Alright folks, let me tell you about my little culinary adventure from yesterday. I decided to try my hand at recreating some dishes from a local place called “Ajeet India & Nepali Cuisine.” Never been there, just saw the menu online and thought, “Hey, I can probably mess that up in my own kitchen!”
First up, I went for their Chicken Tikka Masala. Figured it’s a classic, right? I started by marinating the chicken. Grabbed some boneless, skinless chicken thighs, chopped ’em into bite-sized pieces, and then mixed ’em with yogurt, ginger-garlic paste (I always buy the pre-made stuff, don’t judge), garam masala, turmeric, chili powder, and a squeeze of lemon juice. Let that sit in the fridge for a good couple of hours. Probably could’ve gone longer, but I was hungry.
While the chicken was marinating, I got started on the sauce. Chopped up an onion, sautéed it in some oil until it was nice and soft. Then I tossed in more ginger-garlic paste (told ya I love that stuff), along with some diced tomatoes, tomato paste, and a bunch of spices – cumin, coriander, paprika, and a little more garam masala for good measure. Let that simmer for a while, stirring occasionally, until the tomatoes broke down and the sauce thickened up a bit.
Next, I grilled the chicken. I don’t have a fancy tandoor oven or anything, so I just used my trusty cast iron skillet. Cooked the chicken until it was nicely browned and cooked through. Then I added it to the sauce, along with some heavy cream. Simmered it all together for another 10-15 minutes, just to let the flavors meld.
For a side, I tried making their Garlic Naan. I’ve made naan before, but never with garlic. I used a basic naan recipe – flour, yeast, yogurt, water, and a little bit of sugar and salt. Kneaded it until it was smooth and elastic, then let it rise for a couple of hours. After that, I rolled it out into flatbreads, brushed ’em with melted butter and chopped garlic, and cooked ’em in the same cast iron skillet until they were puffed up and lightly browned.
The Verdict?
Well, it wasn’t exactly Ajeet India & Nepali Cuisine, but it was pretty damn good! The Chicken Tikka Masala was flavorful and creamy, and the naan was garlicky and delicious. I definitely messed up a few things along the way – I think I added a bit too much chili powder to the chicken, and the naan was a little too thick. But overall, I’d say it was a successful experiment.
- Chicken Tikka Masala: Would definitely make again, maybe with a little less chili powder.
- Garlic Naan: Needed some practice, but the flavor was on point.
Lessons Learned:
I always learned something from my cooking experiments.
- Always measure spices carefully.
- Don’t be afraid to experiment with flavors.
- Ginger-garlic paste is your friend.
Next time, I’m thinking of tackling their momos. Wish me luck!
