Chicken Tikka Masala

[Quick Facts]
Main Ingredients: Boneless chicken breasts, yoghurt, various Pakistani spices
Time Required: 1 hour 30 minutes
Serves: 6

Ingredients:

  • 2 pounds (908 grams) of boneless Chicken breasts
  • ¼ cup of Plain Yogurt
  • 3 teaspoons of minced Ginger (Adrak)
  • 3 teaspoons of crushed Garlic (Lehsan)
  • ¼ teaspoon of White Pepper
  • ¼ teaspoon of Cumin Powder (Pisa Zeera)
  • ¼ teaspoon of Mace (Jalaotri)
  • ¼ teaspoon of Nutmeg (Jaifal)
  • ¼ teaspoon of Green Cardamom Powder (Ilaichi Powder)
  • ¼ teaspoon of Red Chilli Powder (Pisi Lal Mirchain)
  • ¼ teaspoon of Turmeric Powder (Pisi Haldi)
  • 3 tablespoons of Lemon Juice
  • Melted Margarine for basting
  • 4 tablespoons of Vegetable Oil
  • Ingredients for gravy:

  • 2 pounds (908 grams) of chopped Tomatoes
  • 10 ounces (283 grams) of Tomato Puree
  • 2 teaspoons of Ginger Paste (Pisi Adrak)
  • 2 teaspoons of Garlic Paste (Pisa Lehsan)
  • 1 tablespoon of Red Chilli Powder (Pisi Lal Mirch)
  • 2 teaspoons of finely chopped Green Chillies (Hari Mirch)
  • 2 teaspoons of Cloves (Loung)
  • 8 Green Cardamoms (Choti Ilaichi)
  • 2 teaspoons of Ginger (Adrak)
  • 1 teaspoon of Fenugreek
  • 5 ounces (142 grams) of Tomato Paste
  • Salt to taste
  • 3 tablespoons of Butter
  • 2/3 cup of Cream
  • Honey to taste
  • Instructions:

    (1) Whisk together all of the ingredients (not the gravy ingredients) in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350؛F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.

    (2) While doing this, make the gravy. Deseed and chopped green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick gravy. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the gravy tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.

    Related Reading:

    Pakistani Cookbook: Mouthwatering Pakistani Recipes for the Whole FamilyPakistani Cookbook: Mouthwatering Pakistani Recipes for the Whole FamilyComplete with 30 full magnificent Pakistani recipes that will put the joy back in the kitchen. This Pakistani Cookbook provides delicious and easy to ... Read More >
    Summers Under the Tamarind Tree: Recipes and memories from PakistanSummers Under the Tamarind Tree: Recipes and memories from Pakistan

    Winner 'Best First Book' - Gourmand World Cookbook Awards 2016, this stunning contemporary Pakistani cookbook celebrates the varied, exciting and o... Read More >

    My Own Pakistani Cookbook: A Collection of Pakistani Recipes and Foolproof Tips on Pakistani CookingMy Own Pakistani Cookbook: A Collection of Pakistani Recipes and Foolproof Tips on Pakistani Cooking“My Own Pakistani Cookbook: A Collection of Pakistani Recipes and Foolproof Tips on Pakistani Cooking” will bring forth 30 delicious and varied Pa... Read More >
    You can skip to the end and leave a response. Pinging is currently not allowed.

    Leave a Reply

    You must be logged in to post a comment.

    Designed by Free Wordpress Themes and Sponsored by Curry and Spice