So after months of promising to post this recipe, here it is!!
Sorry guys, it’s just been so crazy with school, my internship (which I will tell you about soon) and Hugo (the puppy) and all…
So this is one of the first things Raghu ever cooked for me. The second ever actually- and everyone that’s had it seems to love it! It’s definitely the best Tikka Masala I’ve ever had. It has a lot of ingredients, but it’s SO easy to make. And it tastes so complex and PERFECT and fancily (yes, it is a word) complicated that your guests will be blown away. I strongly encourage you to try it!
Also, the fingers in the following photos (and the hands attached to aforementioned fingers) belong to my husband. I don’t have dainty small hands (or feet) but really, they don’t look quite THIS masculine.
Please don’t think I’m not beautiful.
I really am.
Don’t be jealous. I’m sure you’re beautiful on the inside.
And finally, the chicken has to marinate overnight, so this dish requires planning a day ahead. But you’ll thank me for it! I promise you!
The chicken – Boneless, cut into cubes. Dark or white meat, whichever you prefer.
Grate in ginger, garlic and squeeze in some lime juice… Yes, my photo series is a little messed up, but come one now! Use your imagination! Pretend the ginger photo was the second one.
Cayenne powder, cumin powder and coriander powder…
Some salt, cardamom powder and yoghurt..
Mix it all together…
Marinate overnight . Yes! OVERNIGHT. No, trust me, it’s worth it. I’ve tried 1 hour, 5 hours even 12 hours. 24 works best. Nothing like it.
First, take all the skewers and soak them in water for an hour… As much of a pyro as you might be, now is really not the time to set the oven on fire (not with all that lovely chicken in there stupid!)
Bring out the skewers! Use two skewers per kebab – it makes it so much easier to turn the kebabs..
Cook in a 350 degree oven for 20-25 minutes. Turn every 5 minutes, and brush lightly with butter during turns 3 and 4.
Resist the urge to eat all the chicken.
TOMATOESIES!! (yes I did)
Chop them, also dice some onions..
Heat a pot, throw in some butter – so it gets lovely and foamy… Then toss in the onions and saute on low heat.
Add chopped green chillies, a tiny bit more cardamom powder (this was artistic license on Raghu’s part, its not part of the recipe at all really.. But given that he sort of made up the recipe and all….) and garam masala.
Cook for 10 minutes, then add the chicken tikka.
Now for the tomato paste and chopped tomatoes… sighhh… almost ready…ALMOST!
Put the lid on and let it cook for about half an hour.
Add cream and cook on low, low heat for a minute.
Adjust salt if necessary.
Garnish with cilantro.
And eat it all up!!!!
- Boneless, Skinless Chicken – 300g
- Garlic, Minced - 2
- Ginger – 1 inch
- Salt - 1/2 tsp
- Black Pepper - 1/4 tsp
- Cayenne Pepper - 1/4 tsp
- Ground Coriander - 1/8 tsp
- Cumin - 1/8 tsp
- Cardamom - 1/8 tsp
- Lime, Juiced – 1/2
- Yogurt - 4 tbsp
- Onion, Diced - 1/2
- Butter - 1/8 cup
- pureed Tomato - 200g
- diced Tomatoes - 200g
- Fresh Cream - 225 ml
- Chopped Coriander
Chop the chicken into cubes & combine first 11 ingredients and marinate overnight.
Skewer the chicken and bake it in a preheated oven (180 degrees Celsius) for a total of 20-25 minutes.
Make sure you turn the chicken even once in 5 minutes.
During the last 2 turns, brush lightly with butter.
Saute the onion in the butter until soft.
Throw in the green chillies and garam masala powder.
Then add the chicken tikka and cook about 10 minutes.
Add the tomato puree and diced tomatoes.
Cook for 30 minutes over medium-low heat with the lid on.
Finally add the cream- cook for a minute.
Garnish with cilantro just before serving.