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Appetisers

Chicken Tikka Masala

By Chef Rohit Ghai, 01 Oct, 2021 02:09 PM
  • Chicken Tikka Masala
  • Chicken Tikka Masala
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Ingredients


For the chicken tikka:


• 8 pieces of chicken thigh, boneless and skinless

• 100 gm yogurt

• 1 tbsp Kashmiri red chili powder

• 1 tbsp ginger-garlic paste

• 1 tbsp mustard oil

• 1 tsp kasoori methi powder (fenugreek)

• Salt to taste

• 1 tbsp lime juice

• ½ tsp garam masala

 

For the tikka masala sauce:


• 50 ml vegetable oil

• 70-100 gms rapeseed oil 

• 50 gms butter • 150 gas chopped onion 

• 1 tbsp chopped garlic 

• 1 tbsp chopped ginger 

• ½ tsp garam masala • ½ tsp cumin powder

• 4-5 green chili, chopped  • 1 tsp coriander

• 200 gms tomato purée 

• 1 tsp Kashmiri chili powder 

• Salt to taste 

• 50 gms double cream 

• 1 tbsp honey, if required 

• Water as needed 

• 2 tbsps fresh chop coriander 

• 1 tbsp ginger julienne 

• 1 tbsp dry, crushed kasoori methi (fenugreek leaves)

 

 

 

Preparation

For the chicken tikka:


• Marinate the chicken thighs with ginger-garlic paste, salt and lime juice, and set aside. Make a second marination with yogurt, Kashmiri chili powder, garam masala, salt, kasoori methi powder, and mustard oil. Pour this marination over the chicken pieces and apply it properly.

• Keep the marinated chicken in the fridge for a minimum of 20-30 minutes.

• Grill the marinated chicken in a tandoor or in an oven at 200 degrees celsius for about 20 -30 minutes until cooked through.

For the tikka masala sauce:


• Heat oil in a pan and fry the onions until they turn golden brown. 

• Add chopped garlic and ginger, and sauté for one minute until fragrant. Then add the powder spices and cook for four to five minutes while stirring occasionally.

• Pour in the tomato puree. Let it simmer for about 10-15 minutes, stirring occasionally until the sauce thickens and becomes a deep brown red colour.

• Add the cream and honey and stir the sauce on regular intervals. Add the cooked chicken tikka pieces and cook for an additional 8-10 minutes until the sauce is thick and bubbling. This also helps the meat absorb all the flavours of the sauce. Pour in the water to thin out the sauce, if needed.

• Finish with butter and garnish with fresh kasoori methi. Serve Hot.

 

Photos Courtesy of Rohit Ghai

Read more about Chef Rohit Ghai 

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