Hi Food Tubers I’m Chetna and welcome to my kitchen today I’ve decided to show you one
of the most popular takeaway dishes which is chicken tikka masala this is one of my favourite dishes
because the chicken is packed with flavours of ginger garlic and then it’s served in this
beautifully creamy tomatoey sauce and then it’s topped with some onions green peppers
coriander so all in all it’s a complete winner so I’m gonna start by marinating the chicken
because it needs to sit in the marinade for a few hours so I’m going to start with 150
grams of natural yoghurt and to this I’m going to add some spices so I have got half a teaspoon
of turmeric powder one teaspoon of kashmiri chili powder and half a teaspoon of garam masala so im
got one teaspoon of salt that goes in four cloves of garlic and a small piece of ginger
and I’m going to grate it into the marinade so I’ve got all these ingredients for the
marinade in the bowl and I’ll give it a good mix and the last thing to add is one tablespoon
of mustard oil I’ve got the marinade ready for the chicken and I’ve got 800 grams of
boneless chicken breast which im going to chop and add to the marinade now made sure
you coat every single piece with this marinade because that’s so important because the marinade
is what gives the chicken this amazing flavour now the chicken needs to sit in this marinade
for a minimum of two hours to get the right flavour but if you can leave it overnight
even better so this will go in the fridge now I have got 50 grams of cashew nut and
im going to soak it in 50 ml of milk this is going to soak for as long as the chicken’s
marinating and you’re going to use it in the sauce a little bit later, the chicken’s been
sitting in this beautiful marinade for two hours and now it’s ready to be cooked so I’ve
got the oven preheated for 200 degrees now I’ve got this roasting dish and I’m just going
to put a tablespoon of vegetable oil and just spread it evenly and then we’re gonna put
the chicken in this so this chicken is gonna go in the oven for 20-25 minutes and you just
wanna make sure it’s cooking evenly because you just want the nice golden colour and you
don’t want to burn it while the chicken’s cooking you’re gonna get started with the
sauce I’ve got some vegetable oil here and I’ve got one teaspoon of cumin seeds so I’ve
got some whole spices a few bay leaves a black cardamom few green cardamoms cloves and cinnamon
and we gonna put this in the oil with the cumin so I’m going to roughly chop two medium
sized onions I will also add a couple of green chilis and this will now go in the oil the
onions now cook for 5-7 minutes on medium to low heat because we want them to be really
nice and deep golden brown while that’s cooking I’m going to prepare the ginger and garlic,
I’ve got three cloves of garlic and a small piece of ginger and I’m going to finely grate
this and let it cook for a minute so I’ve got five tomatoes which I’m going to roughly
chop ive covered it up and now this is going to cook for 10-15 minutes on medium to low
heat so that all the tomatoes are properly cooked and we can get a nice thick sauce I’m
gonna add 4 tablespoons of tomato puree the tomato puree really adds to the thickness
of the sauce and also makes it a bit more tomatoey I’m going to take the stalks of the
corriander and add it to the sauce right now the stalks of corriander have got so much
more flavour than the leaves that really you shouldn’t waste it and just add it to the
sauce you can cover it up again and give it another ten minutes look at that that smells
beautiful I’ve got one teaspoon of coriander powder one teaspoon of kashmiri chili powder
a teaspoon of garam masala and half a teaspoon of turmeric powder so all of this goes in
and a good mix it’s turned into this really deep colour which is beautiful so the spices
are mixed in and our chicken’s ready to come out which is going to go straight into this
sauce you’re going to mix it really nicely so everything comes together we’ll now grind
the cashew nuts which have been soaking in the milk for a few hours now the cashew nut
puree just adds a richness to the sauce and if you are a alergic to nuts you can skip
the cashew nut puree but just add a bit more of the cream which we’ll add in in a second
and don’t forget if you need a bit more water at any stage just feel free to add that we’ll
take a small onion and we’ll just cut that it half and then just make squares to add
to our cooked curry and then again take a green pepper and make squares of these too
we’re just adding it for extra crunch and flavour in the end and then the peppers go
in as well roughly 50ml also of the double cream so our chicken tikka masala is ready
and it’s such an amaing dish to share it with family and friends for special ocasions, festivals,
divali, ive got onion salad here yoghurt some homemade chapatis and some steaming rice
so im going to give this a go, i cant wait to try this smells amazing that is so good
thank you so much for joining me today if you’ve liked this recipe then you can find
more on my channel food with chetna, so please do subscribe and ill see you there!
of the most popular takeaway dishes which is chicken tikka masala this is one of my favourite dishes
because the chicken is packed with flavours of ginger garlic and then it’s served in this
beautifully creamy tomatoey sauce and then it’s topped with some onions green peppers
coriander so all in all it’s a complete winner so I’m gonna start by marinating the chicken
because it needs to sit in the marinade for a few hours so I’m going to start with 150
grams of natural yoghurt and to this I’m going to add some spices so I have got half a teaspoon
of turmeric powder one teaspoon of kashmiri chili powder and half a teaspoon of garam masala so im
got one teaspoon of salt that goes in four cloves of garlic and a small piece of ginger
and I’m going to grate it into the marinade so I’ve got all these ingredients for the
marinade in the bowl and I’ll give it a good mix and the last thing to add is one tablespoon
of mustard oil I’ve got the marinade ready for the chicken and I’ve got 800 grams of
boneless chicken breast which im going to chop and add to the marinade now made sure
you coat every single piece with this marinade because that’s so important because the marinade
is what gives the chicken this amazing flavour now the chicken needs to sit in this marinade
for a minimum of two hours to get the right flavour but if you can leave it overnight
even better so this will go in the fridge now I have got 50 grams of cashew nut and
im going to soak it in 50 ml of milk this is going to soak for as long as the chicken’s
marinating and you’re going to use it in the sauce a little bit later, the chicken’s been
sitting in this beautiful marinade for two hours and now it’s ready to be cooked so I’ve
got the oven preheated for 200 degrees now I’ve got this roasting dish and I’m just going
to put a tablespoon of vegetable oil and just spread it evenly and then we’re gonna put
the chicken in this so this chicken is gonna go in the oven for 20-25 minutes and you just
wanna make sure it’s cooking evenly because you just want the nice golden colour and you
don’t want to burn it while the chicken’s cooking you’re gonna get started with the
sauce I’ve got some vegetable oil here and I’ve got one teaspoon of cumin seeds so I’ve
got some whole spices a few bay leaves a black cardamom few green cardamoms cloves and cinnamon
and we gonna put this in the oil with the cumin so I’m going to roughly chop two medium
sized onions I will also add a couple of green chilis and this will now go in the oil the
onions now cook for 5-7 minutes on medium to low heat because we want them to be really
nice and deep golden brown while that’s cooking I’m going to prepare the ginger and garlic,
I’ve got three cloves of garlic and a small piece of ginger and I’m going to finely grate
this and let it cook for a minute so I’ve got five tomatoes which I’m going to roughly
chop ive covered it up and now this is going to cook for 10-15 minutes on medium to low
heat so that all the tomatoes are properly cooked and we can get a nice thick sauce I’m
gonna add 4 tablespoons of tomato puree the tomato puree really adds to the thickness
of the sauce and also makes it a bit more tomatoey I’m going to take the stalks of the
corriander and add it to the sauce right now the stalks of corriander have got so much
more flavour than the leaves that really you shouldn’t waste it and just add it to the
sauce you can cover it up again and give it another ten minutes look at that that smells
beautiful I’ve got one teaspoon of coriander powder one teaspoon of kashmiri chili powder
a teaspoon of garam masala and half a teaspoon of turmeric powder so all of this goes in
and a good mix it’s turned into this really deep colour which is beautiful so the spices
are mixed in and our chicken’s ready to come out which is going to go straight into this
sauce you’re going to mix it really nicely so everything comes together we’ll now grind
the cashew nuts which have been soaking in the milk for a few hours now the cashew nut
puree just adds a richness to the sauce and if you are a alergic to nuts you can skip
the cashew nut puree but just add a bit more of the cream which we’ll add in in a second
and don’t forget if you need a bit more water at any stage just feel free to add that we’ll
take a small onion and we’ll just cut that it half and then just make squares to add
to our cooked curry and then again take a green pepper and make squares of these too
we’re just adding it for extra crunch and flavour in the end and then the peppers go
in as well roughly 50ml also of the double cream so our chicken tikka masala is ready
and it’s such an amaing dish to share it with family and friends for special ocasions, festivals,
divali, ive got onion salad here yoghurt some homemade chapatis and some steaming rice
so im going to give this a go, i cant wait to try this smells amazing that is so good
thank you so much for joining me today if you’ve liked this recipe then you can find
more on my channel food with chetna, so please do subscribe and ill see you there!
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