chicken tikka masala its gravy

Discussion in 'NonVegetarian Kitchen' started by deepplav, Apr 8, 2011.

  1. deepplav

    deepplav Senior IL'ite

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    hi , does anyone knows chicken tikka masala its form of gravy. my husband favourite dish . i m trying alot preparation , but it came out nt gud .plz reply me . i m eagerly waiting 4 ur post .
     
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  2. Arunarc

    Arunarc Moderator Staff Member IL Hall of Fame

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    This recipe is of khanakhazana which I usually do it and comes out really good. so sharing it with you.

    Chicken pieces (boneless)
    Marinade for Tikkas
    6 tbsp. Yoghurt
    1 tsp red chili powder
    1 tbsp Garlic paste
    2 tbsp Ginger paste
    1 tsp Cumin Powder
    1 tsp Curry Powder (Garam Masala)
    4-5 tsp lemon juice
    Salt to taste
    For Gravy
    2 Tomatoes(chopped) (but here I use pureed tomatoes)
    1 Onion
    1 tsp Ginger-garlic paste
    ½ tsp. Cumin powder
    ½ tsp. Coriander powder
    ¼ cup Milk
    1 tsp Sugar
    Salt to taste

    Chicken tikka masala is a two step process, Tikka and Gravy. Grilling the chicken definetely flavors this dish but if you do not have a grill, you could use any oven too. Once you have your chicken grilling, you could start the gravy process in parallel.
    Cut chicken into smaller pieces. Drain any water.
    Mix all ingredients for the marinade and add chicken into it. Set aside for at least 1 hour
    Grill chicken on hot grill (barbecue) to golden brown. Baste butter (or oil) frequently to ensure that chicken remains tender and moist. Do not overcook.
    Heat oil and add ginger, garlic paste. Fry a little and add chopped onions.
    Keep heat on high to slightly caramelize the onions. Caramelizing onions enhances its flavors for this dish.
    When onions turn golden, add chopped tomatoes and keep frying on medium heat until the oil separates.
    Add cumin and coriander powder. Mix
    Add salt and sugar and drop the chicken tikka pieces in it.
    Let it simmer for 5 minutes on low heat and let the flavors mingle a little.
    Increase heat to high and incorporate milk slowly. Stirring continously.
    Once the gravy is of right consistency, reduce heat to low. granish it with coriander leaves finely chopped and sevre hot.
     
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  3. rajeswaripriya

    rajeswaripriya New IL'ite

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  4. hymavarun

    hymavarun Silver IL'ite

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    Yeah this marination is important.if overnight is not possible ,marinate atleast 4 to 6 hrs in the refrigerator.this mariantion makes chocken pieces tender and the pieces absorbs the marination if kept in the refrigerator.tender chicken cooks fast and tastes yummy.
     
  5. Arunarc

    Arunarc Moderator Staff Member IL Hall of Fame

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    Marinating any nonveg for overnight is not good for health.
    At the most 1 to 2 hours is more then enough.
    I don't even go for 2 hours I just marinate any type of chicken or mutton marinating for just one hour.
    If the pieces are big before marination you can make a few holes on the chicken pieces with a fork so that while cooking you will get good result.


     
  6. kelly1966

    kelly1966 Platinum IL'ite

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    why Aruna??.. because I marinate my meat all the time..
    recipe is really nice.. similar to what I do only that I don't use the grill I simply tawa fry the chicken to a bit of burnt flavour..
    kerman
     

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