Chef’s Nectar, “Chicken Tikka Masala” a National dish of Mother India! 😋😋👍😀


Chicken tikka Masala one the fabulous dish which is liked through out the world😋

A sumptuous culinary wonder, foodies have long considered chicken tikka masala with its roasted chunks of succulent chicken doused in a creamy orange curry sauce a testament to the UK’s status as a multicultural epicentre. But where did Britain’s unofficial national dish begin? It is the originally innovative on the rich and wide culture of Punjab😋😋

Ingredients of making the Chicken Tikka Masala ❤️

For the chicken marinade

  • 800 gms boneless and skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
  • 1 teaspoon of salt

For the gravy

  • 2 tablespoons of vegetable/canola oil
  • 2 tablespoons butter
  • 2 small onions (or 1 large onion) finely diced
  • 1 1/2 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 400 gms tomato puree
  • 1 teaspoon Kashmiri chili (optional for colour and flavour)
  • 1 teaspoon ground red chili powder
  • 1 teaspoon salt
  • 1 1/4 cups of heavy or thickened cream
  • 1 teaspoon brown sugar
  • 1/4 cup water if needed
  • 4 tablespoons Fresh cilantro or coriander to garnish

Method of making the Chicken Tikka Masala❤️

  • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
  • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  • Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
  • Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
  • Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  • Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
  • Garnish with coriander and serve with hot butter garlic Naan/ Naan/ Latcha paratha or Jeera pulao. Enjoy this one of very popular dish which is liked through out the world.❤️❤️😋😋

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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