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Chicken-Tikka-Masala

Restaurant Style Chicken Tikka Masala

If there is one dish on every Indian restaurant menu, it has to be the chicken tikka masala. This dish consists of perfectly grilled chicken cubes marinated in a flavourful mix of yoghurt and spices mixed into a beautifully cooked curry sauce consisting of a tomato base. Give the dish even more flavour by grilling the chicken over an open flame on a jiko to give it that yummy barbecue taste and aroma. Enjoy this dish with a side of steamed or jeera rice.

If there is one dish on every Indian restaurant menu, it has to be the chicken tikka masala. This dish consists of perfectly grilled chicken cubes marinated in a flavourful mix of yoghurt and spices mixed into a beautifully cooked curry sauce consisting of a tomato base. Give the dish even more flavour by grilling the chicken over an open flame on a jiko to give it that yummy barbecue taste and aroma. Enjoy this dish with a side of steamed or jeera rice.
Chicken-Tikka-Masala

Ingredients

For the chicken marinade:
2 chicken breasts, cut into 1 inch cubes
1/2 cup plain yoghurt
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 1/2 tsp paprika
2 tbsp lemon juice
Salt to taste
For the sauce:
3 tbsp oil
1 onion, chopped
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp chili powder
1 tsp garam masala
1 tbsp coriander-cumin powder
1 tbsp tomato paste
1 can tomatoes, crushed
Salt to taste
1/2 cup heavy cream
chopped coriander leaves, for garnishing
Serve with steamed Daawat Basmati Rice

Instructions

1
In a bowl, mix chicken with all the marinade ingredients. Cover and let marinate in the refrigerator for 2-3 hours or preferably over night.
2
Skewer the chicken and place it on a baking tray such that the chicken is not touching the base of the tray leaving enough room for the juices to fall below. Cook in a preheated oven at 250C for 20-25 minutes.
3
In a heavy bottomed pan, heat oil. Add the onions and cook for 30 seconds or until they become translucent. Add ginger-garlic paste and stir.
4
Add chili powder, turmeric powder, garam masala and coriander-cumin powder and stir for 30 seconds.
5
Next, stir in the tomato paste for a minute. This helps get rid of the raw taste of tomato paste.
6
Pour in the tomatoes and season with salt. Stir, cover the pot with a lid and let simmer for 10-15 minutes.
7
Stir in the heavy cream and cooked chicken. Let cook for another 4-5 minutes.
8
Garnish with coriander leaves and serve with steamed Basmati rice, naan or jeera rice.

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Pika Chakula
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