Chicken Tikka
Masala
Ingredients
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1 cup fresh yogurt (should not be sour)
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1 cup finely chopped fresh coriander leaves
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2 tbsps ginger paste
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3 tbsps garlic paste
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3-4 tbsps garam masala
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6 peppercorns/ 2 dry red chillies
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3 tbsps lime/ lemon juice
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1/2 tsp orange food coloring
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1 kg chicken (breast or thigh) skinless and cut into 2" chunks
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For the gravy: 2 medium-sized onions finely chopped
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6 cloves garlic chopped fine
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5 pods cardamom
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1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
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2 tbsps garam masala
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2 tsps soft brown sugar
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1 cup single cream
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3 tbsps almonds blanched and ground to a paste
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3 tbsps vegetable/ canola/ sunflower cooking oil
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Salt to taste
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Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yogurt) to a smooth paste in a food processor.
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Pour the above mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
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Thread the chicken onto skewers and keep ready.
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Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
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To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
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Now add the cardamom and the garlic. Fry for 2-3 minutes.
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Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
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Add the grilled Chicken Tikka (chunks/ pieces) and stir. Cook for 10 minutes.
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Add the cream and mix well. Turn off the flame.
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Garnish the dish with chopped coriander leaves and serve hot with Naans.
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Tip: To get a genuine smokey restaurant taste in your homemade Chicken Tikka Masala:
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Make a small bowl out of aluminum foil and place on top of the cooked Chicken Tikka Masala when it is cooked.
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While you are cooking the curry, burn a golf ball-sized lump of coal till red hot. Place this piece of coal in the foil 'bowl' and immediately cover the chicken dish.
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Allow to stand for 5 minutes. Uncover, remove coal and foil 'bowl', garnish Chicken Tikka Masala and serve.