Wednesday, 28 May 2014

CHICKEN TIKKA MASALA

I have already uploaded mushroom tikka masala.Usually i used to make the chicken tikka masala with same recipe. I got this recipe from a recipe book and thought to try it .Though it took much more time, but came out perfect . This taste more similar to the resturant style.We had it with butter naan.Though i was very tried after a long time spending in the" hot" kitchen .,as naan took more time and as the Delhi's summer and the hot kitchen took my whole energy. But when i had the naan and chicken tikka masala , i really  forgot all the bad parts :P...

INGREDIENTS:


FOR MARINATION 



CHICKEN PIECES ( BONELESS)
500 GMS
HUNG CURD
2 TBLSP
GINGER –GARLIC PASTE
1 TSP
RED CHILLY PWD
1 TSP
GARAM MASALA
1 TSP
KASURI METHI
1 PINCH
LEMON JUICE 1 TSP
SALT
1 TSP ( AS PER TASTE)


FOR ONION PASTE



ONION
2 MED
JEERA / CUMIN SEEDS
½ TSP
CARDAMOM
2
CINNAMON STICKS
2”
CLOVES
2
CASHEW NUTS
8-10
CORIANDER PWD
1 TSP
RED CHILLI PWD
½ - 1 TSP( AS PER SPICE  LEVEL )
TURMERIC PWD
¼ TSP
GARAM MASALA
1 TSP
OIL
1 TBLSP


FOR TOMATO SAUCE



TOMATOES
3 med
GREEN CHILLIES
4
CINNAMON STICKS
2”
CARDAMOM
2
CLOVES
2
BUTTER
1 TSP
KASURI METHI and CORIANDER LEAVES ( finely chopped)
 BOTH 1 TSP
GINGER –GARLIC PASTE
1 TSP
SALT
1 TSP
NUTMEG PWD / JADIKKA PODI
1 TSP
WATER
2 CUPS




METHOD:




PREPARATION:
  •  Wash and clean the chicken pieces , remove the bones (we can use this bones to make chicken stock).
  • Take the curd in a muslin cloth , and hang it on the tap for half an hour. You will get water removed curd or hung curd.
  • Roughly chop the onions and tomatoes.
  • Finely chop the garlic cloves.
I AM DIVIDING THE RECIPE INTO 3 PARTS. HOPE THIS WILL MAKE THE PREPARATION EASY.....

1......TO MARINATE THE CHICKEN
  • In a bowl, mix all the ingredients included in the table TO MARINATE.
  • Add the chicken pieces to it and mix well with the hands.
  • Finally add 2 tsp OF OIL and again mix
 Keep it in the refrigerator for 1 hr.

2......TO MAKE ONION MASALA PASTE
  • Heat oil in a kadai, add jeera ( cumin seeds ), cardamom, cinnamon sticks, cloves and allow it to splutter.
  • Then add the onion and cashew nuts and stir it until it become slight brown. 




  • Then add the coriander pwd, red chilli pwd, turmeric pwd, garam masala and kasuri methi
  • Saute for few seconds, then switch off the fire and let it cool.




  • Once cooled, blend it into smooth paste and keep aside.
3.......TO MAKE TOMATO SAUCE
  • In a sauce pan or any other pan, add all the ingredients given in the table FOR TOMATO SAUCE
  • Add enough water ( i added 2 cups )
  • Boil it until the tomatoes becomes mushy and the consistency becomes little bit thick.






  • Allow it to cool. Then blend it well in a mixer and keep it aside.
FINAL PREPARTION:
  • In a dosa tawa or a pan, place the marinated chicken pieces and in a med- high flame, fry the chicken.
  • As we have already added oil while marinating, no need to add oil again.
  • I did it in two batches.Saute it carefully .The pieces should turn slight brown.





  • Remove the chicken tikka and keep aside.
  • Now in the same pan add the oil and when it starts to heat, add the jeera ( optional, i didnt used )
  • When it splutters, add the chopped garlic cloves and once it gets golden brown add the onion masala paste and stir for few minutes.
  • Then add the tomato sauce and chicken tikka and allow it to cook for few seconds.
  • Check the salt and add kasuri methi , chopped coriander leaves and switch off the flame.






  • Serve it with naan, phulkas or any Indian bread.