Dale Shipp wrote to Jim Weller <=-
Today's food question: Why do the English still cook like it's the
1800s and they don't have electricity?
Good question. A related question is Why are there no English
restaurants outside of the UK except for imitation pubs?
There's a totally authentic English restaurant in Edmonton. It's
called Deepak's Chicken Tikki Masala Palace. [g]
BUT, chicken tikki is a dish made by the Indians for the British.
I would not exactly call that an English dish. I will agree that
there are a lot of decent Indian restaurants in England.
And you just confirmed and re-enforced Weller's tongue-in-cheek claim.
Are there no Arthur Treacher's places left?
Heck, Spring-a-leak has two Indian restaurants both offering lunch
buffets. Taste of India has the better location on a main thoroughfare.
It is patronised mostly by round-eyed, pale skinned folks. Flavour of
India is off in a little strip mall next to a small jewelry store and
behind a bank and an MCL Cafeteria. When Les and I went there for lunch
last week there was one table of six made up of office workers wearing
ID badges around their necks and us as the only non-South Asians in the
place. That's the one we'll go back to. Especially since they have AYCE
mango I scream on the serving line. And no tikka masala in sight.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Tikka Masala
Categories: Poultry, Herbs, Vegetables, Dairy, Chilies
Yield: 6 Servings
1 ts (level) ground cloves
1 ts (level) ground cumin
2 ts (heaped)sweet smoked paprika
2 ts (heaped) garam masala
3 Lemons
6 cl Garlic
1 (thumb-size) piece of ginger
6 tb (heaped) natural yoghurt
800 g Skinned, boned chicken
3 Fresh green or yellow
- chilies
MMMMM---------------------------SAUCE--------------------------------
2 lg Onions
4 cl Garlic
2 Fresh red chilies
30 g Fresh coriander
Olive oil
1 tb (level) ground coriander
2 ts (level) turmeric
6 tb Ground almonds
800 g (28 oz) tin plum tomatoes
1 Chicken stock cube
800 g (28 oz) light coconut milk
MMMMM--------------------PARATHA BREADS (OPT-------------------------
300 g (10oz) wholemeal bread flour
300 g (10oz) plain flour
2 tb Olive oil
400 ml (14 oz) semi-skimmed (2%)
- milk
Without question, chicken tikka masala is a brilliant
curry that makes people very happy. Of course it's
inspired by fantastic Indian cooking, but is in fact an
Anglo-Indian evolution, created to suit British palates.
When you make it, you'll be super-proud -- you can use
top-quality chicken, it's loads of fun to marinate and
grill, the method rocks, and it's highly unlikely you'll
find a better expression. I love to make my own paratha
breads to serve with it, too -- check out the recipe at
the bottom of the page. Dig a hole in the garden and get
grilling! -- Jamie Oliver
Put the cloves, cumin and 1 heaped teaspoon each of
paprika and garam masala into a small pan and toast for 1
minute to bring them back to life, then tip into a large
bowl. Finely grate in the zest of 1 lemon, squeeze in all
its juice, crush in the garlic, peel and finely grate in
the ginger, and add the yoghurt and 1 teaspoon of sea
salt. Cut the chicken in 5cm (2") chunks, then massage all
that flavour into the meat. Skewer up the chicken chunks,
interspersing them with lemon wedges and chunks of green
or yellow chile, but don't squash them together too much.
Place on a tray, cover with clingfilm and marinate in the
fridge for at least 2 hours, but preferably overnight.
For the sauce, peel the onions and garlic, then finely
slice with the red chilies and coriander stalks
(reserving the leaves for later). Put it all into a large
casserole pan on a medium-high heat with a lug of oil and
cook for around 20 minutes, or until golden, stirring
regularly. Add the ground coriander, turmeric and
remaining 1 heaped teaspoon each of paprika and garam
masala. Cook for 2 minutes, then add and toast the
almonds. Pour in the tomatoes, crumble in the stock cube
and add 300ml (10 oz) of boiling water. Simmer for 5
minutes, then stir in the coconut milk. Simmer for a final
40 minutes, stirring occasionally, then season to
perfection.
When you're ready to cook the chicken, drizzle it with a
little oil, then grill on a hot barbecue, in a screaming
hot griddle pan or under a hot grill, turning until it's
very golden and gnarly on all sides. Slice the chicken off
the skewers straight into the sauce, reserving the lemons.
Simmer for 2 minutes while you use tongs to squeeze some
jammy lemons over the curry, to taste. Swirl through some
more yoghurt, sprinkle with the coriander leaves, and
serve with parathas or fluffy basmati rice.
Put 300g each of wholemeal bread flour and plain flour
into a bowl with a good pinch of sea salt. Gradually add 2
tablespoons of olive oil and 400ml of semi-skimmed milk,
mixing until combined, then knead for a few minutes on a
flour-dusted surface. Leave to rest for 20 minutes, then
divide the dough into 8 and thinly roll out each piece to
A4 (8 1/2" X 11") size. One-by-one, drizzle and rub
lightly with oil, roll up into a loose log, roll the log
up like a Catherine wheel, then roll out with a rolling
pin again to a flat round just under ½cm thick. Cook in a
hot oiled frying pan on a medium heat for 3 minutes on
each side, or until nicely charred, then sprinkle lightly
with salt. Transfer to a board and smash together to
expose the layers.
RECIPE FROM:
http://www.jamieoliver.com
Uncle Dirty Dave's Archives
MMMMM
... Chicken Tikka Masala not fish 'n chips is the national British dish.
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