Category Archives: Poultry

Tikka Masala

This is hands down my favorite dish in the whole wide world. I’m an Indian food die hard, particularly when it comes to Tikka Masala.

Here’s my version of tikka masala – two ways.

What kind of curry?

Lamb shank, chicken, paneer, and/or….

Lamb shank: brown in a 2tbs of melted butter; remove from pan and deglaze with a beer. Use this to brown the veggies (see recipe below).    

Chicken: marinate in 1 1/2 cups of greek yogurt, 4 tbs curry powder, 3 tbs. smoked paprika (optional), 2 tbs garam masala; allow to rest in the fridge overnight.

Tikka Masala Ingredients

  • 1 diced onion (yellow or vidalia)
  • 2 tsp diced fresh pepper (jalapeno or serrano)
  • 4 tsp garlic paste
  • 1 8-ounce cans of tomato sauce
  • 2 tbs tomato paste
  • 10 ounces of beer
  • 3 tbs garam masala
  • 1 tbs smoked hot paprika (or less for less spicy)
  • A heavy handed squeeze of honey
  • 2 lemons
  • 2 tbs tahini
  • 1/2 cup yogurt
  • 1/2 cup sour cream (can use additional yogurt or heavy cream instead)
  • salt and pepper

Steps

  • Sauté onions until lightly golden in color
  • If cooking chicken, take the chicken out of the fridge and remove most of the marinade. I typically cook over medium to medium low heat in a pan until almost all the way cooked and then finish cooking by chopping and placing in the tikka masala for the final 10 minutes of simmering.
  • Add garlic, tomato paste, chile, ginger, paprika, and garam masala. Stir frequently for about 3 minutes until mixture is very fragrant
  • Add tomato sauce, honey, and beer and bring to a boil
  • Lower the heat and allow to simmer for at least 15 minutes. If using lamb shanks – add an additional 1/4 cup of liquid (beer, tomato sauce, water, chicken stock) and place the lamb shanks in the pot. Cover and cook over low heat until the lamb is fall off the bone tender (~1 hour, but varies based on the size of the shanks).
  • After the 15 minutes have elapsed, add the tahini, sour cream, yogurt, and juice of 2 lemons to the sauce. Stir to combine and simmer an additional 15 minutes. A
  • Add salt and pepper to taste. I like a lot of fresh cracked pepper, but you may not.
  • Here is where you’ll need to judge the acidity and spice level; my tikka masala is different every time when it comes to this stage. Sometimes I’ll add more lemon, a splash of rice vinegar, additional honey, more garam masala, more hot paprika, sometimes a little cayenne, and once in awhile I’ll add frozen peas (continue simmering until peas are cooked through) – it really depends on mood and taste.
  • I serve with basmati rice and homemade paneer (make your own! super easy) and pair with.. well, what you cooked with! I also enjoy with a double IPA or the Dogfish Head Theobrama (great beer for curry dishes).

Leave a comment

Filed under Cooking with Beer, Poultry, Recipes, Red Meat

Beer Can Chicken

The quintessential summer barbecue dish.. This is ‘the’ way to cook a chicken – it stays moist, is filled with flavor, and falls off the bone. So simple, so perfect, and so incredibly delicious.

INGREDIENTS

  • 1 4-to-5-pound chicken
  • 1 can of beer – open, take a BIG drink so that just around a half of the beer is left and leave out until it warms up to closer to room temperature; absolutely no glass bottles.
  • 3 tablespoons of butter or a higher smoke point oil
  • salt and pepper
  • Seasonings of your choice (I used a Spanish rub that had a lot of smoked paprika in it, but I change it up every time)

STEPS

  1. Fire up the grill.
  2. Rinse off the chicken and pat down with a paper towel until thoroughly dried.
  3. Grease up the bird with the fat of your choice and season with salt/pepper/seasoning.
  4. If you’re feeling up to it, gently separate the skin from the flesh with your fingers and add some butter and herbs below the skin – this will cause it to crisp up even more.

  5. Take a sharp knife and poke a few holes in the top of the can; sprinkle a tablespoon or so of the seasoning into the beer.
  6. Lower the opening of the chicken onto the can of beer. Place the wings behind the bird so that they stay put behind the rest of the bird. and use the legs like a tripod..
  7. Place the chicken over indirect heat. If using a charcoal grill, move the coals over to one side. If using an electric grill, turn off one side and place the bird over the other side.
  8. Close the lid of the grill and let the chicken do its thing. Grab a couple of beers, hang out, and wait an hour or so. You do not want to let the heat escape.
  9. After an hour has elapsed, check on the chicken. Adjust the heat, if needed, and gauge how well cooked it is. At this point its best to check on it every 10 to 15 minutes.  It’s also the time to throw anything and everything else on the grill.
  10. Once a thermometer inserted into the thickest part of the chicken reads 160F – it’s done!
  11. Very carefully remove the chicken from the grill to a stable surface. From here, slowly shimmy the chicken from the can of beer – the beer will be HOT! You do not want to spill.
  12. Let rest for a few minutes, carve, and enjoy.

This time around we made: grilled corn rubbed in butter, sprinkled with Spanish seasoning, fresh lime juice, and cotija cheese; home made cole slaw; potatoes (that we also roasted on the grill – cut thin, create a tin foil packet, add a few chunks of butter, season, encase, and throw on the grill)

And there you go.. Beer in the Rear Chicken, aka one of the best preparations of poultry ever in the history of cooking chicken.

Leave a comment

Filed under Cooking with Beer, Poultry, Recipes