|Emily’s Rating||Chris’s Rating|
|8 / 10||9 / 10|
I’ve been wanting to try out homemade Indian food for awhile. Em and I both like Indian food a lot, but we never go to Indian restaurants. I really don’t know why we never made more of an effort to do so in NYC. I’ve heard there is good Indian in Chicago, as well, but I get the sense that we will need to wait on those until we have a car. So in the meantime, that means I need to learn to make Indian food here.
Naturally, I started my quest for Indian at Cook’s Illustrated. They have a number of pretty great looking Indian recipes, and even better, this quest meant that I got to take a trip to The Spice House – my favorite place in Chicago. $40 in spices later – I was ready to go.
|Dish||Chicken Tika Masala|
|Recipe Source||Cook’s Illustrated|
|Difficulty||Eh – I’d say about 7/10|
|Time to Complete||About 2 hours|
|Sides Served||Basmati Rice. Bought spinach, but didn’t make it because the Tika was taking so much time|
|Leftovers?||Tons. This calls for 2lbs of chicken, but I used 3, because that is what Dominick’s sold. Just did every ingredient x 1.5, and it worked out great. Easily serves 6-8 people at these levels|
|Any Recipe Deviations?||I did not have cilantro, so did not use it at the end. I’m sure it would be better with it, but not a big deal|
|Changes Next Time?||None for the recipe. Serve with Naan next time.|