Chicken Tikka Masala

Ingredients

Chicken Marinade

• 300 grams Chicken , cut into small size pieces
• 1/2 cup Curd (Dahi / Yogurt)
• 1 teaspoon Cumin powder (Jeera)
• 1-1/2 teaspoon Coriander Powder (Dhania)
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 inch Ginger , finely chopped
• 6 cloves Garlic , finely chopped
• 1/2 teaspoon Red Chilli powder
• 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
• Salt , as required

Tikka masala gravy

• 1 Onion
• 1 Tomato
• 5 Cashew nuts
• 1 teaspoon Cumin powder (Jeera)
• 1 teaspoon Coriander Powder (Dhania)
• 1 Cloves (Laung)
• 1/4 teaspoon Cinnamon Powder (Dalchini)
• 1/4 teaspoon Cardamom Powder (Elaichi)
• 1/2 cup Fresh cream
• 1 tablespoon Butter (Unsalted)
• Oil , as required
• Salt , to taste

Instructions

1. Make the marinade: in a mixing bowl, combine yogurt, cumin powder, coriander powder, turmeric powder, ginger, garlic, chili powder, kasuri methi and salt along with the chicken. Allow the chicken to marinate for a minimum of 30 minutes. 
2. Once the chicken is marinated, in a pan, add a teaspoon of oil and cook marinated chicken pieces until they are cooked well for about 8 minutes. The chicken pieces should be juicy and tender.
3. Cooking chicken for an extended time will make them hard and rubbery. Do not add water.
4. The next step is to make the tikka masala gravy. 
5. Heat a teaspoon of oil over medium heat. Add onion and cook until they become translucent. 
6. Add tomatoes and cook them for about two minutes. Add cashews and toss them for a minute. Allow the onion tomato masala to cool down.
7. Once it cools down, grind onion, tomato, and cashew into a fine paste.
8. Heat a kadai/wok with a tablespoon of butter. Once the butter melts, add cloves, cinnamon powder, and cardamom powder and saute until aroma comes out.
9. Add cumin powder and coriander powder and combine them well.
10. Add the onion-tomato-cashew puree to the pan, combine them well and saute for few minutes.
11. Crush kasuri methi with your hand and add to the tikka masala gravy. Add the marinated chicken pieces, required amount of salt and cream. Toss the chicken tikka masala well so that they are combined well.
12. Simmer the chicken tikka masala for about 5 minutes. If the tikka masala is of thicker consistency, adjust addition of water according to your requirements.
13. Switch off heat and garnish the chicken tikka masala with coriander leaves and it is ready to be served.
14. Serve Chicken Tikka Masala with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices or Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) and Pickled onions for a complete Weekend dinner.

Jamaican Rice and Peas

 

Ingredients

• 50g / 3 tbsp unsalted butter (or 2 tbsp canola or veg oil)
• 2 garlic cloves , finely minced
• 1 small onion , finely chopped
• 1 tsp dried thyme
• 1 tsp all spice powder (sub mixed spice)
• 2 bay leaves , preferably fresh
• 1 scotch bonnet or habanero chilli - any colour (optional), keep whole (Note 1)
• 2 x 400g / 14oz cans red kidney beans , drained (Note 2)
• 1 x 400 ml / 14oz coconut milk , full fat (Note 3)
• 1 cup water
• 1 tsp cooking salt
• 2 cups long grain white rice (Note 4)

Instructions

• Preheat oven to 200°C/400°F (180°C fan).
• Sauté aromatics - Melt butter over medium-high heat in a medium or large ovenproof pot (Note 5). Cook garlic, onion, thyme, all spice, bay leaves, scotch bonnet until onion is translucent (~ 3 minutes).
• Add coconut milk, water, beans and salt. Once it comes to a simmer, add rice then give it a quick stir. Once you see bubbles breaking the surface, immediately cover then transfer to oven.
• Bake for 40 minutes. All liquid should be absorbed (tilt to check) though you will have some coconut cream on the surface.
• Rest - Leave the pot on the counter with the lid on for 15 minutes. Then fluff and serve!