Friday, 14 February 2014

Chicken Tikka Masala – Restaurant Style

Yesterday I did post Chicken Tikka, today I grilled another batch of chicken tikka and made the very famous, authentic and traditional chicken tikka masala. This chicken tikka masala is Chef Sanjeev Kapoor’s recipe whom I adore a lot. Do follow this fool proof  recipe and you will surely not fail. So friends when you can make Chicken Tikka Masala, restaurant style what are you waiting for? Give it a shot and you will surely love the rich, creamy and delectable chicken tikka masala.

Here’s how to make Chicken Tikka Masala with step by step photos…


Ingredients

500 gm
Onion
2  big finely chopped
Tomato
3 finely chopped
Green chillies
2 slit lengthwise
Ginger & garlic paste
2 tsp
Red chilli powder
2 tsp
Coriander powder
1 ½ tsp
Turmeric powder
¼ tsp
Cumin powder
½ tsp
Garam masala powder
¼ tsp
Cashew nut paste
From 12-15 cashews
Fresh cream
¼ cup [optional]
Cilantro/coriander leaves
2 tbsp finely chopped

Finally to add…

Onion
1  small cut to cubes
Capsicum/Bell pepper
½  cut to cubes
Tomato
1 cut to cubes

For Tempering
Oil
3 tbsp
Cumin seeds
½ tsp
Green cardamom
3
Black cardamom
2
Cinnamon sticks
2 inch stick
Cloves
4 or 5
Bay leaves
2
Recipe Source: Sanjeev Kapoor


Method

Heat oil in a kadai, add all the ingredients mentioned under tempering starting with cumin seeds and fry for about a min.


Add the finely chopped onions and fry it until it nice golden brown colour. Add the ginger and garlic paste and saute until all the raw smell vanishes.


Add the tomatoes and fry really well until they turn mushy.


Now add the red chilli powder, coriander powder, cumin powder, garam masala powder, turmeric powder, salt and sauté for about a minute for the raw smell to vanish.


Add the cashew nut paste and stir it in.


Now add the cooked Chicken Tikka and mix well. 


Add about a cup of water, green chillies and let it cook until it is creamy and oil separates out.

Add the fresh cream and stir it in. Now add the cubed onions and cook for a minute.


Then add the bell pepper and tomatoes and cook for about 2 minutes. The veggies should be crunchy and not over cooked. Switch off the stove and garnish it with chopped cilantro.


Delicious, rich and creamy Chicken Tikka Masala is ready to be enjoyed.


Serve them hot with naan, roti, chapatti or with pulav or jeera rice.


Suggestions:
  • The original recipe involves adding cashew nut and melon paste [4tbsp] but I added just the cashew nut paste.
  • Addition of fresh cream is optional; I replaced it with ¼ cup of thick and boiled milk instead.
  • If the Chicken Tikka pieces are big, cut them to small pieces accordingly.
  • Adjust the consistency of the masala according to your requirement.
  • The original recipe did not use green chillies, but I always love to add green chillies.
  • If you do not find time to grill the Chicken Tikka, cook the marinated chicken on stove top in a pan.
  • Last but not least, do not forget to check out how to make Chicken Tikka here.
Due to bad weather, I had very little light and my pictures are not good, so please excuse me for the same. I will update with good photos asap.

Thank you all for visiting my blog, please come back for more authentic, traditional recipes from my kitchen.



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15 comments:

  1. Looks yummy priya.. Will definitely give a try.. :)

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  2. Another delicious treat for those flavors you've very well described.

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  3. Lovely creamy chicken tikka masala. Very nice Priya.

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  4. Really looks like resentment style priya....

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  5. looks tempting...well explained..

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  6. ஆஹா படங்களை பார்க்கும் போதே பசிக்குது....சிக்கன் ரெசிபியா போட்டு அசத்துறேள்..

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  7. This sounds delicious...drooling here :)

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  8. Delicious chicken tikka masala.....drooling here.....

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  9. Looks so tempting.. Gonna try this weekend :)

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  10. woww... non veg sapittu romba nal achu... unga chicken recipes ellam thool kilapputhu ...

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  11. very inviting and tempting....I bookmarked will try t....

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  12. great step by step recipe.. thanks for sharing..

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  13. different version of tikka masala recipe will def go for yours :)

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  14. Thanks a lot to each and every one of you for your lovely comments....

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Priya Anandakumar

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