Ejemplo De Tica Recipes

THE BEST CHICKEN TIKKA MASALA

Steps:

• For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Top the chicken and sauce with cilantro. Serve with rice and naan.

TORTA CHILENA COSTA RICA

Steps:

• In a large bowl, mix together flour and cornstarch. Cube the butter and add to the flour mixture. Mix at medium speed until combined. If there are large chunks of butter still in the mixture you can pinch them out with your hands.
• While the flour is mixing, whisk together cold water and salt. Add egg yolks and whisk again until combined.
• Pour egg mixture into the flour mixture and beat on medium speed until just combined. Do not overmix.
• Remove the dough from the mixer and turn dough into a large ball. The, form into a long roll (like a log). Cover width plastic and freeze for 45 minutes.
• Preheat oven to 350 degrees F. Remove the dough from the freezer and divide the dough into 8-10 equal slices. Roll each slice into a 9" circle either on your pastry mat or on the back side of your cake pan. Cut off excess dough so you have a perfect circle. Pierce the dough all over with a fork.
• You can now bake each of your layers for 10-15 minutes. You want them to be light golden brown and hard, not soft.
• Remove the layers from the pan and lay them out on a cooling rack. You will not assemble the cake until the layers have cooled.
• Soften the dulce de leche to room temperature or slightly above. On a cake plate, place your first layer of pastry dough. Spoon 3-4 large spoonfuls of dulce de leche onto the top of the pastry and spread until smooth.
• Add another layer of pastry and repeat until you are finished. You can now cover the whole outside of the cake with remaining dulce de leche or cover the whole cake with merengue frosting.
• Cut into equal pieces and serve at room temperature.