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    Published On : Sun, Sep 29th, 2013

    Chicken curry tikka Masala

    chicken-tikka-masalaChicken tikka masala takeaways are among the most popular dinner options in England. Chicken tikka masala is a dish of roasted chunks of chicken in a spicy sauce. The sauce is usually creamy, spiced and orange-coloured.

    So to everyone who love having Indian food, especially non-veg, I recommend knocking out a batch of chicken tikka masala and touting your exotic new skills with a fake British accent.

    Servings               : 4

    Prep Time           : 30 minutes, plus overnight refrigeration

    Cooking Time     : 45 minutes

    Ingredients

    • For the marinade
    • 1 cup plain yogurt
    • 2 tablespoons lime juice
    • 2 tablespoons garam masala
    • 1 tablespoon fresh ginger root, minced
    • 1 teaspoon salt
    • 4 boneless skinless chicken breasts, cut into 1 1/2-inch cubes

    For the masala sauce

    • 1 medium red onion, roughly chopped
    • 2 cloves garlic, peeled
    • 1 1-inch piece peeled ginger root, roughly chopped
    • 2 tablespoons clarified butter or ghee
    • 3 teaspoons garam masala
    • 1 whole red chili, crushed slightly with the back of a knife (optional)
    • 2 large ripe tomatoes, deseeded and finely chopped
    • 1 cup heavy cream
    • salt to taste

    Directions:

    • Mix all marinade ingredients and pour over chicken in a large bowl. Cover with plastic wrap and refrigerate for at least two hours, preferably overnight.
    • Cook chicken in a large pan over high heat until nearly cooked through, then transfer to a plate and set aside. You’ll want the chicken to finish cooking in the sauce. Discard the remainer of the marinade.
    • Combine onion, garlic and ginger in a blender until smooth. Heat the clarified butter in a medium saucepan, then pour in onion mixture. Cook on medium heat for 10 minutes, stirring frequently. If you want yours on the spicier side, throw in a whole red chili.
    • Add garam masala and tomatoes, lower heat slightly and cook until tomatoes cook down into the sauce, about 15 minutes.
    • Add chicken, and cook for another 15 minutes.
    • Add heavy cream, remove from heat, fish out the whole chili, taste for salt and allow to stand and thicken for 5-10 minutes.
    • Serve with basmati rice, chopped cilantro, yogurt and lime wedges.
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