Monday, 22 May 2017

Chicken Tikka Masala.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Happy Monday morning!
And, what a beautiful day we have here.
After a weekend filled with heavy rain, crispy spring rolls and sprinkle cookies, Monday is back with all its sunshine. Apparantly it's going to be actually hot this week. This week is also the last week before Ramadan which should start this weekend.
I'm excited and have been looking at blogposts from Ramadan's past to get me in the mood. The routine should be pretty similar to last year. I'm also doing what I did last year and shooting all my blog recipes now so that I'm free during Ramadan. I've shot so many good ones including lots of drinks that will be perfect at Iftar time.
Today however, it's the turn of this chicken tikka masala. I shared a version of it back in 2013 but this one is my new favourite. I mean, look at that beautiful colour? Can you believe that it's all natural? No food colour whatsoever just some really good ingredients.
Chicken tikka masala is not something I grew up eating. It is by no means a traditional Pakistani or even Indian dish but when you're in the mood for it, nothing else will do. My chicken tikkas were made by marinading chicken breast chunks in lots of spices, lemon juice and double cream. The cream keeps the chicken really soft as it grills and gets slightly charred. A masala is made with lots of golden onions, more spices and yoghurt for a little tang. The grilled chicken is stirred through and before you know it, you have one delicious curry on your hands. Expect empty plates and people asking for seconds.

A Simple List of Ingredients:

For the Chicken Tikkas:
1. Salt
2. Lemon Juice
3. Garlic
4. Ginger
5. Ground Cumin
6. Paprika
7. Red Chilli Powder
9. Double Cream
10. Chicken Breast Chunks
11. Vegetable Oil

For the Masala:
1. Vegetable Oil
2. Onions
3. Garlic
4. Ginger
5. Plain Yoghurt
6. Tinned Tomatoes
7. Salt
8. Red Chilli Powder
9. Paprika
11. Ground Coriander
12. Water
13. Fresh Coriander

Bismillah, let's begin!

We start by mixing together the marinade for the chicken tikkas. In a bowl, place 2 teaspoons Salt or to taste.

Add in 5 tablespoons Lemon Juice.

Then, peel and crush 4 large Garlic Cloves and 1 large chunk of Ginger. The ginger should be around 1 and 1/2 tablespoons when crushed.

Add the crushed ginger and garlic to the bowl.

Time for the spices! Add in 2 teaspoons Ground Cumin.

2 teaspoons Paprika

1 teaspoon Red Chilli Powder - or to taste

And, 1 teaspoon Garam Masala.

Finally, the ingredient that will help keep our tikkas really soft, double cream!

Add in 8 tablespoons Double Cream.

Give everything a stir.

And, our marinade is ready!

For the chicken, I used 2 large skinless and boneless Chicken Breasts, cut into medium chunks - about 800g. You could also use the same amount of chicken thigh chunks.

Add the marinade to the chicken.

Stir the marinade into the chicken. I cooked my chicken straight away and it was delicious. For even more flavour, let the chicken soak in the marinade for a few hours or even overnight.

When you're ready to cook the chicken, heat the grill to its highest setting. Thread the chicken onto metal skewers leaving behind any extra marinade. We can use it in the masala.

You can grill the chicken on an oven tray but I like to use a deep oven dish.

Line the tin with foil. I like to use a few layers which makes clean up really easy.

Balance the skewers onto the tin edges.

By doing it this way, it means that the heat of the grill can go round all the chicken pieces.

Drizzle the chicken with Vegetable Oil.

Grill the chicken for 6 minutes. Turn over and grill for a further 6 minutes until golden, slightly charred and cooked through.

Like this! Set the tikkas aside until needed.

Meanwhile, we can make the masala sauce. Take a deep saucepan and heat over a medium heat. Add in 5 tablespoons Vegetable Oil.

Once the oil is hot, add in 2 large Onions, peeled and thinly sliced.

Stir fry the onions in the hot oil for a few minutes.

Cover with a lid and turn the heat to low. Cook for 10 minutes, stirring halfway through.

Uncover the pan.

Then, stir fry for a few minutes until lightly golden.

Peel and crush 8 Garlic Cloves and 1 large chunk Ginger. 

Stir fry for a few minutes.

Then, add in 1 teaspoon Salt or to taste.

Along with 1 tablespoon Ground Coriander.

1/2 teaspoon Ground Turmeric

1 teaspoon Red Chilli Powder

And, 2 and 1/2 teaspoons Paprika.

Stir in the spices.

Adding a small splash of Water to help loosen the sauce.

Stir fry for a few minutes.

Then, grab any leftover chicken marinade. This has so much flavour so we don't want to waste it.

To stop anything curdling, turn the heat right down to lowest. Stir in the marinade.

With the heat still on the lowest, add in 5 tablespoons Plain Yoghurt one spoon at a time, stirring after each addition.


Until you have a thick sauce on your hands.


Pour in 1/2 tin Tomatoes, blended. This was about 200g and you can also use passata.


Turn the heat up and stir fry the sauce for a few minutes.


Or until the oil rises to the surface!


Then, pour in 250ml Water.


Stir in the water. You can add more, if you want a looser masala.


Bring to the boil then turn the heat right down. Cover with a lid and leave to cook for 15-20 minutes.


Uncover and the sauce should have thicken a little.


Time to bring the chicken tikkas and masala together! 


Take the chicken tikkas off the skewers and add to the masala.


Stir everything in.


Pop on the lid and let everything heat together for around 5 minutes.


Once bubbling and hot, we can finish everything off.


Add in 1/2 teaspoon Garam Masala.


Along with a Handful of Fresh Coriander, finely chopped.


Stir everything to combine and our chicken tikka masala is done!


Spoon the curry into a serving dish and serve up. Isn't the colour beautiful and with no food colouring needed?


Serve the chicken tikka masala with fresh boiled rice or really soft naan bread! The curry goes so well with either. And, let's not forget the combination of the grilled, soft tikkas with the spicy, slightly tangy masala sauce. It is a British classic for a very good reason!

Chicken Tikka Masala.

Prep Time: About 15 minutes + extra time to marinade.
Cook Time: About 1 hour.
Serves: At least 4 people.

Ingredients

For the Chicken Tikkas
2 teaspoons Salt 
5 tablespoons Lemon Juice
4 large Garlic Cloves, crushed
Large chunk Ginger, peeled and crushed (1 and 1/2 tablespoons)
2 teaspoons Ground Cumin
2 teaspoons Paprika
1 teaspoon Red Chilli Powder
1 teaspoon Garam Masala
8 tablespoons Double Cream
2 large skinless and boneless Chicken Breasts, cut into medium chunks (800g)
Vegetable Oil, as needed

For the Masala
5 tablespoons Vegetable Oil
2 large Onions, peeled and thinly sliced
8 Garlic Cloves, peeled and crushed
Large chunk Ginger, peeled and crushed (1 and 1/2 tablespoons)
1 teaspoon Salt
1 tablespoon Ground Coriander
1/2 teaspoon Ground Turmeric
1 teaspoon Red Chilli Powder
2 and 1/2 teaspoons Paprika
5 tablespoons Plain Yoghurt
1/2 tin Tomatoes, blended (200g)
250ml Water and more, if needed
1/2 teaspoon Garam Masala
Handful Fresh Coriander, finely chopped

Marinade the chicken tikkas:
Mix together everything except the vegetable oil. Cook straight away or marinade for a few hours or overnight.

Grill the chicken tikkas:
Heat the grill to the highest setting. Line a deep oven tin with foil. Thread the chicken onto metal skewers. Save any extra marinade to use in the masala later. Balance the skewers over the deep tin. Drizzle with vegetable oil. Grill the tikkas for 6 minutes then turn. Grill for a further 6 minutes until golden, slightly charred and cooked through. Set aside until needed.

Cook the masala:
Heat the vegetable oil in a deep saucepan over a medium heat. Add the onions and stir fry for a few minutes. Cover the pan with a lid and cook on low heat for 10 minutes, stirring halfway. Uncover the onions and fry until lightly golden.

Add in the crushed ginger and garlic. Stir fry then add in the salt, ground coriander, ground turmeric, red chilli powder and paprika. Stir fry for a few minutes, adding a splash of water to loosen the mixture.

Turn the heat to the lowest. Stir in the leftover chicken marinade then add the yoghurt, a tablespoon at a time, stirring after each addition. Stir in the blended tomatoes and turn the heat to medium. Stir fry until the oil rises to the surface.

Pour in the water and stir in. Bring to the boil then turn the heat right down. Cover with a lid and cook for 15-20 minutes until the sauce has thickened a little.

Bring the chicken tikkas and masala together:
Uncover and give the masala a stir. Slide the chicken tikkas off their skewers and add to the masala. Stir in and cover with a lid for 5 minutes to let the chicken heat up. Finally, stir in the garam masala and fresh coriander.

Serve:
Serve the chicken tikka masala with rice or naan.

{adapted from madhur jaffrey}

Keep me in your duas please, and enjoy your chicken tikka masala!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

12 comments

  1. This looks delicious! I cannot wait to try it in Ramadan, insha'Allah. Would you know of any double cream substitutes? It's almost impossible to find over here in the States =( Would heavy cream work? If so, would it be in the same proportion? Thanks!

    ReplyDelete
    Replies
    1. Thank you! I really hope you enjoy the curry. Heavy cream and double cream are the same thing so the proportion should be fine.

      Delete
  2. This looks absolutely divine!Definitely worth trying in Ramadhan inshaAllah.

    ReplyDelete
    Replies
    1. Thank you! I hope you enjoy it and have a wonderful Ramadan! :)

      Delete
  3. made this today and as usual absolutelty gorgeous

    ReplyDelete
  4. Mouth watering dish.....will try definitely...

    ReplyDelete
  5. Made this yesterday was delicious hubby loved it thank you always look forward to trying your recipes

    ReplyDelete
    Replies
    1. So glad you guys enjoyed the chicken tikka masala! :)

      Delete
  6. I haven't got skewers at the mo can i just grill it..or is it better with the skewers?

    ReplyDelete
    Replies
    1. You can grill without the skewers too! :)

      Delete

Related Posts Plugin for WordPress, Blogger...
© copyrights This Muslim Girl Bakes, All Rights Reserved. Design by Sadaf F K.