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When we talk about chicken tikka masala we immediately think of India however it is not there that it was invented even if it comes from Indian cuisine. Indeed the dish would have been born in the United Kingdom between the 60s in an Indian restaurant in Glasgow where a consumer would have asked that the chicken he was served be less dry. The cook would then have improvised a sauce with tomato sauce, yogurt and spices.
Ingredients 400 grams boneless chicken leg, cut into 1-inch pieces 3 teaspoons garlic paste 1½ teaspoons ginger paste Salt to taste 2 teaspoons lemon juice 1½ tablespoons oil ¼ teaspoon carom seeds (ajwain) ½ tablespoon gram flour (besan) 2 tablespoons Kashmiri red chili paste ½ cup yogurt ½ teaspoon garam masala powder 1 teaspoon red chili flakes 1 tablespoon mustard oil Kadai masala 4 tablespoons coriander seeds 1 tablespoon cumin seeds 1 black cardamom 7 green cardamoms 20-25 black peppercorns 2 dried red chilies Gravy 1 tablespoon oil 1 tablespoon finely chopped garlic 1-inch ginger, finely chopped 2 medium onions, finely chopped 2 medium tomatoes, finely chopped 1 cup tomato puree 1½ teaspoons coriander powder ½ teaspoon turmeric powder ¼ teaspoon green cardamom powder ½ teaspoon garam masala powder ¼ cup cashew nut paste 1 teaspoon Kashmiri red chili powder 1 large green capsicum, cut into cubes 1 large tomato, deseeded and cut into cubes 1 large onion, cut into cubes 3 tablespoons butter 1 teaspoon dried fenugreek powder (kasoori methi) ¼ cup grated khoya 1 tablespoon chopped fresh coriander leaves Salt to taste 2 teaspoons honey 2-3 tablespoons fresh cream Fresh coriander sprig for garnishing Method 1. Take chicken pieces in a bowl. Add garlic paste, ginger paste, salt and lemon juice mix well, and set aside to marinate for 15-20 minutes. 2. Heat ½ tablespoon oil in a non-stick pan. Add carom seeds and gram flour, mix and sauté on low heat for 1-2 minutes or till fragrant. 3. Transfer the sautéed ingredients in another bowl. Add chili paste, yogurt, garam masala powder, chili flakes, mustard oil, and salt and whisk well. 4. Add marinated chicken pieces and mix well. Refrigerate to marinate again for 1 hour. 5. Heat 1 tablespoon oil in another non-stick pan. Place marinated chicken pieces and sear on high heat for 4-5 minutes. Flip and cook for 3-4 minutes. Reduce heat, cover, and cook for 7-8 minutes or till chicken is done. This is chicken tikka. 6. To prepare Kadai masala, coarsely grind together coriander seeds, cumin seeds, black cardamom, green cardamoms, black peppercorns, and torn dried red chilies. Transfer in another bowl. 7. To prepare gravy, heat oil in a deep non-stick pan. Add ginger and garlic and sauté for 30 seconds. 8. Add chopped onions and sauté on medium heat for 5-7 minutes or till golden brown. 9. Add chopped tomatoes and sauté on low heat for 5 minutes. Add tomato puree, mix, reduce heat, cover and cook for 5-7 minutes. 10. Add coriander powder, turmeric powder, green cardamom powder, and garam masala powder, mix and cook for 1-2 minutes. 11. Add cashew nut paste and mix. Add chili powder and 1 tablespoon Kadai masala and mix well. 12. Add capsicum cubes, tomato cubes, and onion cubes and mix. Add 1 cup water, mix and bring the mixture to boil. 13. Add butter and dried fenugreek powder and mix. Add chicken tikka, khoya, and 1 cup water, mix, cover, and cook for 2-3 minutes. 14. Add coriander leaves, salt, and honey and mix. Add cream and mix well. 15. Garnish with a coriander sprig and serve hot with butter naan. BUTTER NAAN Ingredients 1 tablespoon butter 3 cups refined flour (maida) + for coating 1½ teaspoons baking powder Salt to taste + as required 2 teaspoons castor sugar 1 cup milk Melted butter for brushing Method 1. Sift together flour, baking powder, salt, and castor sugar in a part. Add butter, mix and knead adding milk gradually. Add very little water and knead into a soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes. 2. Divide the dough into small equal portions. Coat them with some flour and roll out into a semi-thick oval sheet. 3. Place a pressure cooker inverted directly on flames and let it heat. 4. Take salt in a small bowl. Add some water and mix. 5. Place the hot cooker on the worktop and apply some saltwater on the inside using a tissue paper. 6. Apply some water on one side of each sheet and stick on the inside of the hot cooker, place it inverted again on flames and cook for 5-7 minutes or till golden brown specks appear on the outer side. 7. Brush some melted butter on each naan and serve hot with chicken tikka.
Ingredients 400 grams boneless chicken leg, cut into 1-inch pieces 3 teaspoons garlic paste 1½ teaspoons ginger paste Salt to taste 2 teaspoons lemon juice 1½ tablespoons oil ¼ teaspoon carom seeds (ajwain) ½ tablespoon gram flour (besan) 2 tablespoons Kashmiri red chili paste ½ cup yogurt ½ teaspoon garam masala powder 1 teaspoon red chili flakes 1 tablespoon mustard oil Kadai masala 4 tablespoons coriander seeds 1 tablespoon cumin seeds 1 black cardamom 7 green cardamoms 20-25 black peppercorns 2 dried red chilies Gravy 1 tablespoon oil 1 tablespoon finely chopped garlic 1-inch ginger, finely chopped 2 medium onions, finely chopped 2 medium tomatoes, finely chopped 1 cup tomato puree 1½ teaspoons coriander powder ½ teaspoon turmeric powder ¼ teaspoon green cardamom powder ½ teaspoon garam masala powder ¼ cup cashew nut paste 1 teaspoon Kashmiri red chili powder 1 large green capsicum, cut into cubes 1 large tomato, deseeded and cut into cubes 1 large onion, cut into cubes 3 tablespoons butter 1 teaspoon dried fenugreek powder (kasoori methi) ¼ cup grated khoya 1 tablespoon chopped fresh coriander leaves Salt to taste 2 teaspoons honey 2-3 tablespoons fresh cream Fresh coriander sprig for garnishing Method 1. Take chicken pieces in a bowl. Add garlic paste, ginger paste, salt and lemon juice mix well, and set aside to marinate for 15-20 minutes. 2. Heat ½ tablespoon oil in a non-stick pan. Add carom seeds and gram flour, mix and sauté on low heat for 1-2 minutes or till fragrant. 3. Transfer the sautéed ingredients in another bowl. Add chili paste, yogurt, garam masala powder, chili flakes, mustard oil, and salt and whisk well. 4. Add marinated chicken pieces and mix well. Refrigerate to marinate again for 1 hour. 5. Heat 1 tablespoon oil in another non-stick pan. Place marinated chicken pieces and sear on high heat for 4-5 minutes. Flip and cook for 3-4 minutes. Reduce heat, cover, and cook for 7-8 minutes or till chicken is done. This is chicken tikka. 6. To prepare Kadai masala, coarsely grind together coriander seeds, cumin seeds, black cardamom, green cardamoms, black peppercorns, and torn dried red chilies. Transfer in another bowl. 7. To prepare gravy, heat oil in a deep non-stick pan. Add ginger and garlic and sauté for 30 seconds. 8. Add chopped onions and sauté on medium heat for 5-7 minutes or till golden brown. 9. Add chopped tomatoes and sauté on low heat for 5 minutes. Add tomato puree, mix, reduce heat, cover and cook for 5-7 minutes. 10. Add coriander powder, turmeric powder, green cardamom powder, and garam masala powder, mix and cook for 1-2 minutes. 11. Add cashew nut paste and mix. Add chili powder and 1 tablespoon Kadai masala and mix well. 12. Add capsicum cubes, tomato cubes, and onion cubes and mix. Add 1 cup water, mix and bring the mixture to boil. 13. Add butter and dried fenugreek powder and mix. Add chicken tikka, khoya, and 1 cup water, mix, cover, and cook for 2-3 minutes. 14. Add coriander leaves, salt, and honey and mix. Add cream and mix well. 15. Garnish with a coriander sprig and serve hot with butter naan. BUTTER NAAN Ingredients 1 tablespoon butter 3 cups refined flour (maida) + for coating 1½ teaspoons baking powder Salt to taste + as required 2 teaspoons castor sugar 1 cup milk Melted butter for brushing Method 1. Sift together flour, baking powder, salt, and castor sugar in a part. Add butter, mix and knead adding milk gradually. Add very little water and knead into a soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes. 2. Divide the dough into small equal portions. Coat them with some flour and roll out into a semi-thick oval sheet. 3. Place a pressure cooker inverted directly on flames and let it heat. 4. Take salt in a small bowl. Add some water and mix. 5. Place the hot cooker on the worktop and apply some saltwater on the inside using a tissue paper. 6. Apply some water on one side of each sheet and stick on the inside of the hot cooker, place it inverted again on flames and cook for 5-7 minutes or till golden brown specks appear on the outer side. 7. Brush some melted butter on each naan and serve hot with chicken tikka.
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