Chicken Tikka Masala Recipe Ingredients and Preparation Method
By Mehnaz : 03-May-2017
Chicken Tikka masala is an Indian cuisine delicacy made with roasted pieces of chicken tikkas in a curry, that's usually creamy, hot and orange coloured. Several hotels in India and across the world serve this yummy dish that's considered to be the favourite amongst many Indian food lovers. Short History on Chicken Tikka Masala Chicken Tikka Masala holds to be originated in the Punjab region of the Indian subcontinent. There are a few disputes about its true identity. Some explanations say that it originally evolved in an Indian restaurant in Glasgow, Scotland and is known as UK's most famous food item over there. However, an authoritative expert on street food Rahul Verma in Delhi said that he had for the 1st time tasted Chicken Tikka masala in 1971 and it belongs to the Punjabi districts. Later adding that it's probably more than 40-50 years old and must be accidently discovered to have periodical improvisations. Ingredients to be used in Chicken Tikka Masala Note down the main ingredients of Chicken Tikka Masala to make a simple yet exotic traditional dish that can serve 6 people together. Item Quantity Finely Grated Garlic Cloves 6 Finely Grated and Peeled Ginger 4 teaspoons Turmeric Powder 4 teaspoons Garam Masala Powder 2 teaspoons Coriander Powder 2 teaspoons Cumin Seeds Powder 2 teaspoons Whole-milk yoghurt (not greek) Half a cup Kosher Salt 1 tablespoon Boneless Chicken Breasts 2 Pounds, skinless and lengthwise halved. Ghee or Vegetable oil 3 tablespoons Small Onion thinly sliced 1 Tomato paste One-fourth Crushed Cardamom pods 6 Nos. Dried and crushed Red Pepper Flakes 2 Nos. Whole Peeled tomato 28 ounces 1 Nos. Thick and fresh cream 2 cups For Garnishing Fresh and chopped cilantro plus twigs Three-Fourth cup For Serving Steamed Basmati Rice Per Person based. Preparation method of Chicken Tikka Masala Learn the easy to make procedure here Combine garlic, ginger, turmeric, garam masala, coriander and cumin seeds all together in a mini bowl. Then beat some yoghurt along with salt and half of the spice mixture in a slightly bigger bowl; add chicken and turn the pieces to coat them all over. Cover and chill the marinade simultaneously even the left over the brew, for 4 to 6 hours. Heat ghee or vegetable oil in a large and heavy pot over medium flame. Add onions, tomato paste, cardamom, chillies and cook frequently stirring it, until the tomato pulp gets darkened and onion is soft for 5 minutes. Add the rest half of the seasoning amalgam and continue cooking again and side by side blend it well till the bottom of the vessel begins to turn brown for 4 continuous minutes. Add the tomatoes with its juices, after crushing them with hands. Bring it to a boil to simmer the gas stove. Keep Stirring and scrape up the burnt brown bits from the base of the utensil, till the gravy gets thick for about 8-10 minutes. Pour in some fresh cream, chopped cilantro and lower the fire constant stirring of 30 to 40 minutes gives the sauce a thick consistency. Meanwhile, on the other side preheat the broiler and lay a rimmed baking sheet with foil and then set a wire rack inside the sheet. Place the chicken on this frame in a single layer to broil until chicken tends to get black spots within 10 minutes. It will not be fully cooked, though, cut the chicken into bite-size pieces, add it to the sauce and reduce the gas heat, again mixing occasionally with a sturdy wooden spoon till the chicken is completely cooked and done for 8- 10 minutes. Serve the dish with rice and cilantro sprigs.