I’ve only tried making Chicken Tikka Masala once before and it did not turn out especially well. I was grilling the meat in batches outside and then transferring it into the simmering sauce until I was done. Unfortunately, it took several batches to get all the chicken cooked, so by the time the last round went into the sauce, the first round had been simmering for almost an hour. *facepalm* As you may have guessed, this made for some very touch chicken. But the flavor was still good and I planned on trying it again in the near future.
That was almost exactly two years ago.
Fortunately, Macheesmo posted a recipe for CTM back in April which got me thinking about it again, and now that I finally had time again to cook I decided to have a go at it. This recipe was much simpler as it cut out the grill entirely and used the broiler to partially cook the chicken before letting it finish in the simmering sauce.
I think I’d prefer a bit more spice to the sauce, but I really like the method of cooking and will definitely try this out again, preferably before another two years pass.
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