food AJs First Stab At Indian - Chicken Tikka Masala - 01-06-10

[Blister]

thanks for all the feed back...this is exactly what I was looking for...

didn't get any Garam flour...and will have to look up pakoras to see what that is...

Have decided to make a beef vindaloo this weekend and I have to try to make a Thai Sambal sauce...it looks amazing

Oh yeah, the guy at the store wants to buy some dehydrated Naga Morich and some other superhots....hmmmm...wonder how many bags he needs?....too bad most of what I got is last years...a few from this year but most went into puree

Good choice on the vindaloo there AJ and definitely try the pekoras. They're of my favorites right next to the samosa's. And it looks like the guy at the store you bought all your stuff from is the same as the guy at the store I buy mine from. Everytime you ask for a spice, you get the biggest bag on the shelf even though you may only need a tsp of it all

FYI, if you are using turmeric, and I mean any turmeric at all, make sure that it doesn't get on anything you don't want stained yellow. That means no white plastic cooking utensils, white plastic bowls, white counter tops etc. Also be sure not to get it on your clothes. If you do, it ain't coming out.

 

[The Hot Pepper]

IMO most north americans still have a lot to discover about Indian cuisine (although not too many here!!)

I eat it weekly or more. Having lamb vindaloo with assorted pakoras tonight

 

[Tkromer]

I generally make something at least pseudo-indian, but I've never tried making this. Looks great!
I've started trying several recipes off NJA's blog, all turned out really well!

 

[jjs7741]

I made this on Monday night following the recipe with the exception of the salt. I used about half of what was called for in the recipe and probably could have used less than that. I guess my "to taste" is a lot different than the one who wrote the recipe. Very tasty though and will definately have to have it again.

jacob

 

[Chili Monsta]

Well AJ, welcome to the wonderful world of Indian cooking. I got hooked on their food when I found out I had high blood pressure and needed to cut out the salt. If I have to cut the salt, I want something that tastes good and that's not going to happen with many of the regular north american dishes. So far I've found nothing less than a food culture that has an absolute mastery of spices. There are dishes that combine as few as two to three spices and are fantastic due to the complimentary nature of the food as well as dishes that have upwards of 15 different spice combinations. Kinda makes me laugh when I think about it. Who comes up with this stuff! Seriously, was there someone out there that said "HEy! You know what would go with this? THESE 15 SPICES each roasted, ground, used whole and added in this order at these very specific times!" although I'm sure it was more of an evolution through trial and error.

One thing I have noticed though is that many of the dishes do require some time to prepare. On the surface, it would seem like Indian women do little else other than cook. No sleep, no 'me time', just cook. Anywho, I've posted a few of the indian recipes I've prepared here in the meals section. I encourage you to try them and give some feed back. Be aware that you may experience a flavor explosion with indian foods and find that the good old standby foods just don't cut it anymore. At least that's what my g/f tells me. I've wrecked her for her mom's plain ol' spaghetti or her once favored baked potato and sour cream. . I've posted a few of the recipes below for your viewing pleasure. Don't forget the naan bread. Nuke it in moist paper towels for about 20 seconds, put a little butter on it and enjoy it on the side for those dishes that have extra sauce to sop up.

Chile-Smothered-Pork-with-Vinegar

Goan-Gosht-Curry: Curried-Beef-Stew-with-Potatoes-Shallots-and-Malt-Vinegar

Achari-Murg - Chicken-with-Pickling-Spices

Chettinad Rozhi - Yogurt-Marinated-Chicken-in-a-Black-Peppercorn-Sauce

Ultimate-Black-Pepper-Chicken

Nice recipes...can't wait to try the ultimate black pepper version