Chicken Tikka Masala

Chicken Tikka masala 

Chicken Tikka Masala…The name itself suggests combination of two different dishes. One is chicken tikka and other is masala. Chicken tikka is a dish of roasted chunks of chicken marinated in yoghurt and spices; baked in a tandoor or oven... masala means, tomato, coriander and other mix spices gravy. 

 

According to a survey there are 48 varieties of chicken tikka masala recipes. There is a conflict regarding the origin of the dish. So it can be said this is a south asian dish originated in united kingdom.

It is a time consuming dish as there are two stages of cooking but end result always justifies the time and energy spent on it. Here is my version of chicken tikka masala.

Chicken- 1kg (Curry cut)

Curd- 150gm

Ginger garlic paste- 2tbsp

Haldi- 1tsp

Red chilli powder- 1tsp

Garam masala- 2tsp

Zeera powder- 1tsp

Dhania powder- 1tsp

Food colour- 1/2tsp

Besan- 2tbsp

Salt to taste

Mustard oil- 3tbsp

Oil- 1/2tbsp

Butter- 1/2tbsp

Cardamom- 2

Clove- 3 to 4

Bay leaves- 1

Zeera- 1tsp

Peppercorn- 6 to 7

Cinnamom- 1/2inch

Onion- 4medium + 1

Tomato- 2 big + 1 medium

Capsicum- 1 medium

Ginger gric paste- 2 tbsp

Cashew- 10 nos

Dhania powder- 1 tsp

Zeera powder- 1 tsp

Garam masala- 1 ½ tsp

Sugar- ½ tsp

Salt to taste

Haldi- 1 tsp

Redchilli powder- 1 tsp

Green chili- 1

Coriander leaves for garnishing

PREPARATION

 

CHICKEN TIKKA- Clean and rinse chicken properly and keep aside.

Pour curd in muslin cloth and hang it for 30 to 45 mins. Hung curd is ready to use.

In a mixing bowl add hung curd, beat properly. Add all the dry spices except besan. Mix all the spices properly.

 

Dry roast the besan (chick pea flour) in a pan upto a smoothing smell. Add this to the curd mixture and mix properly. Add mustard oil and beat again. All the ingredients should mix properly with curd.

Add the chicken pieces to this and mix properly. Marinate the chicken pieces for 4 to 6 hours in the fridge. In this process chicken will absorb all the spices properly.

After 6 hours bring out the marinated chicken pieces from the fridge and keep outside for half as hour. In the mean time preheat the microwave oven in convection mode. Place the chicken pieces on the steel rack then set the oven for 20 mins in 200 degree celsius. After 20 mins bring out and turn the chicken pieces. And again set for 15 mins. By the time chicken pieces should be cooked properly and edges will be golden brown in colour. (this process may take more or less time according to the oven). Repeat the procedure up to all the chicken is cooked and keep aside.

 

MASALA – soak kaju in water for 15 mins and make a smooth paste out of it and keep aside.

Clean and cut onions, tomato and capsicum in cubes and keep aside.

heat butter and oil in a kadai or pan, add all the whole spices (garam masala) and let it release the flavor to the oil. Add chopped onion to the oil and fry up to golden brown. Add ginger garlic paste to it and sauté.

Chop tomatoes and add to the onion and sauté again, up to the masalas come together. Add all the dry spices except garam masala and sauté again. When masala got sautéed properly and oil separates from it add kaju paste and fry again. After 5 to 6 mins add chicken pieces and sauté again. Now add ¼ cup of water and cover it, cook for 5 to 6 mins.

Then add cubed capsicum and onion first to the chicken masala and cover and cook for 2 mins. At last add tomatoes and garam masala cover it and switch off the gas.

 

Serve hot with Nan, Kulcha or Paratha.