Posts Tagged ‘chicken gravy’

In celebration of completing another major step towards my PhD!!!

I know I have been missing from my blog from a very long time. In fact it will be two months on the 22nd of August. But well I guess sometimes you just need to prioritize and you end up giving up the very thing that makes your life less stressful. But I can say one thing about the last two months, I did manage to accomplish two major milestones towards my doctoral degree; first – I submitted my PhD proposal and second – I completed the written part of my comprehensive exam. A couple more steps and I will be pretty close to officially completing my PhD program…

So in celebration of having completed all these milestones, I decided to make some chicken tikka masala tonight. In fact I was to start making it around 6:30 pm but thanks to the dust storm that rolled into Phoenix this evening, I was stuck at school for an hour more than I had planned.The chicken tikka masala essentially has two main ingredients, the gravy/masala and the chicken tikka. This recipe serves 4 persons and takes about an hour to prepare from start to finish if you make the chicken tikka and masala simultaneously.

Ingredients:

  1. 500 grams of boneless cubes of chicken
  2. 2 tbsp oil
  3. ½ tsp Cumin seeds
  4. 1 Bay leaf
  5. 2 Black cardamoms
  6. 3 Green cardamom
  7. 3 Cloves
  8. 1 inch Cinnamon
  9. 3 medium / 2 large Chopped onions
  10. 2 tbsp Ginger garlic paste
  11. 3 chopped Tomatoes
  12. 1 ½ tsp Coriander powder
  13. 1 tbsp Red Chili powder
  14. ¼ tsp Turmeric
  15. Salt to taste
  16. 4 tbsp Cashewnut paste
  17. 1 Tomato (no pulp chopped into large chunks)
  18. 1 Green pepper / Capsicum chopped into large chunks
  19. 1 Onion chopped into large chunks
  20. 2 tbsp Cream
  21. ½ tsp Garam masala
  22. fresh Coriander for garnishing
  23. 1 tbsp lime juice

For the chicken marinade

  1. 1 tsp Ginger paste
  2. 1 tsp Garlic paste
  3. 1 tsp Chili powder
  4. Salt to taste
  5. 1 tbsp Lime juice
  6. 2 tbsp Oil
  7. 1/2 tsp mustard powder
  8. 1/4 tsp carom seeds / ajwain
  9. 2 tbsp Gram flour
  10. 1 cup Yogurt
  11. 1 tsp red Chili powder
  12. 2 tsp Ginger garlic paste
  13. ¼ tsp Turmeric
  14. Salt to taste
  15. ½ tsp Garam masala

Directions:

Chicken Tikka

  • Marinate the chicken in ingredients 1 to 5  under ‘For the chicken marinade’ for 20 minutes.
  • In the meanwhile heat the oil and add the carom seeds. Once the carom seeds start popping, add the gram flour and roast it till it is cooked through. There will be a nutty smell once the gram flour is cooked.
  • Now add this to the yogurt, red chili powder, ginger garlic paste, turmeric, salt and garam masala.
  • After 20 mins add the marinated chicken to the yogurt mixture.
  • Let the chicken marinate for about 2-3 hours. (I did not have 2-3 hrs. I managed to marinate it only for an hour or so)
  • Once the chicken is marinated long enough, oil a baking sheet and pre heat the oven to 425F.
  • Skewer the chicken cubes onto skewers and place the skewers on the baking sheet. The chicken will cook pretty fast, about 15-20 mins. After once side is cooked, turn over the chicken on the skewers. After about 10 mins, turn it over once again. It should be browned slightly on either side.
  • Add the chunks of tomato, green pepper and onions to the leftover marinade.
  • Set the chicken aside. You can start preparing the gravy while the chicken cooks.
  • Once the chicken is cooked, set the oven to the broiler setting and transfer the vegetables on the same baking sheet.
  • Once the vegetables brown remove them from the oven and set them aside.

For the Masala / Gravy

  • Heat the oil in a large saucepan. Once the oil is hot add the cumin seeds, bay leaf, cardamom (black and green), cloves & cinnamon to it. Once the whole spices start imparting their fragrance, add the chopped onions.
  • Brown the onions and add the ginger garlic paste at the very end. Once the ginger garlic paste is also fried add the tomatoes and cook till the tomatoes are completely incorporated with the onions.
  • Next add the coriander powder, red chili powder, turmeric powder and salt. Let the dry spices cook through, it will take just a couple of minutes.
  • Once the dry spices are cooked through add the cashew paste and cook it for a couple of minutes till the oil starts separating from the mixture.
  • At this point add the chicken and mix thoroughly. You may want to add some water to the gravy at this point if it is too thick.
  • Let the gravy simmer for a couple of minutes then add the roasted vegetable chunks to the gravy. Mix the vegetables together and let it simmer for a couples of minutes.
  • Next add the cream, coriander leaves and lime juice to the gravy.
  • The chicken tikka masala is now ready to serve.

We had the chicken tikka masala with some naan and it was brilliant. Now no more craving for restaurant style chicken tikka masala. I can make it at home anytime. Though not too often, it’s not the healthiest of meals after all. But once in a while when you feel like indulging, its perfect. And I followed the recipe from the following link – http://www.youtube.com/watch?v=Gh-SZ1drOMc. One change I made to the recipe was that I roasted the vegetables before added it to the gravy.

Hope you enjoy this recipe as much as I did both making and eating it. And hopefully no more such long breaks from blogging for me. I can definitely say that cooking is my stress buster for sure. Thank you for reading my blog and I hope you enjoy the chicken tikka masala.

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