Kate Connally wrote:
> I recently signed up to test recipes for America's
> Test Kitchen. They send you the link to the recipe by
> e-mail, you make it, and then you fill out an on-line
> survey. You don't have to make all the recipes they send
> you just the ones you want to.
>
> I did my first one last weekend. It was Chicken Tikka
> Masala. Here's the recipe link:
>
> http://www.cooksillustrated.com/othe...d=697&bdc=8364
>
> Chicken Tikka Masala is not one of my favorite Indian
> dishes, and I wouldn't order it a la carte, but I often
> have some when I go to an Indian buffet. So, I've had
> it plenty of times.
>
> I didn't care for theirs, compared to the ones I've
> enjoyed at Indian restaurants. One thing was the
> fresh ginger. I didn't think the flavor was right for
> this sort of dish. Also, I thought it was a little too
> tart (too much tomato vs. cream?). I'm used to this dish
> being very creamy, zero tartness, and more spicy (flavor,
> not heat). But it wasn't bad. Some people may like it
> better than I did. I rated it a 5 (scale of 1-10) on
> the survey.
>
> All in all it was a fun experience and can't wait for
> the next one.
>
> Kate


This is one of my DH's favorite dishes though we know it as Butter
Chicken. An Indian friend of ours taught it to me. Her recupe is a bit
different. Main thing I noticed was I marinate the chicken in the spicy
yogurt sauce. I put some onion and garlic, garam masala and cilantro
thru the food processor. It sits overnight in the fridge. Then next
day, I amke the sauce, again with onion, garlic, and ginger put through
the FP and then sizzled with cinnamon stick in the oil. Then you add all
the rest of the spices and tomatoes and cream. Roast the chicken in the
oven, add it to sauce.

I find that the overnight marinating in the acidic yogurt really adds to
the buttery texture of the chicken and heightens the spiciness.

BTW, I used to do testing with them, too. It was fun. I hope you'll
enjoy it.

Melondy