Chicken Tikka Masala


BCA Chief Recipes



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CHEF M A RAHMAN Executive Chef The Red Fort Soho, London
– 1 kg boneless chicken skin removed
– Juice of 1 lime
– Salt to taste
– 1 tsp red chilli powder (adjust to suit
your taste)
– 1 cup fresh yoghurt (must not be sour)
– 2 tsps garam masala
– 2 tsps coriander powder
– 1 tsp cumin powder
– 1/4 tsp turmeric powder
– 8-10 peppercorns
– 6 cloves
– 1” stick of cinnamon
– Seeds from 3-4 pods of cardamom
– 2 bay leaves
– 8-10 almonds
– 2 onions chopped
– 2 tsps garlic paste
– 1 tsp ginger paste
– 1/2 litre chicken stock
– 3 tbsps vegetable/canola/snflower
cooking oil
– 3 tbsps butter
– Salt to taste
– Coriander leaves to garnish
– Mix the chicken, lime juice, salt and red chilli
powder in a bowl and allow to marinate for 1
– Roast the cloves, peppercorns, cinnamon,
cardamom, bay leaves and almonds till they
darken slightly and then grind into a coarse
– Mix the yoghurt, whole spice powder and all the
other spices together and add them to the chicken.
– Allow to marinate for another hour.
– Heat the oil in a pan and add the onions. Fry till
golden brown and then add the ginger and garlic
pastes. Fry for a minute.
– Add only the chicken from the chicken-spice mix
and fry till sealed (chicken will turn opaque).
– Now add the chicken stock and remaining part of
the mix to the chicken.
– Cook till the chicken is done and the gravy is
reduced to half its original volume.
– Melt the butter and pour it over the chicken.
– Garnish with chopped coriander leaves.

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