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Started By
Message
re: Chicken Tikka Masala (photos)
Posted on 1/25/13 at 8:33 am to nikinik
Posted on 1/25/13 at 8:33 am to nikinik
quote:
I top with cilantro instead of parsley.
Should have been cilantro. We keep cilantro and Parsley growing in the flower bed beside the patio.
However, the cilantro died in the last cold weather, but the Parsley stuck through it and is still fine.
Therefore the dish got parsley.
2
Posted on 1/25/13 at 8:40 am to MeridianDog
Formica counter tops? You're poor.
(For the dude who only looks at pics to see the kitchens)
(For the dude who only looks at pics to see the kitchens)
Posted on 1/25/13 at 8:49 am to Tommy Patel
5 spice curry has
Mustard seed
Corainder
Cumin
Tumeric
Red Chili Powder
Garam Masala has
Black Pepper
Cloves
Cinnamon
Cumin
Cardamom
I'd say the taste would be very different between the two
I have tried making the spice blend from scratch and there are recipes out there for it (proportions), but the McCormick's blend is good and I like it enough to be willing to save time and just use it.
My Indian friends tell me in India, everyone makes their curry differently. You eat other folks curry, but the curry you like best is the one your mom or grandmother made (the one you grew up eating).
Sounds like our likes and dislikes for Gumbo or Chicken and Dumplings here.
"That's not like my Mama made!"
or
"Tastes just like my Mama made, except she only used dark meat chicken."
Mustard seed
Corainder
Cumin
Tumeric
Red Chili Powder
Garam Masala has
Black Pepper
Cloves
Cinnamon
Cumin
Cardamom
I'd say the taste would be very different between the two
I have tried making the spice blend from scratch and there are recipes out there for it (proportions), but the McCormick's blend is good and I like it enough to be willing to save time and just use it.
My Indian friends tell me in India, everyone makes their curry differently. You eat other folks curry, but the curry you like best is the one your mom or grandmother made (the one you grew up eating).
Sounds like our likes and dislikes for Gumbo or Chicken and Dumplings here.
"That's not like my Mama made!"
or
"Tastes just like my Mama made, except she only used dark meat chicken."
This post was edited on 1/25/13 at 8:50 am
Posted on 1/25/13 at 8:56 am to MeridianDog
That looks amazing.
Posted on 1/25/13 at 9:08 am to In The Know
The world usually only sees the outer man, but inside, I am rich beyond belief.
When you have been through what I have been through, countertop construction material loses a lot of importance.
I have eaten Nshima with Zambians cooking in a pot supported on a tire rim over a charcoal fire on the dirt.
Posted on 1/25/13 at 9:10 am to MeridianDog
I freaking love to cook, but I've never dabbled in Indian food before.
I just e-mailed myself this thread, and I will try this exact process. Thanks!
I just e-mailed myself this thread, and I will try this exact process. Thanks!
Posted on 1/25/13 at 9:22 am to MeridianDog
Ummm I will be cooking that THIS WEEK! Thanks for the recipe!
Posted on 1/25/13 at 9:33 am to MeridianDog
Use ghee next time instead of butter.
Posted on 1/25/13 at 9:35 am to BayouBengal
quote:
Use ghee next time instead of butter.
good call B
Posted on 1/25/13 at 9:36 am to Rohan2Reed
quote:I got a jar of this sittin in my pantry that I bought to make Roti and never did. Looks like I found a use.
quote:
Use ghee next time instead of butter.
good call B
Posted on 1/25/13 at 9:44 am to MeridianDog
quote:
Should have been cilantro. We keep cilantro and Parsley growing in the flower bed beside the patio.
My cilantro never lasts long. How do you get yours to hang around?
Posted on 1/25/13 at 9:45 am to Gris Gris
keep out of hot direct sun
make sure the soil stays cool
harvest in sections (about a third of the leaves from the outside stalks)
make sure the soil stays cool
harvest in sections (about a third of the leaves from the outside stalks)
Posted on 1/25/13 at 9:49 am to Powerman
I've gotten to the point where I don't even want meat at Indian restaurants anymore... paneer is tasty stuff.
Posted on 1/25/13 at 9:52 am to Rohan2Reed
quote:
keep out of hot direct sun
make sure the soil stays cool
harvest in sections (about a third of the leaves from the outside stalks)
I'll try it in a big pot in partial shade this time. It was in my bed with all the other herbs. Goes to seed pretty quickly. It did that before ever dying off. Some comes back the next season, but I couldn't get it to hang out for very long.
Posted on 1/25/13 at 9:54 am to Gris Gris
It is more or less under Hydrangia bushes in partial shade and gets watered. The soil is pretty good for flowerbed soil.
And it still comes and goes
And it still comes and goes
Posted on 1/25/13 at 2:43 pm to MeridianDog
This Butter Chicken Recipe seems close to what you described.
Posted on 1/25/13 at 3:23 pm to Aubie Spr96
quote:
I've made This One before to great affect.
The one time I made chicken tikka masala I used that recipe and this one from the Pioneer Woman website. LINK /
It turned out real good. I need to do that again.
Posted on 1/25/13 at 6:11 pm to MeridianDog
Bookmarked for later. Looks fricking awesome.
Posted on 1/25/13 at 8:50 pm to MeridianDog
Give me that and a good dark Belgian ale and I'll clear the house out for the night.
Posted on 1/25/13 at 8:55 pm to MeridianDog
quote:
I have eaten Muzongue with Angolans cooking in a pot supported on a tire rim over a charcoal fire on the dirt.
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