CHICKEN TIKKA BUTTER MASALA

CHICKEN TIKKA BUTTER MASALA:

Chicken tikka kebab is a delicious starter whereas Chicken Tikka Butter Masala is it's gravy version which is also known as murgh tikka masala.The word tikka means "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine.Its softness entirely depends on its marination.It gives out proper flavor & texture only when the tikkas are put on direct flame.It is actually a chicken dish originating in the Punjab region of the Indian Subcontinent; the dish is popular in India and Pakistan.It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi after marinating in spices and yogurt—essentially a boneless version of tandoori chicken and the rich dish of Tikka Butter Masala can only be prepared with the chunks of roasted/tandoori chicken cooked in creamy tomato base gravy and aromatic spices. Chicken tikka masala recipe is a ‘True National Dish of Britain. It is said that, this tikka masala recipe was originated in Glassgow, Scotland. And, in India they say, the chicken tikka masala origin is Moti mahal, Delhi. History of this dish says that, chefs came out with this recipe when they wanted to use the left over roasted tikka, to avoid wastage. Some claim that it was inveted during the reign of Bahadur Shah Zafar. Truly speaking, whatever the history says, for us, the fact is, this super delicious chicken tikka gravy is always a hero. Moreover, the best part of it is that chicken tikka masala can be frozen in a clean airtight container for good 2 months. Whenever you wish to relish murgh tikka masala, just thaw it at the counter and reheat it in the microwave, enjoy. Now, let’s talk about how to make best Chicken tikka masala recipe at home.Best Chicken tikka masala, is an easy curry recipe of succulent roasted chicken pieces dunked in rich creamy tomato gravy. This tomato base gravy is called as tikka masala gravy. This absolutely delicious authentic homemade chicken tikka masala recipe is exactly like restaurant style dish which pairs beautifully with Indian flatbreads i.e Kulcha, Naan or Laccha paratha. Or, serve this absolutely delicious restaurant style curry with Zaffrani pulao or Afghani Pulao or on the bed of hot steamed rice.  Here is how to make chicken tikka masala recipe at home.

Ingredients:

250 grams boneless chicken(cut in cubes)

½ cup onions cubed layers seperated

½ cup capsicum/ bell peppers (green or red cubed)

Butter - 2tspn

Fresh lemon juice - 2tblspn

Chaat masala - 2tspn

wooden skewers - 3 or 4

For marination of the tikkas:

½ cup of hung curd/yogurt

1 ½ tsp ginger-garlic paste

Cumin powder- 1tspn

Coriander powder - 1tspn

¾ tsp chilli powder

Kashmiri mirch powder- 1tblspn

Black salt - 1 pinch

Black pepper powder - 1tblspn

Lemon juice - 1tblspn

¾ tsp special garam masala or tandoori masala

⅛ tsp turmeric powder

Bengal gram flour- 2tblspn

salt to taste

Oil - 1 tspn

For Special Garam Masala/tandoori masala:

Cardamom - 4

Cinnamon - 1 inch

Clove - 4

Peppercorn -8

Nutmeg(jayfal) -1

Mace(jayitri)- 3-4 blades

Star anise - 1

Bay leaf-2

Fennel seed -2tspn

For Chicken Tikka Masala Gravy:
5, Tomatoes large size, finely chopped or blended coarsely
3/4 cup Onions finely chopped or blended coarsley
1/2 tbsp Ginger-garlic paste
1 tsp Cumin seeds
1-2 Green chili chopped
4-5 Green cardamom
2 inch Cinnamon stick
6-8 Cloves
6 tbsp Tomato puree

15 to 20 cashew nuts or 4 tablespoon cashew paste
4 tbsp Capsicum finely chopped
250 ml Cream
1 tsp Cumin powder
½ tsp Turmeric powder
1 tsp Coriander powder
2 tsp Kashmiri red chili powder
3/4 tsp Garam masala powder
1 tsp Dried fenugreek leaves kasuri methi
2 tsp Honey
4 tbsp Oil
3 tbsp Butter

Method for preparing the kebabs:

Firstly, Firstly,heat a shallow frying pan and take the ingredients mentioned for Special Garam Masala or Tandoori Masala.Put them into the pan and dry fry till the fragrance comes out.Let them cool properly.Then take a blender jar and put them together to make a masala powder.Once,the masala powder is ready,use it proportionately to the Tikka and store rest of it in an air tight container for the future use.
Now,marinate chicken cubes and veggies with the marination ingredients mentioned above & refrigerate it for minimum 1hour but 4-5 hours of marination will enhance the flavour.

Soak some wooden skewers or small toothpicks in water for 30mins & wipe before using.

Heat oil in a wide pan,place marinated chicken cubes along with veggies on skewers,grease them with butter & cook till the marinade dries up and it turns golden. Over frying can make it harder and rubbery.

Now,remove the frying pan and put the skewered chicken pieces on direct flame for a while.

Turn off the flame.Serve hot with chaat masala and fresh lemon juice.

Preparation of the Tikka Butter Masala:

In a pan or kadhai, heat oil and butter together.
Add green cardamom, cinnamon stick and cloves.  Fry it for 10 seconds, cover it, switch off the heat and leave it for half a minute so that the aroma of the spices gets infused in the oil and butter. You may discard the cloves, cardamom and cinnamon stick or leave them as it is.
Turn on the heat. Add cumin seeds, salt and  finely chopped onions. Fry until onions are translucent.
Add green chilies and  ginger garlic paste and mix. Cook for few seconds until raw smell goes off.
Now, add chopped tomatoes, cook till tomatoes gets soft and its water dries up.
Then, add  capsicum, coriander powder, red chili powder, turmeric and mix. Cook for a minutes
Next, add tomato puree and cumin powder. mix and cook for another minute.

Add the cashew paste and cook for one more minute.
Now, add 3/4  cup of warm water and cook for 2 to 3 mins.
Add chicken tikkas, cream, honey, and garam masala powder. Cook for 3-4 minutes.
Lastly, add kasuri methi and simmer for another minute.

Serve Tikka Butter Masala hot with Indian flatbreads i.e Kulcha, Naan or Laccha paratha. Or, serve this absolutely delicious restaurant style curry with Zaffrani pulao or Afghani Pulao or on the bed of hot steamed rice.