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