Agra, my hometown is always a fascination for me and I keep exploring the historical city in every opportunity I get. Apart from my work, I also enjoy cooking, especially spicy non-vegetarian dishes. Trying new recipes and serving for my family gives me a feel of satisfaction. Here is another interesting and a common flavor, chicken tikka masala. Any time I bump into a restaurant, I look out for this particular item along with hot chapattis…wow! Fantastic combination!
I always wanted to try this dish at home; I happened to do this last week, and I am happy that I could impress my friends who visited me. Here is the experience that I would like to share with you. Follow the exact recipe and munch in some spicy chicken!
Ingredients:
For Marinating :
Ingredients:
For Marinating :
- Yoghurt – 1 cup
- Ginger-garlic paste – 1 tbsp
- Kosher salt- 1tsp
- Black pepper finely ground – ½ tsp
- Boneless, skinless chicken thighs/breasts – 1kg
- Sauce
- Olive oil – 2 tsp
- Butter – 3 tbsp
- Paprika- 2 tbsp
- Tomatoes – 8 No
- Kosher salt – 1 1/2 tsp
- Dry fenugreek leaves/ kasoori methi – 1 tbsp (optional)
- Fresh cream – ½ cup
- Water as required
- Any refined oil for grilling
- For Garnish
- Finely chopped cilantro
- 1. Mix all the ingredients mentioned for marinating and coat the chicken pieces. Set aside for 30 minutes. You can also marinate overnight by keeping in the refrigerator.
- 2. Meanwhile, prepare the sauce using the ingredients mentioned above. Place a skillet and pour the oil and the butter and medium heat.
- 3. Once the butter melts, add ginger-garlic paste and pepper. Saute until the mixture turns brown in color.
- 4. Add tomato paste and cook till there is a color change.
- 5. Add garam masala, paprika, and saute again to blend the flavors.
- 6. The next step is to add tomatoes, a cup of water and salt and boil it well. Simmer it as it becomes thick.
- 7. Sauce is almost ready; meanwhile you can get ready with the grill. As the grill is hot, brush it with oil and place the marinated chicken pieces. Cook well till it attains dark brown color on both sides.
- 8. Now, go back to the sauce, where you can put all the ingredients in a blender and grind to a smooth paste.
- 9. Pour it back to the skillet, add chicken pieces, kasoori methi and boil for about ten minutes.
- 10. Add the cream and mix well.
- 11. Serve hot with rice, paratha, naan, or bread.