Monday, July 25, 2011

Chicken Tikka Masala

I've been in love with kababs since the time I remember. Its quite a pity that I don't have a mircowave oven/grill with me in my kitchen (no space in the tiny kitchen and I havent saved up for it either). But I couldn't stay away from kababs for too long, so I decided to pan fry them instead.
This recipe is mostly from Sanjeev Kapoor's recipe but I've made a couple of changes here and there.
The original recipe does not call for coriander powder or kasuri methi in the chicken marinade. I also added a teeny bit of orange food color because I had it with me but this is only optional. I also added capsicum to the dish. The recipe asks for mustard oil in the marinade but I used regular vegetable oil. Also I did not use any skewers.


For Chicken Tikka:
Boneless chicken, 1 1/2 inch pieces - 500 grams
Capsicum(green/red) - 1
Kashmiri red chilli powder - 3 teaspoons
Lemon juice - 2 tablespoons
Salt to taste
Oil for frying - 4 tablespoons
For marinade:
Thick Yoghurt - 1 cup
Ginger paste - 1 tablespoon + 2 teaspoons
Garlic paste - 1 tablespoon + 2 teaspoons
Coriander Powder - 1 teaspoon
Garam masala powder - 1 1/2 teaspoons
Kasuri Methi - a pinch (optional)
Vegetable oil - 2 tablespoons
Orange/Red food colour - a pinch (optional)

For Onion Tomato Masala:
Onions, chopped - 3 medium
Tomatoes, chopped - 4 medium
Cumin seeds/Jeera - 1/2 teaspoon
Garlic - 7-8 cloves
Roasted cumin powder - 1/2 teaspoon
Coriander powder - 1 1/2 teaspoons

For gravy:
Butter - 2 tablespoons
Tomato puree - 1/4 cup
Onion tomato masala - 1 cup
Fresh coriander leaves, chopped - 2 tablespoons
Dry fenugreek leaves (kasuri methi), roasted and crushed - 1 teaspoon (optional)
Cream - 1/4 cup (optional)
Ginger, cut into thin strips 1 inch piece (for garnish, optional)


Mix one tablespoon lemon juice, salt and one teaspoon Kashmiri red chilli powder. Add chicken pieces and marinate for about thirty minutes.
Mix thick yoghurt, one tablespoon ginger paste, one tablespoon garlic paste, one teaspoon Kashmiri red chilli powder, one and half teaspoon garam masala powder, one teaspoon coriander porwder, kasuri methi, food colouring, remaining lemon juice and salt. Add chicken pieces and 2 tablespoons vegetable oil and mix well. Let the chicken marinate for three hours at least or overnight in the refrigerator. The lemon juice and yoghurt act as a meat tenderizer and the other ingredients get absorbed into the meat for a more flavourful and tender tikka. Chop the capsicum into bite size pieces and add them to the mix after getting it the marinated chicken out of the refrigerator. Thread the chicken onto skewers (optional). Heat four tablespoons oil on a tawa and place the skewers on it or fry the chicken pieces and capsicum on it. Cook, turning the skewers or chicken pieces a few times, so that the chicken gets cooked evenly brown from all sides. Take the pieces off the skewers and place on a plate. This can be served as it is if you dont want the masala and just the chicken tikka.
For onion-tomato masala heat oil in a pan. Add cumin seeds and when they begin to change colour add onions and sauté till well browned. Add garlic and sauté till lightly browned. Add one teaspoon ginger paste, one teaspoon garlic paste and continue sautéing. Add cumin powder, coriander powder and mix well. Add a little water so prevent the masala from getting burnt or else it will taste bitter. Add tomatoes and continue to sauté on low heat till the tomatoes are completely cooked and the oil surfaces. Add salt and mix. Set this masala aside. Heat butter in another pan and add a teaspoon ginger paste, a teaspoon garlic paste, tomato puree and sauté for two minutes. Add half a cup of water and cook for two to three minutes. Add the chicken pieces, onion-tomato masala and simmer till the gravy reduces a little. Adjust salt and add the remaining Kashmiri red chilli powder (optional, I did not do this), remaining garam masala powder, half the coriander leaves and mix. Cook for two minutes. Add kasuri methi and cream and mix well (I did not do this step either). Remove from heat and serve hot garnished with ginger strips and the remaining coriander leaves.

Serve with Roti, Naan or Jeera Rice. I served it with Sanjeev Kapoor's Jeera Rice and some Coriander-Mint Chutney mixed with yoghurt. Photos have been updated in these previous posts.
Also if you have some leftover the next day, you can use it in a buttered bread, with some green chutney and a slice of cheese. Top it with another buttered slice to make a sandwich. Grill the outer sides of the sandwich on a pan with some butter. Far better than the chicken tikka sandwiches that you eat in cafes outside.


Nags said...

its 10 in the morning and i am all ready for brunch, thanks to your post :)

@nc said...

@Nags good you chose one of my favourites! lemme know how it turned out. :)

alexey said...

its just delicious!!! after makin it and tastin it.. omg!! :O i cant believe that i made it! lol :D slurp! :)