Topic: noob contribution base sauce and chicken tikka

[scotlandyabass]

CHICKEN CURRY
Ingredients
200g ghee or 1 packet clarified butter
1kg  chopped onions
1 tin tomatoes
1 (tomato tin portion) water
1 Tbsp Ginger paste
1 Tbsp garlic paste
1 Tbsp dried methi (fenugreek leaves)
1 KG diced chicken tikka or 1.5 kg on the bone skinned thighs
1 Tsp salt
Bag of baby spinach or a portion of frozen spinach
Large bunch fresh coriander
(Optional) fresh chopped chillies to serve

Whole Spice
1 heaped Tsp coriander seeds
1 heaped Tsp cumin seeds
1 Tsp dried chilli flakes
Ground spice
1 Tbsp homemade curry powder
? Tsp garam masala
? Tsp ground black pepper

Homemade curry powder
Mix equal amounts of ground, cumin, coriander, turmeric, paprika, chilli powder.

Clarified butter or Ghee
Put a packet of butter in a clear glass jug and bring to the point of boiling in a microwave and leave to stand for a 5 minutes, your left with the clarified butter or ghee on top and the liquid whey part settles to the bottom carefully pour off the oily top part and discard the whey part on the bottom.

Chicken Tikka
Mix in a bowl with 1kg diced chicken breast, marinade overnight in the fridge or two hours minimum
1 Tbsp tandoori powder
? Tsp salt
1 Tsp garlic paste
1 Tbsp natural yoghurt
3 Tbsp natural lemon juice

Curry Method
Put the ghee in a pan along with the coriander, cumin seeds and chilli flakes.  Add the chopped onions, fenugreek and cook till the onions are completely soft and almost breaking down in the oil being careful not to brown them(approx 45mins).(time to skim any excess oil off, if it?s too fatty for you) Add the curry powder, black pepper, tomatoes, salt, ginger and garlic and blitz with a hand blender. Add the water, simmer on a low heat till the oil starts to float to the top roughly 30-45mins
Add the chicken bring back to a simmer add the spinach chopped up and cook for a further 5-10mins depending how chunky the diced chicken, or 30-40mins for thigh on the bone, stir in the garam masala cook for 2mins add the coriander and any fresh chillies for added kick to serve.

 
For best results fill yer face with chapattis and a bowl bad-ass curry

 

[fstr n u]

i just tried a Tikka Masala for the 1st time tonight, here's what i did:
1. Marinade:
5 chicken breasts (diced into 1cmx1cm pieces)
2 Jalapeno peppers diced (seeds removed)
6 cloves garlic diced
1 green bell pepper diced
small amount fresh coriander leaves diced
1tbsp ginger paste
1tbsp garlic paste
1tbsp garam masala
1 tsp salt
1 tbsp lemon juice
1 heaping tbsp greek yogurt
1/2 tbsp coriander powder & 1/2 tbsp cumin powder
100 mls water
****put into blender and coat diced chicken pieces****
Allow meat to marinade for 12-24 hours in fridge
______________________________________________________________________________

[fstr n u]

To make sauce:
prepare in small dishes:
1 tbsp diced garlic & 1 tbsp diced ginger         1 large onion diced         2 tsp chili powder (kashmiri)
1 tbsp cumin seeds/1 tbsp coriander seeds     2 tbsp garam masala powder    1/2 tsp mustard seeds   
1 tsp fenugreek leaves ground                      3/4 tsp table salt            1.5 tsp white sugar
2 large tomatoes diced                                3 tbsp tomato paste        2 tsp fresh lemon juice
1/4 tsp cayenne powder                       250 ml whipping 35%mf cream  2 heaping tbsp greek yogurt
100 mls chicken stock (not bouillon)     1 green bell pepper     1 red bell pepper
1/4 tsp cardamom powder    6 cloves    1-3" cinnamon stick   
---------------------------------------------------------------------------------------
1. heat pan with ghee/oil/butter (approx 2-3 tbsp)
2. add cumin/coriander seeds (fry x 2-5 mins...don't burn)
3. add chopped onion, fry another 3 mins
4. add chopped ginger/garlic, fry another 3 mins
5. add chopped tomatoes, fry another 20 mins
6. in a separate pan, cook chicken in mardinade until white (just past raw) - once white, set aside in a bowl
7. blenderize contents of pan (using small amount of water if needed to make a paste)
8. put blenderized mix back in pan, and add all other ingredients listed above, fry x 5mins
9. add chicken (straining marinade) back to pan w 250 mls cream - cook on low-med heat for 15-20 mins
10. add yogurt, garam, cinnamon, suger, salt, lemon juice, garlic/ginger powder, water, heat (cayenne) as needed per taste    then serve with a side of garlic naan


       

[fstr n u]

Forgot to post:
1. at the stage where the chicken goes back into the pan/pot, add 1 chopped green, 1 chopped red pepper and 1/2 medium onion chopped to pan....and allow to cook x 10-20 mins depending on preference

[Sverige]

Thanks for sharing your recipe - better to start a new thread than to reply to an existing one, if you're contributing a new recipe. That way people will find it more easily in the future.