Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into cubes
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 large tomatoes, chopped
- 1 cup heavy cream
- 1 tbsp tomato paste
- 1 tbsp butter
- Fresh cilantro 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, cumin powder, coriander powder, garam masala, paprika, turmeric, and salt.
2. Add the chicken cubes to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or oven to 400°F.
4. Thread the marinated chicken cubes onto skewers and grill or bake for 10-12 minutes, turning occasionally, until the chicken is cooked through.
5. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
6. Add the chopped tomatoes and cook for 5-7 minutes, until the tomatoes are soft and pulpy.
7. Add the heavy cream, tomato paste, and butter to the skillet and stir well.
8. Add the grilled chicken to the skillet and stir to coat the chicken in the sauce.
9. Simmer for 5-7 minutes, until the sauce has thickened and the chicken is fully coated.
10. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 30 minutes
Temperature:
Grill or oven: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 9g
Protein: 29g
Substitutions for ingredients:
- Chicken can be substituted with paneer or tofu for a vegetarian version.
- Heavy cream can be substituted with coconut cream for a dairy-free version.
Variations:
- Add chopped bell peppers and onions to the skewers for added flavor and texture.
- Use shrimp or fish instead of chicken for a seafood version.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning.
- If using an oven, place the skewers on a baking sheet lined with parchment paper to prevent sticking.
- Use a food processor to make the ginger-garlic paste if you don't have it on hand.
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 Kamir Tikka Masala in a large serving dish with a side of naan bread or rice.
Garnishes:
Garnish with fresh cilantro or chopped green onions.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with naan bread, rice, or a side salad.
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, continue grilling or baking until fully cooked.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator to prevent bacterial growth.
- Cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Kamir Tikka Masala is a popular Indian dish that originated in the Punjab region. It is a creamy and spicy dish that is traditionally made with marinated chicken that is grilled or baked and then simmered in a tomato-based sauce.
Flavor profiles:
Kamir Tikka Masala is a rich and creamy dish with a spicy kick. The marinade adds a depth of flavor to the chicken, while the tomato-based sauce adds a tangy sweetness.
Serving suggestions:
Serve Kamir Tikka Masala with a side of naan bread or rice for a complete meal.
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Region: Indian