Friday, July 17, 2009

Chicken Tikka Masala

I truly love this dish every time I have it in a restaurant out with my family. At the same time I used to wonder how can I prepare this dish on my own? Will it turn out as good as it does outside.

It was our anniversery that day and I wanted to make something special so I finally picked up enough courage to try this dish. I do not say it is a easy recipe to make. But if you want to try out something special for your family which is different from the usual stuff you prepare then this is something that you can try out. Have this along with home made nan and the result, trust me is fabulous..You might as well have a table set to make the set up for this to complete the picture.

You will need the following for making the tikka:

  • 2 lbs Boneless Chicken

  • Salt (to taste)

  • 1 tsp Chilli Flakes or Chilli Powder

  • 2tbsp Ginger Garlic Paste

  • 1 tsp Coriander Powder

  • 1 tsp Jeera Powder

  • 1/2 Cup Yoghurt

  • 2 tbsp of Broken cashews (Use a rolling pin to do this)

  • 1/2 tsp Lime Juice

  • 4 tbsp chopped coriander leaves

    1. For frying:

    2. 6-7 Tbsp of Vegetable Oil

      1. Procedure:

        • Clean the chicken thourougly and arrange it on to the cutting board. Cut it into cubes.

        • Transfer the chicken into a large bowl. Add the rest of the ingredients and combine the mixture well.

        • Let it rest for at least an hour to upto four hours before use.

        • Now take some oil in a shallow bottom pan and fry the marinated chicken cubes till well browned.

        • You can alternatively use an oven to do this. Pre-heat the oven to 180 Deg Celsius. And arrange the chicken cubes on a oiled baking sheet. Pop it into th oven for about 12 - 15 minutes till the cubes are well browned. You may need to turn the cubes from one side to the other in between though. You can use this as a starter too if made in excess can work two ways. Can be added in gravy and used as starter.

        For the Masala you will need the following:

        • 2 tbsp Oil
        • 1 tbsp GInger Garlic Paste
        • 3/4 -1 Cup Tomato Puree
        • 1/2 Cup Cream
        • 1/2 tsp of Garam Masala
        • 1 tsp of Red Chilli Powder
        • 1 inch Cinnamon or Dalchini
        • 2-3 Cardomom or Elaichi
        • Salt to taste


        • Heat the Oil. Splutter the Cinnamon and Elaichi in Oil.
        • Add Ginger Garlic Paste. Fry some more.
        • Add the Tomato Puree and let it simmer for a while.
        • Now add the Garam Masala and Chilli Powder and stir well.
        • When you see the oil oozing out of the corners add the cream and stir well.
        • Add the salt and simmer till the gravy looks done.
        • Now add the chicken tikka to the masala and you are done. Enjoy with Nan, Roti or plain Rice.

        No comments:

        Post a Comment