Chicken Tikka Masala
ID: 483d7022...
A rich, creamy, and flavorful North Indian dish featuring tender boneless chicken pieces marinated in yogurt and spices, seared to perfection, and simmered in a luscious tomato-based gravy.
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🍳 調理の流れ
Marinate the boneless chicken with yogurt and spices for at least 30 minutes. → Pan-fry the marinated chicken on high heat in butter and oil until golden and charred. → Prepare the gravy base by sautéing whole spices, onions, ginger-garlic paste, tomato puree, and dry spices until oil separates. → Add water, then stir in the fried chicken, fresh cream, and fenugreek leaves. → Simmer covered on low heat for 10-12 minutes, then garnish with fresh coriander leaves.
調理手順
簡単な手順
Marinate the boneless chicken with yogurt and spices for at least 30 minutes. → Pan-fry the marinated chicken on high heat in butter and oil until golden and charred. → Prepare the gravy base by sautéing whole spices, onions, ginger-garlic paste, tomato puree, and dry spices until oil separates. → Add water, then stir in the fried chicken, fresh cream, and fenugreek leaves. → Simmer covered on low heat for 10-12 minutes, then garnish with fresh coriander leaves.
イントロ
A rich, creamy, and flavorful North Indian dish featuring tender boneless chicken pieces marinated in yogurt and spices, seared to perfection, and simmered in a luscious tomato-based gravy.
ステップ 1
Prepare the marinade by combining 500g of boneless chicken breast pieces in a bowl with 1/2 cup whisked yogurt, 1 tsp ginger-garlic paste, 1/4 tsp turmeric powder, 1/2 tsp garam masala, 1 tsp cumin powder, 1 tsp Kashmiri red chili powder, 1/2 tsp red chili powder, 1/2 tsp black pepper powder, 1/2 tsp salt, 1 tbsp dried fenugreek leaves (rubbed between palms), and 2 tsp lemon juice.
ステップ 2
Mix everything thoroughly so that the chicken pieces are evenly coated. Cover and let it marinate in the refrigerator for at least 30 minutes.
ステップ 3
Heat a pan and add 1 tbsp butter and 1 tbsp cooking oil. Once hot, place the marinated chicken pieces in a single layer.
ステップ 4
Cook on high heat until the moisture released by the chicken evaporates. Flip the pieces and fry on the other side for 3-4 minutes on high heat until they turn lightly golden brown and slightly charred. Set aside.
ステップ 5
For the gravy, heat 2 tbsp cooking oil in a separate pot. Add 3-4 green cardamoms, 2-inch cinnamon stick, and 1 tsp cumin seeds, letting them sizzle.
材料リスト
重要なメモ
Marinating the chicken is crucial; it ensures the boneless breast pieces stay tender and juicy inside.
Frying the chicken on high heat seals in the juices and creates a beautiful charred flavor mimicking a tandoor.
If fresh cream is unavailable, you can use homemade milk cream (malai) whipped smoothly as a substitute.
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