Assignment 20 - TD

How to make chicken Tikka Masala

First you need the rice, plain old Jasmine rice will do the job. Rinse the rice in cold water through with that metal thing that's kind of like a net with the holes in it. Put the rice in a pot along with 3 cardamom pods along with two whole star anise and some salt and pepper. It is important to remember that you put these spices before you put any water in it. Fill the pot with 1 part rice to 1.5 part water. What that means is that the water should be above the rice half of much as there is rice. Cold water, not hot. Shake needed to make sure the rice is flat and even. Place a lid on top of the pot and heat your stove to the highest setting to bring the water to a boil as soon as possible. After it starts boiling, quickly turn the heat down and let the rice simmer for about nine minutes give or take a minute or two depending on the heat of your stove. Remove the cardamom pods and star anise which should have floated up to the top.

Now onto the actual Tikka Masala. Fry sliced onions, jalapeño and ginger. Not finely sliced, just into the strips for the onion and octagons for the ginger. Do not fry for too long as to not make your onions mushy. Add chili powder, garam masala, turmeric, and brown sugar while you fry. Stir in tomato puree and chopped tomatoes. Blitz the whole spice mixture in a mixer to whatever consistency of your liking. Cut blocks of chicken pieces and simply put a little salt on the chicken. Fry the chicken pieces in the same pan that you previously had the spice mixture in. Pour the blended mixture after the chicken pieces have fried and add some curry leaves. Cover the pan and let it simmer. Finally, stir in some yogurt and roughly cut coriander in. You put the Tikka Masala in with the rice, don't have your rice and Tikka Masala in seperate bowls. That's just wrong.
Voilà, you are done.