ISO Chicken Masala Help

[BBQ Mikey]

Recently went to a Indian resteraunt called Tamarind, which boasted a signature dish "Chicken Tikka Masala".

It had a thick brown sauce and was spicy as can be. I really did enjoy it though and am looking to try making it myself.

Interesting side note, the chicken was wonderfully tender, left me wondering how they cooked it.

Thanks in advance!

[Uncle Bob]

BBQ Mikey.....There are numerous recipes on Google....Probably not "the" recipe you enjoyed, but enough to get you headed in the right direction to do a home-made version...

Have Fun!

[BBQ Mikey]

yeah Im sure theres alot on google, Im just looking for tips to make my first attempt better. Alot of times I pick up things here that I don't find elsewhere, plus I can ask questions and such.

[kitchenelf]

Mikey - you can start by looking at my recipe and take it from there. Was it spicy with red chili flakes????

At least this will tell you how they got it tender, I think. My sauce is not thick but I guess it could be thickened up with a roux.

[BBQ Mikey]

KE - Thanks for that recipe...but I don't think its the same dish. I'm looking to make a spicy indian dish called Chicken Masala, not Chicken Marsala, which is a totally different somewhat italian dish using Marsala wine.

I believe it was heavy on the Curry side, with possibly some Cumin too.
Possibly known elsewhere as Chicken Tikka Masala.

Thanks anyways, and I do like that recipe!

[Yakuta]

There are probably a 100 different preparations of Chicken Masala as there are Indian households.

Here is a recipe I make, it may not be exact to the one you had at Tamarind but is authentic. If you go through the extra steps (like grinding fresh spices) I listed below I can almost guarantee a very authentic outcome.

- One whole chicken skinned, washed, trimmed of fat and cut into small peices
- 2 large onions (red ones) thinly sliced
- 1/2 cup of plain yogurt
- 3 tbsps of tomato sauce
- whole spices - 1/2 tbsp of cumin seeds, 1/2 tbsp of corrainder seed, 1 tsp of whole black peppercorns, 1 small stick of cinnamon, 2 whole cloves. Toast the spices in a dry skillet on low. Once a nice aroma develops, grind the spices and reserve
- 1/2 stick of ginger minced
- 3 cloves of garlic finely chopped
- 2 whole green chilis slit in the middle
- Cilantro and one boiled and sliced egg for garnish
- 1.5 cups of oil for frying the onions - Method explained below
- 2 tbsp of oil (left from frying the onions to cook the curry)

In a frypan, add the 1 cup of oil and when it's hot add the onions and cook them until they are golden and crisp (this takes time so be patient and watch it closely else you will have a burnt mess). When the onions get almost crisp but not black, remove them with a slotted spoon carefully and drain on a paper towel.

In a blender add the onions, tomato sauce and yogurt and blend until you have a nice paste.

In a pan add 2 tbsp of the oil you fried the onions in. Add the spices and ginger, garlic and chillies to it and saute it for a couple of minutes. Add the chicken and fry it a few minutes in the oil. Now pour the onion, tomato and yogurt mixture to it along with 1/2 a cup of water (not more beacause chicken releases a lot of liquid as it cooks). Cover and let it cook on medium low for 20-30 minutes until the chicken is tender. Add salt to your liking.

The gravy should be thick if it's not allow some more water to burn.

Garnish with cilantro and sliced boiled eggs and serve with roti or readymade naan.

[kitchenelf]

Originally Posted by BBQ Mikey

KE - Thanks for that recipe...but I don't think its the same dish. I'm looking to make a spicy indian dish called Chicken Masala, not Chicken Marsala, which is a totally different somewhat italian dish using Marsala wine.

I believe it was heavy on the Curry side, with possibly some Cumin too.
Possibly known elsewhere as Chicken Tikka Masala.

Thanks anyways, and I do like that recipe!

ROFLMAO - I need glasses!

[neilkaye]

i have a very nice recipie for this dish
you will love it
100ml sunflower oil
1 large onion finely chopped
1 t spn garam massala whole ground with motar and pestil or(milled down so still quite rough)
1 t spn mixed massala (bassar)
1/2 t spn turmerick
1/2 t spn white cumin seeds
1/2 t spn black cumin seeds
1 t spn crushed corriander seeds
1/2 t spn fenergreek seeds
1 t spn mild or madras curry powder
1 t spn tandoori massala powder
1 t spn salt
handfull fresh corriander
5 coves of garlic made into puree
1 inch fresh ginger made into puree
1/4 tube of tomato puree
100ml water
2 chicken breast diced


on a medium heat


fry onions until golden brown in in oil (add another 50ml if you like oily curry)
add all the ingredience one by one in the order ive wrote them stiring each time one is added
simmer for 20 mins add more water if it gets too thick
let it go cold
freeze it

enjoy next day
i guarentee you enjoy this

[neilkaye]

anyone tried this yet,heres what it looks like

[BBQ Mikey]

I plan to try this, I just need to go out and rustle up all the ingrediants.