Because of our love for Indian food, we've been experimenting with various spices to recreate dishes that we love.
After reading through many recipes for Chicken Tikka Masala online, I've combined recipes from 2 separate sites; one for the marinade and the other for the sauce.
The ingredients for the marinade include:
Pounded ginger (1 tbsp) and garlic (2 cloves)
Turmeric powder (2 tbsp)
Chilli power (1//2 tsp)
Pounded fennel and coriander seeds (1 tsp each)
1 cinnamon crushed
Cayenne pepper (1/2 tsp)
1 cup yoghurt
1 tbsp lime juice
Black pepper and salt.
Marinade the chicken overnight (**I left it for 2 nights, not intentional).
To cook, remove chicken from marinade and place them on the grill and cook until they're browned.
For the sauce, the ingredients needed are:
Onions (2 tbsp) and garlic (1 tsp)
Dried chillies (3-4pcs)
Cumin (1tsp)
Garam masala (a dash)
3 tbsp concentrated tomato paste (since I did not have fresh tomatoes in my fridge)
100 ml water
250 ml milk (most recipes used heavy cream but it's too fattening for us)
Cayenne pepper and black pepper.
Add some oil into the heated pan. Saute the onions until slightly browned, then add in the garlic. Give it a stir and then add in the dried chillies and cumin and continue saute for another 1 minute. Add the tomato paste in and then water. While the sauce boils, add some garam masala, cayenne pepper and black pepper. Give it another stir and put the grilled chicken into the sauce. Slowly stir to coat the chicken and then add the milk. Add in salt and sugar to taste.
I do not know how hubby made the chapati, but for sure it was from scratch. I saw him making the dough, kneading it, allowing it to rest, rolling the dough to flatten it and then put it on the pan. What a way to exercise those biceps and triceps!
And if you're asking about the ladies fingers (bindi), we wanted to actually fry them, u know the crispy kind. But it did not work out, so we ended up stir-frying them. They were delicious nevertheless, but somewhat too spicy. I think hubby was too excited that he added too much chilli powder than required. But then the combination of spices made the dish so damn good. Pardon my language:)
We talk about cooking butter chicken next. Can't wait!
After reading through many recipes for Chicken Tikka Masala online, I've combined recipes from 2 separate sites; one for the marinade and the other for the sauce.
The ingredients for the marinade include:
Pounded ginger (1 tbsp) and garlic (2 cloves)
Turmeric powder (2 tbsp)
Chilli power (1//2 tsp)
Pounded fennel and coriander seeds (1 tsp each)
1 cinnamon crushed
Cayenne pepper (1/2 tsp)
1 cup yoghurt
1 tbsp lime juice
Black pepper and salt.
Marinade the chicken overnight (**I left it for 2 nights, not intentional).
To cook, remove chicken from marinade and place them on the grill and cook until they're browned.
For the sauce, the ingredients needed are:
Onions (2 tbsp) and garlic (1 tsp)
Dried chillies (3-4pcs)
Cumin (1tsp)
Garam masala (a dash)
3 tbsp concentrated tomato paste (since I did not have fresh tomatoes in my fridge)
100 ml water
250 ml milk (most recipes used heavy cream but it's too fattening for us)
Cayenne pepper and black pepper.
Add some oil into the heated pan. Saute the onions until slightly browned, then add in the garlic. Give it a stir and then add in the dried chillies and cumin and continue saute for another 1 minute. Add the tomato paste in and then water. While the sauce boils, add some garam masala, cayenne pepper and black pepper. Give it another stir and put the grilled chicken into the sauce. Slowly stir to coat the chicken and then add the milk. Add in salt and sugar to taste.
I do not know how hubby made the chapati, but for sure it was from scratch. I saw him making the dough, kneading it, allowing it to rest, rolling the dough to flatten it and then put it on the pan. What a way to exercise those biceps and triceps!
And if you're asking about the ladies fingers (bindi), we wanted to actually fry them, u know the crispy kind. But it did not work out, so we ended up stir-frying them. They were delicious nevertheless, but somewhat too spicy. I think hubby was too excited that he added too much chilli powder than required. But then the combination of spices made the dish so damn good. Pardon my language:)
We talk about cooking butter chicken next. Can't wait!
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