CHICKEN TIKKA MASALA …It’s time for ‘BEYOND BAKING’
CHICKEN TIKKA MASALACHICKEN TIKKA MASALA…An Indian Chicken Curry Recipe (as mild as you like)
Ingredients:
Chicken – 1 small/cut into pieces ( or boneless if you prefer) 600-750gms
For Marinade:
Thick yogurt- 3
Oil – 1 tbsp
Lemon juice – of 1 lemon
Garlic – 1 tsp
Ginger -1 tsp
Roasted Cumin Powder – 1 tsp
Garam Masala – 1tsp
Red Chilly Powder – 1/2 tsp (or paprika for colour)
Salt to taste
For Curry :
Onions -2 medium
Garlic- 6 pods
Ginger – 1″ piece
Tomato puree – 200ml (we get 200ml tetrapaks here)
Green chillies – 1-2 / finely chopped
Haldi – 1/4 tsp
Dhania – 2 tsp (coriander powder)
Zeera pdr – 1-2 tsp(roasted cumin powder)
Salt to taste
Juice of 1/2 lime ( 1 tsp)
Butter – 2 tbs
Cream – 2 tbs or more if heart allows/desires!!
Capsicum – 1 small , julienned, very optional!
Fresh Coriander leaves for garnishing
Method:
- Wash and dry chicken pieces. Make tiny slits with a sharp knife to allow the marinade to seep in.
- Mix the marinade ingredients, and put the chicken pieces into it. Mix in well, and refrigerate for 3-4 hours or overnight.
- Grill till done and browned…approx 8-10 minutes on either side, turning once. Be sure to place tray underneath to catch the drippings!!
Meanwhile…for the curry/gravy: - Grind onions, garlic and ginger. Put 2 tbs of oil in pan and fry this ground onion masala for 7-10 mins.
- Now add tomato puree, green chillies, lime juice and dry spices. Fry for 3-5 mins.
- Simmer and put in butter and cream and simmer, covered for approx 15 mins till oil rises to surface.
- Now gently slide in chicken pieces and simmer for further 10-15 mins till chicken heated right through with gravy. Adj seasonings etc.
- If the curry is too thick, add the drippings from the grill tray.
- Garnish with coriander leaves and cream swirls if desired!
Note: Can use cottage cheese cubes (paneer) instead of chicken for veggie version
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
6 Comments
meeso
I absolutely love this dish…I have tried so many different version, yours is one I will have to try very soon…I can’t think of many that have ever turned out bad.
Srivalli
that looks very nice…thanks for sharing..
familiabencomo
I am making this for dinner tonight!!! I hope I do it justice…. fingers crossed.
xoxox Amy
Nagesh.MVS
that looks very nice…thanks for sharing..
Work From Home
ev @ shades of cinnamon
Deeba I have been looking for a great Chicken TIkka Masala, and scrolling through your posts I found yours, and figured that all your recipes are so amazing that I would try it. Are the ingredients you have given for a mild curry. We in South Africa love our curries pretty hot and due to the huge Indian community living here, have taken on curries as part of our culture, so have all the spices at our fingertips which is great.
Deeba @ PAB
Thank you so much Ev. Yes the curry is quite mild by our standards. Even so, maybe you can hold back the red chili powder, and add it towards the end if you like.