Recipes> Chicken Tikka Masala

Image: Chicken Tikka Masala, served with Naan
Image by: Brooke

Text by: Tanya Munshi

There are days when you are so bored that you could whimper all day. For some watching a cartoon film cheers them up, while a drive, a walk with their dog or painting can lift your mood too. I suggest when you return home from an unfruitful day and you get your favourite dish at the dinner table, will surely cheer you up.

Well, if you’re the only one in the house and have to do all the cooking, no issues. Just make sure you have the ingredients ready and you’re all set for a yummy treat of Chicken Tikka Masala. This is one recipe that I came across which I found simple, no exotic ingredients needed that will make you run circles in tonnes of super markets. Most of the spices used here are available in every Indian kitchen.

Ingredients:

• Chicken – 6 thigh pieces, preferably boneless

Marinade for the chicken:

• 6 tablespoons Curd
• 1 teaspoon Red Chilli powder
• 1 tablespoon Garlic paste
• 2 tablespoons Ginger paste
• 1 teaspoon Jeera (Cumin powder)
• 1 tablespoon Garam Masala ( a spice blend)
• 4-5 tablespoons Lemon juice
• Salt – to taste

Gravy for the chicken:

• 2 Tomatoes – finely chopped
• 1 Onion – finely chopped
• 1 tsp Ginger-garlic paste
• ½ tsp Cumin powder (jeera)
• ½ tsp Coriander powder
• ¼ cup Milk
• 1 tsp Sugar Salt – to taste

Method:

1. Cut the chicken into smaller pieces.
2. Drain excess water and mix all the ingredients for the marinade with the chicken.
3. Let it marinate for at least an hour, longer the better.
4. If you have a health grill at home, nothing like it. Else, a microwave or a non-stick pan/ tava will do.
5. Grill the chicken in the health grill or heat it in the microwave on high for 4-5 minutes or place the chicken on a hot non-stick pan/ tava, till golden brown.
6. You can pour a bit of melted butter to prevent the chicken pieces from sticking to the grill, microwave dish, non-stick pan or tava. But don’t put too much of butter.
7. Heat the chicken till done, but don’t overcook it.
8. In a wok or a non-stick pan, heat oil and add the ginger-garlic paste and fry the chopped onions along with it.
9. Ensure the flame is on high, as you need to brown the onions enough. Fried onions lend their beautiful aroma and taste to the chicken.
10. When the onions are brown enough, add the chopped tomatoes and fry on medium heat.
11. Fry till the oil separates from this mixture.
12. Then add the cumin and the coriander powders and stir well.
13. Add salt, sugar and mix well. Then add the chicken pieces in the gravy.
14. Increase the heat and slowly pour in the milk while mixing the gravy gently.
15. Once the gravy is slightly thick, reduce the heat to low.
16. Allow the chicken to cook in the gravy for another 5 minutes.
17. Serve hot, garnished with fresh chopped coriander leaves.
18. Chicken Tikka is best eaten with naan/ roti or steamed rice.

I cooked chicken tikka masala for lunch today and it was absolutely amazing.