It’s hard to believe that this is where I am writing this post. We’re holidaying in a gorgeous beach town. It is far from the crowd and is filled with small shacks, resorts, and fresh seafood. The water is the bluest I have seen in India. While I will only show you a few photos, I’ll leave you with the recipe for Chicken Tikka Masala. You will find about 145,000 results if you Google chicken tikka masala. However, they can only claim to use zero oil, which is why this recipe is so special.
This was our last meal before we went on our long-weekend vacation. It was a much-needed break after all the work and crazy months. Although I had hoped to give up technology and take a break, I didn’t have the time to post a recipe. So, here is a quick post about this Chicken Tikka Masala.
When I return from my vacation, I will insist you make this curry. It is so good with no oil! The curry retains its flavor and is rich in color, full of flavor, and chock-block with flavors. It’s precisely how chicken tikka masala should taste. Although I admit it, I did add a teaspoon of cream to the recipe. This is optional. My north Indian roots won’t let me ignore the fat. I understand.
I will enjoy my cup of tea as I finish my book. But I would be grateful if you could try this recipe. It is much more authentic than the traditional tikka masala and doesn’t require as much grilling. This homemade chicken tikka masala is as good as the one you get at a restaurant but without all the calories.
- The chicken thighs should be cut into pieces of one- and a half inches. Mix all ingredients in the marinade. Add the chicken thighs. Mix everything and let sit for at least 2 hours.
- Add tomatoes, onions, and garlic to a pressure cooker. Cook on high pressure for 15 minutes or two whistles. Could you turn off the flame, then let it cool?
- After the spices have cooled, remove the whole ones (bay leaf, cinnamon cloves, cloves, and cardamom), and blend the rest with 1/8 cup of water to make a smooth paste.
- Pan-fry the pieces of chicken on both sides in a large nonstick skillet for about 3-4 minutes until they are nicely browned but not fully cooked. You won’t need oil because of the yogurt and nonstick pan.
- Add the gravy to another saucepan and bring it up to a boil. Reduce the flame and add the tomato ketchup and garam masala. Salt and red chili powder. Let it simmer for 15-20 minutes.
- Stir in the chicken pieces and cook for about 25 minutes. If the gravy becomes too thick, add a few more tablespoons of water.
- Dry roast the kasuri methi in a small saucepan. Make sure it doesn’t get too hot. Let it cool completely before you grind it into a fine powder.
- Cook the chicken curry for a few more minutes.
- Add the cream to the saucepan and turn off the flame. Serve warm with chapatis, tandoori-rotis, or steamed white rice.
- Chicken thighs are the best choice for this dish.
- The yogurt in the marinade won’t stick to the chicken’s pan. You won’t even need oil because the pan is nonstick.
- Before adding the spices, tie them to a muslin cloth. This will make it much easier to remove the spices before you blend them.
- The kasuri Methi can be roasted in a separate saucepan on a low flame for approximately one minute, then crushed and added to the gravy. This gives the sauce a nice, smoky flavor.