Chicken Tikka masala is an Indian dish much favored by all who can't take the heat of other Indian dishes. In restaurants they make it with a little sweetish touch to satisfy the customers. I have narrated a basic Indian Tikka recipe here. This recipe is a good option for dieters who are eager to reduce the frying process and looking for some 'side dish for chapathi'.
Ingredients:
Red chilly powder - 1 tbsp
salt - 1 tbsp
thick Indian yogurt - 1/2 cup
oil / butter - 2 tbsp (optional)
turmeric - 1 tsp
ginger garlic paste - 1 tbsp
(or) tomato puree - 1 cup
onion (chopped)- 1 cup
bay leaf - 2
cinnamon - 2 inch
garam masala powder - 1 tbsp
red chilly powder - 1 tbsp
cumin powder - 1 tsp
cashew / almond - 5
oil / butter - 1 tsp
ginger garlic paste - 1 tbsp
salt - as per taste.
Blend the masalas listed under Tikka together in a mixing bowl.
Keep the chicken pieces marinated in that masala for 1 hour (room temp.) or overnight inside the refrigerator.
Soak the bamboo skewers in water more than 1 hour.
Thread the pieces in the skewer with a little spacing. Bake them in oven at 350 deg C for 20 mins one side. Then flip and bake for 10 mins. Then broil it both sides.
(Instead the pieces can be grilled or deep fried also).
Take out and remove from skewers. Keep aside.
Chicken tikka is ready!
We can serve them simply as a snack or side dish or stuffing inside chapati rolls, without the gravy.
(We can mw or boil the onions in 1/4 cup of water instead).
Boil the chopped tomatoes with 1/4 cup water.
Let them cool and grind along with cashews.
Heat 1 tsp oil in a wok. Put the bay leaves, cinnamon stick . Then add the ginger garlic paste, stir well and add the ground masala. Add any left over marination too.
Put the red chilly powder, garam masala, salt, cumin powder, turmeric powder and close with a lid. Let them boil in minimum heat till the raw smell vanishes.
Then finally add the chicken tikka and mix well. Switch off after the gravy gets thick.
Garnish with finely chopped cilantro + mint leaves.
Chicken tikka masala is ready!
Goes well with cumin rice or any pulav.
We can add a tbsp of sugar to the masala and reduce the chilly powder, if the guest can't take the hot chilly taste.
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| Chicken tikka. |
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| chicken tikka - Indian grilled chicken |
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| Tikka masala - Chicken tikka in gravy. |
Ingredients:
(For Tikka)
Boneless chicken - 1 lb (1/2 kg)Red chilly powder - 1 tbsp
salt - 1 tbsp
thick Indian yogurt - 1/2 cup
oil / butter - 2 tbsp (optional)
turmeric - 1 tsp
ginger garlic paste - 1 tbsp
(Gravy / Masala)
Tomato - 5 (or) tomato puree - 1 cup
onion (chopped)- 1 cup
bay leaf - 2
cinnamon - 2 inch
garam masala powder - 1 tbsp
red chilly powder - 1 tbsp
cumin powder - 1 tsp
cashew / almond - 5
oil / butter - 1 tsp
ginger garlic paste - 1 tbsp
salt - as per taste.
Method:
Wash and clean the meat. Cut chicken into 1.5 inch size cubes.Blend the masalas listed under Tikka together in a mixing bowl.
Keep the chicken pieces marinated in that masala for 1 hour (room temp.) or overnight inside the refrigerator.
Soak the bamboo skewers in water more than 1 hour.
Thread the pieces in the skewer with a little spacing. Bake them in oven at 350 deg C for 20 mins one side. Then flip and bake for 10 mins. Then broil it both sides.
(Instead the pieces can be grilled or deep fried also).
Take out and remove from skewers. Keep aside.
Chicken tikka is ready!
We can serve them simply as a snack or side dish or stuffing inside chapati rolls, without the gravy.
Tikka masala:
Saute the onion in very little oil till it gets golden brown. Keep aside.(We can mw or boil the onions in 1/4 cup of water instead).
Boil the chopped tomatoes with 1/4 cup water.
Let them cool and grind along with cashews.
Heat 1 tsp oil in a wok. Put the bay leaves, cinnamon stick . Then add the ginger garlic paste, stir well and add the ground masala. Add any left over marination too.
Put the red chilly powder, garam masala, salt, cumin powder, turmeric powder and close with a lid. Let them boil in minimum heat till the raw smell vanishes.
Then finally add the chicken tikka and mix well. Switch off after the gravy gets thick.
Garnish with finely chopped cilantro + mint leaves.
Chicken tikka masala is ready!
Serving suggestions:
Serve as side dish with chapathi / roti/ parotta.Goes well with cumin rice or any pulav.
Note:
We can reduce the oil content in this recipe and we won't see much difference.We can add a tbsp of sugar to the masala and reduce the chilly powder, if the guest can't take the hot chilly taste.
