Dear Reader
So finally Friday is here. Gosh weekends feel like such a blessing. To kick start the weekend I thought why not make the one dish that never lets me down. Chicken Tikka Masala, I've finally mastered this recipe after a few trial and errors. It might not be the classic mughlai recipe but it's my take on it. One thing is for sure is that you are going to absolutely fall in love with it. Eat it with rotis, naans or with just plain rice. It's gonna make your day.
It's the most favorite dish of my kids and a complete hit with my hubby. It's easy to make and if you like you could make the tikka masala well ahead of time as a meal prep and even freeze it upto two weeks. Just add freshly made chicken tikkas and there, you're ready to go to serve a dish worthy of a restaurant. I'm sure it'll make your family happy at the dining table. Go ahead... give it a shot.
Prep Time: 10 mins
Cook Time: 30 mins
Yields: 4 servings
Ingredients:
(Chicken Tikka)
2 Chicken Breasts
2 Tsp Ginger paste
2 Tsp Garlic paste
1/2 lemon juice
Salt to taste
1/2 Tsp Chili powder
1/4 Tsp Turmeric
1 Tsp Coriander powder
1/2 Tsp Garam Masala powder
(Chicken Tikka Masala)
2 small Cinnamon sticks
1 Bay leaf
2 Cardamom
3-4 Peppercorns
2 Onions roughly chopped
2 Tomatoes roughly chopped
1/2 Tsp Chilli powder
1/4 Tsp Turmeric
1/2 Tsp Coriander powder
1/2 Tsp Garam Masala powder
Salt to taste
2 Tbsp Oil
2 Tbsp Milk
Method:
Cut the chicken into medium size cubes. Add in the ginger, garlic paste, lemon and salt. Mix well. Add in chili powder, turmeric, coriander powder and the garam masala powder. Keep aside to marinate for at least 4-5 hours. Overnight is better. Hence you could actually prep it a day before and keep it refrigerated.
Heat a little oil in a pan. Add the marinated chicken with a little water. Cover the lid and cook till tender. Once cooked, keep it aside.
Heat half of the oil oil in a separate wok. Add the cinnamon, cardamom, bay leaf and the peppercorns. Add in the onions. Stir it for a couple of mins till they become slightly soft. Add the tomatoes and rest of the spices. Roast it for 5-6 mins .Let it cool completely.
Blend this mixture in a food processor until finely ground to a paste. ( At this point, you could freeze this masala for a couple weeks in the freezer).
Heat the remaining oil the same wok and return the mixture to it. Add the cooked chicken to it and cook for a few mins. Add milk to it in the end for a creamy texture.
Serve with hot naans.
So finally Friday is here. Gosh weekends feel like such a blessing. To kick start the weekend I thought why not make the one dish that never lets me down. Chicken Tikka Masala, I've finally mastered this recipe after a few trial and errors. It might not be the classic mughlai recipe but it's my take on it. One thing is for sure is that you are going to absolutely fall in love with it. Eat it with rotis, naans or with just plain rice. It's gonna make your day.
It's the most favorite dish of my kids and a complete hit with my hubby. It's easy to make and if you like you could make the tikka masala well ahead of time as a meal prep and even freeze it upto two weeks. Just add freshly made chicken tikkas and there, you're ready to go to serve a dish worthy of a restaurant. I'm sure it'll make your family happy at the dining table. Go ahead... give it a shot.
Prep Time: 10 mins
Cook Time: 30 mins
Yields: 4 servings
Ingredients:
(Chicken Tikka)
2 Chicken Breasts
2 Tsp Ginger paste
2 Tsp Garlic paste
1/2 lemon juice
Salt to taste
1/2 Tsp Chili powder
1/4 Tsp Turmeric
1 Tsp Coriander powder
1/2 Tsp Garam Masala powder
(Chicken Tikka Masala)
2 small Cinnamon sticks
1 Bay leaf
2 Cardamom
3-4 Peppercorns
2 Onions roughly chopped
2 Tomatoes roughly chopped
1/2 Tsp Chilli powder
1/4 Tsp Turmeric
1/2 Tsp Coriander powder
1/2 Tsp Garam Masala powder
Salt to taste
2 Tbsp Oil
2 Tbsp Milk
Method:
Cut the chicken into medium size cubes. Add in the ginger, garlic paste, lemon and salt. Mix well. Add in chili powder, turmeric, coriander powder and the garam masala powder. Keep aside to marinate for at least 4-5 hours. Overnight is better. Hence you could actually prep it a day before and keep it refrigerated.
Heat a little oil in a pan. Add the marinated chicken with a little water. Cover the lid and cook till tender. Once cooked, keep it aside.
Heat half of the oil oil in a separate wok. Add the cinnamon, cardamom, bay leaf and the peppercorns. Add in the onions. Stir it for a couple of mins till they become slightly soft. Add the tomatoes and rest of the spices. Roast it for 5-6 mins .Let it cool completely.
Blend this mixture in a food processor until finely ground to a paste. ( At this point, you could freeze this masala for a couple weeks in the freezer).
Heat the remaining oil the same wok and return the mixture to it. Add the cooked chicken to it and cook for a few mins. Add milk to it in the end for a creamy texture.
Serve with hot naans.
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