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.