Chicken Aloo Tikka Masala
Part: 1
Chicken Tikka Recipe
Ingredients
1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon garam massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon chilli/ Cayenne powder (optional)
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger (I used a bit less)
4 Chicken Breasts Cubed
1 Lemon
Method:
Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the chicken in the marinade for 2-60 hours. Shake off excess marinade and place chicken pieces on skewers and cook in tandoor. In the absence of a Tandoor, preheat the oven to it's highest heat for at least 20 minutes. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it's cooked, serve with a wedge of lemon.
Marinate
Broil in oven
Part: 2
Chicken Aloo Tikka Masala
Prepare the Chicken Tikka as the above recipe instructions.
Ingredients for the Sauce/Curry
2 medium-sized onions finely chopped
2 large potatoes diced small
6 cloves garlic chopped fine
5 pods cardamom (I did not add)
1 can chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
2 tbsps garam masala
2 tsps soft brown sugar
1 cup single cream (can use milk instead)
3 tbsps vegetable/ canola/ sunflower cooking oil
Salt to taste
2 TBS butter to finish
Method:
- To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion and potato. Cook till soft.
- Now add the cardamom and the garlic. Fry for 2-3 minutes.
- Add the garam masala, brown sugar, tomatoes, and mix well. Cook till the tomatoes are soft and a thick paste forms.
- Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.
- Add the cream and mix well. Turn off the flame.
add butter and stir till melted. adjust seasonings to taste.
- Garnish the dish with chopped coriander leaves and serve hot with Naan bread or Basmati rice.
Ingredients for the Sauce/Curry
2 medium-sized onions finely chopped
2 large potatoes diced small
6 cloves garlic chopped fine
5 pods cardamom (I did not add)
1 can chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
2 tbsps garam masala
2 tsps soft brown sugar
1 cup single cream (can use milk instead)
3 tbsps vegetable/ canola/ sunflower cooking oil
Salt to taste
2 TBS butter to finish
Method:
- To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion and potato. Cook till soft.
- Now add the cardamom and the garlic. Fry for 2-3 minutes.
- Add the garam masala, brown sugar, tomatoes, and mix well. Cook till the tomatoes are soft and a thick paste forms.
- Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.
- Add the cream and mix well. Turn off the flame.
add butter and stir till melted. adjust seasonings to taste.
- Garnish the dish with chopped coriander leaves and serve hot with Naan bread or Basmati rice.
Saute
Simmer
Enjoy!! :)
Blessings,
Dee
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