Chicken Tikka Masala
Description
Ingredients
Spices And Herbs
- 0.25 teaspoon Ground Turmeric
- 1 teaspoon Kasuri Methi also known as dried fenugreek leaves
- 1 teaspoon Garam Masala Powder(see below)
- 1 teaspoon Ground Cayenne Pepper or to taste
- 3 whole Cardamom Pod lightly crushed
- 1 teaspoon Ground Cumin
- 1 whole Bay Leaf
- 0.5 teaspoon Ground Cinnamon
Oils And Vinegars
- 4 tablespoon Ghee
Dairy And Eggs
- 0.5 cup Heavy Cream
Poultry
- 2 pound Chicken Tikka(see below)
Produce
- 1 cup Yellow Onion finely chopped
- 1 inch Ginger minced
- 2 tablespoon Cilantro chopped
- 1 whole Serrano Pepper minced
Canned Goods
- 0.25 cup Cashew Paste(see below)
- 8 ounce Tomato Purée
For the Garam Masala Powder
Ingredients
Spices And Herbs
- 4 inch Cinnamon Stick broken into small pieces
- 2 tablespoon Coriander Seed
- 2 tablespoon Cumin Seed
- 1 tablespoon Black Peppercorn
- 1 tablespoon Clove
- 2 teaspoon Green Cardamom Pod
- 2 whole Bay Leaf broken into small pieces
For the Chicken Tikka
Ingredients
Poultry
- 2 pound Boneless Skinless Chicken Breast
Spices And Herbs
- 1 teaspoon Ground Cayenne Pepper
- 1 teaspoon Garam Masala Powder
- 0.5 tablespoon Paprika
Dairy And Eggs
- 0.5 cup Strained Yogurt
- 2 tablespoon Heavy Cream
Canned Goods
- 1 tablespoon Ginger Garlic Paste
Oils And Vinegars
- 2 tablespoon Ghee for basting
Staples
- 1 tablespoon Lime Juice
- 0.5 teaspoon Salt or to taste
For the Cashew Paste
Nutritional
Step by Step Instructions
- 1
Have chicken tikka ready.
- 2
Heat the ghee in a large sauce pan over medium-high heat.
- 3
Add the bay leaf and crushed cardamom pods and stir for 1 minute.
- 4
Add chopped onion and sauté until the edges begin to brown.
- 5
Add minced ginger and chili and fry for another minute.
- 6
Stir in cinnamon, cumin powder, cayenne, turmeric, kasuri methi, and salt. Fry for 2 minutes.
- 7
Add the tomato purée and 1 cup of water and bring to a boil.
- 8
Reduce the heat to medium and simmer for 5 minutes.
- 9
Add chicken tikka pieces and stir gently. Simmer for another 5 minutes until chicken is heated through.
- 10
Stir in cream and cashew paste and cook for 5 more minutes.
- 11
Sprinkle with garam masala and mix it in.
- 12
Transfer to a serving dish and garnish with chopped cilantro. Serve hot with paratha or rice.
For the Garam Masala Powder
Step by Step Instructions
- 1
Combine all the spices in a shallow skillet over medium heat.
- 2
Dry roast the spices for about 2 minutes, stirring and shaking the skillet constantly, until the spices are aromatic and just one shade darker.
- 3
Remove from heat and allow the spices to cool completely.
- 4
Once cooled, grind the toasted spices into a fine powder using a spice grinder.
- 5
Transfer to an airtight container and store in a cool, dark place.
For the Chicken Tikka
Step by Step Instructions
- 1
Cut the chicken into 2-inch cubes.
- 2
Mix all marinade ingredients in a bowl: lime juice, salt, cayenne, strained yogurt, cream, ginger garlic paste, garam masala, and paprika.
- 3
Add the chicken cubes and mix thoroughly to coat all pieces. Cover with plastic wrap and refrigerate for 6–12 hours.
- 4
If using bamboo skewers, soak them in water for 30 minutes before threading.
- 5
Preheat oven to 375°F. Thread the chicken pieces onto skewers and place on a baking sheet lined with a metal rack.
- 6
Roast the chicken for 20–25 minutes, turning once halfway through cooking.
- 7
As soon as the chicken is removed from the oven, baste with ghee.
For the Cashew Paste
Step by Step Instructions
- 1
Add enough water to cover about 1 inch above the surface of the cashew nuts and soak them for 2–3 hours.
- 2
Drain the nuts and transfer them to a blender.
- 3
Grind into a smooth paste using 2–3 tablespoons of water, stopping and scraping down the sides as needed.
- 4
Store the paste in a clean, airtight container in the refrigerator for up to 3 days.
