where is the pics?

Hi,
I only just got round to typing out the recipe into my word collection. I added the pic notes (which aren't really needed) for adding in the future when I next make . For now I'm going to edit the text and remove these. 

Looking forwards to your posts Dekie.

I've just posted the chicken tikka masala one. I'm quite proud of that one

Hi all,

I thought I would share my Chicken Tikka Masala recipe. I'm not sure how similar it is to others but it's the one I have been using for 13 years. The recipe was given to me by an Asian girl I was very good friends with. It's a little bit involving but the result is very very good.

The quantities below are for 6 people. When I make it I divide the amounts by 3. I hope you enjoy.


INGREDIENTS

6    150g boneless chicken breasts

TIKKA MARINADE
.   2 green chillies, seeded and finely chopped
.   2 150g cartons natural yogurt
.   2 tbsp vegetable oil
.   1 Tbsp lemon juice
.   1 garlic clove, crushed
.   1.2cm piece root ginger, peeled and grated
.   1 tsp ground turmeric
.   1 tsp ground cumin
.   1 tsp ground chilli powder
.   1 tsp salt

TANDOORI MASALA PASTE

.   1 Tbsp ground coriander
.   1 Tbsp ground cumin
.   2 tsp ground ginger
.   1 Tbsp paprika
.   1 tsp ground fenugreek
.   3 Tbsp vinegar
.   2 Tbsp vegetable oil

SAUCE

.   2 small onions, peeled and roughly chopped
.   4 garlic cloves, peeled and roughly chopped
.   2 Tbsp vegetable oil
.   2.5cm piece root ginger, peeled and grated
.   2 Tbsp tomato puree
.   1 Tbsp sugar
.   1 Tbsp lemon juice
.   3 Tbsp ground almonds
.   2 tsp garam masala
.   200ml single cream
.   fresh roughly chopped coriander and lime wedges to garnish

Step 1 - Make the marinade

1.   Cut the chicken breasts into large chunks.
2.   In a large glass bowl or plastic container, mix together all the tikka marinade ingredients.
3.   Add the chicken pieces  (see pic a) and mix well to coat each piece.
4.   Cover and leave to marinade at room temperature for 2 hours.

Step 2 - Make the tandoori paste

1.   To make the tandoori masala paste,  mix all the spices with the vinegar in a small bowl adding 3-4 Tbsp water to make a smooth paste.
2.   Heat the oil in a frying pan or small wok and add the paste.
3.   Cook, stirring constantly, for about 5 minutes until some of the liquid has evaporated and the spices are cooked.

Step 3 - Grill the marinated chicken

1.   Preheat the grill to high.
2.   Place the marinated chicken pieces on a rack set over a grill pan lined with foil and spoon over any remaining marinade.
3.   Grill for 6 minutes until cooked through and slightly charred in places.
4.   Turn over and cook for a further 6 minutes.
5.   Cover and keep warm while making the sauce.

Step 4 - Make the sauce

1.   To make the sauce, place the onions and garlic in a food processor and process to a course puree. Heat the oil in a large frying pan and fry the onion puree and grated ginger for 7-8 minutes until slightly browned.
2.   Stir in the cooked paste and fry for 2 minutes then stir in the tomato puree, sugar, lemon juice, 100ml water and ground almonds.

Step 5

1.   Simmer the sauce for 1-2 minutes, stirring occasionally.
2.   Add the chicken pieces and any marinade left on the foil and heat through gently.
3.   Finally, stir in the garam masala and single cream and heat through for 1-2 minutes.
4.   Serve garnished with chopped coriander and lime wedges.

One of my favourite gadgets is a plastic add on to the hand blender for making mashed potato. No lumps and the mash comes out like worms.

I like the look of the pan above, I might get one of these ordered.

One last gadget I bought last week was something called an Aeropress for making ridiculously good coffee.

Deks