Playing with Recipes with Judith Audu: Chicken Tikka Masala

Friday 27 December 2013

Chicken Tikka Masala

We would be making a very delicious Indian delicacy today. This delicacy is so special that both the Indians and the British call it their national dish...while some claim it is the most popular Indian dish in the world others say it is a British national dish...who truly owns Chicken Tikka Masala?...don't ask me because the argument is still on and has been on for ages. Lets make it and find out why it is so special...Wink

Ingredients

chicken
yogurt
coriander chopped
ginger paste
garlic paste
garam masala
lime or lemon juice
onions chopped
cardamom
tomatoes chopped
brown sugar
cream
almond or cashew
cumin seeds
cumin powder
ground cinnamon
green cardamon
black cardamon
bay leaves
turmeric powder
cloves
vegetable oil
salt
4 long skewers
paprika
green pepper diced
fenugreek seed
chili powder
cinnamon stick
tomato paste

Lets Cook

1. Make the marinade for the chicken. In a large bowl combine yogurt, lemon or lime juice, cumin powder, cinnamon powder, turmeric powder, chili powder, ginger paste, oil and salt. Stir in chicken. Cover and refrigerate for about an hour if you have time.

2. Bring out the chicken and thread onto the skewers (i didn't have skewers so i used broom to improvise...hehe). Set the marinade aside.

3. Carefully dice some fresh tomatoes (remove the plums), green pepper and onions (take your time and separate the scales). Rub some of the marinade on them and place onto the chicken 10 minutes before it is ready.

4. Preheat your oven or grill to 200c. Place the skewers on the grill racks or use a foll wrapped oiled oven proof tray if your are doing it in the oven. keep turning and brushing with remaining marinade until chicken is browned on all sides and tender. This is called CHICKEN TIKKA and you can eat it alone. Add lime and just eat it with bread. Delicious!!!

5. Lets make the Masala. Pour your fresh tomatoes (dice like 3), almond or cashew whichever you are using, in a blender and blend until smooth.

6. Heat up butter or oil in a deep pan. Add cumin seeds, green cardamon, black cardamon, bay leaves, cloves, cinnamon stick and onion. Cook slowly until soft. Add ginger, garlic, cumin powder, turmeric powder, chili powder, coriander powder, paprika, and salt. Add a little water so they don't get burnt else it will taste bitter.

7. Add your blended tomatoes and almond/cashews, tomatoes paste, brown sugar and a little water.

8. Add the Chicken Tikka and stir. Add fenugreek seeds by using your palm to crush them as you add them on the sauce.

9. Finish your masala gravy by adding cream, grama masala powder, coriander leaves and the remaining half of the lemon or lime juice. Cook for about 10 minutes and it is ready to be serbed on Basmati rice or Naan bread.