Wednesday, 17 October 2007

Chicken Tikka Masala and perfection

Just when one thought that one had enough dose of CTM, no not from the Baltis, rather from the plethora of food programs, there comes along a program from BBC (little surprise there) in its ‘quest’ to find the ‘perfect’ CTM, whatever that means.

The perfectionist in this case is the famous Heston Blumenthal of ‘The Fat Duck’. He travels to Delhi (where else) in search for the perfect Chicken Tikka Masala. Until this point the program followed the time and tested track. And then it went a step further in search of perfection. No the tandoori oven in the car park dug by the chef didn’t shock me. All the lab tests conducted to verify if yogurt really made a difference to the marinade didn’t do the trick. The double marinade and the technique didn’t move me. The way the sauce or rather what went inside got me jumping mad on the sofa – A regular tomato sauce with the usual onion, ginger, garlic and tomato paste (cooked in a pressure cooker and reduced) was underway when suddenly the chef tossed in some cashew butter that is ground cashew nut paste for you and me. The crown of the whole episode was when a can of coconut milk went in. Everything that happened after that including the butter did not matter much. And this ladies and gentleman is the perfect Chicken Tikka masala.

No comments: