Britain's
most popular national dish is now chicken tikka masala, an entrée of
oven-roasted chicken in a creamy tomato sauce widely served in Indian
restaurants, the British foreign secretary proclaimed in a speech in
April, 2001.
6 Skinless Boneless Chicken Thighs / Breasts
cut into 1 inch pieces (Thighs are preferred for this dish)
Salt to taste
1 Teaspoon Red chili powder
4 to 6 Tablespoons Lemon juice
1 table spoon Butter for basting
For the
marinade
6 to 8 Tablespoons Yogurt
2 Tablespoons Heavy cream (optional)
2 Teaspoons Ginger paste
2 Teaspoons Garlic Paste
1 Teaspoon Cumin Powder
1 to 2 teaspoons Garam masala / Curry Powder
1/4th teaspoon Saffron (optional)
Red and Orange food color a few drops each
Make deep incisions in the chicken with a
knife, approximately 2 to 3 inches apart. Make a paste of the salt,
red chili powder and lemon juice and rub over the chicken evenly. Keep
aside for 15 minutes. Wash hands immediately. Whisk the yogurt in a large bowl, add the remaining ingredients and
mix well. Rub the chicken with this mixture. Keep aside for 20 minutes
to an hour. Preheat oven to 350 degrees F. Skewer the chicken on a
skewer. Keep a tray underneath to collect the drippings. Bake in the
oven for 20 to 35 minutes. Remove the chicken and baste with butter.
Grill on a hot grill for
another 10 minutes till golden brown. This
step is optional, but will definitely flavor the dish.
For the gravy
- 2 Tomatoes
chopped fine.
1 medium onions chopped fine.
1 teaspoon Ginger Garlic Paste
- 2
Tablespoons Oil
1/2 tsp. Cumin pwd
- 1/2 tsp.
Coriander pwd
- 1/2 tsp.
sugar
- 1/2 tsp.
salt
- 1/4 th cup
of milk
Heat the oil, when hot add the ginger
garlic paste and sauté till golden brown. Add the onions; sauté till golden brown in color on medium high.
It is the caramelization of the onions that brings the rich soft aroma
and flavor to the dish. Add the tomatoes and keep sautéing till the oil starts to
separate. This should take another 5-8 minutes. Add the cumin and coriander powders. Sauté for a few seconds. Now add the cooked chicken pieces. Sauté
for a few more minutes. Tired of sautéing…That ‘s the trick to
make your recipe turn out great. So don’t quit now. Add the salt and sugar, increase the heat
and slowly stir in the milk, stirring constantly. Let the chicken
simmer on low for another 5-9 minutes. Garnish with Chopped cilantro
leaves and fried cashews.
Serve on a bed of plain rice. Enjoy with
lemon wedges and raw "red onion rings" soaked in vinegar and
the mint chutney.
