Chicken Tikka Masala

Chicken Tikka Masala: This is another popular Indian dish internationally, especially in the United Kingdom, where it is considered its national dish. This recipe makes good use of the masalas, chili blend and creamy sauce, and the end result is superior to what they serve in average restaurants. This recipe is reminiscent of a rich, delicate dish from the Indian mogul times. It’s a two-part process in which you marinate the meat first on skewers and cook it, then cook it once again in its sauce.
Serves 4






ngredients:
Chicken tikkas:

  • Bamboo or metal skewers
  • ¾ cup plain, full-fat yogurt
  • 3-4-inch ginger, peeled and cut into chunks
  • 3 cloves of garlic cut into chunks
  • 4 tbsp fresh chopped cilantro
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tsp ground Kashmiri chilies
  • 1 ½ tsp kosher salt
  • ½ tsp Punjabi garam masala
  • ½ tsp turmeric, ground
  • 1 ½ lb boneless, skinless chicken breasts cut into medium cubes
Chicken Tikka Masala
For the sauce:



  • 2 tbsp ghee, butter or oil of your choice
  • 1 small yellow or red onion, coarsely chopped
  • 1 small red bell pepper, stemmed, seeded and cubed
  • ¼ cup slivered blanched almonds
  • ¼ cup golden raisins
  • 2 medium tomatoes, diced
  • ¼ cup heavy cream or half-and-half
  • 4 tbsp plain, full-fat yogurt
  • ½ tsp coarse kosher salt
  • ¼ tsp cayenne
  • ¼ tsp Punjabi garam masala Cilantro, chopped
Method:
1)  Prepare the chicken tikka marinade by first making a paste out of the garlic, ginger, cilantro, and chilies by either mashing them using a pestle and mortar with some salt into a paste or using a food processor. In a medium-sized bowl, combine the yogurt, ginger and garlic paste, coriander, cumin, salt, garam masala, and turmeric into a small bowl. Whisk to blend.
2)  Add the chicken cubes to the sauce and using your hands, toss to combine and ensure that the sauce covers the chicken. Next, cover the chicken and refrigerate for 2 hours or overnight, recommended in order to marinate.
3)  The next day, when ready to cook, prepare the sauce by heating the ghee, oil, or butter in a medium-sized saucepan. Add the onions, bell peppers, almonds, and raisins to the pan, cook stirring frequently until the onions are caramelized, 12-15 minutes.
4)  If using a grill, ensure it is prepared and ready to go. Alternately you can cook the chicken in the oven at 425 F. Ensure the oven is preheated first.
5)  Stir the tomatoes into the pan and stir to deglaze any caramelized vegetables. Cook for 2 to 5 minutes.
6)  Remove from the heat. Add the cream, yogurt, salt, cayenne and garam masala. Stir to combine. Let the mixture cool. Puree in a food processor. Return the sauce back to its saucepan.
7)  Grill the chicken or if using an oven, line the chicken skewers and place in the oven. Check every 8-10 minutes for doneness and to turn the skewers to ensure all sides are cooked well.
Pairs well with – any variation of flatbreads or with steamed Basmati rice.
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