Chicken Tikka Masala with Jeera Rice

According to wikipedia ,the origins of chicken tikka masala are disputed. It has been suggested that chicken tikka masala originated from the kitchens of Bangladeshi chefs in the UK. The recipe's age is also unproven, with claims ranging from the 1970s back to the mid-1950s. A widely reported explanation of the origins of the dish is that it was conceived in an Indian restaurant in Glasgow in the late 1960s, when a customer, who found the traditional chicken tikka too dry, asked for some "gravy". The chef improvised a sauce from tomato soup, yogurt and spices.

Chicken Tikka Masla with Jeera Rice

Chicken tikka masala is now served in restaurants around the globe. It is perhaps in the UK that its popularity is highest, where it is thought to be the country's most popular dish.
British government minister Robin Cook remarked: "Chicken tikka masala is now Britain's true national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences."

This is the recipe adapted from Madhur Jaffrey, which I picked up on net long back.

Chicken Tikka Masala:

Chicken Tikka Masla

Ingredients:
Chicken Tikka:
Chicken cubes : 800 gms, boneless
Ginger paste : 1 tbsp
Garlic paste : 1 tbsp
Red Chili powder : 1 tbsp
Lemon Juice : 1 tbsp
Hung curd : 1 tbsp
Garam Masala : 1 tbsp
Oil : 1 tbsp

Onion Masala:
Onions: 2, meduim sized, roughly chopped
Cashew Nuts : 50 gms
Cloves : 4
Green Cardamom pods : 6
Cinnamon stick : 2 inches
Cumin seeds : 1 tbsp
Corriander powder : 1 tbsp
Red Chili powder : 1 tbsp
Turmeric powder : 1/4 tsp
Salt, to taste
Oil, for frying

Tomato Sauce:
Tomato puree : 500 gms
Tomatoes : 2, chopped
Cloves : 4
Green Cardamom pods : 4
Cinnamon Stick : 2 inches
Mace : 2 pieces
Green Chillies : 8
Black Cardamom : 3
Ginger Paste : 1 tbsp
Garlic Paste : 1 tbsp
Butter : 2 tbsp
Dried Fenugreek leaves : 1 tbsp

To Finish:
Oil : 2 tbsp
Garlic : 1 tbsp, chopped
Cumin seeds : 1/2 tbsp
Garam Masala : 1 tbsp
Dried Fenugreek Leaves : 1/2 tbsp
Heavy Cream : 2 tbsp
Corriander : 1 tbsp, chopped

How I did it:

1. For Chicken Tikka:
2. Marinate the chicken peices, with the ingredients under chiken tikka for 2 hrs.
3. Pre-heat oven to 180C and half cook for 10 to 15 mins and keep aside.
4. For Onion Masala:
5. Heat oil in a pan and add cloves, cardamom, cinnamon, cumin.
6. Let them splutter and add cashews and onions.
7. Add corriander powder, turmeric, red chili powder and salt.
8. Fry till done, and keep aside to cool.
9. Grind it to fine paste.
10. For Tomato Sauce:
11. Boil all the ingredients together until the top is glazed.
12. Cool and Blend to a smooth consistency.
13. To Finish:
14. Heat oil over medium heat in a large pan, and add garlic, saute till golden brown.
15. Add onion paste and fry for few mins, then add tomato sauce and chicken tikka pieces.
16. Cook covered untill chicken is done.
17. Add garam masala, fenugreek leaves, and adjust salt.
18. Garnish with cream and corriander and serve with Jeera Rice.

Jeera Rice:

Jeera Rice

Ingredients:
Rice : 3 cups, uncooked
Cumin seeds : 3 tbsp
Ghee : 3 tbsp
Cashews : a handful
Salt, to taste
Saffron, few strands
Turmeric, a pinch

Method:

1. Cook 2 cups of rice with 4 cups of water till done.
2. Cook the remaining 1 cup pf rice with 2 cups of water adding, turmeric and saffron. (for the color and fragnance)
3. Spread both the cooked rice in a dish.
4. Heat ghee in a pan, and add cumin seeds and cashews.
5. Add this mixture to the rice, add salt to taste and mix.
6. Serve hot.

Chicken Tikka Masala with Jeera Rice

And the Verdict:
Heaven!!!
Just a perfect combination and utterly delicious!!