Tips for a perfect chicken tikka?
Question by Joe: Tips for a perfect chicken tikka?
Hey guys I’m having my girlfriend over and she loves me partly for my quirkiness and desire to be different. I love to cook, and I want to do her a really tasty dinner. She loves chicken tikka masala so I have an idea in my head for a creamy tikka, has anyone got any little tricks to make it extra special taste wise and not just your every day chicken tikka?
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3 Responses to Tips for a perfect chicken tikka?
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Try to use fresh herbs when possible; coriander stalks give a certain something to the marinade which should be done the night before you want to us it and let it rest in the fridge overnight.
Try blitzing some garlic, ginger, chilli, (as much or as little as desired), and some oil in a blender or a mortar and pestle and then add some garam masarla and the coriander stalks and some tomato puree and blitz again. Put the chicken pieces into a bowl and pour over the marinade.
When ready to cook, chop an onion and some peppers, (as much as you want) and fry until softened. Add some turmeric, coriander powder and cinnamon and cook for a few minutes but don’t burn the spices then add a tin of chopped tomatoes and some yoghurt, (Greek’s best because it’s strained and it won’t curdle). Bring up to heat temperature and then add the marinated chicken pieces. Cover and simmer until the chicken’s cooked and this could be anything up to about 30 minutes but try it after 15 or so minutes. Now stir in some cream and chopped coriander leaves.
This works; it’s gorgeous.
GibBas
January 1, 2014 at 3:36 pm
Ingredients
4 tbsp vegetable oil
25g butter
4 onions, roughly chopped
6 tbsp chicken tikka masala paste (use shop-bought or make your own – see recipe, below)
2 red peppers, deseeded and cut into chunks
8 boneless, skinless chicken breasts, cut into 2½ cm cubes
2 x 400g cans chopped tomatoes
4 tbsp tomato purée
2-3 tbsp mango chutney
150ml double cream
150ml natural yogurt
chopped coriander leaves, to serve
Method
Heat the oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden. Add the paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.
Add the chicken and stir well to coat in the paste. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
Remove the lid, stir through the mango chutney, cream and yogurt, then gently warm through. Season, then set aside whatever you want to freeze (see tips, below). Scatter the rest with coriander leaves and serve with basmati rice and naan bread.
Kimberly
January 1, 2014 at 4:29 pm
ingredients
3/4 teaspoon cumin seeds, toasted
3/4 teaspoon coriander seeds, toasted
2 cups whole-milk yogurt
4 garlic cloves, chopped
1 (1 1/2-inch) piece fresh ginger, peeled and chopped
3 tablespoons vegetable oil plus additional for greasing pan
2 tablespoons fresh lime juice
1 1/2 teaspoons salt
3/4 teaspoon ground turmeric
1/2 teaspoon garam masala (Indian spice mixture)
1/2 teaspoon black pepper
1/4 teaspoon cayenne
5 pounds skinless boneless chicken breasts, cut into 1 1/2-inch cubes
Special equipment: 20 (12-inch) wooden skewers
Accompaniments: mango and red pepper chutney and mint raita
Garnish: lime wedges
preparation
Purée all ingredients except chicken in a blender until spices are well ground.
Put chicken in a large bowl, or divide between 2 large sealable plastic bags, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled (turning occasionally if using bags), at least 4 hours.
Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.
Preheat broiler and brush a broiler pan lightly with oil.
Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across pan. Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.
Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Broil remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.
Elva T
January 1, 2014 at 5:09 pm