Chicken Tikka Masala - Murgh Tikka Masala

The chicken tikka masala is known all around the world as one of the most popular Indian dishes. The word tikka means "bits, pieces", These chunks of chicken pieces marinated in spices and yogurt and grilled over red-hot coals/oven. The pieces are brushed with ghee(clarified butter) at intervals, which gives it aromatic authentic chicken tikka taste. Chicken tikka masala is baked chicken tikka served in a masala(mixture of spices) typically contain tomato,coriander and spices. 


As per(wiki),It was the British Foreign secretary, Robin Cook who announced the chiken tikka masala as the new national dish of Great Britain. Chicken Tikka masala has been found to be the most popular dish in british restaurants and it has been called "a true British national dish."


Chicken tikka masala recipe is simple and mouth watering. It gives pleasure to eyes as well as taste buds. Same masala can be used to make paneer tikka masala dish.





Time: 20 min
Serve:4

Ingredients:

2.5 lb grilled chiken tikka(see post)

1 cup red ripe tomatoes(grind to paste)
1 medium onion(finely chopped)
1/2 cup heavy cream/half and half
1 tsp mustard seeds
1 tsp cumin seeds

1 tsp kasuri methi

2 tbsp ginger garlic paste
2 red chilies(finely chopped)
2 tsp each cumin,coriander seeds powder
2 tbsp red chili powder(Kashmiri) or sweet red paprika
2 tbsp garam masala powder
Handful of coriander leaves(chopped)
1 tsp butter/ghee(clarified butter)
1 tbsp sugar 
Salt and pepper to taste
water





Method:

1. Heat a large skillet to medium and melt the ghee/clarified butter. Add mustard and cumin seeds and onion. Saute until onions turns soft. Add ginger garlic paste and chopped chilies and saute until fragrant. 


2. Add tomato paste, sprinkle the cumin powder, coriander powder, red chili powder and salt. Sauté for a few minutes until the mixture turns into a paste-like texture.

3. Add grilled chicken pieces, garam masala, sugar and kasuri methi. Saute for 2-3 minutes. Now add half and half or heavy cream. Simmer for a further 10 minutes, thickening the sauce further and to heat the chicken and cream through.

4. Serve hot sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and onions and lemon wedges.





Note:
1. To get authentic color always saute tomato paste in butter/ ghee and use kashmiri red chili powder or sweet red paprika.