Today, Josh is seeing if he can make Chicken Tikka Masala better than Trader Joe's. Make your own with the recipe below! Beat the Brand Ep. 1
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Recipe
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Step 1: Marinade the Chicken and Make the Jeera Rice
Ingredients
Chicken Tikka
* 1 ½ lbs boneless skinless chicken thighs
* 1 ½ tsp salt
* 3 Tbsp lemon juice
* 1 Tbsp grated ginger
* 1 tsp ground cumin
* 1 tsp turmeric
* 1 tsp paprika
* 1 tsp chili powder
* 8 cracks of freshly cracked black pepper
* ⅓ cup whole fat yogurt
* ¾ tsp garam masala
* 3 Tbsp light oil
Jeera Rice
* 1 cup basmati rice
* 2 cups water
* 1 Tbsp ghee
* 1 bayleaf
* 1 tsp cumin seeds
* ½ tsp salt
1) Whisk together ginger, salt, lemon juice, cumin, turmeric, paprika, chili powder, yogurt, garam masala, and oil. Add chicken thighs to the bowl and let sit.
2) Wash the basmati rice and then soak for about 30 minutes and drain.
3) Heat ghee in a medium saucepot and add cumin seeds to toast. Once the cumin seeds start to split, add the drained basmati rice and sautee for about 2 minutes. Add 2 cups of water, bay leaf, and salt to the pot, wait for it to come to a boil.
4) Cover the pot with a lid, turn the heat to low, and let simmer for about 10 minutes, until all the water has evaporated. Remove from heat then fluff with a fork.
Equipment
* Large mixing bowl
* Whisk
* Large saucepot
* Lid
* Silicone spatula
Step 1: Make the Chicken Tikka Masala
Ingredients
* ¼ cup vegetable oil
* ½ finely sliced onion
* 1 Tbsp grated ginger
* 6 crushed garlic cloves
* 1 tbsp ground coriander
* ½ tsp turmeric
* 1 tsp chili powder
* 4 Tbsp yogurt
* 2 medium tomatoes
* 2 tablespoons + 1 teaspoon tomato paste
* 1 ½ cups chicken stock
* ¼ tsp salt
* ¼ tsp garam masala
* 2 Tbsp ghee
* 3 1/2 Tbsp heavy whipping cream
* 4 Tbsp chopped cilantro
1) Add oil to a hot sautee pan and when it starts to shimmer, add the sliced onions. Sautee for 4 minutes, until slightly browned, then add the ginger and garlic and stir fry for about 2 minutes.
2) Add spices and continue to stir fry for two more minutes. Add in yogurt and stir fry one tablespoon at a time and stir until absorbed. Add the tomatoes and tomato paste. Stir fry for 2 minutes until pulpy and mash with a wooden spoon, then add the stock and simmer for 15 minutes.
3) While the sauce is simmering, heat a grill (or grill pan) on high heat with 2 Tbsp of oil. Shake some of the excess marinade off the chicken and add to the grill pan, making sure not to overcrowd the pan. Sear for 5 minutes on each side, make sure the internal temperature of the chicken is at 165 degrees, then pull and rest.
4) When the sauce looks nice and thick, turn the heat to low and stir in the ghee and the whipping cream. Chop the chicken into large chunks then add to the masala. Garnish with cilantro leaves.
Equipment
* 1 large saucepot
* Whisk
* Wooden spoon
* Large mixing bowl
* Grill pan
* Metal spatula
* Cutting board
* Knife
17 май 2021
