Add source for Chicken Tikka Masala recipe

2018-10-14 19:17:41 -06:00
parent 7e70c43935
commit 919db40a97
2 changed files with 6 additions and 2 deletions
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-<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Chicken Tikka Masala</h1><div class="timing">prep 20 min,&nbsp;cook 45 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 4</div><div class="description">This recipe produces a creamy, flavorful dish which is one of the most popular at Indian restaurants all over the US.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lbs</div><div class="item">chicken breast (boneless, skinless)</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">½ tsp</div><div class="item">cumin seed (ground)</div></li><li><div class="amount">½ tsp</div><div class="item">coriander (ground)</div></li><li><div class="amount">¼ tsp</div><div class="item">cayenne pepper</div></li></ul></div><div class="detail">Combine all the spices in a small bowl, making sure to mix completely.  Then apply the mixture to the chicken, pressing gently so that it sticks well.  Place the chicken on a plate, cover with plastic wrap, and refigerate for 30 minutes.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">yogurt (plain, whole-milk)</div></li><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li><li><div class="amount">2 tbsp</div><div class="item">garlic (minced)</div></li><li><div class="amount">2 tsp</div><div class="item">ginger (minced</div></li></ul></div><div class="detail">In a large bowl, whisk together the yogurt, olive oil, garlic, and ginger, and place back in refigerator to cool until needed.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">1 </div><div class="item">onion (large, yellow)</div></li></ul></div><div class="detail">Saute the onion and butter in a deep-walled cast-iron pan until golden brown (about 10 minutes).</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">28 oz</div><div class="item">tomatoes (crushed)</div></li><li><div class="amount">1 </div><div class="item">chili pepper (minced)</div></li><li><div class="amount">2 tbsp</div><div class="item">garlic (minced)</div></li><li><div class="amount">1 tbsp</div><div class="item">ginger (minced)</div></li><li><div class="amount">2 tsp</div><div class="item">sugar</div></li><li><div class="amount">½ tsp</div><div class="item">salt</div></li></ul></div><div class="detail">Add crushed tomatoes, garlic, ginger, peppers, sugar, and salt. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul></ul></div><div class="detail">Preheat the oven to 400°F, and cover a cooking sheet with tin foil. Place a wire rack in the cooking sheet.  Dredge the chicken in the yogurt mixture so that each piece is well covered, and then lay it out on the cooking sheet. Discard the remaining yogurt mixture.  Broil the chicken until it reaches 160°F in the center (10-15 minutes), flipping midway. The exterior should be lightly chared in places.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">⅔ cup</div><div class="item">heavy cream</div></li></ul></div><div class="detail">While the chicken is cooking, and after the sauce has had its time to simmer, add in the heavy cream. Bring the sauce just short of a boil, and remove from the heat. Set it aside to rest, covered, until the chicken is ready.</div></div><div class="step"><h3>7</h3><div class="ingredients"><ul><li><div class="amount">⅓ cup</div><div class="item">cilantro (chopped)</div></li></ul></div><div class="detail">Once the chicken is finished, remove from the oven and set aside for a few minutes. Then, chop it into bite-sized pieces and mix into the sauce.  Garnish with cilantro and serve.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
+<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Chicken Tikka Masala</h1><div class="timing">prep 20 min,&nbsp;cook 45 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 4</div><div class="description">This recipe produces a creamy, flavorful dish which is one of the most popular at Indian restaurants all over the US.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lbs</div><div class="item">chicken breast (boneless, skinless)</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">½ tsp</div><div class="item">cumin seed (ground)</div></li><li><div class="amount">½ tsp</div><div class="item">coriander (ground)</div></li><li><div class="amount">¼ tsp</div><div class="item">cayenne pepper</div></li></ul></div><div class="detail">Combine all the spices in a small bowl, making sure to mix completely.  Then apply the mixture to the chicken, pressing gently so that it sticks well.  Place the chicken on a plate, cover with plastic wrap, and refigerate for 30 minutes.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">yogurt (plain, whole-milk)</div></li><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li><li><div class="amount">2 tbsp</div><div class="item">garlic (minced)</div></li><li><div class="amount">2 tsp</div><div class="item">ginger (minced</div></li></ul></div><div class="detail">In a large bowl, whisk together the yogurt, olive oil, garlic, and ginger, and place back in refigerator to cool until needed.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">1 </div><div class="item">onion (large, yellow)</div></li></ul></div><div class="detail">Saute the onion and butter in a deep-walled cast-iron pan until golden brown (about 10 minutes).</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">28 oz</div><div class="item">tomatoes (crushed)</div></li><li><div class="amount">1 </div><div class="item">chili pepper (minced)</div></li><li><div class="amount">2 tbsp</div><div class="item">garlic (minced)</div></li><li><div class="amount">1 tbsp</div><div class="item">ginger (minced)</div></li><li><div class="amount">2 tsp</div><div class="item">sugar</div></li><li><div class="amount">½ tsp</div><div class="item">salt</div></li></ul></div><div class="detail">Add crushed tomatoes, garlic, ginger, peppers, sugar, and salt. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul></ul></div><div class="detail">Preheat the oven to 400°F, and cover a cooking sheet with tin foil. Place a wire rack in the cooking sheet.  Dredge the chicken in the yogurt mixture so that each piece is well covered, and then lay it out on the cooking sheet. Discard the remaining yogurt mixture.  Broil the chicken until it reaches 160°F in the center (10-15 minutes), flipping midway. The exterior should be lightly chared in places.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">⅔ cup</div><div class="item">heavy cream</div></li></ul></div><div class="detail">While the chicken is cooking, and after the sauce has had its time to simmer, add in the heavy cream. Bring the sauce just short of a boil, and remove from the heat. Set it aside to rest, covered, until the chicken is ready.</div></div><div class="step"><h3>7</h3><div class="ingredients"><ul><li><div class="amount">⅓ cup</div><div class="item">cilantro (chopped)</div></li></ul></div><div class="detail">Once the chicken is finished, remove from the oven and set aside for a few minutes. Then, chop it into bite-sized pieces and mix into the sauce.  Garnish with cilantro and serve.</div></div></section><section class="credits">America's Test Kitchen,&nbsp;<a href="https://www.onlinecookingschool.com/learn/course/chicken-tikka-masala/cook-along-in-the-test-kitchen/video-steps">https://www.onlinecookingschool.com/learn/course/chicken-tikka-masala/cook-along-in-the-test-kitchen/video-steps</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>