Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp salt
- 1/2 cup almonds, soaked and ground into a paste
- 1/2 cup heavy cream
- 2 tbsp ghee
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. In a large bowl, mix together the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, garam masala, paprika, and salt. Add the chicken pieces and mix well to coat. Cover and marinate in the refrigerator for at least 2 hours, or overnight.
2. Preheat the grill or oven to 400°F.
3. Thread the chicken pieces onto skewers and grill or bake for 10-12 minutes, or until cooked through.
4. In a large saucepan, heat the ghee over medium heat. Add the chopped onion and sauté until golden brown.
5. Add the chopped tomatoes and cook until they are soft and pulpy.
6. Add the almond paste and heavy cream to the saucepan and stir well.
7. Add the grilled chicken skewers to the saucepan and mix well to coat with the sauce.
8. Garnish with chopped cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 30 minutes
Temperature:
Grill or oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with paneer or tofu for a vegetarian version.
- Almonds can be substituted with cashews or pistachios.
- Heavy cream can be substituted with coconut cream for a dairy-free version.
Variations:
- Add diced bell peppers and onions to the chicken skewers for added flavor and color.
- Use different spices or spice blends for a different flavor profile.
- Add a pinch of saffron to the sauce for a luxurious touch.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning.
- Use a meat thermometer to ensure that the chicken is cooked through.
- Toast the almonds before grinding them for a nuttier flavor.
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 chicken skewers on a bed of rice or with a side of naan bread. Garnish with chopped cilantro and a sprinkle of paprika.
Garnishes:
Chopped cilantro, paprika, and sliced almonds.
Pairings:
Serve with rice, naan bread, or roasted vegetables.
Suggested side dishes:
Cucumber raita, roasted cauliflower, or sautéed spinach.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is not cooked through, return it to the grill or oven for a few more minutes.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Cook chicken to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Tikka masala is a popular Indian dish that originated in the Punjab region. It is believed to have been created by Indian chefs who wanted to cater to the British palate by adding a creamy tomato-based sauce to grilled meat.
Flavor profiles:
This dish is creamy, nutty, and slightly spicy.
Serving suggestions:
Serve hot with rice or naan bread.
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