Non-veg curries/Gravys · Non-Vegetarian Recipes

Chicken Tikka Masala/Gravy

I have been wanting to make chicken tikka masala for a long time. I’m a person who goes ga-ga over chicken tikka and chicken tandoori. Soft, succulent meat cooked in sour curd and spices is something i can never say no to. I couldn’t wait to try this mouth-watering dish and i grabbed the opportunity when my father decided to buy chicken this morning. I went through a lot of recipes and finally zeroed in a recipe by indian healthy recipes. I did make few modifications to the recipe. The original recipe uses hung curd and cashew paste. I didn’t have either of them. So, i decided to go with store-bought cup curd and almond-coconut paste (A paste made by grinding almonds with grated coconut). Also, i didn’t have capsicums. Capsicum sure enhances the flavour of the dish but hey am i going to let it thwart the joy of getting to make one of my favourite dishes? Noooooo 😀 It involves making the tikka first and then tossing the roasted chicken pieces in the gravy. It is a three-step process that tests your patience.You’ll sure end up with a messy kitchen but is definitely worth your time and energy 🙂

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Required Ingredients:

For marination:

  • Chicken-300 gms
  • Turmeric powder-1 tsp
  • Red chilli powder-2 tsp
  • Cumin powder-1 tsp
  • Dhaniya/Coriander seed powder-1tsp
  • Kasuri methi-1 tsp
  • Salt-As required
  • Curd-1/2cup
  • Ginger garlic paste-1 tsp

For the gravy:

  • Onion- 2  1/2
  • Tomato-2 large
  • Ginger garlic paste-1 tsp
  • Bay leaf-1
  • Cloves-4
  • Green Cardamom-2
  • Cinnamon stick-1
  • Red chilli powder-1 1/4 tsp
  • Coriander seed powder/dhaniya-1tsp
  • Garam masala-2 tsp
  • Almond-Coconut Paste-2 tbsp (Grind 10 to 12 almonds with 1 tbsp of grated coconut)
  • Salt-As required
  • Kasuri methi/dried fenugreek leaves-2 tsp
  • Sugar-1/2 tsp
  • Salt-As required
  • Oil-As required
  • Butter-1tbsp
  • Water-As required

Method:

Marination-Step 1

Clean the chicken pieces in tap water and rinse well

In a mixing bowl, add chicken, turmeric powder, red chilli powder, cumin powder, coriander seed powder/dhaniya, salt, kasuri methi, curd and marinate.

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Refrigerate it atleast for 2 hours or overnight.

Chicken Tikka-Step 2

Heat 1 tbsp of oil in a non-stick tawa/pan and add the marinated chicken pieces without the excess marinade.

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Cook on high flame, continously stirring.

Meanwhile, chop half an onion into medium bite-able pieces, add it to the left over marinade and mix well.

Make sure you cook the chicken on high flame, as low flame can lead to release of moisture from the chicken making it watery.

Once the chicken is cooked, add the onion-marinade mixture and  fry for 2-3 minutes. What you get is soft meat with crunchy onions.

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The Gravy-Step 3

Heat oil in a kadai/wok and add bay leaf,cloves, green cardamoms,cloves,cinnamon,onions and saute.

Now, add ginger garlic paste and saute until the raw smell goes off and the onions become translucent. Deseed the tomatoes and puree it in a mixie/food processor

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Add the tomato puree and saute for 2-3 minutes.

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Add red chilli powder, coriander seed powder, salt and saute for 4-5 minutes.

Now, add the almond-coconut paste and fry for 2-3 minutes.

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Then, add the roasted chicken-onions made earlier and saute.

Add water required to get a nice gravy and bring to a boil.

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Once the gravy starts to thicken, add kasuri methi and saute for 2 minutes.

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Finally, add garam masala and saute for 2-3 minutes.

Garnish with coriander leaves and a dollop of butter. Serve hot with roti, naan or chapathis.

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Notes:

  • You can add red,green and yellow capsicums to the gravy. Fry them along with the chicken and onions (Step 1)
  • You may add fresh cream after taking the gravy off the flame.

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