Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons Amlu (almond and honey spread)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt, to taste
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1/2 cup heavy cream
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the yogurt, Amlu, ginger paste, garlic paste, garam masala, turmeric powder, cumin powder, coriander powder, and salt.
2. Add the chicken pieces to the marinade and mix well to coat. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the chicken pieces onto skewers and brush with vegetable oil.
5. Grill the chicken skewers for 10-12 minutes, turning occasionally, until cooked through and slightly charred.
6. In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
7. Add the chopped tomatoes and cook until they break down and form a thick sauce.
8. Add the heavy cream and stir well to combine. Cook for another 2-3 minutes until the sauce thickens.
9. Remove the chicken from the skewers and add to the tomato cream sauce. Stir well to coat the chicken in the sauce.
10. Garnish with fresh cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 20 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 342
Fat: 21g
Carbohydrates: 11g
Protein: 28g
Sodium: 482mg
Sugar: 6g
Substitutions for ingredients:
- Chicken can be substituted with paneer or tofu for a vegetarian option.
- Greek yogurt can be used instead of plain yogurt.
- Almond butter can be used instead of Amlu.
Variations:
- Add diced bell peppers and onions to the chicken skewers for added flavor and texture.
- Use coconut milk instead of heavy cream for a dairy-free option.
- Add a pinch of red chili powder for some heat.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- If using a grill pan, make sure it is well-oiled to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Amlu Tikka Masala in a large bowl or on a platter, garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Basmati rice
- Naan bread
- Cucumber raita
Suggested side dishes:
- Roasted vegetables
- Lentil soup
- Chickpea salad
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, brush it with more oil.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
Food history:
Tikka Masala is a popular Indian dish that originated in the Punjab region. It is typically made with marinated chicken that is grilled and then simmered in a creamy tomato-based sauce.
Flavor profiles:
The Amlu Tikka Masala has a rich and creamy sauce with a slightly sweet and nutty flavor from the Amlu spread. The chicken is tender and juicy with a hint of smokiness from the grill.
Serving suggestions:
Serve the Amlu Tikka Masala with rice or naan bread and a side of cucumber raita for a complete meal.
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Region: Indian