As we said, tikka masala is most often served with special flatbreads. To prepare them you need the following ingredients:
- 0.5 cups of milk.
- The same amount of warm water.
- Half a teaspoon of salt.
- A pinch of granulated sugar.
- Dry yeast.
- Chicken egg – 1 pc.
- A couple of cloves of garlic.
- Flour – 400 g.
- 40 g butter.
Tikka masala sauce consists of
- Hot chili pepper - 1 pc.
- Two cloves of garlic.
- 2 tbsp. tablespoons vegetable oil (if you follow in the footsteps of Indian cooks, you can use ghee).
- A quarter teaspoon of ground paprika.
- The same amount of cumin.
- One large glass (250-300 ml.) of heavy cream.
- Tomato sauce - one jar. Can be replaced with canned tomatoes in their own juice (without skin and seeds).
As we said, tikka masala is most often served with special flatbreads. To prepare them you need the following ingredients:
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Chicken Tikka
taken from: https://herringinfurs.blogspot.ru/2012/04/blog-post_25.html
(the text of the author of the recipe is completely preserved)
Eh, it’s been a long time since I’ve had new good “everyday” main courses from meat or poultry on my blog*: uncomplicated, not requiring a lot of time and effort, satisfying, but nevertheless interesting, tasty and original! Dishes that regular busy cooks could easily add to their “regular repertoire.” Dishes like oven-baked meatballs, spaghetti Bolognese, beef stroganoff with mushrooms or baked chicken with lemon, which always turn out great, are liked by almost everyone and never get boring. Today's dish is in that spirit! Tikka is historically an Indian dish, but in recent decades it has gained immense popularity in other countries. In the UK, for example, chicken tikka is currently the same “national dish” as the native British shepherd’s pie or Yorkshire pudding, and perhaps even more popular! And here in the US, tikka is also quite well known. Tikka is essentially a type of kebab, and it is cooked on skewers (the word “tikka” even translates as “pieces”). You can make this dish from other types of meat (for example, lamb), but the chicken version is definitely the most popular. The chicken is marinated in yogurt with spices and herbs, and then cooked on the grill (in Indian restaurants - in a special tandoor oven.) The chicken pieces end up being the softest, most tender, incredibly juicy, and the spices give them a wonderful, bright, unique taste and divine subtle aroma. We really, really liked the dish, and I think I will repeat it.
Ingredients:
900 g boneless chicken thighs (you can also use breast fillet for a more dietary version of the dish) a little vegetable oil for greasing the grill For the marinade: 1 glass of plain natural yogurt without additives, or low-fat juice of one lime a piece of fresh ginger root about 5 cm long 4 cloves of garlic 1 tsp salt 1/2 tsp. cayenne pepper 1 1/2 tsp. Indian seasoning "garam masala"**
Prepare the marinade. Peel the ginger root and grate it on a fine grater. We crush the garlic in a press. Squeeze the juice out of the lime.
Mix all the ingredients for the marinade.
Cut the chicken into cubes with a side of approximately 2 cm.
Place the chicken in the marinade, cover and leave for at least 4 hours (preferably overnight or even a day) in the refrigerator.
Soak wooden skewers in warm water for half an hour. Thread chicken pieces onto skewers.
Cook the chicken on a well-greased grill over medium heat, turning occasionally, for about 7 minutes. Serve chicken tikka with Indian naan (very similar to pita bread), boiled or steamed rice, and a traditional Indian spicy herb or fruit chutney (such as cilantro mint chutney).
And by the way, there is a popular dish “Tikka Masala.” It is prepared in the same way as just tikka, but then the chicken pieces are also stewed in a tomato-cream sauce with spices. I plan to make it soon too!
Bon appetit!
* blog: https://herringinfurs.blogspot.ru/
** Garam masala is an Indian spice mixture. Its composition may vary depending on the region, but typical components are coriander, cardamom, cumin, cinnamon, black and white pepper, etc. The easiest way is to buy this seasoning in ready-made form (like, for example, hops-suneli for Georgian dishes or the Herbs of Provence mixture for French ones), but if it is not sold nearby, you can make it yourself. I’ll give you the simplest and most realistic “no hassle” recipe: 2 tsp. ground cumin 1 1/2 tsp. ground coriander 1 1/2 tsp. ground cardamom 1 1/2 tsp. ground black pepper 1 tsp. ground cinnamon 1/2 tsp. ground cloves 1/2 tsp. ground nutmeg, you can also add a little star anise if you have it
Step by step
- For the marinade, mix 150 gr. yogurt, 1/1, tsp. garam masala, 1/1, tsp. ground turmeric, 1 tsp. ground Kashmiri pepper, 1 tsp. salt, 4 grated cloves of garlic and 1 small piece of grated ginger root. Mix well and add 1 tbsp. l. mustard oil.
- Cut the chicken breast into small pieces and mix well with the marinade. Leave to marinate in the refrigerator for at least two hours. If possible, then for the whole night.
- Pour 50 gr. cashews 50 ml. milk and leave to soak in the refrigerator for the same time as the meat.
- Preheat the oven to 200°C. Grease a baking dish with vegetable oil, place the marinated meat in it and place in a preheated oven for 20-25 minutes until golden brown.
- While the meat is cooking, you can start preparing the sauce. For this you will need a deep frying pan.
- Heat a little vegetable oil in a frying pan. Add 1 tsp. cumin seeds, bay leaves, black and green cardamom, cloves and cinnamon.
- Finely chop two medium sized onions and a green chilli. Add to the pan and fry over low to medium heat for 5-7 minutes until golden brown.
- Add 3 grated heads of garlic and 1 small piece of grated ginger root. Fry for a minute.
- Finely chop five small tomatoes, add to the pan and simmer for 10-15 minutes until thickened.
- Add 4 tbsp. l. tomato paste and mix well.
- Finely chop a bunch of fresh coriander and add to the sauce. Stir and simmer for another 10 minutes.
- Add 1 tsp. ground coriander, 1 tsp. ground Kashmiri pepper, 1 tsp. garam masala, 1/1, tsp. ground turmeric. Mix well.
- Place the prepared chicken meat into the sauce and mix well.
- Grind the soaked cashews into a puree. Add to the pan and stir well.
- Coarsely chop the onion and bell pepper. Add to the pan and stir. Add 50 ml cream. The dish is ready.
Feel free to add a little water at any step in making the sauce if needed. If you are allergic to cashews, you can skip this step. In this case, you will need to add more cream in the last step.
Chicken tikka masala
- 1 teaspoon ground cloves
1 h 40 m (plus marinating)
There's nothing better than cooking over a fire in the summer, so we'll make a dish that only tastes better with smoke. It is usually served with fluffy Paratha flatbreads. Today we have chicken tikka masala. This dish of fantastic Indian cuisine, according to one version, appeared thanks to long-term British-Indian relations; its creation was not without the help of British gourmets.
Here you need the smell of coal and wood. We may not have a tandoor, but we can go into the garden, dig a hole and light logs - this is a fascinating process. The first time Jamie Oliver made chicken tikka masala, it tasted better than he'd ever tasted in a restaurant. It was really great, now try it too.
The curry consists of two elements: marinated chicken pieces, grilled on skewers, and a spicy, creamy tomato sauce.
You can watch the video recipe for this dish here
Cooking process
- Cut potatoes and chicken into large cubes. Peel the onion and cut into large feathers 2 centimeters wide.
- Pour vegetable oil into a saucepan or wok, add massaman paste and fry until the mixture gives off an aroma.
- Add half the coconut milk to the fried paste and mix well until all the paste dissolves. Add chicken to the resulting sauce and simmer over medium heat for 5-10 minutes.
- Pour in the remaining coconut milk, sugar, bay leaf and fish sauce. Stir.
- Add potatoes, peanuts and onions, stirring, simmer over low heat for 15-20 minutes until tender.
