Chicken Tikka Masala
Servings 2
Calories 739kcal
Ingredients
Tandoori Roti
- 1/2 cup All-purpose flour
- 1/4 tsp Sugar
- 1/4 tsp Baking powder
- 1/8 tsp Baking soda
- 1/8 tsp Salt
- 1 TBSP Yogurt plain
- Water (for kneading)
- 1/2 TBSP Vegetable oil
- Butter for finishing
Masala
Marinade
- 8 oz Chicken breast boneless skinless cut into chunks
- 1/2 TBSP Yogurt
- 1/2 tsp Ginger garlic paste
- 1/2 tsp Chili powder
- Salt to taste
- 1/2 tsp Lemon Juice
- 1 tsp Tikka masala powder
Rice
- ½ cup Jasmine rice rinsed
Gravy
- 1 TBSP Yogurt
- 1/2 tsp Ginger garlic paste
- 1/2 tsp Extra-virgin olive oil
- 1/2 cup Onion sliced
- 1/2 Tomato diced
- 1 tsp Chili powder
- 1/4 tsp Ground cumin
- 1/4 tsp Ground turmeric
- 1/4 tsp Salt
- 1 TBSP Extra-virgin olive oil
- 1/2 tsp Ground cinnamon
- 1 Whole cloves
- 1 Cardamom pods
- 2 TBSP Water
- 2 TBSP Heavy cream
- 1/4 tsp Garam masala
- 1/4 tsp Dried fenugreek leaves
- 1/2 tsp Butter
- 1 tsp Garlic chopped
- 2 Green chiles canned
- ¼ cup Green bell pepper
Coconut Water
- 24 oz Coconut water
Instructions
- Prep the ingredients per the instructions above.
- Prep the Tandoori Roti: In a large bowl, mix flour, sugar, baking powder, baking soda, and salt until well combined. Add yogurt and start to knead the dough. Add water as needed and continue to knead for 5 minutes. Then add oil and knead until the dough turns smooth and soft. Cover with plastic wrap and rest for 1 hour.
- Cook the rice according to the instructions on the package.
- Marinate the chicken with yogurt, ginger garlic paste, chili powder, salt, lemon juice, and tikka masala powder.
- In a bowl add the onions, ginger garlic paste, yogurt, tomato, chili powder, cumin powder, turmeric powder, and salt. Mix everything well.
- Heat the oil in a saute pan over medium-high heat. Place marinated chicken into the pan and brown, then turn the heat down to low and let the chicken cook for 4 - 5 minutes.
- For the gravy: Heat oil in a saute pan on high heat; add cinnamon, cloves, and cardamom. Add tomato mixture and water. Keep stirring the mixture and let it boil. Turn down the heat to low; cover and cook for 8-10 minutes. Keep checking the mixture so that it doesn’t stick to the bottom.
- Add water, cream, garam masala powder, and chicken to the gravy. Mix everything properly.
- Add dried fenugreek leaves and let it cook for 2-3 minutes on low.
- Add butter, garlic, and green chiles to a saute pan on medium heat. Saute it for a minute until it turns golden in color. Add bell pepper and again saute it for 1 minute.
- Pour the bell pepper mixture over the gravy, stir it for a minute, and remove from the heat.
- Tandoori Roti: Heat a skillet on medium heat. After the dough has rested, knead again, making sure the dough is soft. Evenly portion the dough into balls and dust with flour. Roll gently with a rolling pin, making sure the roti is slightly thick, about 1/4 inch. Then sprinkle a few droplets of water over the top and spread evenly.
- Cook the Tandoori Roti: Transfer the roti water side down onto the heated skillet. Cook for a minute or until the roti partially puffs up and the base browns. Then flip the roti over in the pan to cook the other side. (Don’t worry if there are some black spots appearing; it gives a tandoor effect.)
- Finish the Tandoori Roti: Make sure the roti is cooked completely. Brush the top of the tandoori roti with butter while hot.
- Finish rice: Once tender, season with salt and pepper to taste. Fluff with a fork and cover with a lid.
- Mix the coconut water with lime.
- Serve the chicken with rice, tandoori roti, and coconut water.
Nutrition
Calories: 739kcal | Carbohydrates: 82g | Protein: 36g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 1358mg | Potassium: 1645mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1137IU | Vitamin C: 15mg | Calcium: 177mg | Iron: 5mg