Like Samosa isn’t an Indian dish, Gulab Jamun is also not an Indian Sweet Dish, similarly, Chicken Tikka Masala isn’t Indian either. It breaks my heart to know that the above dishes which have become so much Global as Indian Recipes are actually not India. Most of the dishes have been influenced when Mughals entered India and brought the Persian Cuisine along with them. Similarly, Chicken Tikka is one such Persian Influenced Recipe. However, it is the British People who gave birth to the idea of Chicken Tikka Masala because chicken tikka was too dry to be eaten with Roti and they wanted something is gravy so it can consumed easily.
What You Need to make Chicken Tikka for 3 to 4 people:
500 grams chicken pieces – boneless or with bones
For the Marination :
1 cup curd
2 tbsp chicken tandoori masala
3 tbsp lime juice
1 tsp turmeric powder
1 tsp red chili powder
1 tbsp fresh ginger garlic paste
Salt to taste
1 tbsp oil
Marinate chicken in the above ingredients for 15 to 20 minutes. Grill the chicken pieces for 5 minutes on either side at 180 degree centigrade.
Don’t discard the remaining marination. It shall be used for cooking the gravy.
What we need for the gravy:
Marination left after grilling the chicken
1 tbsp oil
1 bay leaf
1 green cardamom
2 onions very finely chopped
3 onions pureed
1 tsp butter + 1 tsp kasuri methi
Salt + sugar to taste
Steps to prepare the gravy:
Heat oil in a pan.
Add all the whole spices.
Add onions and cook till brown.
Add the grilled chicken pieces and tausse for a minute.
Next add the tomato puree and marination left.
Check seasoning and add sugar to taste(about 1 tsp should be sufficient).
Now cover and cook on high for 4 to 5 minutes.
As chicken cooks in the gravy, we will heat butter in a small tempering pan and add kasuri methi to it.
Add this to the gravy. Cook for some more time till we have a nice consistency.
Our Chicken Tikka Masala is ready.