Chicken Tikka Masala

Hope everyone is enjoying a great weekend! Today is a sunny day in the burgh. The weather looks awesome and I really wanted to try something which is not my comfort. Yes, cooking non-vegetarian is not my comfort zone. I understand and hear your mind voice. I am not expert in vegetarian dishes too. I love cooking and I am in a learning curve. Someday I would love to master the art of cleaning and cooking chicken. If any experts are reading this post, kindly ignore the mistakes as it is cooked by an amateur self-proclaimed cook.  Now here, you go!

Today’s recipe is chicken tikka masala. I love the color of this dish. Whenever I visit a hotel, I know what is going to be on my plate for that day. It’s Chicken Tikka Masala. It gives profound happiness when you try your hands in your favorite recipe and what’s more amazing is when it turns out awesome.

Presenting here awesomeness from my kitchen.

Chicken Tikka Masala is a curry of roasted chicken pieces in a spicy sauce. The curry is known for its rich creamy texture. Chicken pieces are marinated in yogurt and spices and baked in an oven/pan fried. The fried pieces are then cooked in roasted red bell pepper and tomato sauce and later, the cream is added to it to give a creamy texture. The color of chicken tikka masala is very appetizing and the curry is not too spicy. The curry goes well with Tandoori naan and roti.

Ingredients:

To marinate Chicken

• 1 cup of chicken pieces , cut into small size pieces
• 1 cup Yogurt
• 1 teaspoon Cumin powder
• 1 ½ teaspoon Coriander powder
• ½ teaspoon Turmeric powder
• 1 teaspoon Ginger Garlic paste
• ½  teaspoon Chili powder
• 1 tablespoon Kasthuri methi
• 1 teaspoon Salt

For the gravy:

• 1 medium sized Onion
• 2 medium sized Red Bell Pepper
• ½ medium Tomato
• 5 Cashews
• 1 teaspoon Cumin powder
• ½ teaspoon Coriander powder
• 2 cloves
• ¼ teaspoon Cinnamon powder
• ¼ teaspoon Cardamom powder
• ½ cup of Cream
• 1 tablespoon Unsalted butter
• 1 tablespoon Oil
• Salt to taste

Method:

• Marinate chicken pieces with the mentioned ingredients for marination and keep aside for an hour.
• Heat a teaspoon of oil over medium heat.  Add onion and cook until they become translucent. Keep aside
• Add tomatoes and cook them for about two minutes. Add cashews and toss them for a minute.
• Dry roast red bell peppers for about 3 minutes and keep aside. Allow them to cool down
• Grind onion, tomato, red bell pepper, and cashew into a fine paste.
• In a pan, add a teaspoon of oil and cook marinated chicken pieces until they are cooked well for about 8 minutes. The chicken pieces should be juicy and tender. Over -cooking chicken will make them hard and rubbery. Do not add water.
• If are baking in an oven, preheat oven to 250 degrees Fahrenheit and bake chicken pieces for about 10 -15 until they are cooked.
• Heat a pan with a tablespoon of butter followed by oil. Once the butter melts, add cloves, cinnamon powder, and cardamom powder and saute until aroma comes out
• Add cumin powder and coriander powder and combine them well
• Add the bell pepper cashew puree to the pan, combine them well and saute for few minutes
• Crush kasthuri methi with your hand and add to the gravy
• Add the marinated chicken pieces, required amount of salt and cream; Toss them well so that they are combined well
• Simmer the curry for about 5 minutes; If the curry is of thicker consistency, adjust addition of water according to your requirements
• Switch off flame; Garnish with coriander leaves and serve warm with naan/roti.