Chicken Tikka Masala Recipe |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Here's a simple chicken curry ...a version of the now famous butter chicken. Increase or decrease the spices as you like . Can be made in advance, as it tastes better the next day. Add a little milk while reheating to adj the consistency of the gravy. Read more . Always reheat on a low flame because of the cream in it. Serve with a naan bread, pita bread...or even plain boiled rice. Ingredients:
chicken - 1 small/cut into pieces ( or boneless if you prefer) 600-750gms |
for marinade |
thick yoghurt- 3 tbsps |
oil - 1 tbsp |
lemon juice - of 1 lemon |
garlic - 1 tsp |
ginger -1 tsp |
roasted cumin powder - 1 tsp |
garam masala - 1tsp |
red chilli pwder - 1/2 tsp (or paprika for colour) |
salt to taste |
for curry |
onions -2 medium |
garlic- 6 pods |
ginger - 1 piece |
tomato puree - 200ml (we get 200ml tetrapaks here) |
green chillies - 1-2 / finely chopped |
haldi - 1/4 tsp (turmeric powder) |
dhania - 2 tsp (coriander powder) |
zeera pdr - 1-2 tsp(roasted cumin powder) |
salt to taste |
juice of 1/2 lime ( 1 tsp) |
butter - 2 tbs |
cream - 2 tbs or more if heart allows/desires |
capsicum - 1 small , juliened, very optional! (green bell pepper) |
fresh coriander leaves for garnishing |
Directions:
1. Wash and dry chicken pieces. Make tiny slits with a sharp knife to allow the marinade to seep in.
2. Mix the marinade ingredients, and put the chicken pieces into it. Mix in well, and refrigerate for 3-4 hours or overnight.
3. Grill till done and browned...approx 8-10 minutes on either side, turning once. Be sure to place tray underneath to catch the drippings!!
4. Meanwhile...for the curry/gravy:
5. Grind onions, garlic and ginger. Put 2 tbs of oil in pan and fry this ground onion masala for 7-10 mins.
6. Now add tomato puree, green chillies, lime juice and dry spices. Fry for 3-5 mins.
7. Simmer and put in butter and cream and simmer, covered for approx 15 mins till oil rises to surface.
8. Now gently slide in chicken pcs and simmer for further 10-15 mins till chicken heated right thru with gravy. Adjust seasonings etc.
9. If the curry is too thick, add the drippings from the grill tray.
10. Garnish with coriander leaves and cream swirls if desired!
11. Note: Can use cottage cheese cubes (paneer) instead of chicken for veggie version...as in my picture.
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