Chicken TIkka Masala

Usually cooked, pureed, strained tomatoes are sold as sauce in a can. Like the can should say tomato sauce. Could certainly use tomato puree though or even whole tomatoes blitzed with an immersion blender or in a food processor beforehand.

Plain, unflavored tomato sauce, which is to say, not pasta sauce.

Okay cool, sounds like passata is the closest thing here (Australia). What we call 'tomato sauce' here is basically ketchup.

Never been grainy for me.

it's british

dairy curdles at higher heat, if it's real low no prob

youtube.com/watch?v=YR24lhF_4cM

This is the one I usually use. You need to make it from a BIR base gravy to get that restaurant taste. Note that when a BIR style recipe calls for "tomato puree", they actually mean tomato paste diluted with water until it's runny.

what's BIR?

British Indian Restaurant. The way most Indian restaurants make their curry is from a base gravy, then you add different spices and ingredients depending on the style of curry.

don't use passata thats like for pasta use tomato paste and add some broth or water to thin it out if they don't sell tomato sauce/puree would be your best bet

remove skin and debone 8-10 chicken thighs
season chicken with salt and coat with juice of 1/2 lemon
allow to rest in fridge before starting sauce

start with
1 large yellow onion sliced thin,
1/2 red bell pepper sliced thin,
2inch ginger julienned,
1/2 head garlic, skin removed & crushed,
2 red hot pepper w/ seeds

saute onions and peppers, adding ginger & garlic after, followed by toasting:
~3/4 tbsp smoked paprika
~1/2 tbsp red hot chili powder (depends on how spicy you want it)

add 28oz can diced tomatoes and then a can of tomato paste,
to this add 3cups water, 1tsp tumeric, simmer 20min
in a separate pan, toast 1tsp fennugreek powder, add to simmering mixture for duration
when sauce is done simmering, blend smooth using immersion blender

in spice grinder, add
15 peppercorn
2 cloves
1tbsp cumin seed
1tbsp coriander seed

add chicken & spices to pot for 20min, plus
1tbsp sugar
1tbsp kosher salt or 1/2tbsp table salt

make sure not to overcook
remove chicken thighs and slice, do not add back yet

in a bowl scoop one 8oz full fat greek yogurt
add 2 ladels of sauce and whisk until smooth
add back to pot
add 1/2 pint of heavy cream and stir
return chicken to pot

this is a good tutorial. i hope that's not an aluminum pan

Does cooking tomato in an aluminum pan really leach the aluminum out of it? I've never noticed a metallic taste.

i was mostly thinking of the metal spoon spraping the aluminum, there's a ton of scrape marks on that pan and it looks like its aluminum, didn't think about the acidic sauce aspect

Your wit is unmatched.

>bottom right
>MR CK