Pakistan, India, Bangladesh – Chicken Tikka Masala

By Arbaz Khan565612

Introduction

Chicken Tikka Masala is a dish of roasted chicken pieces in gravy. Chicken Tikka Masala is originated in Indian Subcontinent in 1960s. Some people claims that its origin is United Kingdom. This dish has orange color and creamy texture. In Asia this dish is very popular among Pakistan, India, Bangladesh, Iran and many more countries. Boneless chucks or cutlets of marinated pieces are used in this dish and then served in orange gravy or sauce. Chicken Tikka Masala is similar to Butter Chicken (murgh makhni). This dish is traditionally cooked in tandoor and served with spicy tomato sauce. Chicken Tikka Masala is one of the most famous dishes in Britain menu because this dish is famous across the world. In England this dish is popular in some restaurants like Curry House of London and East End restaurant where this dish is known as Curry Mile. Some people say that Chicken Tikka Masala was invented by Glasgow and Birmingham in 1970s. Mostly the dishes originated in Indian Subcontinent are dry and contain vegetables but this dish changed this concept in peoples mind. The word Tikka in this dish refers to cutlets or chunks which are roasted chicken pieces. This dish can be easily made with any person because it is quick and basic recipe.

Ingredients

  • Shimla mirch (Capsicum) cubes = ¬ľ Cup
  • Dahi (Yogurt) = ¬ľ Cup
  • Namak (Salt) = 1 teaspoon or to taste
  • Haldee powder (Turmeric powder) = ¬ľ teaspoon
  • Kashmiri lal mirch (Kashmiri red chili) powder = 1 teaspoon
  • Garam masala powder = 1 teaspoon
  • Oil 1 = tablespoon or as required
  • Tamatar (Tomato) cubes = ¬ľ Cup
  • Adrak lehsan paste (Ginger garlic paste) = 1 teaspoon
  • Lemon juice = 2 tablespoon
  • Chicken boneless cubes = 500 gram
  • Pyaz (Onion) cubes = ¬ľ Cup

Gravy

  • Hari elaichi (Green cardamom) = 2
  • Haldee powder (Turmeric powder) = ¬ľ teaspoon
  • Oil 2 = tablespoon
  • Laung (Cloves) = 2-3
  • Pyaz (Onion) chopped = 1 medium
  • Tamatar (Tomatoes) chopped = 2 medium
  • Adrak lehsan paste (Ginger garlic paste) = 1 teaspoon
  • Zeera (Cumin seeds) = 1 teaspoon
  • Lal mirch powder (Red chili powder) = half teaspoon or to taste
  • Garam masala powder = half teaspoon
  • Adrak (Ginger) = half inch piece
  • Cream
  • Podina (Mint leaves) chopped = 1 tablespoon
  • Hara dhania (Fresh coriander) chopped = 1 tablespoon
  • Dhania powder (Coriander powder) = 1 teaspoon
  • Namak (Salt) = half teaspoon or to taste
  • Pani (Water) = 1 and half Cups or as required

Procedure

  • Take a bowl and add 1 teaspoon salt, yogurt, turmeric powder, kashimiri red chili powder, garam masala powder, ginger garlic paste, lemon juice and mix it well.
  • Add boneless chicken cubes in the bowl and mix it until the mixture forms and then marinate chicken cubes for 30 minutes or half hour.
  • Take a frying pan and add oil in pan and heat up the oil. Now add marinated chicken in the oil and fry the cubes until golden brown.
  • After frying the chicken cubes take the same frying pan and add capsicum, onion and tomato and saut√© for a minute fry it and set aside for some time.

For Gravy

  • Take a pot and add oil, cloves, green cardamom, and cumin seeds and mix it.
  • Add onion in pot and mix it and fry until light golden brown color appears.
  • Add tomatoes, ginger garlic paste, red chili powder, turmeric powder, garam masala powder, and coriander powder, salt and ginger.
  • Mix it well and cook on low flame until tomatoes become soft.
  • Take a grinder and add soft cooked tomatoes, water and then grind mixture.
  • In the same pot place sifter and add grinded mixture and sift it and bring it to boil and cook on medium flame for 5 minutes.
  • Now add cooked chicken with saut√©ed vegetables and cook for 2-3 minutes.
  • Add mint leaves and fresh coriander.
  • Garnish with cream and serve with rice and tomato sauce or dahi (yogurt sauce).
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