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(Delish.com)   Indian cooking 101: I will see your Cashew Chicken and Raise you Chicken Makhani   (delish.com) divider line
    More: Spiffy, Spice, large bowl, large pot, Essential oil, teaspoon garam masala, Garam masala, Indian cuisine, medium-high heat  
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554 clicks; posted to Food » on 11 Apr 2019 at 1:50 PM (9 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



37 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2019-04-11 12:43:16 PM  
That looks nice.  The only thing I would do different is probably let the coated chicken sit overnight like I do with baked masala chicken (tip from Indian friend).
 
2019-04-11 12:50:15 PM  

UberDave: That looks nice.  The only thing I would do different is probably let the coated chicken sit overnight like I do with baked masala chicken (tip from Indian friend).


Thighs, man.  Thighs are where it's at.

None of that dry-ass breast meat.
 
2019-04-11 12:52:15 PM  
Love me some butter chicken!
 
2019-04-11 01:34:21 PM  
Half hour my ass. I spent ten minutes just making garam masala last time I made Indian food.

/totally worth it though
 
2019-04-11 01:34:44 PM  

UberDave: That looks nice.  The only thing I would do different is probably let the coated chicken sit overnight like I do with baked masala chicken (tip from Indian friend).


Agreed, this is a requirement.
 
2019-04-11 02:05:16 PM  

rosekolodny: UberDave: That looks nice.  The only thing I would do different is probably let the coated chicken sit overnight like I do with baked masala chicken (tip from Indian friend).

Thighs, man.  Thighs are where it's at.

None of that dry-ass breast meat.


That as well.  Any breast meat I have is shredded or chopped and put in soup (homemade chicken, tortilla, etc.).
 
2019-04-11 02:12:20 PM  

UberDave: rosekolodny: UberDave: That looks nice.  The only thing I would do different is probably let the coated chicken sit overnight like I do with baked masala chicken (tip from Indian friend).

Thighs, man.  Thighs are where it's at.

None of that dry-ass breast meat.

That as well.  Any breast meat I have is shredded or chopped and put in soup (homemade chicken, tortilla, etc.).


Pfft.  I don't even buy the stuff.

If I get a rotisserie chicken I make sure other people get the white meat.
 
2019-04-11 02:16:47 PM  
(grudgingly -- VERY grudgingly -- lets delish back in as "website I might consult for recipes")
 
2019-04-11 02:21:43 PM  
I'm no expert on Indian food... in fact I'm  the opposite of an expert, a whatchamacallit?... an idiot, yes, that's the word. However, this recipe for butter chicken using an instant pot is crazy easy and super delicious.

https://twosleevers.com/instant-pot-b​u​tter-chicken/

A lot of other stuff in her cookbook is also good.

I recently read that an important part of butter chicken is a browned, even charred exterior of the chicken, which her recipe doesn't achieve. Next time I make it, I plan on briefly broiling the thighs before cutting them up and putting them in the pot.
 
2019-04-11 02:26:55 PM  

Kittypie070: (grudgingly -- VERY grudgingly -- lets delish back in as "website I might consult for recipes")


Oh man... sooo with you on this one....

img.fark.netView Full Size
 
2019-04-11 02:27:27 PM  
> 2 tsp.garam masala, divided

Ah an unspecified garam masala, with no indication of what version and what the component spice proportions are.
https://en.wikipedia.org/wiki/Garam_m​a​sala

well that's ok because the recipe also includes many things potentially found in a garam masala but could have been omitted by just adding more of the right one.

At least it didn't call for curry powder.
 
2019-04-11 02:30:17 PM  
How I do Indian....grabs menu.

Not going to buy a Brazilian spices I'll only use once or twice.
 
2019-04-11 02:31:59 PM  

HairBolus: Ah an unspecified garam masala, with no indication of what version and what the component spice proportions are.


Look, you're either going to buy the store brand in the spice aisle, or you are going to make your own at home.  Telling me what I am putting in my own garam masala is essentially demanding I hunt you down and set your children on fire while you watch.
 
2019-04-11 02:36:05 PM  

justanothersumguy: Kittypie070: (grudgingly -- VERY grudgingly -- lets delish back in as "website I might consult for recipes")

Oh man... sooo with you on this one....

[img.fark.net image 400x307]


Are you agreeing with me or are you taking a sh*t on me?

I don't care for delish because of its generally snotty I'm So Superior vegan/hipster attitude.
 
2019-04-11 02:38:48 PM  

phalamir: HairBolus: Ah an unspecified garam masala, with no indication of what version and what the component spice proportions are.

Look, you're either going to buy the store brand in the spice aisle, or you are going to make your own at home.  Telling me what I am putting in my own garam masala is essentially demanding I hunt you down and set your children on fire while you watch.


I typically only use the blend popular on the East end of the Isle of McCormick.

/ I'll bring the matches...
 
2019-04-11 02:39:33 PM  

phalamir: HairBolus: Ah an unspecified garam masala, with no indication of what version and what the component spice proportions are.

Look, you're either going to buy the store brand in the spice aisle, or you are going to make your own at home.  Telling me what I am putting in my own garam masala is essentially demanding I hunt you down and set your children on fire while you watch.


Because I'm lazy and don't make Indian food that often, I've settled on Penzey's version.
 
2019-04-11 02:41:20 PM  

Kittypie070: justanothersumguy: Kittypie070: (grudgingly -- VERY grudgingly -- lets delish back in as "website I might consult for recipes")

Oh man... sooo with you on this one....

[img.fark.net image 400x307]

Are you agreeing with me or are you taking a sh*t on me?

I don't care for delish because of its generally snotty I'm So Superior vegan/hipster attitude.


NO dude... Total Respect. I am not shating on you... I Absolutely AGREE.... hate them... but once in a while... ... as above.
 
2019-04-11 02:44:23 PM  

sboyle1020: How I do Indian....grabs menu.

Not going to buy a Brazilian spices I'll only use once or twice.


Go find the local Indian grocery store.  They sell whole spices in reasonable amounts for cheap.  Drop the bags in an air-tight plastic bucket that you shove in a cabinet.  Whole spices will generally last about two years kept away from air and light.  Buy an electric coffee grinder to grind them up (don't use this for coffee also, unless you want some funky-ass Joe).  Most spices used in Indian cooking are also quite common in Mexican, Middle Eastern, Italian, Spanish and any other "ethnic" cuisine.  Unless you are just allergic to cooking and/or think "Irish boil" is the only way to cook, you will run through most of the spices long before they go bad, even if you rarely cook Indian specifically.
 
2019-04-11 02:55:01 PM  

phalamir: sboyle1020: How I do Indian....grabs menu.

Not going to buy a Brazilian spices I'll only use once or twice.

Go find the local Indian grocery store.  They sell whole spices in reasonable amounts for cheap.  Drop the bags in an air-tight plastic bucket that you shove in a cabinet.  Whole spices will generally last about two years kept away from air and light.  Buy an electric coffee grinder to grind them up (don't use this for coffee also, unless you want some funky-ass Joe).  Most spices used in Indian cooking are also quite common in Mexican, Middle Eastern, Italian, Spanish and any other "ethnic" cuisine.  Unless you are just allergic to cooking and/or think "Irish boil" is the only way to cook, you will run through most of the spices long before they go bad, even if you rarely cook Indian specifically.


I cook almost every night, just not "ethnic" as you say.
 
2019-04-11 03:04:28 PM  

justanothersumguy: NO dude... Total Respect. I am not shating on you... I Absolutely AGREE.... hate them... but once in a while... ... as above.


Thanks. :)
 
2019-04-11 03:43:51 PM  

sboyle1020: How I do Indian....grabs menu.

Not going to buy a Brazilian spices I'll only use once or twice.


SO USE THEM MORE OFTEN.
 
2019-04-11 04:11:56 PM  
Wanted: Kofta recipe where the koftas don't fall apart when you cook them.
 
2019-04-11 04:14:02 PM  
Way too many ingredients.  I've done something similar in the past, and the kitchen was a disaster area.  And if the food doesn't come out quite right, it's hard to determine what was off when you have that much going on.

I'll open a jar.

/ For real authentic taste, I ask the guy at the Indian store which jar is the most authentic.
 
2019-04-11 04:20:01 PM  

phalamir: Look, you're either going to buy the store brand in the spice aisle, or you are going to make your own at home.


apparently Madhur Jaffrey makes a distinction between the two; some recipes call for store bought, specifically.

rosekolodny: UberDave: That looks nice.  The only thing I would do different is probably let the coated chicken sit overnight like I do with baked masala chicken (tip from Indian friend).

Thighs, man.  Thighs are where it's at.

None of that dry-ass breast meat.


Yes to Thighs, and thanks for the Overnight tip.
 
2019-04-11 06:20:43 PM  

mekkab: some recipes call for store bought, specifically.


Some recipes call for being chunked in the trash, then.
 
2019-04-11 07:33:30 PM  

phalamir: mekkab: some recipes call for store bought, specifically.

Some recipes call for being chunked in the trash, then.


How does that work, anyway? Asking for "1 teaspoon garam masala" isn't much more precise than asking for "1 teaspoom spices". I've got four recipes for the stuff in one book alone and they're way different. Maybe if you cook more Indian food than I do it's easier go tell when to use which one, but store-bought is a total crapshoot.
 
2019-04-11 07:35:16 PM  

mekkab: phalamir: Look, you're either going to buy the store brand in the spice aisle, or you are going to make your own at home.

apparently Madhur Jaffrey makes a distinction between the two; some recipes call for store bought, specifically.

rosekolodny: UberDave: That looks nice.  The only thing I would do different is probably let the coated chicken sit overnight like I do with baked masala chicken (tip from Indian friend).

Thighs, man.  Thighs are where it's at.

None of that dry-ass breast meat.

Yes to Thighs, and thanks for the Overnight tip.


Nothing wrong with breast meat if you cut it up and soak it in olive oil for long enough. : D Or the sauce recipe has enough oil/butter/ghee in it to compensate.
 
2019-04-11 07:53:06 PM  

blahpers: phalamir: mekkab: some recipes call for store bought, specifically.

Some recipes call for being chunked in the trash, then.

How does that work, anyway? Asking for "1 teaspoon garam masala" isn't much more precise than asking for "1 teaspoom spices". I've got four recipes for the stuff in one book alone and they're way different. Maybe if you cook more Indian food than I do it's easier go tell when to use which one, but store-bought is a total crapshoot.


The problem with store bought is that it's already ground and has been sitting out for God knows how long.  Essentially, once the spice is ground, it's losing flavor constantly (technically, spices are losing flavor in their whole form, but the rate is almost glacial), so store GM is effectively lightly flavored sawdust.  Slapping together GM as needed, or in "for the week" batches is infinitely better.  And a damn sight cheaper, since I could buy a two-year supply of whole spices from the local Indian grocery store for like $30.

I would say the absolute essentials for GM are the coriander, cumin, cinnamon, and cardamom; the rest is your preference.
 
2019-04-11 07:56:38 PM  
This is the only 'ethnic' food I do not like. It's not the heat, it's the spices. I love cinnamon, coriander, allspice, nutmeg, cloves, cardamom, etc. but not in savory foods.
 
2019-04-11 08:03:08 PM  

bratface: This is the only 'ethnic' food I do not like. It's not the heat, it's the spices. I love cinnamon, coriander, allspice, nutmeg, cloves, cardamom, etc. but not in savory foods.


You only like those in sweets?
 
2019-04-11 08:20:29 PM  

phalamir: bratface: This is the only 'ethnic' food I do not like. It's not the heat, it's the spices. I love cinnamon, coriander, allspice, nutmeg, cloves, cardamom, etc. but not in savory foods.

You only like those in sweets?


Pretty much. Except for a dash of allspice in split pea soup, & maybe a bit of fresh nutmeg in a bechamel.
 
2019-04-11 09:16:02 PM  
Weird. My recipe uses twice as much cream and half the tomatoes. Also, about a tsp of sugar and chili powder at the end. My garam is the kind sold in bags, toasted and ground up right before use.
 
2019-04-11 10:19:47 PM  

Tyrone Slothrop: Wanted: Kofta recipe where the koftas don't fall apart when you cook them.


This one has been on my todo list. It also appears corn starch(or corn flour) is the key to a firmer Kofta
https://www.indianhealthyrecipes.com/​m​alai-kofta-recipe/
 
2019-04-13 12:14:13 AM  

rosekolodny: UberDave: That looks nice.  The only thing I would do different is probably let the coated chicken sit overnight like I do with baked masala chicken (tip from Indian friend).

Thighs, man.  Thighs are where it's at.

None of that dry-ass breast meat.


Came here to say this.

Farking boneless skinless chicken breast?  What kind of farking shiatty-ass recipe is this.

/Shiatty ass-recipe.
 
2019-04-13 12:19:11 AM  

bratface: This is the only 'ethnic' food I do not like. It's not the heat, it's the spices. I love cinnamon, coriander, allspice, nutmeg, cloves, cardamom, etc. but not in savory foods.


Huh?  I mean, sure, allspice, cloves, and nutmeg work in sweet stuff too, but cardamom isn't usually great in sweet stuff, and who puts coriander in sweet anything?
 
2019-04-13 12:49:09 AM  

DarkVader: bratface: This is the only 'ethnic' food I do not like. It's not the heat, it's the spices. I love cinnamon, coriander, allspice, nutmeg, cloves, cardamom, etc. but not in savory foods.

Huh?  I mean, sure, allspice, cloves, and nutmeg work in sweet stuff too, but cardamom isn't usually great in sweet stuff, and who puts coriander in sweet anything?


apple cake with coriander and cardamom
 
2019-04-13 12:55:03 AM  

DarkVader: bratface: This is the only 'ethnic' food I do not like. It's not the heat, it's the spices. I love cinnamon, coriander, allspice, nutmeg, cloves, cardamom, etc. but not in savory foods.

Huh?  I mean, sure, allspice, cloves, and nutmeg work in sweet stuff too, but cardamom isn't usually great in sweet stuff, and who puts coriander in sweet anything?


I do. I'm talking about GROUND coriander (seeds), not cilantro. I put it & cardamom in cakes, breads, anything that I would use cinnamon, cloves, etc. in.

Ground coriander

img.fark.netView Full Size
 
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