Chicken Tikka Masala

Chicken tikka masala was actually developed in a restaurant in England, not India, as a solution for using leftover grilled chicken. Please note that in order to make chicken tikka masala, you must make chicken tikka first.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.     

Have chicken tikka ready.

Note: While the chicken tikka is roasting in the oven, gather and chop all the ingredients for the curry.

Heat the ghee in a large sauce pan over medium high heat. When the ghee is hot, add bay leaf and cardamom pods. Stir for a minute.

Note: Whole spices are added for flavor only, they are not meant to be eaten.

Add the chopped onion.

Saute until edges begin to brown. Add minced ginger and chili and fry for a minute.

Stir in cinnamon, cumin powder, cayenne, turmeric, kasuri methi and salt and fry for a couple of minutes.

Add tomato sauce and one cup of water and bring it to boil. Reduce heat to medium and simmer for 5 minutes.

Note: If the liquid gets reduced too much in volume while simmering, add more water to the mixture.

Stir in chicken pieces. Continue to simmer for about 5 minutes until the chicken is heated through.

Stir in cream and cashew paste and cook for 5 more minutes.

Note: If the volume of the liquid gets reduced too much on the stove at this stage, add more cream or milk to the mixture.

Sprinkle garam masala powder and mix it in. Transfer to a serving dish and garnish with cilantro leaves.

Serve with any paratha or rice.


For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.  

Chicken Tikka

This is a crowd-pleasing appetizer to serve at parties. If you are feeling ambitious, you can take it one step further to make chicken tikka masala, the curry version of this recipe.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.    


Cut chicken into 2-inch cubes. 

Notes

• Cut off as much fat as possible.
• If you are going on to make chicken tikka masala, cut the pieces into smaller cubes so that they will cook faster on the stove.

Alternative: Use chicken thighs instead of chicken breasts. This will result in more tender chicken pieces. 

Mix lime juice, salt, cayenne, strained yogurt, cream, ginger garlic paste, garam masala powder, paprika, and food coloring for the marinade.

Add chicken cubes to the marinade and mix thoroughly to make sure all the pieces are coated completely.

Cover with plastic wrap or transfer to a sealed tupperware container and marinate in the refrigerator for 4-12 hours.


Note: If you are using bamboo skewers, make sure to soak them in water for 1/2 an hour.


Preheat oven to 375 F. Thread chicken pieces onto the skewers. Place them on a baking sheet lined with a metal rack.

Transfer them to the oven and roast for 20-25 minutes. As soon as you remove pieces from the oven, baste them with ghee.

Serve with lime wedges.


For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog. 

Gobi Masala (Cauliflower Curry)

I was never a fan of cauliflower until I tried this recipe. It gave the cauliflower a succulent flavor that I never knew it was capable of having. I strongly encourage you to try cooking this easy recipe, even if you dislike cauliflower...you may become converted just like me!

Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.

Serves 4-6
• 3 tablespoons vegetable oil
• 1 onion, finely chopped
• 1- inch piece ginger, minced
• 1 minced fresh green chili, such as serrano
• 1 tablespoon coriander powder
• 1 tomato, chopped
• 1 teaspoons salt or to taste
• ½ teaspoon turmeric
• 1 ½ - 2 pounds cauliflower, washed and cut into florets
• 1 teaspoon garam masala powder
• cilantro to garnish

Note: Chop all the ingredients in advance. It will make the process a lot easier and stress-free. 

Heat oil in a heavy bottom skillet over medium high heat. When the oil is hot, add the onion.

Fry until soft and edges begin to brown. Add minced ginger and chili and stir fry for 1 minute.

Add the coriander powder and stir fry for another minute.

Add the tomato and cook until it is soft and some of the moisture evaporates.

Stir in salt, turmeric and cauliflower. 

Cover the pan and cook for 10 minutes while stirring occasionally. 

Note: If there is a lot of liquid in the pan, remove the lid and cook until almost all the liquid evaporates. 

At the end, stir in garam masala powder. Mix thoroughly and serve.

Optional: Garnish with cilantro.

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.