Saturday, 13 June 2009

Chicken tikka masala

Preperation time: 60 min (excl marination time) | Cooking time: 40 min

I have been hearing since my marriage about this famous restaurant in Dubai "ALLAH KAIFAK" that is well known for chicken tikka masala. My husband says that no other restaurant has ever served that comes even closer to this and his cousins & family can only agree. Its been long since I wanted to try this recipe and I took the opportunity when my brother-in-law visited us. All relished the dish and the brothers rated it as the best they have ever had after "ALLAH KAIFAK".

Chicken boneless(1 1/2 inch piece)-800gms
Kashmiri chilli powder-2tsp
Lemon juice-2tbsp
Salt to taste

For marinade
Ginger-garlic paste-1 1/2tbsp
Garam masala-1tsp

For gravy
Ginger-garlic paste-2tsp
Cumin seeds-1/2tsp
Roasted cumin powder-1/2tsp
Garam masala-1/2tsp
Kashmiri chilli powder-1tsp
Coriander powder-1 1/2tsp
Fresh cream-1/4cup
Kasoori methi(crushed)-1tbsp
Salt to taste

Mix 1tbsp of lime juice, 1tsp chilli powder and salt. Marinate the chicken in this for about 1/2 hour. Now mix the remaining chilli powder and lime juice with the marinade ingredients. Add the chicken to this and leave it for about 4 hours in the refrigerator.

You can either grill the chicken or roast it in the oven. I have roasted it in a pre-heated oven at 220c for about 45 minutes. Take a baking tray lined with foil and place the marinated chicken and cook it covered for 20 minutes. You could use the juices as a basting agent for the later part of the baking. After that remove the cover and cook it for another 25 minutes occasionally turning over the sides. The tikka is ready when it turns slightly brown.

Heat a pan and add oil. When it is hot add cumin seeds. Add the chopped onions when the seeds change its colour. It would be better to use a chopper for the onions. Saute the onions till they are lightly brown. Now add ginger-garlic paste and saute once again for 5 minutes. Add coriander powder, chilli powder, cumin powder, garam masala and saute well. Now add the chopped tomatoes(blanched) and saute until the oil separates. At this stage add a little water and when the gravy boils add the tikkas and cook for 10 minutes on slow flame. Add the cream and kasoori methi and cook for 5 minutes.

Note: This dish goes well with any type of Indian breads.


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