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Personally, while I love Indian cooking, I just can't pair it with sweet wines. Not the answer you're looking, I know, but I usually pair it with a good Indian or British beer.

FWIW, DVD: If you ever have a hankering for an awesome Chicken Tika Massala recipe, just let me know. I'd be happy to post it. Very yummy stuff. Wink
Originally posted by Dom'n'Vin'sDad:
Now I think I need to go get me some Sammy Smith's and experiment....

KSCO2 - post away!!!
I was at a Samuel Smith pub just the other night. Good stuff. I had the bitter and the stout, both delicious.

We eat Indian food 2 or 3 times a week and we usually go with beer. I’m with KSC02 on the sweet wines, I tried a Riesling and it just didn’t work for me. I’ve also tried a fruity Malbec that was serviceable, but didn’t really enhance anything.
Here ya go. Hopefully you enjoy it as much as we do. Smile

Chicken Tikka Masala

• 1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground red pepper
• 2 teaspoons black pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 piece minced ginger (1-inchinch" long)
• 6 bamboo skewers (6-inchinch")

• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 jalapeno, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala (buy in Indian market)
• 1/2 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 1 cup whipping cream
• 1/4 cup chopped fresh cilantro

1. Soak bamboo skewers in water.
2. For sauce, melt butter on medium heat.
3. Add garlic& jalapeno; cook 1 minute.
4. Stir in coriander, cumin, paprika, garam masala& salt.
5. Stir in tomato sauce.
6. Simmer 15 minutes.
7. Stir in cream; simmer to thicken- about 5 minutes.
8. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
9. Discard marinade.
10. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
11. Remove chicken from skewers; add to sauce.
12. Simmer 5 minutes.

Serve with basmati rice, naan or pita bread.
Note: I also add in crushed (powdered) almonds. Very tasty.

Serves 4 (or 2 very hungary)

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