"We think the Russian tsar would have liked his stout this way. A dark rich ale with a generous sweetness and roasted malt bitterness. Great with vanilla ice cream or dark chocolate."
Nøgne Ø is Norway's largest supplier of craft beer and bottle conditioned ale.
Founded by two Norwegian home brewers in early 2002, their urge to share their passion of good beer was unbearable. Their vision was to bring diversity and innovation into commercial brewing of real ale. The result – Nøgne Ø.
The name Nøgne Ø means "naked island", a poetic term used by Henrik Ibsen to describe the countless stark, barren outcroppings that are visible in the rough sea off Norway's southern coast. Nøgne Ø's subtitle, "The Uncompromising Brewery", is a plain statement of their mission to craft ale of highest quality, personality and individuality.
Nearly all the beer in Norway consists of light, filtered and pasteurized lagers, but Nøgne Ø prefer beers which are complex, fruity and full bodied. "Lagers can be good but, for us, diversity is important and one of the main reasons why we decided to start Nøgne Ø. Due to this we have decided to only stick to top-fermented and bottle conditioned beers."
Nøgne Ø was started by two home brewers - Kjetil Jikiun and Gunnar Wiig - and, although the concept seemed like a good idea at the time, has ever since been described as an example of seriously bad or impaired judgment. Nobody in their right mind would work for free 5 years leaving their beautiful wives and wonderful kids for long laborious days in a homemade and ridiculously labour demanding brewery.
Chicken Tikka Masala
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)
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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