Chicken Malai Tikka Masala

Chicken Malai Tikka Masala

Ingredients For Marination:

• Boneless chicken 1 kg
• Thick yogurt 4 heaped tablespoons
• Fresh cream 4 tablespoons
• Ginger paste 1/2 tablespoon
• Garlic paste 1/2 tablespoon
• Tandoori masala 2 tablespoons (I like to use Shan brand)
• Red chili powder 2 teaspoons (or according to taste)
• Paprika powder 2 teaspoons
• Fenugreek leaves 1 teaspoon
• Garam masala 1 teaspoon
• Cumin and coriander mixture 1 teaspoon (I take equal quantity of Cumin seeds and coriander seeds and roast them in a pan without oil until fragrant. Then I grind them into powder and store in a container for different recipes.)
• Salt to taste. (Tandoori masala contains salt so please keep that in mind while adding salt)
• Lemon juice 2 tablespoons
• Butter 2 tablespoons

Ingredients For Gravy:

• Butter 4 tablespoons
• Oil 4 tablespoons
• Ginger paste 1/2 teaspoon
• Garlic paste 1/2 teaspoon
• Big fresh tomatoes, 6-7 finely chopped (or even more if you want more gravy…yummy)
• Salt (if needed)
• Green chilies, 4-6 thinly sliced
• Fresh cream 1/2 cup (or 1 cup for more creamy texture)

preparation:

1. Mix together the yogurt, cream, ginger paste, garlic paste and butter. Butter should be at room temperature.
2. Now take equal quantity of cumin seeds and coriander seeds. Roast them in a pan until fragrant. Grind to a fine powder.
3. Now add cumin/coriander mixture, red chili powder, paprika powder, fenugreek leaves, garam masala, salt to taste and tandoori masala to the yogurt mixture. If you don’t have tandoori masala, then use any masala powder that is used for BBQ recipes like fish tikka, chicken tikka, chicken boti etc etc.
4. Add lemon juice. Please use only 2 tablespoons and not more otherwise the chicken will become hard. Mix everything well.
5. Remove excess fat from the chicken fillets. Pound them slightly and cut into big chunks.
6. Add these chicken pieces to the marinade and put in a refrigerator for at least 2 hours.
7. Now heat little oil in a pan or a heat a grilling pan and apply oil with the help of a brush.
8. Add chicken pieces to it and let them cook on medium to high flame. Cooking them on a low flame would release all the moisture from the chicken into the pan and the chicken will be dry.
9. Cook from both sides until grill marks appear or if you are using regular pan then charred effect should be there on the chicken pieces.
10. In a separate pot, heat oil and butter together and add ginger garlic paste and green chilies. Saute until fragrant.
11. Add tomatoes. Cover and simmer until the tomatoes are all mushy.
12. Add leftover marinade and chilies. Adjust salt to your liking.
13. If gravy is a bot acidic due to tomatoes, add ½ teaspoon sugar. Do not add more sugar otherwise the gravy will have a sweet taste which we do not like in our desi food.
14. Cook the gravy and evaporate all the water from it. Cook until the oil is released.
15. Add chicken chunks. Add water to adjust the gravy consistency to your liking and allow to simmer on low heat for 10-15 minutes until the chicken is cooked through and very soft.
16. Add cream and simmer for only 2 minutes just so the cream incorporates into the gravy. Turn the flame off.
17. Garnish with some onion rings, green chilies and cream.
18. Serve with homemade naan and mint raita.
19. Enjoy!

https://www.youtube.com/watch?v=-CpFfQUEN5E

Print Recipe

Malai Tikka Masala​

Author: Naush

Ingredients

Ingredients For Marination:

• Boneless chicken 1 kg
• Thick yogurt 4 heaped tablespoons
• Fresh cream 4 tablespoons
• Ginger paste 1/2 tablespoon
• Garlic paste 1/2 tablespoon
• Tandoori masala 2 tablespoons (I like to use Shan brand)
• Red chili powder 2 teaspoons (or according to taste)
• Paprika powder 2 teaspoons
• Fenugreek leaves 1 teaspoon
• Garam masala 1 teaspoon
• Cumin and coriander mixture 1 teaspoon (I take equal quantity of Cumin seeds and coriander seeds and roast them in a pan without oil until fragrant. Then I grind them into powder and store in a container for different recipes.)
• Salt to taste. (Tandoori masala contains salt so please keep that in mind while adding salt)
• Lemon juice 2 tablespoons
• Butter 2 tablespoons

• Butter 4 tablespoons
• Oil 4 tablespoons
• Ginger paste 1/2 teaspoon
• Garlic paste 1/2 teaspoon
• Big fresh tomatoes, 6-7 finely chopped (or even more if you want more gravy…yummy)
• Salt (if needed)
• Green chilies, 4-6 thinly sliced
• Fresh cream 1/2 cup (or 1 cup for more creamy texture)

Instructions

• Mix together the yogurt, cream, ginger paste, garlic paste and butter. Butter should be at room temperature.
• Now take equal quantity of cumin seeds and coriander seeds. Roast them in a pan until fragrant. Grind to a fine powder.
• Now add cumin/coriander mixture, red chili powder, paprika powder, fenugreek leaves, garam masala, salt to taste and tandoori masala to the yogurt mixture. If you don’t have tandoori masala, then use any masala powder that is used for BBQ recipes like fish tikka, chicken tikka, chicken boti etc etc.
• Add lemon juice. Please use only 2 tablespoons and not more otherwise the chicken will become hard. Mix everything well.
• Remove excess fat from the chicken fillets. Pound them slightly and cut into big chunks.
• Add these chicken pieces to the marinade and put in a refrigerator for at least 2 hours.
• Now heat little oil in a pan or a heat a grilling pan and apply oil with the help of a brush.
• Add chicken pieces to it and let them cook on medium to high flame. Cooking them on a low flame would release all the moisture from the chicken into the pan and the chicken will be dry.
• Cook from both sides until grill marks appear or if you are using regular pan then charred effect should be there on the chicken pieces.
• In a separate pot, heat oil and butter together and add ginger garlic paste and green chilies. Saute until fragrant.
• Add tomatoes. Cover and simmer until the tomatoes are all mushy.
• Add leftover marinade and chilies. Adjust salt to your liking.
• If gravy is a bot acidic due to tomatoes, add ½ teaspoon sugar. Do not add more sugar otherwise the gravy will have a sweet taste which we do not like in our desi food.
• Cook the gravy and evaporate all the water from it. Cook until the oil is released.
• Add chicken chunks. Add water to adjust the gravy consistency to your liking and allow to simmer on low heat for 10-15 minutes until the chicken is cooked through and very soft.
• Add cream and simmer for only 2 minutes just so the cream incorporates into the gravy. Turn the flame off.
• Garnish with some onion rings, green chilies and cream.
• Serve with homemade naan and mint raita.
• Enjoy!