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Chicken Tikka Masala

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Ingredients

  • For the marinade:
  • 1 lb Chicken, cut into cubes
  • 1 cup Yogurt
  • 1 tbsp Cumin powder
  • 1/2 tbsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 3 cloves Garlic, 1/2 inch Ginger–made into a paste or grated
  • 1 tsp Salt
  • 1/2 tsp Chilli powder
  • For the sauce:
  • 1 medium sized Onion, cubed
  • 1/2 roasted Red Bell Pepper (about 1/2 cup when pureed)
  • 6 Cashews
  • 1 tsp Cumin powder
  • 1/2 tsp Coriander powder
  • 3 Cloves, 1/2 inch Cinnamon, 2 Cardamom pods–ground into fine powder
  • 1 tbsp Kasoori Methi (dried Fenugreek leaves, found in Indian grocery stores)
  • 1/4 cup Cream
  • 2 tbsp Tomato ketchup
  • 1 tbsp Butter
  • 1 tbsp Oil
  • 1/4 tsp of Chilli powder, or to taste
  • Salt to taste
  • Cilantro for garnish
  • rice.

Details

Preparation

Step 1

How to make it:
◾Marinade the chicken with all the ingredients for marination for about 20-30 minutes
◾Grill or pan roast the marinated chicken and set aside
◾In the mean time, roast the onions in the pan with a few drops of oil unil lighlty browned.
◾Add the red bell peppers and cashew and toss them around for a couple of minutes. Take if off the stove and cool until ready to handle
◾Blend the mixture into a fine puree. Add a few tablespoons of water if necessary.
◾Heat a pan (you can use the same pan used for roasting) with a tablespoon of oil and a table spoon of butter.
◾When the butter just melts, add all the powders (clove, cinnamon, cardamom powder, cumin and coriander) and saute until their aroma wafts around.
◾Add the red bell pepper, onion and cashew puree and gently saute for 3-4 minutes.
◾Add the chilli powder and salt and the tomato ketchup. Mix well and add the cream.
◾Crush kasoori methi in your hands before adding to the mix and cook for 2 minutes.
◾Now add the grilled chicken pieces and toss to coat well in the sauce.
◾Check taste and adjust salt or chilli powder as desired.
◾If you want a thinner consistency add a few more tablespoons of water and a sparing splash of cream. Gently simmer for 5 minutes.
◾Garnish with cilantro and serve with Naans (Indian bread) or Basmati

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