Tim Campbell
TVWBB Guru
Hi everyone. Did some decent masala over the weekend. Recipe is sort of an amalgam of a few different ones I've used in the past. Not bad at all. Apologies for no plated shot. Totally forgot. Kinda pic-heavy otherwise. First time I've done it on the gasser. Usually do this one indoors. Had to wrap my wok handles.
Used a mix of spices to make about 9 Tbsp worth. Paprika, cumin, cayenne, cardamom, coriander, turmeric, all ground and toasted together. 6 Tbsp went into the overnight marinade; this, the remaining 3 Tbsp, went into the wok with the aromatics a bit later.
Marinated the chicken overnight in yogurt and 6 Tbsp of the spice mixture as well as about 1/8 C salt. It's just north of 2lbs of chicken before cooking.
Grilled chicken over direct HH till about 145 degrees internal. Will finish cooking in the sauce.
Main players for the masala (not pictured, 1 C heavy cream...)
Melted about 4 Tbsp ghee (good stuff!)
Joining the ghee are a ****ton of garlic (seriously, 10 cloves), one thinly sliced onion, a lot of fresh ginger and the remaining 3 Tbsp spice mixture.
![20200823_210552[1].jpg](https://tvwbb.com/data/attachments/12/12597-a12b4da0397ad64c54ddb68b969d616e.jpg "20200823_210552[1].jpg")
Everyone in the pool to cook and simmer for about 25 minutes. Tomatoes broken down with back of spoon.
Added 1 C heavy cream and blitzed in the stick-blender (I call him "Sticky"). Back on grill to simmer for another 25 minutes over low heat with the chicken. I love pepper, so I ground some coarsely and added after the blitz. My wife hates me for this.
![20200823_214053[1].jpg](https://tvwbb.com/data/attachments/12/12599-8e02cf5a9f596d10a7e0e47bab9b8c91.jpg "20200823_214053[1].jpg")
Post-simmer === not much of a glamor shot there: again, apologies for the no-plate (bowl?) shot. It was really, really good. I keep my spices a bit subdued in this cook, but this is likely the recipe I will settle on for tikka masala in the future. Thanks to SeriousEats and Jamie Oliver for the inspiration on this one.
Almost forgot...homemade naan!
Thanks for looking! Everyone stay safe and have a great week,
Tim
Used a mix of spices to make about 9 Tbsp worth. Paprika, cumin, cayenne, cardamom, coriander, turmeric, all ground and toasted together. 6 Tbsp went into the overnight marinade; this, the remaining 3 Tbsp, went into the wok with the aromatics a bit later.
Marinated the chicken overnight in yogurt and 6 Tbsp of the spice mixture as well as about 1/8 C salt. It's just north of 2lbs of chicken before cooking.
Grilled chicken over direct HH till about 145 degrees internal. Will finish cooking in the sauce.
Main players for the masala (not pictured, 1 C heavy cream...)
Melted about 4 Tbsp ghee (good stuff!)
Joining the ghee are a ****ton of garlic (seriously, 10 cloves), one thinly sliced onion, a lot of fresh ginger and the remaining 3 Tbsp spice mixture.
Everyone in the pool to cook and simmer for about 25 minutes. Tomatoes broken down with back of spoon.
Added 1 C heavy cream and blitzed in the stick-blender (I call him "Sticky"). Back on grill to simmer for another 25 minutes over low heat with the chicken. I love pepper, so I ground some coarsely and added after the blitz. My wife hates me for this.
Post-simmer === not much of a glamor shot there: again, apologies for the no-plate (bowl?) shot. It was really, really good. I keep my spices a bit subdued in this cook, but this is likely the recipe I will settle on for tikka masala in the future. Thanks to SeriousEats and Jamie Oliver for the inspiration on this one.
Almost forgot...homemade naan!
Thanks for looking! Everyone stay safe and have a great week,
Tim
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