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Berliner Pilsner 'Vending Machine' 3 x 330ml

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Berliner Pilsner encompasses the fantastic attitude and philosophy of Germany’s complex capital – ‘Berlin, du bist so wunderbar!’

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£7.95

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Berliner Pilsner has been a stalwart of Berlin culture since its introduction to the German Democratic Republic in 1963. The beer’s label boasts the notorious Berlin Bear, a unique mascot and symbol of the capital that appears across Berlin in the form of ‘Berlin Buddy Bears’.

The original Schultheiss-Brauerei dates back to 1842 and today produces Berlin's best-selling beer, Berliner Pilsner. Berliner proudly represents Berlin culure around the world.

Additional Information

BrandBerliner
Size3 x 33cl
CountryGermany
RegionBerlin
VintageN/A
ABV5%
VeganYes
OrganicNo
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  • Chicken Tikka Masala



    INGREDIENTS
    6 garlic cloves, finely grated
    4 teaspoons finely grated peeled ginger
    4 teaspoons ground turmeric
    2 teaspoons garam masala
    2 teaspoons ground coriander
    2 teaspoons ground cumin
    1 1/2 cups whole-milk yogurt (not Greek)
    1 tablespoon kosher salt
    2 pounds skinless, boneless chicken breasts, halved lengthwise
    3 tablespoons ghee (clarified butter) or vegetable oil
    1 small onion, thinly sliced
    1/4 cup tomato paste
    6 cardamom pods, crushed 2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes
    1 28-ounce can whole peeled tomatoes
    2 cups heavy cream
    3/4 cup chopped fresh cilantro plus sprigs for garnish
    Steamed basmati rice (for serving)


    Preparation method

    1. Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

    2. Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

    3. Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

    4. Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

    5. Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

    6. Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve the curry with rice and cilantro sprigs

    Recipe from http://www.bonappetit.com/recipe/chicken-tikka-masala
    Image from https://myfancypantry.files.wordpress.com/2012/04/chkentikkamsala-04385.jpg

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