http://titlisbusykitchen.com/recipe/...n-tikka-masala
The great thing about this site is you can cook it step by step via the ipad and pause as you go along, a great recipe and freezes well to !
If anyone knows the secret vindaloo gravy Id love to know , never found that one yet
Ingredients
675 g meat or poultry, (cubed 2,5 cm, in a non metallic dish )
90 ml vinegar
225 g potatoes peeled, 2,5 cm cubes
60 ml corn or mustard oil
1 large onion finely chopped
4 or more garlic cloves, finely chopped
5 cm fresh ginger root, finely chopped
2 medium tomatoes chopped
15 ml dessicated coconut (garnish)
Spices 1 (Vindaloos Marsala)
3 brown cloves, ground
1 brown cardamon, ground
2,5 cm cassia bark (~ cinnamon)
5 ml white cumin seeds crushed
5 ml fenugreek seeds crushed
1 ml asafoetida
Spices 2
6 or more red chillies chopped
3 green cardamoms, peeled
5 ml black mustard seeds, crushed
1 ml black cumin seeds, crushed
3 bay leaves
Spices 3
7 ml turmeric powder
5 ml chilli powder
5 ml ground cumin powder
Method
1) remove fat and skin, cut meat into 2,5 cm cubes.
mix spices 1, with the 90 ml vinegar, stand for 10 minutes
mix this spice mixture into the meat and potatoes, marinade over night in a covered non-metallic bowl.
2) heat the oil to medium heat and add spices 2, cook for 5 minutes stirring, then add the onion,
garlic & ginger, cook and stir add a little water to prevent burning. Pre-heat the oven to 200 deg C.
3) add the tomatoes, and the marinated meat & potatoes, add spices 3
and continue cooking and stirring carefully for at least 10 minutes. Add water if dry.
4) put all the contents from step 3 into a casserole dish, cover and bake for 45 minutes, stirring occasionally.
5) serve it now, (or let it cool while covered and let it stand overnight, to increase the flavours and pungency)
garnish with the coconut.
Serve with rice and beer or water... maybe with a cooling plain yoghurt per person?
© 1984 Pat Chapman http://www.amazon.co.uk/Indian-Restaurant-Cook-Book-Restaurant-style/dp/0861883780/?s=books&ie=UTF8&qid=1386358972&sr=1-1&keywords=indian+restaurant+cook+book
..
Vindaloo in the evening; cleandaloo in the morning.
http://www.videojug.com/film/how-to-...icken-vindaloo
Easy to follow instructions and Video.
Also, I can tell you the Chicken Peri-Peri below is out of this world!
http://www.videojug.com/film/how-to-...cken-piri-piri
Both adults and children just love it
Its just like the real thing I tell you !
We make it in bulk and freeze and take out as and when .
So next time your on the " Shandy " what a great way to end the night !
Before we came here we were real Curry addicts and not having an Indian Restaurant in Lugano Ive had to find almost exact recipes to satisfy my need ( little home pleasures ) .
For quick and easy Popadums, buy them uncooked, don't fry them, just lightly brush with oil and pop in microwave for a minute or two.
I have some good "Helicopter" dip recipes too.
Check out
spicebox.co.uk
they post here and really good,
I recommend the Xacutti and the Bombay potato mix.
Chicken Tikka Masala
http://www.youtube.com/user/chefharpalsingh
I might also add that his Butter Chicken recipe is absolutely worth dying for...
Search, people, search.
tastes just like the Indian restaurant back home ( think one of you great EF peeps gave it me...Thanks ) . Its the best I have tried.
I didn't make it with Pork as in the recipe , just used the sauce recipe , and then pureed it all to make it smooth, then added the chicken, also made extra sauce to freeze so I can use another time.