Embark on a delightful journey of flavors with our Murg Tikka Masala, served with your choice of two freshly baked naans. Succulent chicken tikka pieces marinated and grilled to perfection, immersed in a rich and flavorful masala, create a satisfying and wholesome experience that pairs seamlessly with the warm, pillowy perfection of soft naans
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500 grams boneless chicken, cut into bite-sized pieces
250 grams curd (Dahi)
30 gramss ginger garlic paste
6 grams red chili powder
10 grams turmeric powder
6 grams garam masala
15 grams Salt
30 ml refined oil
250 grams finely chopped onions
250 grams tomato puree
6 grams cumin powder
6 grams coriander powder
130 grams cream
Fresh coriander leaves for garnish
**Instructions:**
1. **Marinate the Chicken:**
In a bowl, mix Curd (Dahi), ginger garlic paste, red chili powder, turmeric powder, garam masala, salt, and oil.
Add chicken pieces to the marinade, ensuring they are well coated.
Marinate for at least 2 hours, preferably overnight in the refrigerator.
2. **Grill the Chicken:**
Preheat your grill or oven.
Thread the marinated chicken onto skewers and grill until cooked through and slightly charred. Alternatively, you can bake in the oven at 200°C (400°F) for about 2025 minutes.
3. **Prepare the Masala:**
In a pan, heat oil and sauté finely chopped onions until golden brown.
Add cumin powder and coriander powder. Cook for a minute.
Add tomato puree and cook until the oil separates.
4. **Combine Chicken and Masala:**
Add the grilled chicken pieces to the masala and mix well.
Pour in the cream and stir until the chicken is well coated and the curry has a creamy consistency.
5. **Garnish and Serve:**
Garnish with fresh coriander leaves.
Serve hot with your choice of naan.
Naan:
**Ingredients:**
500 grams all-purpose flour
6 grams baking powder
5 grams baking soda
4 grams salt
30 gramss Curd (Dahi)
15 ml refined oil
130 grams milk
70 grams water (adjust as needed)
30 gramss melted butter
Chopped garlic and chopped coriander for garnish
**Instructions:**
1. **Prepare the Dough:**
In a bowl, combine the flour, baking powder, baking soda, and salt.
Add Curd (Dahi), oil, and milk. Knead to form a soft dough. Add water if needed.
Cover the dough and let it rest for 2 hours.
2. **Make Naan:**
Divide the dough into small portions and roll each portion into a ball.
Roll each ball into an oval or round shape using a rolling pin.
Heat a tawa or skillet. Place the rolled naan on the hot surface.
Cook until bubbles appear, then flip and cook the other side.
3. **Garlic Naan:**
Brush the cooked naan with melted butter.
Sprinkle chopped garlic and coriander on top.
Serve the Murg Tikka Masala with the Garlic Naans for a delightful Tikka Twist Delight!
