Succulent chunks of chicken tikka, cooked to perfection in a luscious tomato-based gravy, richly spiced with aromatic masalas. A mouthwatering delight that's quintessentially Indian
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For Murg Tikka:
500 grams boneless chicken, cut into bite-sized pieces
250 grams curd (Dahi)
15 grams ginger garlic paste
10 grams red chili powder
10 grams turmeric powder
6 grams garam masala
Salt, to taste
30 ml refined oil
For Masala Sauce:
30 ml refined oil or ghee
1 large onion, finely chopped
2 tomatoes, pureed
15 grams ginger garlic paste
10 grams coriander powder
6 grams cumin powder
6 grams red chili powder
5 grams turmeric powder
6 grams garam masala
130 grams heavy cream
Fresh coriander leaves, chopped (for garnish)
Salt, to taste
Instructions:
For Murg Tikka:
1. In a bowl, mix Curd (Dahi), ginger garlic paste, red chili powder, turmeric powder, garam masala, salt, and oil to create the marinade.
2. Add the chicken pieces to the marinade, ensuring they are well-coated. Marinate for at least 2 hours or overnight in the refrigerator.
3. Preheat your grill or oven. Thread the marinated chicken pieces onto skewers and grill or roast until fully cooked and slightly charred.
For Masala Sauce:
1. In a pan, heat oil or ghee over medium heat. Add chopped onions and sauté until golden brown.
2. Add ginger garlic paste and sauté until the raw smell disappears.
3. Add coriander powder, cumin powder, red chili powder, turmeric powder, and garam masala. Cook for 12 minutes to toast the spices.
4. Add tomato puree and cook until the oil starts to separate from the masala.
5. Add the grilled Murg Tikka pieces to the masala sauce and mix well.
6. Pour in the heavy cream and stir. Adjust the salt according to taste.
7. Simmer the curry for a few minutes until the flavors meld together.
Serving:
1. Garnish with fresh coriander leaves.
2. Serve Murg Tikka Masala hot with naan, rice, or your favorite Indian bread.
Enjoy the deliciousness of Murg Tikka Masala with its creamy and spiced tomato-based curry!
