great ginger flavour and it doesnt go rotten.

Good luck! cant wait to hear what you think

[LoBeS (BB)]

made it tonight for myself, the mrs and a friend....WOW is all I can say, it was amazing, way better than any packet/mix/paste I have ever tasted, really was as good as restaurants!

thanks so much, i will be using this again soon!

[Kung_F00L]

Probably my fav indian dish
Nice work!