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Features for "Murg Tikka Masala"
Served as main course. Non-vegetarian. A North Indian Mughlai recipe.
Ingredients for "Murg Tikka Masala" (Click here for measurement conversion) 800 grams of Chicken cut into 1 inch chunks(preferably boneless)
For the marinade:
4 Tablespoons Yoghurt
4 Tablespoons Vinegar or Lemon Juice
1 teaspoon each of Cumin and Red Chilli powders
2 teaspoons Hot Spice Mix(Garam Masala) powder
2 Tablespoons thick fresh Cream (optional)
2 teaspoons each of Ginger, Garlic pastes
1/2 teaspoon Saffron, soaked in little Milk
1 Tablespoon dried Fenugreek(Kasoori Methi) Leaves(optional)
Salt to taste
A few drops of Edible Orange-red Color(optional)
1 Tablespoon Butter for basting
For the gravy:
2 big Tomatoes, finely chopped
2 Onions, finely chopped
2 Tablespoons Milk
1 teaspoon each of Coriander, Cumin and Red Chilli powders
1 teaspoon Hot Spice Mix(Garam Masala) powder
2 teaspoons each of finely chopped Ginger and Green Chillies
1 Tablespoon dried Fenugreek(Kasoori Methi) Leaves(optional)
2 Tablespoons Butter/Oil
Salt and sugar to taste
Finely chopped, Coriander Leaves for garnishing
Method for "Murg Tikka Masala"
Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour. Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours. Skewer the chicken chunks and grill them in a hot oven for about 25 minutes or till the chicken is almost done. Baste the chicken chunks with butter and roast for another 8 minutes. Heat the butter/oil on in a heavy-bottomed pan and fry the chopped ginger and garlic to golden brown. Add the onions and saute on medium level till they are browned but soft. Add the chopped tomatoes and fry till the fat separates. Add the spice powders and fry for a few seconds. Add the grilled chicken chunks and saute for a little time. Add the salt and sugar. Increase the heat and slowly add the milk stirring constantly. Simmer the chicken on low level for about 10 minutes. Garnish with finely chopped coriander leaves. Serve with Peas Pilau, white rice or roti.
Comments
Preparation time: 20-25 minutes, Cooking time: 45-50 minutes, Serves: 4
Tips:
If there is access to a traditional clay oven or a Tandoor, the chicken should be cooked in it. To simplify further, the marinated chicken chunks can be stir fried in butter and then simmered in the gravy. Dried fenugreek leaves are called kasoori methi in India. They enhance the flavor of this dish considerably.
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