Masala Indo Pak Menu

[Berniece Leonhardt]

Themenu lays out a modest selection of Indian- and Pakistani-cuisine dishes. Entrees include chicken masala, chicken biryani, nihaari (stewed beef), haleem (lentils with beef), paya (cow feet stew) and the goat-based mutton masala, which I almost pulled the trigger on but chickened (literally) out. You see, I went with the butter chicken ($7.99), cubed breast meat prepared in a creamy blend of Indian spices. The Spouse got the beef masala ($11.99). Both our dishes came with a choice of rice or naan. I went with rice, The Spouse with naan.

Other items include grilled dishes like chicken tikka and chicken kabob as well as vegetarian plates like the samosa chat, palak paneer (spinach) and okra masala. Besides naan and rice, side items include chicken leg quarters, chicken kabobs and samosas, which are deep-fried potato-stuffed pastries. I added a couple of those to our order for $1.50 each.

My timing was perfect. The owner was just finishing up our order as I walked in the door and placed myself a safe distance (I hope) from the counter and food-prep areas. Luckily, there were no other customers to share the space with. For the record, Masala has limited seating; my understanding is that even pre-quarantine, much of their business was takeout anyway.

There are many stories about the origin of chicken tikka masala. Some say that it is simply a curry house version of the world famous butter chicken which became popular in New Delhi back in the 50s. This could be true as the two curries are quite similar.

Wishing to please his customer, the chef added tomato soup and cream to the curry. Those were the days before the essential base curry sauce which is now used at all curry houses and in this chicken tikka masala recipe. The customer loved it and the curry was added to their menu.

Most Indian cookbooks and blogs show how to make chicken tikka masala using more authentic Indian cooking methods. Finely chopped onions are fried and water or stock added instead of using the base sauce.

I suggest roasting and grinding your own spices. You can start by preparing my Madras curry powder and then use it to make the special mixed powder used at curry houses.

The base sauce should always be added in small amounts. The reason for this is simple: You want it to cook down and caramelise to the pan. As it does this, you scrape it into the pan for extra flavour. If you add too much base sauce at once, it is difficult, but not impossible to get that caramelisation.

I have seen many chicken tikka masala recipes that simply call for raw chicken that is added to the pan and either fried or cooked in the sauce. That, to me, is not chicken tikka masala. It will still taste good though so if you must, then take the easy route.

You know when you go out for a curry, there is usually a selection of different meats and cheese that can go into your sauce. This is the case at home too. You could substitute tandoori lamb for the chicken for example. Or, if you would like to make a vegetarian tikka masala, try either fried paneer cubes or simply add the paneer raw.

One of my personal favourites is to prepare my base curry sauce with chicken stock instead of water. Another way to really achieve excellent flavour when using tandoori chicken is to add the meat juices that accumulate under the cooked chicken.

You should also think about what else you might like to add. Chopped chillies, , more salt, sugar, freshly roasted garam masala and lemon juice all help achieve a good combination of spicy, savoury, sour and sweet flavours.

All of the spice blends for this chicken tikka masala can be purchased at Indian grocers and online. I have provided links to my homemade blends if you would like to make them. I hope you do! If you don't want to go outside to grill the chicken tikka, you could also try my stovetop chicken tikka and air fryer chicken tikka. Looking for a chicken tikka masala recipe without the base sauce? You can try my One Pot Chicken Tikka Masala from my book 'The Curry Guy One Pot'.

Proteins: You can substitute any protein you like for the chicken. Why not try this tikka masala sauce with slow cooked chicken? The cooking liquid can also be added in small amounts to the sauce for additional flavour.

use this recipe for my curry every time since it was printed in the Daily Mail weekend magazine ages ago and had so many compliments like "this is better than the restaurants".I follow the recipe to the letter.....no short cuts!

Hello Dan - thanks for this recipe and sorrry I'm 10 years late to the party! I was wondering if you used the concentrated tomato puree like we get in tubes here in the UK or something else - in the video it looks looser than that, maybe more like passata that isn't concentrated?

I made this recipe (from the big book) last weekend for my sister and her husband. They have been all over the world the past 20 years or so and have eaten quite some curries. They said it was the best they had in years! So thanks for the recipe and the credits go to you!

roadside kalan recipe mushroom kaalan masala recipe mushroom stir fry chaat with detailed photo and video recipe. an interesting and unique street chaat recipe made with finely chopped mushroom and indo chinese sauces. unlike other indian street chaat recipes, this has a strong resemblance to indo chinese recipes with a hint of spicy masala in it. the look and feel are very similar to any meat-based gravy and generally served as meat alternative to the vegetarian or non-meat-eaters.

i have posted a lot of chat recipes till now, but this recipe of mushroom kalan is very unique. basically, the uniqueness is due to the combination of indo chinese style and spice mix. by the look of it, you may feel a meat-based recipe, but has the flavour of indo chinese sauce and street spic mix. this recipe is generally served as it is without any bread or rice. but my personal favourite combination is kaalan and malabar parotta. you may very well serve it with any choice of bread recipe, but layered paratha is the best combo. you may also make the same variation with paneer and gobi, but may not get the same taste and result.

furthermore, i would also like to add some more tips, variations and suggestions to a spicy roadside kalan recipe. firstly, try to use fresh and tender button mushrooms for this recipe. it has moisture and softness in it which makes it ideal for this recipe. you may also use a food processor to chop these fresh and tender mushroom. secondly, the chopping has to be very fine and do not compromise on the size of it. the whole idea of having finely chopped mushroom is to resemble minced meat and also can be mashed with the sauce. lastly, deep fry these mushroom pakora in a low to medium flame so that it gets cooked properly. also, do not overcrowd the oil and deep fry them in batches.

finally, i request you to check my other detailed chaat recipes collection with this post of roadside kalan recipe. it includes my other types of chaat recipes like aloo handi chaat, tamatar chaat, aloo chana chat, dahi papdi chaat, masala puri, pani puri, sukha bhel, ragda puri, sev puri, papdi. further to these i would also like to highlight my other related recipe categories like,

How did this popular dish come about? No idea but all I know that the love for Masala Chips started from Exotica Restaurant in Nairobi. At that time the restaurant was very small, so majority of the people ordered food from their cars and enjoyed it in the car. Now Masala Chips is referred to Masala Fries on their menu. Exotica was not the only restaurant selling masala chips. So many other fast food places sell it. Slush is one of them, So does Chowpatty. In Mombasa, Blue Room does them very well.

I feel that some smart restaurant owner must have come up with an innovative way of using up old fried chips instead of binning them. Once left for a couple of hours, chips tend to become soft and tasteless. Whoever, invented it, it is sure is a popular dish that is ordered all over Kenya to enjoy on its own or with chicken, fish, nyama choma, kebabs, chappati, etc.

In brief, every month a new theme is chosen by members. Furthermore, the participants are paired up. In turn, they give each other 2 secret ingredients to use in their recipe which is prepared fitting the theme.

As soon as their dish is ready, the photo is shared on our Facebook group. The other participants try and guess the secret ingredients. Towards the end of the month the recipe is shared on the group. Additionally, members get to know each other and interact with them.

My partner this month is Sujata who blogs at Batter Up With Sujata. I knew my dish would be a savoury one so I asked her for ingredients that would go into a savoury dish. She gave me tomato ketchup and ginger as those are fast food restaurant popular ingredients. Keeping that in mind, I gave her kasuri methi and lemon juice. Using those two she had made creamy Chicken Keema Kali Mirch The restaurant style dish that I would really like to make (as soon as I get some okra) is her Bhindi Korma.

This time round also partnered with Renu who blogs at Cook With Renu as she had no partner. I gave her wheat flour and yeast as she had wanted to bake something. With those ingredients she has prepared Domino Style Garlic Breadsticks which I love. Also on my list to try out is Mangodi Ki Kadhi from her blog.

Many people are under the impression that this dish is popular among the Asians of Kenya. However, that is not true, as you will see kids and adults from all different cultural backgrounds enjoying this dish. I remember every time we had our Lions Club board meetings, masala chips were always ordered to enjoy with our drinks.

The other popular Chips Dish in most restaurants is Garlic Chips. One style is like making masala chips but with more garlic added and with little or no onion. The other style is where garlic is stir fried in oil, some paprika or Kashmiri chilli powder is added and then the fried chips. With a sprinkle of lemon or vinegar and a bit of salt, garlic chips is ready.

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