Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 cup Pinđur (roasted red pepper and eggplant spread)
- 1 cup plain yogurt
- 1 tbsp ginger paste
- 1 tbsp 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 cup tomato puree
- 1 cup heavy cream
- Fresh cilantro for garnish
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. In a large bowl, mix together the chicken, Pinđur, yogurt, ginger paste, garlic paste, cumin powder, coriander powder, garam masala, turmeric powder, paprika, and salt. Let marinate for at least 30 minutes, or up to overnight.
2. Preheat your 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, or until cooked through.
5. In a large saucepan, heat the tomato puree over medium heat. Add the heavy cream and stir until well combined.
6. Add the cooked chicken to the saucepan and stir until coated in the sauce.
7. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Grill or oven: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 12g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or paneer for a vegetarian option.
- Pinđur can be substituted with roasted red peppers and eggplant blended together.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add diced onions and bell peppers to the skewers for added flavor and texture.
- Use shrimp or fish instead of chicken for a seafood twist.
- Add a tablespoon of honey to the sauce for a touch of sweetness.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning.
- Don't overcook the chicken, as it can become tough and dry.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
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 Pinđur Tikka Masala on a bed of rice or with naan bread on the side.
Garnishes:
Garnish with fresh cilantro for added flavor and color.
Pairings:
Pair with a crisp salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Cucumber Raita
- Garlic Naan
- Basmati Rice
Troubleshooting advice:
- If the chicken is dry, try marinating it for a longer period of time or adding more yogurt to the marinade.
- 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.
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tikka Masala is a popular Indian dish that originated in the Punjab region of India. It is believed to have been created in the 1940s by chefs who wanted to create a new dish using leftover tandoori chicken.
Flavor profiles:
The Pinđur Tikka Masala is a flavorful and spicy dish that combines the smoky flavors of Pinđur with the aromatic spices of garam masala, cumin, coriander, and turmeric.
Serving suggestions:
Serve the Pinđur Tikka Masala with a side of rice or naan bread for a complete meal.
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Region: Indian