Chicken Tikka Masala Recipe with Mustard Oil

Ideal For

Lunch

Food Type

Non-Veg

Ingredients

How To Cook

Greetings, fellow foodies. Today we will be making the Chicken Tikka Masala recipe. This particular dish has quite a history with it as it is said that it was invented by a Bangladeshi chef during the early mid-20th century, and with brimming flavours, this Indo-English dish is nothing less than a spectacle for the taste buds. This recipe is truly ageless to this day if you widen the scope of a few other ingredients that is; however if you were somewhere wondering, there is indeed a single catch to this recipe. The catch is Kachi Ghani Mustard Oil.

This oil enhances the taste of the dish while furthermore being beneficial owing to the omega-3 content. Now, let us explore how to prepare chicken tikka masala with kachi ghani mustard oil.

Ingredients

Marination

500g boneless chicken
4 tablespoons Doctors’ Choice Mustard Oil
1 cup of curd
1 tablespoon ginger garlic paste
1 teaspoon red chilli powder
1 teaspoon turmeric powder
2 teaspoons garam masala
1 cumin powder teaspoon
1 coriander powder teaspoon
Salt
Half a lime

Gravy

3 tbsp kachi ghani mustard oil
2 finely chopped onions
3 tomatoes
2 tbsp eschew paste
1 tsp ginger garlic paste
1 tsp red chili powder
Salt
1 tsp turmeric powder
2 t garam masala
1 cup fresh cream
Garnish with fresh coriander leaves

Marinate the chicken

To begin, combine the chicken pieces, yoghurt, ginger garlic paste, mustard oil of the doctor’s choice, lime juice and various spices together in a sizable mixing bowl.
Massage the chicken pieces into the mixture and coat them thoroughly.
Let it rest for two hours.

Grill the chicken

Start by warming up a grill pan that contains roughly 120 ml of Doctors’ Choice mustard oil.
Insert the skewers into the chicken that has been marinating and place them over the preheated grill.
Wait until the chicken edges turn slightly charred and golden.

Time to make the gravy

With the remaining Kachi ghani mustard oil, pour it into a hot pan. After that, add the diced onions and leave them to cook until translucent.
Combine the grinder-fresh tomato paste with the heated mixture and garam masala, cumin, turmeric, red chilli powder, tomato puree, and mix thoroughly. Maintain low heat in order to let the oil separate and rise to the top.
In order to make the gravy thick, pour in the cashew paste and cook on low heat for a couple of minutes.
Slowly stir in the fresh cream into the mixture and blend until it is no longer visible

Mix the chicken

Now gently stir the chicken tikkas into the gravy.
Let it simmer over low heat for 10 minutes so the flavours can seep into the chicken.
Sprinkle the cilantro over it after ten minutes.

Your chicken tikka masala recipe is ready. You can now enjoy it with basmati rice or serve it with soft naans. Give this recipe a try now and Chokh Bondho Kore Khan (eat with your eyes closed). Happy cooking!

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