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V.K.'s Murgh Tikka Masala
Preparation of chicken tikka masala is a two step process — the tikka and the gravy. The chicken can be either grilled or cooked in the oven. Once the chicken is set for grilling, V.K. says the gravy process “should run in parallel.”
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6
6 chicken thigh pieces (boneless)
marinade for tikka
6 tbsp yoghurt
1 tsp red chilli powder
1 tbsp garlic paste
2 tbsp ginger paste
1 tsp cumin powder
1 tsp curry powder (garam masala)
4 tsp lemon juice
gravy
1/4 cup oil
1 tsp ginger-garlic paste
1 onion
2 tomatoes (chopped)
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp sugar
1/4 cup milk
Method/Steps
1. Cut chicken into bite-sized chunks. Drain any liquid.
2. Make the marinade paste by mixing together all marinade ingredients in a bowl, then add the chicken. Let it sit for about an hour. Grill chicken on hot grill (barbecue) to golden brown. Brush with butter or oil to ensure that the chicken remains tender and moist. Avoid overcooking.
3. Heat oil, then add ginger and garlic paste. Fry a little, then add chopped onions. Caramelizing onions enhances flavour.
4. When the onions turn golden, add chopped tomatoes and keep frying on medium heat until the oil separates.
5. Add a mix of cumin and coriander powder and stir. Add salt and sugar and drop the chicken tikka pieces the mixture.
6. Let simmer for about 5 minutes on low heat to bring the flavours together.
7. Increase heat to high and add milk slowly, stirring at the same time. As soon as you accomplish the right consistency of gravy, reduce the heat to low.
Stylize the dish with any garnishes you want. Fresh cilantro?
Wine and Spirits Match
Serve with rice or naan and a California Chardonnay.