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.
Chicken Tikka Masala
Ingredients: • 1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
Marinade: • 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")
Sauce: • 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
Directions: 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.
I went with a 2003 Joh. Jos. Christoffel Erben Ürziger Würzgarten Riesling Auslese ***. The pairing worked really well. The sweetness of the wine played off the back end heat of the dish, and the acidity of the wine lifted the coconut and lime flavors....
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