In the kitchen with Modernist Cuisine: Chicken-free tikka masala | Summary and Q&A

TL;DR

Learn how to make a delicious and plant-based version of chicken tikka masala using Beyond Meat chicken tenders and a homemade spice rub and marinade.

Key Insights

• 🍳 The head chef, Maxime Dede, and his sous chef, Aaron Burr Sousa, are demonstrating how to make a chicken tikka masala recipe from the Monitors Cuisine art book using Beyond Meat chicken tenders.
• 🍴 The recipe includes a spice rub with coriander seeds, cumin, cinnamon, and clove, which is added to the base sauce to marinate the chicken. Greek yogurt is used as the body of the sauce, along with shallot, ginger, garlic, and inato for color.
• 🔥 The marinated chicken is cooked in the oven at 375 degrees Fahrenheit for about ten minutes to achieve a warm and slightly crispy texture without drying it out.
• 🌿 The chicken tikka masala is served with yogurt, cilantro, cherry tomatoes, pluots (a combination of plum and apricot), and edible blossoms like nasturtiums and marigolds, which add a mustardy flavor that enhances the natural spice notes in the marinade.
• 🎨 The presentation of the dish is important, and a chef trick is to use a spoon to drag the extra yogurt marinade on the plate for added aesthetics.
• 🥣 Yogurt is used as a condiment, and it is served in a small bowl for guests to mix and match with the other ingredients as they please.
• 🍅 The dish is garnished with a piece of tomato, three pieces of plum, torn mint leaves, cilantro, and marigold petals for a peppery flavor. ⏩ The chefs emphasize that the recipe is easy to replicate at home, as all the ingredients can be easily found in a local supermarket. They encourage viewers to try making it themselves.

Transcript

that's a pleasure to have you guys here we are Martis cuisine and we are currently in the cooking lab in Bellevue Washington my name is Maxime Dede I'm the head chef this is Aaron Burr Sousa he's been with us for year and a half now oh my goodness how time flies so we're gonna make a chicken tikka masala and this recipes from our monitors cuisine a... Read More

Questions & Answers

Q: What are the key ingredients used in the homemade spice rub and base sauce for the chicken tikka masala?

The homemade spice rub and base sauce for the chicken tikka masala include coriander seeds, cumin, cinnamon, and clove. These spices enhance the flavor of the dish and create a rich and fragrant sauce.

Q: Can you substitute the Beyond Meat chicken tenders with traditional chicken?

Yes, if you prefer a non-plant-based version, you can substitute the Beyond Meat chicken tenders with traditional chicken. Simply marinate the chicken in the homemade spice rub and base sauce as instructed in the recipe.

Q: What is the purpose of marinating the chicken with the saffron-infused water?

Marinating the chicken with saffron-infused water adds a beautiful color to the dish and infuses the chicken with a subtle saffron flavor. It enhances the overall visual appeal and taste of the chicken tikka masala.

Q: Can you customize the toppings and garnishes for the chicken tikka masala?

Absolutely! The chefs suggest using a combination of toppings such as cherry tomatoes, pluots (a combination of plum and apricots), edible blossoms, and cilantro. You can also add your favorite herbs or spices to suit your taste preferences.

Q: How long should the chicken be cooked in the oven after marinating?

The chicken should be cooked in a preheated oven at 375°F for about ten minutes. This dry heat cooking method ensures that the chicken develops a crust while remaining juicy and flavorful.

Summary & Key Takeaways

• The head chef and sous chef at Martis Cuisine demonstrate how to make a plant-based chicken tikka masala using Beyond Meat chicken tenders.

• They share the recipe for a homemade spice rub and base sauce, which includes spices like coriander, cumin, cinnamon, and clove.

• The dish is served with Greek yogurt, shallots, ginger, garlic, and infused water, topped with tomatoes, pluots, edible blossoms, and cilantro.