There is no greater joy for me than to experiment in the kitchen and unleash some of my culinary creativity. Now whilst I try and use fresh ingredients as often as I can, there are always some form of left overs that can turn into a delightful and appetizing meals. And that’s what this one’s all about. I have this easy peasy one here that I put together with some left over grilled chicken.
My husband braved the heat last night and managed to fire up the grill and made us some lovely boneless Chicken Tikkas .He grilled an extra batch, that I knew would come handy for a curry of some sorts the next day.
Chicken Tikkas: Boneless marinated chicken usually grilled on a charcoal BBQ.However these cook in a hot oven just as well. Tikkas are usually marinated in yogurt and spices ( I like to use powdered chili, coriander ,cumin and Garam masala along with some ginger and garlic paste)You do get ready spices which are great as well. Shaan Masalas have a great variety of spices that could be used for this recipe.
It’s interesting to know that the origin of Chicken Tikka masala didn’t originate from India at all. This curry has it’s roots from the Indian restaurant owners in the UK. A lot of the original Chicken Tikka Masalas use fair amounts of cream. It does add texture and of course tones down the spice as well.
My recipe here is a cream free and healthier version. Go ahead and add it if you like .For the ease of following this recipe I’d like to put it down in two parts. Firstly the making of the Mighty Chicken Tikkas and then how whether fresh or as left over tikkas ,can be made into a glorious and easy Chicken Tikka Masala.
I hope you are having a finger licking day 🙂
FOR THE CHICKEN TIKKAS:
- 400 grams boneless breast ( cubed)
- 4 tablespoons yogurt
- 1 1/2 teaspoon chilli powder
- 1 teaspoon ground pepper
- 1 teaspoon cumin powder
- ½ teaspoon garam masala
- 1 1/2 teaspoon ginger-garlic paste
- Salt to taste
- 1 teaspoon oil
- 1 teaspoon tomato paste
- Wash the chicken breast and pat dry.
- Cut the chicken into medium bite size cubes.
- Mix all the dry ingredients and ginger – garlic paste into the yogurt.
- Add the cubed chicken to the above mixture.
- Heat the oven to 200 C.
- Thread the marinated chicken cubes onto wooden skewers and lay them onto a well-greased baking tray.
- Grill for about 15 minutes on one side.
- Baste with a little oil. Now turn the skewers over and grill for another 10 minutes or until cooked.
FOR THE CHICKEN TIKKA MASALA:
- 2 small onions (chopped finely)
- 2 medium tomatoes (chopped finely)
- 1 medium green pepper (chopped lengthwise)
- 1 ½ teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon Chili powder
- 1 teaspoon Garam masala
- 2 tablespoons yogurt
- 2 tablespoons vegetable oil
- Heat the oil in a cooking pan and temper with cumin seeds.
- Next add the onions and fry till they are dark brown in color.
- Add all the dry powders and fry for about a minute or till the spices are well combined.
- Add the ginger-garlic paste and stir for about a minute.
- Now add in the chopped green pepper. Sauté for about 5 minutes or till the peppers are semi done and then add the tomatoes.
- Once the tomatoes are cooked whisk in the yogurt and stir for a couple of minutes.
- Lastly add the boneless Chicken Tikkas.
- Garnish with chopped coriander.
- Finally season with some salt.