Hitachino Nest White Ale is brewed in the tradition of a Belgian style white beer with coriander, nutmeg, orange peel and orange juice.
Refreshing, mildly hopped with a complex flavour it is one of Hitachino's top-selling beers in Japan and the USA.
Winners of numerous awards worldwide, Hitachino has established a cult following for their innovative craft brewing and distinctive owl logo - Kounosu, the village where the beers are brewed, means ‘nest’. Brewed by Kiuchi Brewery, Hitachino beers are now enjoyed worldwide.
The distinctive Hitachino Nest owl logo originates from the Japanese village of Kounosu where the beers are brewed. In a literal translation, Kounosu means "nest".
The Kiuchi Brewery was established in 1823 by Kiuchi Gihei, the headman of Kounosu village. His family was collecting rice from farmers as land taxes for the Mito Tokugawa family and began his brewery with the idea of using the remaining rice stocks from the warehouse.
In the 1950's, Mikio Kiuchi inherited the brewery legacy. It was the time when the sake industry flourished as the rapid growth of Japan's economy after the World War II. Although many sake breweries started mass producing low quality sake due to increased demand, Kiuchi Brewery maintained their policy of pursuing the best quality of sake with the optimum ingredients and craftsmanship.
In 1996, Kiuchi started brewing Hitachino Nest Beer and, in subsequent years, has gained international acclaim and winning numerous awards.
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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