Sunday, January 18, 2009

Chicken Tikka Masala (Grilled Chicken pieces with a tomato cream gravy)

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At the onset, let me make this clear ...this is not an authentic Indian dish. It is a British dish, was invented in UK and their true national dish ( I didn't say this, former British Foreign Secretary Robin Cook said it). Having said that, it is, and in a way curry is this country most famous export.
Though there are many ways to make this and countless stories around its origin, the one that I have heard the most, is that, a British customer in an Indian restaurant, found his chicken tikkas too dry and sent them back to the kitchen. The chef, to make it more palatable to his customer, made up a curry dish with yogurt and tomato soup, along with some spices. Voila, The tikka masala was born. It is so popular now that out of every seven curries sold in the UK, one is a chicken tikka masala.

Chicken Tikka Masala

Ingredients:

Chicken breast,boneless, cut into 1" chunks - 2 pieces
Yogurt, whisked - 1/4 cup
Onion Paste - 1/2 Cup
Ginger-garlic paste - 8 tsp
Cumin Powder - 1 tsp
White Pepper Powder - 1/4 Tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1 Tsp
Fenugreek leaves - 1 tsp
Lemon Juice - 1/2 tsp
Salt - To Taste
Tomato Paste - 1 Cup
Green Chillies, deseeded and finely chopped - 1
Butter - 2 Tsp
Vegetable Oil - 3 Tsp
Melted Butter - For basting
Cream - 1/2 Cup
Honey To taste

Method:
1. In a large bowl, combine, yogurt, lemon juice, 3 tsp ginger-garlic paste, 3 tsp onion paste, 1/4 tsp cumin powder, 1/4 tsp red chilli powder, white pepper powder, turmeric powder, vegetable oil and salt. Mix well.
2. Add in the chicken pieces and leave overnight in a refrigerator to marinate.
3. Heat oven/grill. Skewers the chicken pieces and grill for 10 minutes on high heat, basting frequently.
4. Take the pieces out and leave aside.
5. To make sauce, heat butter on a thick pan. Add in the remaining onion paste and ginger-garlic paste. Saute for 2 minutes.
6. Add in the green chillies & remaining spices except the fenugreek leaves. Mix well. Cook for 1 minute.
7. Add in the tomato paste and cook well till the sauce thickens. bring to a boil.
8. Add in the remaining butter and cream. Stir well, add in the chicken tikkas and cook for another 5 minutes.
9. Add in the honey and mix well.
10. Finish with adding seasoning and fenugreek leaves.
11. Serve hot with steamed rice.

1 comments:

farida said...

Something I would love to have for lunch now:) sounds delicious!

 
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