bomb_tikka_masala
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| bomb_tikka_masala [2022/08/01 22:02] – created hc2qk | bomb_tikka_masala [2023/03/08 19:43] (current) – hc2qk | ||
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| ====== Bomb Tikka Masala ====== | ====== Bomb Tikka Masala ====== | ||
| - | Tags: \\ | + | Tags: [[dinner]] - [[indian]] - [[curry]] - [[keto]] - [[chicken]] - [[vegetarian]] - [[Gluten Free|GF]] - \\ [[GF vegetarian]] - [[GF chicken]] - [[GF curry]] - [[GF dinner]] - [[GF indian]] - [[GF keto]] |
| - | Active Time: \\ | + | Active Time: 1 hour \\ |
| - | Passive Time: \\ | + | Passive Time: 45 minutes |
| - | Serves: \\ | + | Serves: |
| ====Description==== | ====Description==== | ||
| + | An amazing tikka masala curry, perfect for chicken, paneer, lamb, etc. | ||
| - | ====Source==== | ||
| ====Ingredients==== | ====Ingredients==== | ||
| - | *Ingredient | + | *Coriander: 2 tbsp (whole) |
| - | *Ingredient | + | *Cinnamon sticks: 1.5 |
| + | *Allspice berries: 1 tsp | ||
| + | *Whole cloves: 2 tsp | ||
| + | *Fennel seeds: 1 tsp | ||
| + | *Green cardamom pods: 2 tsp | ||
| + | *Black cardamom pods: 2 tsp | ||
| + | *Fenugreek seeds: 1 tbsp \\ \\ | ||
| + | *Unsalted raw almonds: 1/2 cup | ||
| + | *Unsweetened shredded coconut: 1/4 cup \\ \\ | ||
| + | *Garlic: 5 cloves, peeled and smashed | ||
| + | *Garam masala: 3 tbsp (see below - recipe is included) | ||
| + | *Ginger: 3" knob, peeled and sliced | ||
| + | *Red onion: 1 medium, peeled and quartered | ||
| + | *White onion: 1 medium, peeled and quartered | ||
| + | *Tomato paste: 1/2 cup | ||
| + | *Cilantro: 1 cup, roughly chopped | ||
| + | *Mint: 1/2 cup, roughly chopped | ||
| + | *Lemon juice and zest: 1 lemon | ||
| + | *Turmeric: 2 tsp, ground | ||
| + | *Salt: 3 tsp | ||
| + | *Red chili powder: 1 tsp \\ \\ | ||
| + | *Ghee: 2 tbsp \\ \\ | ||
| + | *Tomato sauce: 8 oz \\ \\ | ||
| + | *Milk: 3 cups | ||
| + | *Cream: 1/2 cup | ||
| ====Notes==== | ====Notes==== | ||
| - | *Note | + | *A 2-3 oz package of mint is adequate |
| - | *Note | + | *Add chicken, paneer, or desired protein - 1-2 lbs per 1 cup of paste is a good amount |
| + | *Store leftover tikka masala paste in freezer for several months - put 1 cup portions into ziploc bags and freeze | ||
| + | *You can definitely skip making garam masala and use store-bought if you want | ||
| + | *If you're using store bought garam masala, make sure it is GF if that matters to you | ||
| ====Instructions==== | ====Instructions==== | ||
| - | -step 1 | + | -Make the garam masala by combining the coriander, cinnamon sticks, allspice berries, cloves, fennel seeds, both cardamoms, and fenugreek seeds in a dry pan over high heat. Toast until fragrant, 2-3 minutes, stirring occasionally. Put in a spice grinder and grind into a fine powder |
| - | -step 2 | + | -Toast almonds and coconut in a dry pan over medium-high heat until coconut is golden brown and fragrant; stir occasionally |
| + | -Puree the garlic, garam masala, ginger, onions, tomato paste, cilantro, mint, lemon juice, lemon zest, almonds, coconut, turmeric, salt, and red chili powder until well combined and a thick paste forms. This is the tikka masala paste | ||
| + | -To make the masala sauce, heat ghee in a medium sauce pan over medium heat and add 1 cup of tikka masala paste. Saute until paste is fully cooked and begins to separate from fat, about 5 minutes. Add tomato sauce and let cook for 1-2 minutes. Add milk and cream, bring to a boil, reduce heat, and simmer for 15 minutes | ||
| + | -Add chicken, paneer, etc. if desired and serve with rice or naan | ||
| \\ \\ | \\ \\ | ||
| - | Insert Image Here | + | |
bomb_tikka_masala.1659391363.txt.gz · Last modified: 2022/08/01 22:02 by hc2qk