Hey, what's up soldiers!
Chris here CaribbeanPot.com always a pleasure to have you guys here in the kitchen with me! After a lot of requests
I'm finally doing it... chicken tikka masala. If you're following me on instagram if you're not you need to get to jump on that
Right away @CaribbeanPot, but if you follow me on instagram, you would have seen me live making this.
Let's jump in this man!
In my spice grinder here, if it just focus! I've got some cardamon pods, some
Cumin and some coriander seeds. I'm gonna
blitz that into a powder, now if you don't have it whole like this and you had the powder you
you probably need about
you know what?
All measurements will be down in the description of the video as well as on CaribbeanPot.com sooner or later.
In today's recipe I'm using
boneless, skinless chicken thighs
I tried to cut out as much of the fat that I could find on there. A little bit of fat
I mean to say no need to worry about that too much.
They will be seasoned and I want you to marinate this for a couple hours in the fridge. Now in my video here
I will not be doing that because of time constraints and stuff like that
I want to get that done. Two hours or overnight would be great. Here we go!
First things first!
I'm gonna go in with some salt.
Black pepper.
And let's be clear this is my version of chicken tikka masala
We were down in Buffalo New York recently and we stopped off for lunch
At an Indian restaurant there. And I kid you not this thing was just banging. That is some plain yogurt
I just went in there with, the
spices that we ground. It's all going in there as well.
And here I have
Chili powder.
Turmeric, garam masala, ginger and garlic and all of that is going in there.
And you could see already
This things will be bang with flavors and it's also those recipes where I've been
At several times over the last few years to do. So I thought you know what? I liked it so much
I was so quite impressed with the one we had there in Buffalo, New York.
It's a reason to go Buffalo, I guess. Hahaha
Basically all you would do is give that a good mix. We want all pieces of chicken to be coated with all those spices.
That yogurt is gonna help
tenderize
Everything nicely. I'm going in with a little bit of vegetable oil in here as well. I find it's a little bit too dry.
That's better. If you want to use chicken breasts you can certainly do that.
I much prefer chicken thighs because I love the flavors you get with dark meat.
I'm a'' dark meat kind of guy'' to be honest with you.
And there you go you would cover it up now with some plastic wrap or whatever.
Stick it in your fridge and allow it to marinate for a couple hours.
If we can shift our attention over to the stove now and in a big heavy pot, a nice wide pot.
I've got 2 tablespoons of clarified butter or ghee.
Which is basically butter melted down and the fat solids, the solids has been removed. It's on a medium
Heat there.
And what I'm gonna start doing now is start putting in all those pieces
of chicken in there.
We just want to sort of cook that through ,brown it up and give it some nice flavor
In the Browning process.
It's been going on for about 10 minutes and all I've been doing is flipping it over.The chicken is pretty much cooked
But what I really want to do is develop a little bit more color and you can see that niceness happening on the bottom there.
Yo that is pure flavor guy!
You want to flip them over every so often.
No more than 10 minutes. I could probably take them out now actually.
Take the pieces of chicken out.
And since these are big pieces of chicken. I purposely did it like that because it's easier to handle in the pot here
but now what I will do is I will chop those up into maybe
Each piece of them we chopped up into about three pieces. Get the small pieces out as well.
Then I'm gonna go in with your large onion that's been diced up
Turn my heat down to low because I want to sort of gently cook that
As to bring out the flavors of it if you wanted to add some more garlic and ginger here
You can certainly do that as well
I really want the spices to really shine.
So I'm not gonna go in with any more garlic or ginger at this point. Well at all
At this point I'm gonna go in with some tomato paste
and I want a couple tablespoons of that tomato paste in there, some of it playing hard and don't want to go in but
like force?
And then I have some fresh tomato
That I diced up
If you wanted to use tomato puree from a can you can certainly do that.
I didn't really bother at this point, because to me those are relatively cheap right now, so I thought I'd use fresh tomato.
I just want to soften that up a little bit.
To bring all those flavors together as usual, as you would normally see.
then in the same bowl where I marinated the chicken, I went in with about a cup and a quarter of
coconut milk, because I wanted to pick up all the remaining spices
which were in the bowl and don't fret we're gonna cook this out enough that there's no
Possibility of cross-contamination. I know everybody does be fretting about cross-contamination
Just give that a stir, we want to sort of deglaze the bottom of your pot now
and what I'm gonna do
is add
Couple tablespoons of water take as well. So I'm gonna turn it up a little bit
And bring that up to a boil.
So you may want to raise the heat just a little bit.
It's gonna give that a quick little stir. It's been bubbling now there for about three minutes everything is coming together
nicely. It's important as you cook out that coconut milk as well too. Coconut milk can irritate stomach... your belly.
I don't want that happening. If you wanted I think the traditional way of doing this would be heavy cream.
I went in with coconut milk instead, cream is your thing you do that.
Going in back with all the chicken on all the juices which would have accumulated
Get all the niceness in there.
Now because I know that tomato that I went in with would have a bit of a tartness to it.
What I like doing is really.. is going in there with a tad of brown sugar. I don't have any brown sugar today. So I'm going in with
about a tablespoon of honey.
That's gonna help balance off things because you remember that quite a bit of heat from the spices that used
If you want to kick this up
You're true to your Caribbean roots, and you want to add that scotch bonnet pepper in there just to fire things up.
Ain't gonna be hating. But today I'm keeping it nice and simple and relatively mild. Wanna let that bubble bubble there for about
Five minutes, thicken up a little bit more and then we good to go!
So there you go friends! Chicken tikka masala inspired by that lunch I had down in Buffalo there.
Sarah-Rose, you gotta try this one, baby!
Anyways, I'm gonna turn my heat off and I'm gonna finish it off . Since we've got coriander in there
I'm gonna go in with some cilantro
I know most of you will know it as coriander as well just to finish things off.
Taste it for salt adjust it accordingly to your own taste ...a nice gravy.
I'm really gonna have to turn this off now because you see that that's gonna thicken up considerably.
After I'm done here, but always a pleasure to have you guys here on
YouTube with me, on Facebook, on Instagram all over the place!
Vibes it up, man!
My little baby is here! we've got cookbooks guys! WestIndianFoodCompany.com, get your copy today!