Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 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
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 large onion, finely chopped
- 2 large tomatoes, pureed
- 1 cup heavy cream
- 1/2 cup chopped cilantro
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. In a large mixing bowl, combine the chicken, yogurt, ginger paste, garlic paste, cumin powder, coriander powder, garam masala, turmeric powder, paprika, and salt. Mix well and marinate for at least 2 hours or overnight in the refrigerator.
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 15-20 minutes, turning occasionally, until cooked through and slightly charred.
5. In a separate pan, heat the remaining vegetable oil and sauté the onion until golden brown.
6. Add the tomato puree and cook for 5-7 minutes until the sauce thickens.
7. Add the heavy cream and cilantro to the sauce and stir well.
8. Add the grilled chicken to the sauce and simmer for 5-10 minutes until the chicken is fully coated in the sauce.
9. Serve hot with rice or naan bread.
Time:
Preparation time: 2 hours
Cooking time: 30 minutes
5. Temperature:
Grill or oven: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 32g
Carbohydrates: 12g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with tofu or paneer for a vegetarian option.
- Heavy cream can be substituted with coconut milk for a dairy-free option.
Variations:
- Add diced bell peppers and onions to the skewers for added flavor and color.
- Use different types of meat such as lamb or beef.
- Add more or less spice depending on personal preference.
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 fully cooked.
- Adjust the amount of cream to make the sauce thicker or thinner.
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 Sarburma Tikka Masala in a large serving dish with rice or naan bread on the side.
Garnishes:
Garnish with chopped cilantro and a dollop of plain yogurt.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted vegetables
- Cucumber raita
Troubleshooting advice:
- If the sauce is too thick, add more cream or water to thin it out.
- If the chicken is not fully cooked, continue grilling or baking until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a meat thermometer to ensure the chicken is fully cooked.
Food history:
Sarburma Tikka Masala is a popular Indian dish that originated in the Punjab region of India.
Flavor profiles:
Sarburma Tikka Masala is a spicy and creamy dish with a blend of Indian spices.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian