Chicken Tikka Masala
By Petrina Verma Sarkar, indianfood.about.com
Tikka is the Hindi term for “small chunks,” and masala means a spice blend. So when small chunks of anything, like chicken, are cooked in a sauce with a particular spice blend, it is called Chicken Tikka Masala. The same way when paneer comes to the play, it is called Paneer Tikka Masala.
Chicken Tikka Masala is a delicious dish in which pre-marinated pieces of chicken are threaded onto skewers, grilled and then added to a thick tomato-cream sauce. The result is a lovely smokey flavor. Serve Chicken Tikka Masala with hot Naans (leavened Tandoor-baked flatbread) and/or rice to help soak up the sauce. This dish is also good made with shrimp instead of chicken.
Difference Between Tandoori Chicken, Chicken Tikka, Chicken Tikka Marsala and Butter Chicken
For chicken marinade:
1 cup fresh yogurt (should not be sour)
1 cup finely chopped fresh coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
1/2 tsp orange food coloring
1 kg (2.2 lbs.) chicken breast or thigh, skinless and cut into 2" chunks
For the gravy:
3 tbsps vegetable/ canola/ sunflower cooking oil
2 medium-sized onions finely chopped
6 cloves garlic chopped fine
5 pods cardamom, seeded
1 tin (400 gms approx = 14.1 oz.) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
2 tbsps garam masala
2 tsps soft brown sugar
1 cup single cream (can substitute half and half or light cream)
3 tbsps almonds blanched and ground to a paste
Salt to taste
Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor. Pour the mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
Thread the chicken onto skewers and keep ready.
If possible cook these on a outdoor grill. Otherwise, preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft. Now add the cardamom and the garlic. Fry for 2-3 minutes. Add the garam masala, brown sugar, tomatoes, almonds 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.
Garnish the dish with chopped coriander leaves and serve hot with Naans.
Tip: To get a genuine smokey restaurant taste in your homemade Chicken Tikka Masala [if you do not have an outdoor grill]: Make a small bowl out of aluminum foil and place on top of the cooked Chiken Tikka Masala. Now burn a golf ball-sized lump of coal till red hot. Place this piece of coal in the foil 'bowl' and immediately cover the chicken dish. Allow to stand for 5 minutes. Uncover, remove coal and foil 'bowl', garnish Chicken Tikka Masala and serve.
