Indian with Joyita – Chicken Tikka Masala

CHICKEN TIKKA MASALA AND PANEER TIKKA MASALA
Serving 4

INGREDIENTS for the Chicken/ Paneer Tikka :

Each of the 1st and 2nd marinate will be used to marinate the chicken/paneer and the vegetables but separately.

tsp = teaspoon tbsp = tablespoon

1st Marinate

• 1 tsp. Garlic paste
• 1 tsp. Ginger paste
• 1 tbsp. Lemon juice
• 1 tsp. Kashmiri chili powder
• Salt to taste start with ½ tsp

2nd Marinate

• 100 gr Yoghurt
• 1 tsp. Kashmiri chili powder
• ½ tsp. Garam masala powder
• 1 tbsp. Cumin powder
• 1 tbsp. Coriander powder
• 2 tbsp. Ginger – Garlic paste
• 3 tbsp. Mustard oil
• 2 tbsp. Oil ( Sunflower Oil)
• 1 tsp. Ajwain (Thymol) seeds
• 2 tbsp. Garam flour
• Salt to taste start with 1 tsp

Chicken/ Paneer for tikka :

Chicken breast/ Paneer : 1000 gr (cut in cubes)

Vegetables for the tikka:

• 3 Tomatoes (seedless) (cut in cubes same size as chicken)
• 1 Red paprika (cut in cubes same size as chicken)
• 1 Green paprika (cut in cubes same size as chicken
• )2 Red Onions (cut in cubes same size as chicken)
• Skewer sticks (soak in water for 30-45 mins)
• Butter for basting
• Sunflower oil

Ingredients For Sauce (Masala) :

• 2 tbsp Cashew Nuts ( Boil the cashew nuts in water for approximately 10 mins and make paste after draining the water)
• 2 tbsp Water Melon Seeds (Charmagaz) ( Boil in water for approximately 10 mins and make paste after draining the water)
• 3 medium finely chopped onions
• 2 medium sliced and chopped tomatoes
• Whole Garam Masala: ½ tsp cumin seeds, 1 bay leaf, 2 black cardamoms, 4 green cardamoms, 1 inch cinnamon stick & 4 cloves
• 2 tbsp ginger garlic paste.
• 2 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Garam masala powder
• 1,5 tsp Kashmiri red chilli powder
• ¼ tsp turmeric powder
• Salt to taste , start with 1 tsp
• 6 tbsp Sunflower Oil
• ¾ cup cream ( Krem Fløte)
• 2 tbsp finely chopped coriander leaves

Make powder by grinding 8 green cardamoms, 4 cloves & 1 inch cinnamon stick

PREPARATIONS for the Tikka :

1. Cut the chicken/paneer and the vegetables into cubes.
2. Marinate the chicken and the vegetables separately with the two marinades.
3. In 2 separate bowls, prepare the 1st Marinate one for the chicken/paneer and other for the vegetables.
4. Keep for 30 minutes.
5. In the meantime, heat the sunflower oil and add the Ajwain (thymol seeds) and the gram flour as mentioned under 2nd marinate. Stir it for 2 minutes.
6. Prepare this in two portions, one each for chicken and vegetable.
7. In a bowl add the yoghurt, the Ajwain-gram flour mixture and the all the ingredients mentioned under the 2nd marinate.
8. Whisk them until well combined.
9. In 2 separate bowls, prepare the 2nd marinate one for the chicken/paneer and one for the vegetables.
10. Keep for 45 min (or overnight for best result).
11. Soak the skewer sticks in water for 30-45 minutes.
12. Add the chicken and vegetables in an order e.g. chicken-tomato-green paprika-onion-red paprika, then again chicken and follow the pattern. Keep little space in between, so that air can pass through.
13. The prepared skewers will be grilled at 220 °C for 15 – 20 minutes or until the chicken is cooked. For Paneer grill at 200 °C for 15 mins.
14. Brush evenly butter or oil on the chicken/paneer and the vegetables and turn on the other side and grill for 10 min again or depending on how far the chicken is cooked.
15. This can be served hot with mint chutney or sour cream. We will make the sauce also.

PREPARATIONS for the Masala i.e. the sauce:

1. Take a deep pan add sunflower oil. When the oil is hot reduce the heat and put the whole garam masala i.e. all mentioned in point 5 of the ingredients under sauce.
2. Sauté for a minute and add the finely chopped onion and sprinkle little salt ( ½ tsp).
3. Fry the onion until brown and then add the ginger garlic paste. Sauté for few minutes till the ginger garlic is cooked.
4. Add the finely chopped tomatoes and cook for about 5 minutes (till the tomato cooks nicely)
5. In a separate bowl add all the dry spices (7+8+9+10+11 ingredients under sauce) with little water to make a paste. Add this to the fried mixture in the pan. Sauté for few minutes till oil leaves from side.
6. Add the watermelon seed and cashew nut paste (make it as told above). Sauté till oil leaves from side.
7. Add the chicken first from the skew and mix well with the spices. Then add the vegetables. Add warm water as required (depending on the thickness and consistency required about 2-3cups) .
8. Add salt after tasting. At this point you can add more Kashmiri chili with respect to how hot you would like it to be.
9. Add the cream.
10. Boil for 2 minutes. Add the garam masala powder as prepared in the 16th ingredients under sauce.
11. Add the finely chopped coriander leaves to garnish.
12. Serve it with Basmati rice, roti or naan.