Pakistani Chicken Tikka Masala Best Recipe
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Description
Pakistani Chicken Tikka Masala is a popular and flavorful dish that originated in the Indian subcontinent. It is a spicy and creamy chicken curry that is made with marinated chicken pieces cooked in a tomato-based sauce. The dish is usually served with rice or naan bread and is enjoyed by people all over the world.Prep Time
The preparation time for this recipe is approximately 30 minutes.Cook Time
The cook time for this recipe is approximately 45 minutes.Ingredients
- 1 kg boneless chicken, cut into small pieces
- 1 cup plain yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt
- 1/4 cup oil
- 2 onions, finely chopped
- 1 tablespoon tomato paste
- 3 tomatoes, chopped
- 1 cup water
- 1/2 cup cream
- 1/4 cup fresh coriander leaves, chopped
Equipment
- Grill or oven
- Large skillet or wok
- Blender or food processor
Method
- In a large bowl, mix together the yogurt, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, garam masala powder, and salt. Add the chicken pieces and marinate for at least 30 minutes or up to 1 hour.
- Preheat the grill or oven to 200°C (400°F).
- Thread the marinated chicken pieces onto skewers and grill or bake for 10-12 minutes, turning occasionally, until cooked through and lightly charred.
- In a large skillet or wok, heat the oil over medium-high heat. Add the onions and cook until softened and lightly browned, about 5-7 minutes.
- Add the tomato paste and cook for an additional 2-3 minutes, stirring constantly.
- Add the chopped tomatoes and cook for 5-7 minutes until the tomatoes have softened and the mixture has thickened slightly.
- Add the water and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes.
- Using a blender or food processor, puree the tomato mixture until smooth.
- Return the pureed mixture to the skillet or wok and add the cream. Stir well to combine and bring to a simmer.
- Add the grilled chicken pieces and simmer for 5-7 minutes until heated through and the sauce has thickened to your desired consistency.
- Garnish with fresh coriander leaves and serve hot with rice or naan bread.
Notes
If you don't have a grill or oven, you can also cook the chicken pieces in a skillet or grill pan. Make sure to cook them over medium-high heat until they are cooked through and lightly charred.Nutrition Info
This recipe makes approximately 6 servings. Each serving contains:- Calories: 368
- Protein: 33g
- Fat: 22g
- Carbohydrates: 11g
- Fiber: 2g
- Sugar: 6g
- Sodium: 589mg
Recipes FAQ
What is the best way to marinate the chicken?
The best way to marinate the chicken is to mix together the yogurt and spices in a large bowl and then add the chicken pieces. Make sure to coat the chicken well with the marinade and refrigerate for at least 30 minutes or up to 1 hour.Can I use chicken with bones instead of boneless chicken?
Yes, you can use chicken with bones instead of boneless chicken, but you will need to adjust the cooking time accordingly.Can I freeze the leftover chicken tikka masala?
Yes, you can freeze the leftover chicken tikka masala in an airtight container for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then reheat in a skillet or microwave.Recipe Tips
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to infuse.
- If you don't have a grill or oven, you can also cook the chicken pieces in a skillet or grill pan.
- If you prefer a spicier dish, you can increase the amount of red chili powder or add some chopped green chilies to the tomato mixture.
- For a creamier sauce, you can add more cream or coconut milk to the tomato mixture.
- Garnish with fresh coriander leaves for a burst of flavor and color.
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