Chicken Tikka Masala
Hitesh Wadhawan from O'Desi Aroma makes an Indian classic. His restaurant is open in Plano around the corner from Granite Park at the Sam Rayburn Tollway and Dallas Parkway.
Chicken Tikka Masala
A classic Indian curry. creamy with fresh tomato puree, mildly spiced and packed with flavor. Best enjoyed with Basmati Rice or Flaky Paratha
Serves 4 to 5
Chicken Tikka- 2 lb (recipe follows)
Makhni gravy- 1 lb (recipe follows)
Fresh Cream- 4 oz.
Chicken stock- 12 oz
Kasoori Methi/ Dried Fenugreek leaves- 1/2 tsp
Garnish- swirl of fresh cream
Heat pan, add the prepared tomato gravy. Add chicken stock and bring to a boil. Add prepared chicken tikka and simmer for 5 minutes. Add fresh cream and mix well. Serve garnished with Kasoori methi and swirl of fresh cream.
Chicken Tikka
Boneless Chicken Thigh meat- 2 lb
Yogurt- 4 oz
Ginger- Garlic Paste- 2 oz
Kashmiri Red Chilli powder- 1 oz
Lime juice- 2 tbsp
Garam masala powder - 1 tsp
(easily available in market)
Oil- 2 oz
Salt- 1 tbsp
Butter- 1 oz
Clean and wash the chicken and cut into big cubes. Drain. Add ginger- garlic paste and lime juice. Allow the chicken to marinate for about 10 minutes. Whisk yoghurt, add red chilli powder, garam masala powder, salt and oil. Add the marinated chicken pieces and mix well. Cover with a cling wrap and allow to sit for about 20 minutes. Arrange in a greased baking tray and cook at 250 degrees Celsius for about 10 to 12 minutes. Remove, baste with melted butter and allow to cool. Cut into small bite sized pieces.
Gravy
Tomatoes- 2 lb
Onions- 5 oz
Cashew- 2 oz
ginger- 1 oz
green chillies- 1/2 oz
kashmiri Red chilli powder- 1 tbsp
kasoori methi (Dried fenugreek leaves)- 1/2 tsp
Salt- 1 tbsp
water- 8 oz
oil- 2 tbsp
cumin- 1 tsp
Cut the tomatoes into quarters. Peel and dice the onions. Chop the ginger roughly. Heat oil, add onions and ginger and stir fry for a minute. Add tomatoes and stir fry for about 5 minutes. Add water, seasonings and cashew, bring to a boil. Simmer till the tomatoes are soft and mushy. Allow to cool. Blend the tomato mixture to a smooth paste. Heat oil, add cumin and allow to crackle. Add the tomato paste and cook till oil separates (about 8 to 10 mins).
Basmati Rice
Follow the instructions on the pack
ODA Methodology:
Basmati rice- 2 cups
Water- 5 cups
Ghee- 2 oz
Whole spices- 1/2 oz
(green cardamom, cinnamon, cloves, star anise)
Wash and soak the rice for 10 minutes. Drain. Heat clarified butter, add whole spices and allow to crackle. Add drained rice and lightly sauce. Add 2.5 cups of boiling water, salt and bring to a boil. Cover and cook on a simmer till all the water is absorbed. Keep a heavy pan below the cooking pot and cooking on steam (dum) for about 5 mins, fluffing the rice using a fork.
LINK: www.odesiaroma.com