The spicy and tasty indian style Chicken tikka masala is really good for health. Aside from colours, indian food are good in preventing various diseases.
Herbs such as turmeric, cardamom, cumin, clove etc which we are adding into it will prevent us from cancerous disease. The spices of ginger, garlic and cumin prevent us from bacterial and fungal infections.
It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi after marinating in Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken. … A chicken tikka sizzler is a dish where chicken tikka is served on a heated plate with onions.
Main ingredients: Chicken, dahi (yogurt), red chili powder, ginger and garlic paste, le…
Variations: Paneer tikka
Region or state: Indian subcontinent
Associated national cuisine
Ingredients
for 5 servings
CHICKEN MARINADE
3 boneless, skinless chicken breasts
½ cup plain yogurt (125 g)
2 tablespoons lemon juice
6 cloves garlic, minced
1 tablespoon minced ginger
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons paprika
SAUCE
3 tablespoons oil
1 large onion, finely chopped
2 tablespoons minced ginger
8 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
1 tablespoon tomato puree
3 ½ cups tomato sauce (800 g)
1 ¼ cups water (300 mL)
1 cup heavy cream (250 mL)
¼ cup fresh cilantro, for garnish (10 g)
cooked rice, for serving
naan bread, for serving
how do you make chicken tikka masala?
The BEST part about this recipe and just like our Butter Chicken — you may already have these ingredients in your kitchen. If not, they are so easy to find in any grocery store, you won’t need to go searching high and low to find them! Authentic Chicken Tikka Masala is usually made with yogurt marinated chicken, skewered and chargrilled for incredible bbq flavours. For the sake of making this recipe much easier for us to make at home, we are using a skillet or pot to cook it all in, while still keeping those amazing flavours.
chicken thighs or breasts
We are still coating and marinating our chicken with an aromatic spiced Tikka yogurt, using chicken thighs instead of breasts for juicy and succulent results. Using thighs also cuts down on marinating time, needing only a minimum of 10 minutes to soak all of those flavours in!
You CAN use breasts if you wish, but I suggest marinating them overnight for better results. This gives the yogurt time to tenderise them, yielding a better result when cooking over high heat…..
source
0 Comments