Ingredients with Measurements:
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 cup canned crushed tomatoes
- 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, combine the chicken, yogurt, ginger-garlic paste, cumin, coriander, garam masala, paprika, turmeric, salt, and cayenne pepper. Mix well and marinate for at least 2 hours or overnight.
2. Preheat the grill or grill pan to medium-high heat.
3. Thread the chicken onto skewers and brush with vegetable oil.
4. Grill the chicken skewers for 10-12 minutes, turning occasionally, until cooked through and lightly charred.
5. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the onion and garlic and sauté for 5 minutes, until softened.
6. Add the tomato paste and canned crushed tomatoes to the skillet and stir to combine.
7. Add the heavy cream and stir until well combined.
8. Add the grilled chicken skewers to the skillet and simmer for 5-10 minutes, until the sauce has thickened and the chicken is coated in the sauce.
9. Garnish with chopped 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
- Skillet: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 460
- Fat: 32g
- Carbohydrates: 12g
- Protein: 31g
Substitutions for ingredients:
- Chicken: can be substituted with lamb or beef
- Heavy cream: can be substituted with coconut cream for a dairy-free option
- Cilantro: can be substituted with parsley or mint
Variations:
- Vegetarian option: substitute chicken with paneer or tofu
- Spicier option: increase the amount of cayenne pepper or add chopped green chilies to the sauce
- Healthier option: use Greek yogurt instead of regular yogurt and reduce the amount of heavy cream
Tips and Tricks:
- Soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
- If using wooden skewers, make sure to oil them before threading the chicken to prevent sticking.
- To make the dish more flavorful, toast the cumin and coriander seeds in a dry skillet before grinding them.
- Make sure to cook the chicken thoroughly to avoid any foodborne illnesses.
Storage Instructions:
- Store any leftover Burra Gookeroo Tikka Masala in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the leftover Burra Gookeroo Tikka Masala in a microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the Burra Gookeroo Tikka Masala on a bed of rice or with naan bread.
- Garnish with additional cilantro or chopped green onions.
Garnishes:
- Chopped cilantro
- Chopped green onions
- Sliced jalapeños
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt sauce)
Suggested Side Dishes:
- Roasted vegetables
- Cucumber salad
- Lentil soup
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is dry, marinate it for longer or brush it with additional oil before grilling.
Food Safety Advice:
- Make sure to cook the chicken thoroughly to avoid any foodborne illnesses.
- Wash your hands and any utensils or surfaces that come into contact with raw chicken to prevent cross-contamination.
Food History:
- Tikka Masala is a popular Indian dish that originated in the Punjab region of India and Pakistan.
Flavor Profiles:
- Spicy, savory, creamy, tangy
Serving Suggestions:
- Serve the Burra Gookeroo Tikka Masala as a main dish for dinner or lunch.
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