Chicken Tikka Masala
Description
What can I say? I didn't like this recipe; I've had so much better. Keeping it here for posterity's sake, I guess. It was too tomatoey and not creamy enough.
Typically, this is one of my favorite Non-Indian, Indian dishes. Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles.
Prep time: 1 day.
Typically, this is one of my favorite Non-Indian, Indian dishes. Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles.
Prep time: 1 day.
Ingredients
Marinade:
3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces
250g thick natural yogurt
1 tablespoon fresh ginger, minced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoon chili powder
2 teaspoon fresh cracked pepper
Salt
Masala:
250g canned cocktail tomatoes
250g heavy cream
2 garlic cloves, minced
2 red chilies, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika powder
1 tablespoon ghee or clarified butter
Handful of coriander leaves/cilantro, chopped
Salt and pepper
3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces
250g thick natural yogurt
1 tablespoon fresh ginger, minced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoon chili powder
2 teaspoon fresh cracked pepper
Salt
Masala:
250g canned cocktail tomatoes
250g heavy cream
2 garlic cloves, minced
2 red chilies, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika powder
1 tablespoon ghee or clarified butter
Handful of coriander leaves/cilantro, chopped
Salt and pepper
Instructions
Day 1:
1) Mix all of the ingredients for the marination in a large bowl. Thoroughly mix until the chicken is nicely coated.
2) Cover and refrigerate.
Day 2:
1) Prepare your charcoal grill or broiler.
2.a) Thread the chicken pieces onto the skewers, discarding the marinade. Grill the chicken evenly on all sides, until juices run clear - approx. 5-6 minutes.
2.b) If broiling, don't need skewers. Marinade made it unnecessary to grease broiling pan.
3) To prepare the gravy, heat a large skillet to medium and melt the ghee/clarified butter. Sauté the garlic and chopped chilies until fragrant. Sprinkle the ground cumin, paprika powder and a pinch of salt.
4) Sauté for a further minute or two until the mixture turns into a paste-like texture.
5) Pour in the canned tomatoes, scraping the bottom of the skillet to deglaze it and to release any bits stuck to the pan.
6) Simmer uncovered for approx. 10-15 minutes on low heat until the sauces begins to thicken.
7) Add the grilled chicken pieces and cream.
8) Simmer for a further 10 minutes, thickening the sauce further and to heat the chicken and cream through.
1) Mix all of the ingredients for the marination in a large bowl. Thoroughly mix until the chicken is nicely coated.
2) Cover and refrigerate.
Day 2:
1) Prepare your charcoal grill or broiler.
2.a) Thread the chicken pieces onto the skewers, discarding the marinade. Grill the chicken evenly on all sides, until juices run clear - approx. 5-6 minutes.
2.b) If broiling, don't need skewers. Marinade made it unnecessary to grease broiling pan.
3) To prepare the gravy, heat a large skillet to medium and melt the ghee/clarified butter. Sauté the garlic and chopped chilies until fragrant. Sprinkle the ground cumin, paprika powder and a pinch of salt.
4) Sauté for a further minute or two until the mixture turns into a paste-like texture.
5) Pour in the canned tomatoes, scraping the bottom of the skillet to deglaze it and to release any bits stuck to the pan.
6) Simmer uncovered for approx. 10-15 minutes on low heat until the sauces begins to thicken.
7) Add the grilled chicken pieces and cream.
8) Simmer for a further 10 minutes, thickening the sauce further and to heat the chicken and cream through.
Comments
http://www.upyourflavor.com/recipe/chicken-tikka-masala/