Nope! I wasn’t on a cooking hiatus, but was improving on my Chicken Tikka Masala recipe an ex Indian colleague gave me years back. Am enjoying it right now as I write this post. I’m having it with Roti Prata, a kind of bread/dough found in Singapore/Malaysia. I have to say that it was quite difficult finding the Roti Prata I used to have back in Singapore so I’m very happy that I found it! There were just lots of Naan, Chapati, really weird prata that was dry and floury…

So here goes the improved version… I used my own homemade yoghurt but you can use any store bought Plain Yoghurt ~

There are 2 ways to doing it – Skewers or Chicken Pieces in the sauce. I’m doing the one in the sauce but have given instructions for both.

Skewered & Bake Version


Serves 2-3 | 7 – 25 mins 

Ingredients (Meat) 

  • 1 1/2 pounds or 680g Boneless & Skinless Chicken Cubes (Thigh/Breast)
  • 1 cup Plain Yoghurt
  • 2 tbsp Lemon Juice
  • 2 tsp Ground Cumin
  • 2 tsp Cayenne (adjust for spiciness)
  • 1 tsp Garam Masala
  • 1 tsp Salt
  • 1 tsp minced Ginger or Ginger Powder

Ingredients (Sauce)

  • 1 tbsp Unsalted Butter 
  • 1 medium Onion; chopped
  • 2 tbsp minced Garlic
  • 1 Cinnamon Stick (toasted) or 1 tsp Cinnamon Powder
  • 2 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 1 tsp Garam Masala
  • 1/2 tsp Tumeric Powder or Fresh Tumeric
  • 1/2 tsp Fenugreek
  • 1 tsp Cayenne (adjust for spiciness)
  • 8oz Tomato Sauce/Paste (not Ketchup)
  • 1 cup Heavy Cream/Whipping/Milk/Yoghurt
  • 1/4 cup chopped Cilantro/Chinese Coriander
  • 1/2 cup Water
  • 1 tbsp Corn Starch (mixed in 2 tbsp Water)
  • Salt to taste 

Directions

  1. Season meat with all the ingredients. Let the chicken sit in the bowl or Ziploc bag refrigerated for at least 30 mins (I would prefer it longer, at least 2 hours). Skewer the meat if doing the skewered version. Discard seasoning mixture.  
  2. Mix all the dry spices for the sauce together. 
  3. Stovetop Method: In a saucepan, heat butter up. Sauté onions and garlic for 1 min. Add chicken pieces and sauté for 2 mins. Add tomato sauce/paste and dry ingredients. Mix and let it simmer for 13-15 mins. Add Heavy Cream/Whipping/Milk/Yoghurt and water. Add corn starch mixture to thicken sauce. Season to taste, garnish with chopped Cilantro/Chinese Coriander. -Ends here-
  4. Instant Pot Method: In the pot, press sauté mode and wait for ‘HOT’. Add butter and sauté onions and garlic for a min. Add seasoned chicken pieces and sauté for 2 mins. Add tomato sauce/paste and dry ingredients. Set to ‘Manual’, ‘High Pressure’, 4 mins (thigh) or 5 mins (breast). Do a quick release immediately. On sauté mode, add Heavy Cream/Whipping/Milk/Yoghurt and water. Add corn starch mixture to thicken sauce. Season to taste, garnish with chopped Cilantro/Chinese Coriander. Oh yes, you can do it pot-in-pot with rice too (1:1) on a tall trivet -Ends here-
  5. Oven Method: Preheat oven to 400 degrees Fahrenheit or 200 degree Celcius. Brush some oil/butter on skewered chicken. Bake chicken skewers for 10-12 mins or till cooked. —> Make sauce
  6. Airfryer Method: Preheat Airfryer to 360 degrees Fahrenheit or 180 degree Celcius. Brush some oil/butter on skewered chicken. Airfry chicken skewers for 10-12 mins or till cooked. —> Make sauce
  7. Sauce (Skewered Version): In a saucepan, heat butter up. Sauté onions and garlic for 2 mins. Add tomato sauce/paste and dry ingredients. Let it simmer for 2-3 mins. Add Heavy Cream/Whipping/Milk/Yoghurt and water. Add corn starch mixture to thicken sauce. Season to taste. Pour over skewered chicken and garnish with chopped Cilantro/Chinese Coriander.

Enjoy with butter rice, saffron rice, biryani rice, roti prata or naan.

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