Chicken Tikka Masala: Difference between revisions
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NEEDS TO BE REVISED | |||
==== Base ==== | ==== Base ==== | ||
* 32 oz tomato sauce | * 32 oz tomato sauce | ||
| Line 21: | Line 23: | ||
==== Slurry ==== | ==== Slurry ==== | ||
* | * 3 tbsp corn starch | ||
* | * 3 tbsp water | ||
| Line 32: | Line 34: | ||
# Cook on low for at least 3 hours. | # Cook on low for at least 3 hours. | ||
# Midway through cooking, mix together slurry ingredients and add to crock pot. This will thicken the masala. If more is necessary, mix corn starch and water together in 1:1 ratio and add. NOT more than 4 tbsp corn starch total, will get gummy. | # Midway through cooking, mix together slurry ingredients and add to crock pot. This will thicken the masala. If more is necessary, mix corn starch and water together in 1:1 ratio and add. NOT more than 4 tbsp corn starch total, will get gummy. | ||
==== Experimental option ==== | ==== Experimental option ==== | ||
Save curry powder and garam masala until 1/2 hour left in cooking remains, for brighter flavor. | Save curry powder and garam masala until 1/2 hour left in cooking remains, for brighter flavor. | ||
Latest revision as of 19:19, 6 February 2018
NEEDS TO BE REVISED
Base
- 32 oz tomato sauce
- 32 oz heavy cream
- 6-8 chicken breasts, large dice (1 or 2 inches)
Saute Blend
- 1 tbsp butter
- 4 jalapenos, very finely diced
- 8 cloves of garlic, minced
- 2 tbsp ginger (grated or paste)
Spices
- 1 tsp cinnamon
- 6 tsp cumin
- 4 tsp red pepper (Indian chili powder)
- 2 tsp black pepper
- 3 tsp salt
- 8 tsp paprika
- 2 tsp curry powder
- 2 tsp garam masala
Slurry
- 3 tbsp corn starch
- 3 tbsp water
- Add base mixture to crock pot on low.
- Melt butter in skillet over medium heat.
- Add jalapenos, garlic and ginger. Cook until softened, about 5 minutes.
- Add spice blend to saute mixture. Cook until spices become fragrant, about 2 minutes.
- Pour into crock pot and mix.
- Cook on low for at least 3 hours.
- Midway through cooking, mix together slurry ingredients and add to crock pot. This will thicken the masala. If more is necessary, mix corn starch and water together in 1:1 ratio and add. NOT more than 4 tbsp corn starch total, will get gummy.
Experimental option
Save curry powder and garam masala until 1/2 hour left in cooking remains, for brighter flavor.