Chicken Tikka Masala (Murgh Makhni)
It is one of the most common and well-known dishes of Indian cuisine, which is probably served in every Indian restaurant. It is probably not an original Indian food at all, it could be food was invented by people who emigrated from South Asia to Great Britain. The food bears a strong resemblance to another very tasty food of the Mumbai region, called butter chicken. The main difference is probably that the butter chicken is not roasted before being placed in the sauce, for Tikka masala it is marinated and then roasted. Roasting makes this food especially tasty. I followed the original Pushpesh Panti recipe as much as possible and the result became pretty delicious. When preparing in this way, the food should be nicely red and there is no need to add food color, as is the case in some restaurants.
Preparation time: 1 hour, plus time for marinating chicken
Level: average
Quantity: for four
Ingredients:
For marinating chicken pieces
12-16 pieces of bone-in chicken without bones and skin
1 teaspoon ginger paste
1 teaspoon garlic paste
250 g thicker yogurt
1.5 teaspoons chili powder
1 teaspoon of garam masala
Makhni sauce
3 tablespoons oil
3 four cm long cinnamon sticks
5 green cardamom pods
5 carnations
3-4 green or red chilies
2.5 cm piece of fresh ginger
2-3 bay leaves
Two 400 g jars of crushed tomatoes or 10-12 ripe tomatoes
1 teaspoon chili powder
1 tbsp sugar or honey
25 g butter
1 tablespoon tomato paste
2 teaspoons dried fenugreek leaves (crushed)
250 ml whipped cream
Preparation:
1. Puree garlic and ginger in little water. It can be done together
2. Mix the yogurt, spices, garlic and ginger puree, cut the chicken into convenient pieces and mix into the marinade
3. Marinate the chicken for at least 4 hours
4. Preheat the oven grill to low heat, place the chicken with the marinade on the oven plate, and grill until the chicken is browned. Turn the chicken pieces occasionally. This can also be done on the outdoor grill
5. To prepare the sauce, heat the oil in a pan, chop ginger and chilies, add to the pan with spices and fry for a few minutes to let the flavors out.
6. Add crushed tomatoes or tomato puree and simmer until soft. Press the resulting mixture through a sieve to obtain a nice even sauce
7. Pour the sauce into the pan, add the chili powder, sugar or honey, and butter, add the crushed fenugreek leaves. Add tomato paste, stir and simmer lightly for a few minutes
8. Place the grilled chicken pieces in the sauce, stir, add the whipped cream and simmer for a few minutes until the chicken is completely hot.
Serve with basmati rice or Indian flatbread, for example
Ready !!
