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Heston's Chicken Tikka. At least one person in the world has acutally cooked it (Read 3657 times)

erm, sam

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I have been meaning to update this subject for a while, since December 25th actually. Cast your mind back to a time of cheer and ambitious christmas dinner plans to fill the hole of the modern aetheist.

We cooked the famed Chicken Tikka Masala over three days and it did create a fucking amazing curry. I was a bit dissapointed that it didn't sing and dance after all the effort, but it did taste deep rich and sumputous.

This is the pile of garlic and ginger we used to make the first marinade. Including both fresh and roasted, there was a total of 5 bulbs.




This is the pile of spices we roasted to make the Garam Masala. After 2 hours roasting and 3 people grinding for an hour we had about half a pound of very pungent mix. We got a bit further down the recipe and realised we were only going to use 3 tablespoons of it.




Then we made the sauce with tomatoes grown by an old italian man we had kidnapped in the summer.




The chicken was marinaded in another sauce for another 12 hours, and then I built the tandoori oven analogue on the patio. Six bricks in a triangle surrounded by hot coals. I needed to run another full sized barbacue to supply the coals to top it up with during the heating and cooking




Heres me doing just that




And heres some chicken in it. Flash grilled at more than 300 degreeeeeeeeeees mother fucker




After all that, we whipped up a few extras and bish bosh: A curry.




First though, an aperitif of Chateau Neuf du Pap, 1971. It was older than I am, but still tasted winey.




And then, despite eating it very, very slowly, it was all gone.




So if anybody else fancies it, have a bash. It was really really really tasty.




fatdoc

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I am ready to give my (self appointed) crown of all things wicked in the kitchen to you for this, I would also say there is some element of stupidity... just cos someone else will anyway..




go on, tell.... was it really worth it?

respect.

Eddies

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Turban's off to ya Sam.
Looks like a fun time filler over that ever boring crimbo period.

Should have saved a bit of that fancy naan bread to mop-up with tho... Schoolboy error!

andy_e

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Good effort! That looks scrummy. (Nice hat by the way)

chicane

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That does look really good - might have to make that some time over the summer

Matt

Paul B

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I'm mightily impressed by this, it looks damn good.

Houdini

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I need further analysis on the wine, Spock.

erm, sam

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The chicken was so good I'm thinking of making the tandoori oven thing an exciting alternative to the standard bbq. Get the chicken all marinaded a couple of days before, flash grill it and bam, the best barbacue of the summer.
I don't drink a lot of wine so I didn't really go mad on the neuf du pap. We had it because the brother in law was distrubuting his desceased fathers cellar. It was at once tanniny with lots of higher flavours and subtlty. How was that? The other one we had, 1971, was rather like vinegar.

magpie

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Sterling effort, that looks amazing.   :thumbsup:

I want curry for breakfast now.

Houdini

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Bugger, you'd hate to be paying for a 36/7 year old wine like that, & find it's like vinegar.

The photo's are great - especially all that garlic/garam masala.  Never heard of Heston - I'm guessing he's one of the new breed of UK TV wunderchefs?

slackline

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Good effort, that looks like a lot of work, but the pics are very enticing and almost make me want to give it a stab myself.

butters

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Never heard of Heston - I'm guessing he's one of the new breed of UK TV wunderchefs?

He has been about for a while but it was his "In search of perfection" series that really caught my attention which features a level of experimental cookery that you are unlikely to be bothered to do at home unless you are Erm, Sam.

bluebrad

erm, sam

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We did once make one of his chocolate cakes that had space dust in the base so it zinged in your mouth when eating it. That was an order of magnitude easier though.

slackline

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We did once make one of his chocolate cakes that had space dust in the base so it zinged in your mouth when eating it. That was an order of magnitude easier though.

Hmm, space dust in the base, sounds interesting, but I doubt its what I'm thinking of  :-[

grumpycrumpy

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Nice to see that someone else uses  a shovel when they're cooking .......  :thumbsup: