Chicken Tikka Masala Live | Hari Ghotra
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- Опубликовано: 27 авг 2024
- This week’s FridayCurryClub is in partnership with The Côtes du Rhône wine region. Indian food is more often paired with beer but wine from this region is a superb compliment to Indian food. The grapes from the region are varied but the flavour profiles of both the reds and the whites work well with Indian spices, peppery flavours and onion and garlic sauces. So here is a classic English curry paired with incredible, versatile, yet everyday French wines.
This Friday we are going to be cooking a chicken tikka masala and enjoying a glass of Gabriel Meffre which is available from Waitrose. If you can’t get this one any wine from the Côtes du Rhône region will work. We will talk about what Côtes du Rhône means, answer the red or white question and have the amazing Julie Coutton (PR manager for the region) online to answer your wine questions.
This is what you will need:
• 6 chicken thighs, skinned and cut into chunks
- or Veggie option Paneer and mixed peppers
- or vegan option Cauliflower and mixed peppers
Marinade
• ½ tsp salt
• 1 tsp chilli powder
• 1 tsp coriander seeds, crushed
• 3cm piece ginger, minced
• 3 cloves garlic, minced
• 3 tbsp Greek yoghurt (vegan replace with coconut cream)
• 1 heaped tsp dried fenugreek (kasoori Methi)
• Juice of 1 lime
• 2 tbsp mustard oil, to cook
Masala Sauce
• 1 tbsp oil
• 5cm stick cassia bark
• 3 green cardamoms
• 2 bay leaves
• 3 cloves
• 1 tsp cumin seeds
• 1 large onion, minced or very finely diced
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 or 2 green chillies, minced
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 3 fresh tomatoes
• 1-2 tbsp cashew nuts
• 1 tsp salt
• ½ tsp turmeric
• 1 tsp chilli powder
• 1 tsp dried fenugreek leaf (kasoori methi)
• 100ml double cream (vegan replace with coconut cream)
• Handful fresh coriander, chopped
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Wawoooooo great job dear thanks for a great sharing 👍👌👌👍👍👍👍👍👍👍
My wife and I like a little sweeter white wine with Thai or Indian food (spicy or hot). So a Johannesburg Reisling for example. It's all personal taste, of course, but we don't care as much for the drier whites with spicy food. Good program. Thanks
Loving the recipes my family loves this dinner and asked for it again 😘
Thanks
Love these videos. Where did you find that manuel food chopper?
Hello from thailand, thanks for the video, Chicken Masala is delicious
Omg Thailand 🇹🇭 welcome to the channel and thank you for watching!
@@HariGhotra Thank you :)
Hi I enjoy tuning in , looking forward to the Tikki today . made it a few times looking forward to your version.
tuning in from just a smidge north of NYC ...
Thank you for watching over in the USA 🇺🇸 let me know what you think!
Hiya Hari
I'm new to Indian cooking, my daughter bought me a curry cook book for Christmas which has got me started.
I've made Madras a couple of times from a recipe on the internet and it's really nice for me and my son but my wife won't eat it because she doesn't like food too spicy.
I suggested I make her a Tikka Masala folowing your recipe but keeping the spice down which I did make today.
Well it did turn out delicious she loved it, all the family loved it actually but I do have one question to ask.
I used Waitrose 'cooks ingredients' Cinnamon sticks, about 5cm as you suggest but maybe it is because I didn't use Cassia bark, (I didn't know there is a difference until a few minutes ago), but we ended up with bits of bark in the masala.
Should I powder it in the coffee grinder in future or just get some Cassia bark?
Thanks for this recipe, my wife has me down to make it again next week.
All the best😊
Neil
I have a condition where I can't eat sharp seeds or popcorn husks, etc. I tend to blend up my seeds or use a morter and pestle, to get them very fine, leaving no husks. So, in the whole spices, cassia bark, bay leaves, I can pick those out of my finished dish. But my question is, can I blend or powder my seeds and then put them in the hot oil instead of whole?
Hello from Colombia, missed the live broadcast but watching for tips on Tikka Masala
Just discovered you site I love Indian food
Yay Colombia 🇨🇴 tune in next week for the live. Hope you enjoy this one! Thanks for watching
Where did you get your chopper
Making this tonight. Nearly done 👍 it’s looking more like a Korma! 🙃
No zoom?
Beer I like with it are lighter IPAs or hazy's or a heffeweisen.
Hello From somali, love ya
Hey 👋 hope you are well thanks for watching!
The constant wine plugging was annoying.
Definitely
Hi Hari, I just love your hour-long live sessions... if you ever need a food-taster, call me!
I will give you a call so glad you enjoy these vids - thank you for watching!