Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt, to taste
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tsp garam masala
- 1/2 cup heavy cream
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. In a large bowl, mix together the yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, and salt.
2. Add the chicken to the bowl and mix until the chicken is fully coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat the grill or oven to 400°F.
4. Thread the chicken onto skewers and brush with vegetable oil.
5. Grill or bake the chicken for 10-12 minutes or until fully cooked.
6. In a separate pan, heat 2 tbsp of vegetable oil over medium heat.
7. Add the chopped onion to the pan and sauté until it becomes translucent.
8. Add the chopped tomatoes to the pan and cook until they become soft and pulpy.
9. Add the garam masala to the pan and cook for an additional 1-2 minutes.
10. Add the heavy cream to the pan and stir until fully combined.
11. Add the grilled chicken to the pan and stir until the chicken is fully coated in the sauce.
12. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Grill or oven: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
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.
- Add a tablespoon of honey to the sauce for a sweeter taste.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using them to prevent them from burning.
- Use metal skewers for easier grilling.
- Use a meat thermometer to ensure that the chicken is fully cooked.
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 on a bed of rice or with naan bread.
Garnishes:
Fresh cilantro
Pairings:
- Serve with a side of cucumber raita for a cooling effect.
- Pair with a light beer or a fruity white wine.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the chicken is not fully cooked, continue grilling or baking until it reaches an internal temperature of 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 utensils before handling raw chicken.
- Use a meat thermometer to ensure that the chicken is fully cooked.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Charkassiye Tikka Masala is a popular Indian dish that originated in the Punjab region of India. It is typically made with marinated chicken that is grilled or baked and then cooked in a creamy tomato-based sauce.
Flavor profiles:
Spicy, tangy, creamy
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian