How to Make Chicken Tikka Masala
Tikka means cutlet and masala means spices. Though this recipe originated in Asia, specifically South-East Asia, it has traveled thousand of miles to Western and European countries. It can also be termed as Anglo-Indian chicken recipe. One of the main menus on the menu-cards in Great Britain stands this recipe as one of the most favorite and a lot of British want to give it a try. If it catches their taste-bud, they eat it more often and recommend others to go for it. Though mostly spicy, there is a milder variation of chicken tikka also. The masala or the spice-mixture is responsible for giving the chicken tikka or cutlets the desired taste.
In India, people are having different taste buds, ranging from bland to hottest. Among other ingredients, tomato is very vital to make the gravy and give the recipe best of taste. There have been several versions and recipes of making chicken tikka masala. The use of spices like cinnamon, nutmeg, cloves, cardamom etc. give this dish an exotic flavor and look. The chicken pieces are first marinated and then smeared with a mixture of spices and then roasted in oven or conventional tandoor (clay-oven). Rice, bread, naan or chapatti makes a perfect combination with this recipe.
Ingredients:
- Chicken breasts: 3
- Tomato: 1, large
- Tomato puree: 1 tsp.
- Paprika: 1 tsp.
- Cayenne powder: 1 tsp.
- Turmeric powder: 1/4 tsp
- Coriander powder: 1 tsp.
- Cumin powder: 1 tsp.
- Garlic: 2 tsps. (Minced)
- Ginger: 2 tsps. (Minced)
- Onion: 2, medium
- Water: as desired
- Cinnamon: 1 stick
- Cardamom pods: 5
- Cooking oil: 5 tbsps.
- Salt: to taste
- Coconut milk: if desired
- Yoghurt: if desired
- Coriander: for garnishing
Instructions:
- Chop the vegetables finely and keep aside.
- Clean the chicken breast and cut into several cubes. Season them with salt and put aside.
- Mix all the spices in a mixing bowl nicely, adding powders, ginger and garlic.
- Heat a small amount of oil in a frying pan and fry cinnamon and cardamom for few seconds, and remove the vessel from the top of the stove. These two will induce the flavor in the oil.
- Fry the chopped onion in a separate pan until they are golden brown and starts giving that aroma.
- One by one, mix all the ingredients along with the masala mixture into the onion.
- Add the tomato pieces and puree + stir the whole content for a minute until mixed entirely.
- Add water to the combination and stir continuously. Taste the gravy and adjust salt, if desired.
- Pour the chicken pieces one by one into the boiling content and keep stirring it, until completely done.
- The chicken should get tender and the gravy should become thick.
- For garnishing, you can drizzle the plate with chopped coriander leaves. Onion rings are also a good option.
Tips:
- You can cut into the chicken pieces to check their doneness. If the knife easily goes through the chunks and comes out neat, the meat is ready.
- To make a milder curry, you can add yoghurt or coconut milk. Mix it entirely and place the pot on the flame for a while.
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