Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh cilantro
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 1/2 cup plain yogurt
Special Equipment Needed:
- Large skillet
- Wooden spoon
- Measuring spoons
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook until fragrant, about 1 minute.
2. Add the onion, garlic, and ginger and cook until the onion is softened, about 5 minutes.
3. Add the garam masala, coriander, cumin, turmeric, and cayenne pepper and cook for 1 minute.
4. Add the diced tomatoes and tomato paste and stir to combine. Simmer for 10 minutes.
5. Add the cream and cilantro and stir to combine.
6. Add the chicken and yogurt and stir to combine. Simmer for 20 minutes, stirring occasionally.
7. Serve over cooked basmati rice.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 467
Fat: 24g
Carbohydrates: 20g
Protein: 36g
Substitutions for Ingredients
- Vegetable oil can be substituted with olive oil or coconut oil.
- Plain yogurt can be substituted with Greek yogurt.
- Heavy cream can be substituted with coconut cream.
Variations:
- For a vegan version, substitute the chicken with tofu or tempeh.
- For a spicier version, add more cayenne pepper.
Tips and Tricks:
- To make the dish spicier, add more cayenne pepper.
- To make the dish creamier, add more heavy cream.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or on the stovetop.
Presentation Ideas:
Serve the kitcha tikka masala over cooked basmati rice and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Naan bread, cooked basmati rice, or chapati.
Suggested Side Dishes:
Raita, cucumber salad, or a green salad.
Troubleshooting Advice:
If the dish is too spicy, add more cream or yogurt to balance out the flavors.
Food Safety Advice:
Leftovers should be stored in an airtight container in the refrigerator and consumed within 3 days.
Food History:
Kitcha tikka masala is a popular Indian dish that originated in the Punjab region of India. It is a combination of tikka masala, a spicy tomato-based sauce, and kitcha, a yogurt-based marinade.
Flavor Profiles:
Kitcha tikka masala has a spicy, creamy, and slightly tangy flavor.
Serving Suggestions:
Serve with cooked basmati rice, naan bread, or chapati.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian