Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp paprika
- Salt, to taste
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 large tomatoes, pureed
- 1 cup heavy cream
- 1 tbsp dried fenugreek leaves
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. In a large bowl, mix together the chicken, yogurt, ginger-garlic paste, cumin powder, coriander powder, garam masala, turmeric powder, paprika, and salt. 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 onto skewers and brush with vegetable oil.
4. Grill or bake the chicken for 10-12 minutes, turning occasionally, until cooked through and slightly charred.
5. In a large saucepan, heat 2 tbsp of vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.
6. Add the tomato puree and cook for 5-7 minutes until the mixture thickens.
7. Add the heavy cream and fenugreek leaves and simmer for 5 minutes.
8. Add the grilled chicken to the sauce and stir to coat.
9. Garnish with fresh cilantro and serve hot with rice or naan.
Time:
Preparation time: 2 hours (marinating time)
Cooking time: 30 minutes
5. Temperature:
Grill or oven at 400°F.
Serving size:
4 servings
Nutritional information:
Calories: 470
Fat: 32g
Carbohydrates: 12g
Protein: 35g
Sodium: 500mg
Sugar: 6g
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.
- Dried fenugreek leaves can be substituted with fresh fenugreek leaves or parsley.
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 pinch of cinnamon or nutmeg to the sauce for a warm, spicy flavor.
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 the chicken is cooked to an internal temperature of 165°F.
- If using an oven, place the skewers on a baking sheet lined with parchment paper for easy cleanup.
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 Gungude Tikka Masala on a bed of rice or with warm naan bread.
Garnishes:
Garnish with fresh cilantro and a sprinkle of paprika or cumin powder.
Pairings:
Pair with a crisp salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Cucumber Raita
- Garlic Naan
- Saag Paneer
Troubleshooting advice:
- If the chicken is dry, try marinating it for longer or adding a little more yogurt to the marinade.
- If the sauce is too thick, add a little water or chicken broth to thin it out.
Food safety advice:
- Always wash your hands and utensils thoroughly when handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food history:
Tikka Masala is a popular Indian dish that originated in the Punjab region. It is typically made with marinated meat that is grilled or roasted and then simmered in a creamy tomato-based sauce.
Flavor profiles:
Gungude Tikka Masala is a spicy and flavorful dish with a creamy tomato-based sauce. The chicken is marinated in a blend of spices and yogurt, giving it a tangy and slightly sour flavor.
Serving suggestions:
Serve with rice or naan bread for a complete meal.
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Region: Indian