Chicken Tikka MasalaIngredients:
For the chicken tikka:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1 cup yogurt 1 tablespoon lemon juice 1 tablespoon garam masala 1 tablespoon ground coriander 1 teaspoon turmeric powder 1 teaspoon red chili powder 1/2 teaspoon salt 1/4 teaspoon ginger-garlic paste 1/4 teaspoon green cardamom powder 1/4 teaspoon black pepperFor the masala sauce:
2 tablespoons butter or ghee 1 large onion, thinly sliced 2 cloves garlic, minced 1 inch ginger, grated 1 large tomato, chopped 1 green bell pepper, chopped 1 teaspoon coriander powder 1/2 teaspoon cumin powder 1/4 teaspoon turmeric powder 1/4 teaspoon red chili powder 1 cup heavy cream 1 teaspoon kasoori methi (dried fenugreek leaves) Salt to tasteInstructions:
For the chicken tikka:
1.
In a large bowl, combine the chicken, yogurt, lemon juice, garam masala, coriander, turmeric, red chili powder, salt, ginger-garlic paste, cardamom, and black pepper.
Mix well to coat.
2.
Cover and refrigerate for at least 30 minutes, or overnight.
For the masala sauce:
1.
Heat the butter or ghee in a large skillet over medium heat.
2.
Add the onion and cook until golden brown.
3.
Add the garlic, ginger, tomato, and green bell pepper.
Cook until the vegetables are softened.
4.
Stir in the coriander powder, cumin powder, turmeric powder, and red chili powder.
Cook for 1 minute, stirring constantly.
5.
Gradually whisk in the heavy cream until smooth.
6.
Simmer for 10 minutes, or until the sauce has thickened slightly.
7.
Stir in the kasoori methi and salt to taste.
To assemble:
1.
Grill or pan-sear the chicken tikka until cooked through.
2.
Remove the chicken from the grill or pan and add it to the masala sauce.
3.
Simmer for 5-7 minutes, or until the chicken is heated through and the sauce is fragrant.
4.
Garnish with chopped cilantro or green onions (optional).
Serve with:
Basmati rice Naan bread Raita (yogurt dip)

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