Ingredients with Measurements:
- 1 lb. boneless chicken breast, cut into cubes
- 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. red chili powder
- 1 tsp. garam masala
- 1 tsp. salt
- 2 tbsp. vegetable oil
- 1 large onion, finely chopped
- 2 large tomatoes, finely chopped
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Skewers
- Grill or grill pan
Step-by-Step Instructions:
1. In a large bowl, mix together the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt.
2. Add the chicken cubes to the bowl and mix well to coat the chicken with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated chicken cubes onto skewers and grill for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
5. In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
6. Add the chopped tomatoes to the saucepan and cook until they break down and form a thick sauce, about 10 minutes.
7. Add the grilled chicken skewers to the saucepan and stir to coat the chicken with the tomato sauce.
8. Pour in the heavy cream and stir to combine. Cook for an additional 5-7 minutes, until the sauce thickens and the chicken is fully coated.
9. Garnish with chopped fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 30 minutes
Temperature:
Grill or grill pan: medium-high heat
Saucepan: medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 14g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with paneer or tofu for a vegetarian option.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add diced bell peppers and onions to the skewers for added flavor and texture.
- Use shrimp or fish instead of chicken for a seafood version.
- Add a spoonful of honey to the tomato sauce for a touch of sweetness.
Tips and Tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Use metal skewers for easier grilling and cleaning.
- Make extra marinade and reserve some for basting the chicken while grilling for added 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 Burahol Tikka Masala on a bed of rice or with naan bread for dipping in the sauce.
Garnishes:
Garnish with chopped fresh cilantro or a sprinkle of paprika for added color and flavor.
Pairings:
Pair with a refreshing cucumber raita or a side of roasted vegetables.
Suggested Side Dishes:
- Cumin-spiced roasted carrots
- Sauteed spinach with garlic and lemon
- Roasted sweet potato wedges
Troubleshooting Advice:
- If the chicken is not fully cooked, continue grilling until the internal temperature reaches 165°F.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food Safety Advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is fully cooked to a safe temperature.
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 sauce to the traditional tandoori chicken.
Flavor Profiles:
The Burahol Tikka Masala is a spicy and flavorful dish with a creamy tomato sauce and tender grilled chicken. The marinade adds a depth of flavor with a blend of spices and yogurt.
Serving Suggestions:
Serve the Burahol Tikka Masala as a main dish with rice or naan bread, or as a part of a larger Indian feast with other dishes like samosas, biryani, and dal.
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Region: Indian