Pui Tikka Masala

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Recipe of the day. How to make Tikka chicken masala, an Indian dish invented in the UK

Curiously, Tikka masala de pui (chicken tikka masala) is an Indian dish that was invented in Indian restaurants in the UK. Legend has it that this dish came about by chance in the 1970s, when a bus driver from Glasgow entered an Indian restaurant and asked chicken curry, but was unhappy with how it looked (it was too dry). At that moment, the cook came up with the idea to pour over chicken curry a little tomato soup, to which he added some Asian spices. The result was surprising. Popularity tikka masala It has spread rapidly in the United Kingdom and is now considered by some & # 8222 British national food & # 8221.


What do you need for 6-8 servings of tikka masala?

& # 8211 1,5 kilograms of meat or chicken breast (or turkey)

& # 8211 2 bell peppers, cut into cubes

& # 8211 a piece of ginger, given through a grater

& # 8211 6 crushed garlic cloves

& # 8211 2 tablespoons tomato paste

& # 8211 a box of peeled tomatoes

& # 8211 a can of cream or, if you prefer, coconut milk - 2 cans of 400 ml

& # 8211 a hot pepper or two teaspoons of chilli powder.

& # 8211 spices: a teaspoon of curry powder, a teaspoon of cardamom, a teaspoon of cinnamon, a teaspoon of crushed coriander seeds, a teaspoon of cumin and 2 cloves, a teaspoon of hot paprika.

How come?

  1. For a better taste, the meat is marinated first. The marinade is prepared from a glass of yogurt and all the above spices. Mix the meat well with the resulting paste and refrigerate, covered, for a few hours. However, marinating is not mandatory.
  2. Heat olive oil in a saucepan (Indians use butter). Pour the chopped onion, mix until golden, then the garlic and ginger. Leave for 3-4 minutes until the flavors are released, add the chopped peppers and mix. Put the two tablespoons of tomato paste, pour the tomatoes from the box and then the 8 chopped tomatoes, along with the juice. Put all the spices over the vegetables and mix. Depending on the sharpness of the taste (given by the curry powder and coriander) add the chopped hot pepper or not.
  3. Pour the meat over the vegetables and mix and cook over medium heat.
  4. When the meat is almost done, add cream or coconut milk (Indians use cream, but coconut milk is more flavorful and healthier and is used in African versions of tikka masala). Leave everything to boil until the sauce decreases and, to taste, add salt and another curry powder for a stronger flavor. At the end, garnish with chopped coriander leaves or green parsley.
  5. It is eaten with rice, preferably fairy tale, over which a teaspoon of & # 8222 is placedmango chutney& # 8221 (is a spicy sauce, found at Mega Image)

Chicken Tikka Masala with rice

When it comes to exotic chicken recipes, Tikka Masala is a kind of food you shouldn't miss. A combination of chicken, creamy sauce and fragrant spices, served with plain boiled rice for a balanced taste.

The key ingredient in this recipe is garam masala, a rather rare & acircclnit spice, but which gives charm to the food.

  • 1 chicken breast
  • salt
  • pepper
  • olive oil
  • 1 onion
  • 250 ml tomato paste
  • 2 cloves of garlic
  • 1 teaspoon grated ginger or powder
  • 1 teaspoon garam masala
  • 1 teaspoon chilli
  • 1 teaspoon turmeric
  • 1 cup chicken soup or water
  • 120 ml liquid cream
  • greenery for decoration
  • rice to serve

Clean the chicken breast and cut it into cubes. Season with salt and pepper. Put the olive oil in a bowl on the fire. Add the chicken breast and finely chopped onion and sauté until the chicken has changed color, 4-5 minutes.

Mix a few tablespoons of tomato paste with the spices and chicken soup and pour into the pan. Add the finely chopped garlic and simmer for 15-20 minutes, until the meat is completely cooked. At the end, add the rest of the tomato paste and let the sauce drop.

Meanwhile, boil the rice in salted water.

When the chicken is almost ready, add the liquid cream and turn off the heat. Add freshly chopped parsley or coriander and serve the chicken with rice.

You have to see it too.


Chicken Tikka Masala - Recipes

PUI TIKKA MASALA

I hope it doesn't scare you
Sophisticated names.
"Masala" means a lot
Spices-mixed.

INGREDIENTS for marinating chicken

  • 800 gr. diced chicken breast
  • 2 teaspoons oriental spice mixture
  • a teaspoon of turmeric
  • 50 ml olive oil
  • 2 teaspoons grated ginger
  • chili flakes
  • salt pepper
  • 2 medium onions cut into juliennes
  • 1 box of diced tomatoes (Haplea will recommend Naturelo tomatoes, from SC Leader International)
  • 200 ml sweet cream (for cooking)
  • 50 ml of lemon juice
  • 2 teaspoons paprika
  • 2 teaspoons curry
  • four cloves of garlic (I crushed them)
  • salt (to taste)
  1. first mix the marinade ingredients, with which we grease the chicken well. Leave the meat in the fridge for about an hour.
  2. heat the julienned onion and garlicAdd the meat cubes, keep them on the fire until the meat is browned, then season with paprika, curry and salt.
  3. we add the tomatoes
  4. Leave it on the fire for another 10 minutes, then add the sweet cream
  5. One last step, add the lemon juice and mix. Leave on medium heat for about 5 minutes, until it drops
  6. I served it with rice garnish with saffron and dried basil.
  7. Good appetite!

Ingredients for chicken tikka masala

To prepare this delicious Indian dish, you will need the following ingredients:

  • 4-5 pieces of chicken breast, which will be cut into cubes, according to the famous recipe tikka masala
  • 2 onions, finely chopped
  • 2 red peppers, chopped
  • 250 grams of yogurt
  • A teaspoon of lemon juice
  • A teaspoon of turmeric
  • 3-4 teaspoons of pepper
  • A teaspoon of grated ginger
  • A tablespoon of butter
  • A teaspoon of salt
  • A teaspoon of paprika
  • 2 cloves of crushed garlic
  • 250 grams of cream for cooking
  • 250 grams of tomatoes in broth
  • Freshly chopped parsley for decoration

Chicken Tikka Masala - Recipes


Curry is an Asian dish with sauce and meat, vegetables or tofu. Although they are all called curry, there is a big difference between an Indian curry and a Chinese or Thai one. In addition to the palette of flavors and sauces that are part of these dishes, generically called "curry", each Asian country (area) also has a certain style of preparation. For example, an Indian curry is cooked over medium heat, so as not to burn the basic woody spices. The Thai, Chinese, etc., are prepared over high heat, using the "stir fry" technique and result in a more crunchy dish (vegetables are only lightly made), surrounded by a specific sauce, spicy, sweet or salty, however, it is unmistakable .
Indian curry brings vegetables and meat to a final degree of cooking, the meat is very soft and juicy, intoxicated by flavors, and the vegetables are well cooked, forming almost a paste, only a few cubes of vegetables thrown towards the end, are concretely distinguished, but they also have a more decorative role. As a technique, an Indian curry is very simple to prepare, but the order of adding spices must be respected.
The recipe for "Chicken Tikka Masala" has dozens of variations, depending on the area, but almost all lead to a similar preparation, a brightly colored, red-orange curry with green coriander accents. The creamy vegetable and sour cream sauce finely envelops the chicken cubes the size of a sip and surprises us with a fragrant spiciness, which is revealed towards the end of the tasting.
It is served with basmati rice, roti (Indian bread) or naan (Indian bread).
But let's enter together into this mysterious world of spices, where the fire is the one that lowers and elevates any ingredient, completing a preparation full of personality, exciting and full of strange aromatic echoes for our European taste buds.
The recipe below is made under the guidance of an Indian chef (Harpal Singh Sochi), and the result is overly satisfactory, even if we made small changes to the original recipe (due to lack of ingredients).

Ingredient:
-3 chicken breasts without skin and bone

-condiments:
- a bay leaf,
- cloves,
- cumin seeds,
- Coriander berries
- a 5 cm cinnamon stick,
-green and black cardamom,
-curry leaves
-garam masala
-coriander powder 1 teaspoon and a half
-Kashmiri paprika (I didn't have it replaced with a mixture of sweet and hot paprika)
-turmeric
-pepper
-salt
-ginger and garlic paste (from freshly ground ginger and garlic)
-fresh coriander

-vegetables:
-red onion (5 medium onions)
-fatty peppers of several colors cut into cubes
-4 tomatoes or 2 large tomatoes and 10 cherry tomatoes

others:
-150 ml sour cream
-2 tablespoons cashew nut paste (I didn't have and I made almond paste, it turned out good anyway)
-lemon juice
-3 tablespoons tomato juice and a tablespoon of broth (optional)
-cooking oil (I use 2 tablespoons of olive oil mixed with 2 tablespoons of sunflower oil)

CONDIMENTS ARE GROUPED INTO CATEGORIES: WOODEN AND POWDER (ground).

It is very important to introduce flavors in curry, because some develop their flavor more slowly, so they are introduced from the beginning, while others burn if introduced too quickly (powdered ones), and will be added in the middle and at the end of the recipe. . It's like creating a perfume: first we choose a woody, basic, subtle and long note, then we come with the aromatic bouquet in the middle, to finally give a final note, which is dominant at a first taste and olfactory perception , but which is quickly lost, leaving room for flavors in the layers below.

The wooden bouquet in the tikka masala chicken recipe is created from: a bay leaf, 3-4 cloves, a teaspoon of cumin seeds, 2 black cardamom berries and 3 green cardamom (I didn't have black and I put 5 green,), a small piece of cinnamon stick, half a teaspoon of coriander seeds. I also added 3-4 dried curry leaves, of Indian origin (although they were not in the recipe).


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Pui tikka masala

The mentioned time does not include the marinating time of the meat.
It may vary, depending on the option chosen. between 30 minutes and 3-4 hours.

The spices are grouped into categories: wood and powder.

The wooden bouquet in the tikka masala chicken recipe is created from: a bay leaf, 3-4 cloves, a teaspoon of cumin seeds, 2 black cardamom and 3 green cardamom berries, a small piece of cinnamon stick, half of a teaspoon of coriander seeds. You can also add 3-4 dried curry leaves.

Cut the chicken into cubes and marinate.

There are two options for marinating: with lemon juice or yogurt.

Quick variant.
The marinade is made from: fresh lemon juice, salt and 1 teaspoon of garam masala and leave for 30 minutes.

Original version.
Prepare a yogurt sauce and 1 teaspoon of garam masala and let the meat marinate for 3-4 hours.

When the chicken is ready to cook, start preparing the sauce in parallel.

The chicken cubes are browned in a wok until they turn white, without being well penetrated, and, in parallel, the curry is prepared in a Teflon pan.

For the curry, put 4 tablespoons of oil in the pan, over medium heat and, when heated, put the first spices, the woody ones: cumin seeds, bay leaf, curry leaves, coriander seeds, cinnamon stick broken into 4-5 large pieces, cardamom beans, cloves.

Stir constantly for 1-2 minutes, until you feel the aroma of the spices. Do not increase the heat, so as not to burn these flavors and do not let them "fry" in oil. It just has to be an "infusion" of flavors.

When the spices begin to give off the flavors, add chopped onions (3 medium onions). Stir and allow to brown slightly.

When the onion starts to color, add 2 teaspoons of ginger and garlic paste (this paste is specific to Indian cuisine and is very easy to prepare from finely grated ginger and minced garlic or from minced garlic and a little ginger powder).

Mix well and let the flavors penetrate. one more minute.

Add 2 diced tomatoes.

Add 2-3 tablespoons of tomato juice and simmer over medium heat, stirring often.

When the tomatoes are well softened, add the powdered spices: ground coriander (1 1/2 teaspoon), paprika and sweet pepper (one teaspoon each), turmeric (half a teaspoon), pepper, a teaspoon of salt.

After boiling over low heat for another 2-3 minutes, add 2-3 tablespoons of cashew or almond paste.

Mix the composition well and add water, if the sauce is too thick.

Add the lightly browned chicken cubes together with the resulting sauce to harden them.

If the sauce needs to be thickened (taking into account that liquid cream is finally added), a tablespoon of broth can be added.

Mix and mix, add a teaspoon of pepper. Taste the sauce and adjust the flavors according to your preferences.

After boiling for another minute, add a few vegetables with a decorative role, cut into larger cubes: first the red onion (2 small onions), the diced bell peppers and the rest of the diced tomatoes.

Let it boil for another minute, add the liquid cream and mix until you get a creamy, silky sauce.

Add a teaspoon of garam masala.

Sprinkle with fresh lemon juice.

Mix well and after 1 minute turn off the heat. Add fresh (or dried) coriander.

Serve hot, decorated with mint leaves. Usually, this dish is accompanied by basmati rice with saffron and chapatis.


Pui Tikka Masala

Pui Tikka Masala"It is a rather controversial recipe, both the British and the Indians claiming that they are the ones who invented it. There are various variations on the same theme, and the basic ingredient, which gives the name of the recipe is & # 8220garam masala & # 8221, a combination of black cardamom, cinnamon, cloves, black pepper and cumin. . Tikka means piece of meat.

Garam Masala

Garam masala can be found on the market already prepared. If not, you can do it yourself by grinding 1 tablespoon of cumin, 1 tablespoon of black peppercorns, 4 tablespoons of coriander seeds, 1 tablespoon and a half of dried (or ground) ginger, 1 tablespoon of cardamom, 3 of garlic, 1 tablespoon cinnamon and 1 tablespoon crushed bay leaves. Put them all in a grinder and grind until they are powdered. It is normally prepared in a pan, together with a tablespoon of tomato puree, but powder can also be used.

The chicken breast is marinated a few hours before preparing the food. Cut into pieces or strips (as you prefer). Squeeze the lemon, add 1-2 tablespoons of curry, a little pepper and a little ginger powder, yogurt and salt. Stir together with the chicken pieces. Refrigerate for a few hours. I usually leave it overnight.

Cut the onion into thin slices. Peel a squash, grate it and squeeze the juice. So is the ginger that is first peeled

Put a pan on medium heat to sea and add oil and butter. Add the onion, hot pepper, ginger, finely chopped coriander stalks and leave on the fire, stirring occasionally, until soft and golden. Add the canned tomatoes (if you have them fresh, to peel them more easily, put them in boiling water for 30 seconds) and the coconut milk. If the composition is too thick, use a blender to pass everything.

Then put the chicken pieces and 3-4 good tablespoons of garam masala. Mix everything, bring to the boil and then turn the heat to low and simmer for 20-30 minutes, covered. When the meat is tender, add more spices (pepper, possibly paprika) to taste.

Mihai Preda

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Pui tikka masala

Chicken tikka masala is not a simple recipe. Sure, it's not complicated either - just a little meticulous. I tried to make it EXACTLY as Arun Kumar, the chef at Agra Palace, did (you can see his recipe here). I adapted the spices very little to what I had. In the end, this food is a miracle of exotic flavors. It is not for nothing that Arun says that it is the most famous product of Indian cuisine in the world.

ingredients

  • 500 g chicken breast
  • 2 tomatoes
  • 1 hot pepper, green
  • 3-4 cm ginger root
  • 2 tablespoons chopped green parsley
  • 2 tablespoons hot paprika
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 tablespoons garam masala
  • 2 tablespoons chopped mint
  • 2 teaspoons turmeric
  • 2 teaspoons of green cardamom berries
  • 2 teaspoons black cardamom berries
  • 1 red onion
  • 3 cloves of garlic
  • 1 teaspoon grated cinnamon
  • 1 tablespoon tomato sauce
  • 3-4 tablespoons of sm & acircnt & acircnă
  • 50 g almonds
  • a teaspoon of sugar
  • salt pepper

More & icircnt & acirci and more & icircnt & acirci I made an almond sauce. I crushed the almonds and mixed them with about 2 tablespoons of sm & acircnt & acircnă

Then I prepared the chicken. I cut the breast into cubes and mixed them with salt, 1 tablespoon paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander seeds, 1 teaspoon garam masala, 1 teaspoon finely chopped mint, 1 teaspoon turmeric and a teaspoon ground green cardamom.

I mixed them all well and left them in the cold for about 2 hours.

When the 2 hours had passed, I put the chicken pieces on bamboo skewers (which I had soaked for 30 minutes before) and put them in the oven in a tray on a baking sheet. The oven was very well preheated. Normally, the chicken is cooked in a tandoori oven, at 6-7 hundred degrees, I can't get more than 220-230 degrees in my oven. So I left them a little longer, but be very careful not to dry out.

While the chicken was cooking in the oven, I made the masala sauce - I put a little oil in a pan, and I put green and black cardamom (ground), a few peppercorns, cinnamon. I put finely chopped onions over them.

I put diced tomatoes over the onions.

Then I put half of the ginger, but on the grater and the hot pepper cut very finely.

I mixed well for a few minutes, then set the sauce aside. The chicken had been made in the meantime

In another, larger pan, I put a little oil, and in it I put the crushed garlic and the other half of the amount of grated ginger (on a small grater).

I put the chicken, then I put the masala sauce.

Then I put a little water and started adding spices: salt, paprika, ground cumin, chopped mint, garam masala, turmeric, sugar, chopped parsley.

Then I added the tomato sauce and the almond sauce and mixed them.

At the end, I also put a spoonful of sm & acircnt & acircnă

Then I took the meat out on the plate and sprinkled a little green parsley and a little sour cream on it.


Pui tikka masala

Chicken tikka masala is not a simple recipe. Sure, it's not complicated either - just a little meticulous. I tried to make it EXACTLY as Arun Kumar, the chef at Agra Palace, did (you can see his recipe here). I adapted the spices very little to what I had. In the end, this food is a miracle of exotic flavors. It is not for nothing that Arun says that it is the most famous product of Indian cuisine in the world.

ingredients

  • 500 g chicken breast
  • 2 tomatoes
  • 1 hot pepper, green
  • 3-4 cm ginger root
  • 2 tablespoons chopped green parsley
  • 2 tablespoons hot paprika
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 tablespoons garam masala
  • 2 tablespoons chopped mint
  • 2 teaspoons turmeric
  • 2 teaspoons of green cardamom berries
  • 2 teaspoons black cardamom berries
  • 1 red onion
  • 3 cloves of garlic
  • 1 teaspoon grated cinnamon
  • 1 tablespoon tomato sauce
  • 3-4 tablespoons of sm & acircnt & acircnă
  • 50 g almonds
  • a teaspoon of sugar
  • salt pepper

More & icircnt & acirci and more & icircnt & acirci I made an almond sauce. I crushed the almonds and mixed them with about 2 tablespoons of sm & acircnt & acircnă

Then I prepared the chicken. I cut the chest into cubes and mixed them with salt, 1 tablespoon paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander seeds, 1 teaspoon garam masala, 1 teaspoon finely chopped mint, 1 teaspoon turmeric and a teaspoon ground green cardamom.

I mixed them all well and left them in the cold for about 2 hours.

When the 2 hours had passed, I put the chicken pieces on bamboo skewers (which I had soaked for 30 minutes before) and put them in the oven in a tray on a baking sheet. The oven was very well preheated. Normally, the chicken is cooked in a tandoori oven, at 6-7 hundred degrees, I can't get more than 220-230 degrees in my oven. So I left them a little longer, but be very careful not to dry out.

While the chicken was cooking in the oven, I made the masala sauce - I put a little oil in a pan, and I put green and black cardamom (ground), a few peppercorns, cinnamon. I put finely chopped onions over them.

I put diced tomatoes over the onions.

Then I put half of the ginger, but on the grater and the hot pepper cut very finely.

I mixed well for a few minutes, then set the sauce aside. The chicken had been made in the meantime

In another, larger pan, I put a little oil, and in it I put the crushed garlic and the other half of the amount of grated ginger (on the small grater).

I put the chicken, then I put the masala sauce.

Then I put a little water and started adding spices: salt, paprika, ground cumin, chopped mint, garam masala, turmeric, sugar, chopped parsley.

Then I added the tomato sauce and the almond sauce and mixed them.

At the end, I also put a spoonful of sm & acircnt & acircnă

Then I took the meat out on the plate and sprinkled a little green parsley and a little sour cream on it.


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