Chicken Tikka Masala

Recipe Contributed by: Amit Monga, Iowa USA

Amit is our friend. His skills cross boundaries from being a good physician to a great cook. I have tried his vegetarian cooking, and it is wonderful. He researches extensively on his recipes, and has shared with us his secret on making chicken tikka masala.

Amit states, "Controversy about the recipes origin will  never end. For several years, India and England have claimed the invention. Whatever the origin, it tastes great. I am not sure if it is the controversy or its creamy taste or the grilled-smokey smell that makes this is "THE" recipe for all chicken lovers. The best part of all is that you can never go wrong in making it."

Cooking is done in two parts in this recipe, first you have to marinate the chicken and then grill it.  Second step would be add the chicken to the gravy and cook. You can marinate Paneer in the same way and make paneer tikka masala.

Serves: 4
Total time: 3-4 hours Cooking Time 20 -30 minutes
Difficulty level: Medium


Ingredients:

For Gravy:

3 large tomatoes,  Roughly chopped
1 large Onion, Diced
1 inch piece Ginger
2-3 cloves Garlic
1 Green Chili, Roughly chopped
1/2 Green Pepper, Diced
1/2 Red Onion, Diced
2 Tsp. Sugar
1 Tsp. Coriander Powder
2 Cups Whole Milk
1/2 Cup Heavy Cream
2 Tbsp. Oil
Salt to taste

Whole Masala:

2 Cardamoms
2 Cloves
2 inch Cinnamon Stick
2 Bay Leaves,
2 Whole Red Chillies
1 Black Cardamom/ Big Cardamom
1 Tbsp Kasuri Methi
1 Tsp Cumin Seeds

Chicken:

1 Lb Boneless, Skinless Chicken Breast, Washed and cut into 1.5-2 inch pieces
2-3 Tbsp. Yogurt
1 Tbsp. Oil
Pinch of Red Color (Optional)
1 Tbsp. Tandoori Chicken Masala
Juice of 1 Lemon
Salt to taste

Method:

For Chicken:

1. Marinate chicken pieces with salt, lemon juice, beaten yogurt, tandoori chicken masala, color and oil and leave for 2-3 hours.

2. Now put the chicken on skewers and grill on preheated grill for 10-12 minutes turning in-between.

3. Chicken should not be fully cooked at this time.

For Gravy:

1. Take oil in a big pan and add onions and sauté for few minutes.

2. Add ginger, garlic salt and green chili and sauté for few more minutes.

3. Add tomatoes and stir till oil separates.

4. Add this mixture and milk in the blender to make puree.

5. Heat the butter in a separate pan and add the whole masala and fry for few seconds, add coriander powder and stir(may add a little water to avoid burning.)

6. Now add the puree.
    (Caution: It usually spurts at this stage so watch your hand or have some cover handy and keep flame to low medium.)

7. Add chicken pieces to the gravy and mix well, after 2-3 minutes add capsicum, red onion pieces, sugar, heavy cream and cover for 4-5 minutes.

Chicken tikka masala is ready. Serve with rice, Naan or Paratha.