Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 cup plain yogurt
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Salt to taste
- 1/4 cup vegetable oil
- 2 onions, sliced
- 2 tomatoes, chopped
- 1/2 cup heavy cream
- Fresh cilantro for garnish
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. In a large bowl, mix together yogurt, ginger paste, garlic paste, cumin powder, coriander powder, red chili powder, turmeric powder, garam masala powder, and salt to taste.
2. Add chicken pieces to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or oven to 375°F.
4. Thread the marinated chicken pieces onto skewers and grill or bake for 20-25 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
5. In a large pan, heat vegetable oil over medium heat. Add sliced onions and cook until golden brown.
6. Add chopped tomatoes and cook until they are soft and mushy.
7. Add the grilled chicken pieces to the pan and stir well.
8. Pour in heavy cream and mix well. Cook for another 5-7 minutes until the sauce thickens.
9. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 30-35 minutes
5. Temperature:
Grill or oven temperature: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Total fat: 25g
Saturated fat: 8g
Cholesterol: 120mg
Sodium: 300mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugars: 5g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add vegetables such as bell peppers, onions, and tomatoes to the skewers for a more colorful and nutritious meal.
- Use the same marinade and sauce with paneer (Indian cheese) or tofu for a vegetarian option.
Tips and tricks:
- Marinate the chicken for at least 2 hours or overnight for maximum flavor.
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Use a meat thermometer to ensure the chicken is cooked through.
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 sajji tikka masala on a bed of rice or with naan bread.
Garnishes:
Garnish with fresh cilantro or chopped green onions.
Pairings:
Pair with a refreshing cucumber salad or a cooling raita (yogurt sauce).
Suggested side dishes:
Serve with basmati rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the chicken is not cooking through, increase the cooking time or lower the grill or oven temperature.
- If the sauce is too thin, simmer for a few more minutes to thicken it.
Food safety advice:
- Always wash your hands and utensils before and after handling raw meat.
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Sajji tikka masala is a popular Pakistani dish that originated in the Balochistan province. It is traditionally made with whole lamb or chicken that is marinated in spices and grilled over an open flame.
Flavor profiles:
Sajji tikka masala is a spicy and flavorful dish with a blend of aromatic spices such as cumin, coriander, and garam masala. The creamy sauce adds a rich and tangy flavor to the dish.
Serving suggestions:
Serve sajji tikka masala as a main dish for a family dinner or as a party appetizer.
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