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Chicken Tikka Masala

Chicken Tikka Masala, an indian dish but one of the most popular dishes in the United Kingdom, believe it or not! The mix of each and every spice blended together gives this dish a great punch of flavour that will keep you coming back for more. Perfect to be eaten with a side of Naan Bread or even white rice. try this out for yourself!

Ingredients

Marination

400 to 500 grams chicken cubes (boneless chicken)

1 tsp red chili powder

Lemon juice from ½ lemon

1 cup yogurt

⅛ tsp turmeric

1 tsp coriander powder

½ tsp cumin powder

1 tbsp ginger garlic paste

1 tsp dried fenugreek leaves

Salt to taste

1 tbsp oil for frying

Ingredients for gravy

3 tbsps oil

½ tsp cumin

1 bay leaf

1 to 2 black cardamom

3 green cardamom

3 cloves (can use up to 5)

1 inch cinnamon stick (can use 2 inch stick)

3 medium onions finely chopped

3 medium tomatoes (pureed)

2 tsp ginger garlic paste

1 ½ tsp coriander powder

1 tbsp red chili powder

¼ tsp turmeric

4 tbsps cashew nut paste

½ tsp dried fenegreek leaves

½ tsp Garam masala

Coriander leaves chopped

½ tsp. sugar (optional)

Vegetables (chop large cubes)

1 large onion (separate the layers of onion cubes)

½ small green capsicum

½ small red capsicum (optional)

1 tomato (remove the pulp) (optional)

Instructions

1. Making the chicken tikka: Wash and drain chicken thoroughly, pat dry with a kitchen tissues. Add the marination ingredients to a bowl and marinate the chicken. Set aside in the refrigerator for at least 2 hrs, overnight yields the best. You can grill these in a preheated oven at 240 C for 20 minutes. Adjust the timing slightly. Add one tbsp. oil to a non-stick pan and heat it. Swipe off the excess marinade from the chicken and fry them on a high flame till they are almost cooked. The masala burns quickly at this stage, so take care. Do not cook chicken on a low flame, the tikka gets spoilt with all the moisture oozing out. The chicken should look moist, tender.

Method: Making the gravy Grind tomatoes to a smooth puree in a blender. Set this aside. Add the oil for the gravy to the same pan. Add dry spices, allow them to sizzle. Add chopped onions, fry evenly till turn golden. Add garlic ginger paste, fry till the raw smell disappears.

3. Pour in the tomato puree, red chili, coriander powder, salt. Mix and fry for 2 to 3 minutes Add cashew paste, fry till the mixture leaves the sides of the pan. Add sugar, chicken pieces and veggies, stir well and fry for 2 to 3 minutes.

4.Add water just enough to make a gravy. Bring it to a good boil. Keep covered for at least 15 minutes

Notes

Chicken Tikka Masala is best served with a side of Naan Bread or even white rice!

Keywords: Chicken Tikka Masala