The curry type.
What’s your recipe that works?
Do you use shaan packets or make from scratch? All the videos I’m seeing online make it from scratch.
Re: Chicken tikka masala
From Scratch.
Step 1:
Make boneless tandoori chicken and set aside (marinate boneless chicken pieces in a little yogurt, lemon juice, adrak lassan, shan tandoori powder and tad drizzle of oil, mix well, marinate for a couple of hours then bake/broil/grill)
Step 2:
In a clear measuring jug, use one 4 oz can of tomato paste, add enough water to make 1 cup and stir well. To this add half pint carton of heavy whipping cream and stir again to combine well. Add finely minced hari mirchi, hara dhanya, grated ginger, dhanya poweder, zeera powder, garam masala powder, salt and lal mirchi. Combine well. Melt one stick of butter in your degchi and then add this cream/tomato paste mixture. Stir to combine well. Once its all incorporated, add your reserved tandoori chicken chunks, with whatever juices may have accumulated and let it all cook together for a few minutes and you're done!
(full disclaimer...it's not the healthiest of recipes but it is oh so good!!!!)
Re: Chicken tikka masala
I've seen some Indian versions use Cashew paste made by fresh cashews.
Re: Chicken tikka masala
I've seen some Indian versions use Cashew paste made by fresh cashews.
yea, I've made it that way before too but this version is what I do most of the time because it's so easy and comes together really fast...less cleanup as well.
Re: Chicken tikka masala
khattichic- i think i can use half and half instead of the heavy whipping cream, but whats a good substitute for the stick of butter?
Re: Chicken tikka masala
Just use less of it if not an entire stick ^
But there really isn't a healthier substitute that I can think of...margarine and all those fake spreads are worse.
Re: Chicken tikka masala
Khatt does it cook enough and not smell kacha, the masala?
I have tried Aarti Sequoeria recipe and it wasn't so good. I will try this.
Re: Chicken tikka masala
This came out AWESOME!!!
I made some edits on Khatti's recipe. I looked around at different recipes online, and so in addition to hers, I added 1 tsp of Kasoori Methi (dried fenugreek leaves), and I added two cinammon sticks. Back when I made this in college, I recall putting in a tsp of honey and that made a huge difference too, but I didn't do it this time.
In some restaurants, the masala has a grainy feel to it. I didn't achieve that. Not sure what they're putting in that gives it that cheesy grainy texture to it. Maybe the cashew paste?
And I wasn't sure what porportions of masalas Khatti was referring to, so I did 1 tsp of dhaniya powder, 1 tsp of zeera powder, but then like 1/2 tsp of garam masala and 1/2 or less of the red chilli powder. And 1/2 tsp of ginger paste.
It came out frikkin FANTASTIC!
Re: Chicken tikka masala
Khatt does it cook enough and not smell kacha, the masala? I have tried Aarti Sequoeria recipe and it wasn't so good. I will try this.
It cooks out beautifully, no kacha taste of masala I swear. Try it, you'll be floored!
Re: Chicken tikka masala
khattichic- i think i can use half and half instead of the heavy whipping cream, but whats a good substitute for the stick of butter?
Sorry, no substitute for the butter. I wouldn't recommend half and half, stick to the heavy cream, you won't get the same lusciousness. I know it's a very rich and indulgent recipe, but it's not an everyday dish so go for it!