Chicken Tikka Masala with Basmati Rice Recipe
Chef Prasad brings you a recipe for chicken tikka masala with basmati rice, a popular dish that originated in the UK. Although not traditionally from India, this flavorful and spicy dish has become a global favorite. To make the chicken tikka, marinate chicken pieces with yogurt, spices, ginger, garlic, lemon juice, and salt. Let the chicken marinate for at least 30 minutes or overnight for maximum flavor. Then, bake the chicken until cooked through.
Meanwhile, prepare the masala sauce by sautéing butter, oil, and peppers. Add spices, pureed red tomatoes, and a mixture of onions, ginger, and garlic. Simmer until the sauce thickens and becomes rich in flavor.
Serve the tender chicken tikka with the flavorful masala sauce and fragrant basmati rice for a satisfying meal. Chef Prasad's recipe guarantees a delicious and gluten-free experience without the need for frying. Enjoy the mouthwatering flavors of this classic Indian dish.
Ingredients:
- Chicken (cut into pieces)
- Yogurt
- Ginger (paste)
- Garlic (paste)
- Lemon juice
- Salt
- Cashmere chili powder
- Cayenne powder
- Garam masala
- Butter
- Oil
- Peppers
- Red tomatoes (pureed)
- Onion
Cooking steps:
- In a bowl, marinate the chicken pieces with yogurt, ginger paste, garlic paste, lemon juice, salt, cashmere chili powder, cayenne powder, and garam masala.
- Allow the chicken to marinate for at least 30 minutes, or overnight for best results.
- Preheat the oven and bake the marinated chicken until cooked through.
- In a separate pan, heat butter and oil. Add peppers and sauté until fragrant.
- Add more spices, pureed red tomatoes, and a mixture of onions, ginger, and garlic.
- Simmer the masala sauce until it thickens and develops a rich flavor.
- Serve the chicken tikka with the masala sauce and basmati rice.
