Newsflash to the Western World: You Can Make Your Own Chicken Tikka Masala! (And Pair it With Wine, Too.)

If you’re like most cosmopolitan people, you’re a real fan of the chicken they serve in Indian restaurants, swimming in that heavenly, velvety, smooth, soupy sauce known as a curry.

Chicken Tikka Masala with a Northern Rhone Syrah.

And if so, you’ve probably wondered two things from time to time:

1. How do you make this stuff?

2. What do you pair with it?

Today on bottlingroom.com, we are answering both questions — first, with a real restaurant recipe for making chicken tikka masala, and second, the pairing advice of Raj Parr, the father of RN74, and the co-author of Secrets of the Sommeliers.

The video covers:

Onions, ginger and garlic: The curry trinity.

— Creating a velvet-smooth curry base using tomatoes, onions, ginger and garlic — a curry base that lays the foundation for aloo gobi, lamb korma, saag paneer, and a million other dishes.

— Blending that curry base with butter, spices, tomato puree, and cream to create the “sauce” for chicken tikka masala.

Building a curry: Spices and butter.

— The supposed reasoning behind why Raj Parr tells bottlingroom.com to pair a Northern Rhone Syrah with this dish.

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Published in: on May 11, 2011 at 9:36 pm  Leave a Comment  

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