Tabletop Travels to England with Nick Singh of Nomad

Our next Tabletop Travels segment is slated for Tuesday, July 14th at 7pm EST on Facebook LIVE. We’ll be virtually traveling all the way to England with Nick Singh. Nick is one of the owners of Nomad - Hillsborough, North Carolina’s newest restaurant. During our segment, he’ll be teaching us how to make England’s national dish, Chicken Tikka Masala. Feel free to follow along using his recipe below!

Chicken Tikka Masala

Yields 4

Prior suggestions:

• There is an overnight marinate (you can also do day of)

• You will be making two separate sauces (onion and tomato) and then blending them together

• You will need heavy cream

Tikka Marinade (night before) for:  Chicken / Paneer

• 2lbs

• 1 cup yogurt

• 1 cup oil

• 1 cup garlic  

• ½ cup ginger

• 1 cup fenugreek leaves

• 2 teaspoons chili powder

• 2 teaspoons smoked paprika

• 2 teaspoons garam masala

• ½ teaspoon cumin powder

• ½ teaspoon coriander powder

• ½ teaspoon turmeric powder

1. Cut chicken or paneer into portioned cubes

2. Add all ingredients into a bowl with chicken or paneer

3. Marinate overnight if possible for better taste

Day of

• Oven bake the chicken or Paneer at 400 for 8 to 10 minutes or grill for added flavor and texture

Onion Sauce

• 6 medium yellow onions

• 4 green cardamom pods

• 2 star anise

• 2 bay leaf

• 1 cinnamon stick

• 1 tablespoon cumin seeds

• 1 teaspoon coriander seeds

• 1 teaspoon garam masala powder

• ½ teaspoon turmeric powder

• ½ cup minced garlic

• 1 tablespoon minced ginger

• 2 tablespoons oil

• Salt to taste

• 4 cups water (2 cups will burn off, add more if needed)

1. Add 2 tablespoons of oil to a large pot, allow the oil to get hot

2. Add onions, stir until they become translucent

3. Add ginger and garlic, stir

4. Add all the remaining ingredients to the pot

5. Stew for 30-40 minutes

6. Remove from heat

7. Take out all visible spices (ex: bay leaf, cinnamon stick)

8. Blend to a rich texture

Tomato Sauce

• 8 large tomatoes

• 1 cup tomato paste

• ½ cup tomato puree

• 4 green cardamom pods

• 1 cinnamon stick

• 2 bay leaf

• 1 tablespoon cumin seeds

• 1 teaspoon coriander seeds

• 1 teaspoon garam masala powder

• ½ teaspoon turmeric powder

• ½ cup minced garlic

• 1 tablespoon minced ginger

• 2 tablespoons oil

• Salt to taste

1. Add 2 tablespoons of oil to a large pot, allow the oil to get hot

2. Add the bay leaf, cinnamon stick, cardamom, cumin, coriander, garlic, ginger and stir

3. Add all the other ingredients to the pot soon after

4. Stew for 30-40 minutes

5. Remove from heat

6. Take out all visible spices (ex: bay leaf, cinnamon stick)

7. Blend to a rich texture

***Blending the two sauces above

1. Add a quart of onion sauce and quart of tomato to a large pot with 2 cups of heavy cream

2. Add  cup of fenugreek cream has burned off  

3. Set aside, add your chicken or paneer

4. Allow to rest, temperature of sauce will bring protein to temperature

***Serve with Naan or white rice

Naan can be grilled

White Basmati Rice is preferred