Chicken Tikka Masala – Evergreen Hit For Any Party

Posted: August 17, 2012 in Chicken, Curries, Punjabi
Tags: ,

The word “Chicken” makes me nostalgic and takes me to my childhood days when having a chicken dish was feast for us (me and my 2 younger brothers). Being the eldest child it was always expected from me to sacrifice everything for my siblings. But how in world can anyone expect me to sacrifice for succulent and juicy leg pieces (Yum Yum!).  Still I don’t know why there was so much fascination for chicken legs. Maybe as a kid we were more interested in holding meaty bone than the white meat. After all  life is all about these little rewards . Alas, chicken only has 2 legs, so to have the leg piece a big battle of Mahabharata used to be fought at our backyard (or aangan you can say). Yah you read correctly, our special non vegetarian dishes were cooked in backyard and not in kitchen due to my mother’s special rites and rituals. And winner was either me or youngest brother. The younger brother (after me) was always confused why he was born in between two devils :D. Stories apart, whether you have tried Chicken Tikka Masala or not you will be in love as soon as you taste it. Its a real treat. The vegetarian version is Paneer Tikka Masala (but in comparison it stands nowhere). Its a dish comprising chicken pieces marinated in yoghurt , grilled and then added to a thick tomato and cream based gravy. This dish is worth all the efforts as it will surely accrue many praises and compliments for you. Enjoy it in cool and brisk evening.

Ingredients :-

For Chicken Tikka –

First Marinade

Boneless Chicken, cut into 1 1/2 inch pieces 800 gms/1.25 pounds
Ginger Paste
1 tablespoon
Garlic Paste 1 tablespoon
Kashmiri Red chilli powder 1 teaspoon
Lime juice
1 teaspoon
Salt
to taste

Second Marinade

Yogurt hung 1 cup
Ginger Paste
1 tablespoon
Garlic Paste 1 tablespoon
Kashmiri Red chilli powder 1 teaspoon
Turmeric Powder
1/4 teaspoon
Salt
to taste
Oil 2 teaspoon
Ajwain seeds
1 teaspoon
Gram Flour
2 tablespoon
Garam Masala 1/2 teaspoon
Mustard Oil 3 tablespoon

For Onion Tomato Masala

Onion, chopped
2 large
Tomatoes, chopped
4 medium
Garlic, chopped
7-8 cloves
Cumin seeds /21 teaspoon
Roasted Cumin Powder
1/2 – 1 teaspoon
Coriander Powder 2 teaspoon

For Gravy

Butter
2 tablespoon
Ginger Paste
1 teaspoon
Garlic Paste
1 teaspoon
Tomato Puree
1/4 cup
Onion Tomato Masala
1 cup
Kashmiri Red chilli powder 1 teaspoon
Garam Masala Powder 1/2 teaspoon
Fresh Cilantro Leaves, chopped
2 tablespoon
Dried fenugreek leaves (kasoori methi),roasted and crushed
1 teaspoon
Cream 1/4 cup
Ginger, cut into thin strips
1 inch
Salt
to taste

Method :-

1st Marinade –

  • Add garlic paste, ginger paste, Kashmiri red chilli powder, salt and lemon juice to the chicken. Mix it well and marinate it for at least 45 mins.

2nd Marinade –

  • Heat oil in the pan. Add ajwain seeds and gram flour and cook it in medium flame as you don’t want the gram flour to get burn. Keep stirring the gram flour and you will get a nutty smell which means that gram flour has cooked.
  • Add this cooked gram flour to the hung yogurt. Add Kashmiri red chilli powder, ginger garlic paste, turmeric powder, garam masala powder and whisk this mixture into smooth creamy marinade.
  • Add the mustard oil and mix it properly. Now add marinated chicken to this mixture. Keep it for at least 3-4 hrs. I kept it overnight.
  • Preheat the oven to 400 degree Fahrenheit. Take the chicken out of the fridge before 30 minutes so that it comes to room temperature and cooks evenly.
  • Thread the chicken onto skewers. Arrange it in a foil lined baking tray. Place the tray in the top rack and grill the chicken. Cook, turning the skewers a few times, so that the chicken gets cooked and evenly browned on all sides.
  • Take the pieces off the skewers and place on a plate. This is Chicken Tikka and you can have it as starter.

Onion Tomato Masala

  • Heat the oil in a pan. Add the cumin seeds and when they begin to change color, add the onions and saute till well browned.
  • Add the garlic and saute till lightly browned. Add the ginger and garlic pastes and continue sauteing. Add the cumin powder and coriander powder and mix well.
  • Add the tomatoes and continue to saute on low heat till the tomatoes are completely cooked and the oil separates.
  • Add salt and mix. Remove from heat and set aside.

Gravy –

  • Heat the butter in a separate pan and add the ginger and garlic pastes and tomato puree and saute for two minutes.
  • Stir in half a cup of water and cook for two to three minutes. Add the chicken and onion-tomato masala and simmer till the gravy reduces a little.
  • Adjust salt according to taste and add the red chilli powder, garam masala powder and half the coriander leaves. Mix well and cook for two minutes.
  • Stir in the kasuri methi and cream. Remove from heat and serve hot, garnished with the ginger strips and the remaining coriander leaves.

Note :-

  •   Don’t keep the chicken pieces larger as it will not cook faster.
  • You can skip adding mustard oil if you don’t like its flavor. But for smoky kebab it is a  must required.
  • You can also add Capsicum, Onion, Tomato cubes to the chicken tikka masala. Remove the pulp of tomatoes. Just before adding the cream to final gravy add onion.Let it cook for 2 minutes along with the final gravy and then add cubes of tomato and capsicum. This will add flavor and colors to the chicken tikka masala.
  • Here I have not added red color to chicken tikka which is generally added in restaurants. If you want you can add to get authentic and extra color.
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Comments
  1. Aanchal says:

    will try it soon!! :).. sounds lovely!

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