Chicken Tikka Recipe

Marinate chicken

Cut chicken into 3–4 cm pieces. In a large bowl combine yogurt, garlic paste, ginger paste, ground cumin, ground coriander, turmeric, garam masala, kashmiri chilli/paprika, lemon juice, salt and 2 tbs oil. Add chicken, toss to coat thoroughly, cover and refrigerate for at least 2 hours or preferably overnight.

Cook chicken

Preheat oven to 230°C (450°F) or heat a grill/pan on high. Thread or spread marinated pieces on a lined tray. Roast for 12–15 minutes until edges char slightly and internal temperature reaches 74°C (165°F). Alternatively pan-sear in 1–2 tbs oil over high heat for 6–8 minutes, turning to get charred edges. Set aside.

Prepare sauce

Melt butter with 2 tbs oil in a heavy saucepan over medium heat. Add finely chopped onion and sauté 6–8 minutes until golden. Add garlic and ginger paste and cook 1 minute until fragrant. Stir in tomato puree and tomato paste, then add ground cumin, ground coriander, kashmiri chilli/paprika, garam masala and sugar. Bring to a gentle simmer and cook 10–12 minutes, stirring occasionally, until oil separates slightly from the tomato mix.

Blend (optional) & finish

For a smooth sauce, cool slightly and blend until smooth, then return to the pan. Stir in cream and crushed kasuri methi, then add salt. Add the cooked chicken pieces to the sauce and simmer 5–7 minutes so chicken absorbs flavors. Adjust seasoning and garnish with a knob of butter or extra cream if desired. Keep warm until serving.

Pressure cook lentils/beans

Drain soaked urad dal and rajma. Place in a pressure cooker with 800 ml water and 1 tsp salt. Cook for 20–25 minutes under pressure (or until very soft). If using stovetop pot, simmer 1–1.5 hours until tender, adding more water as needed. The cooked mix should be creamy and soft.

Prepare tempering & finish

In a separate heavy pan heat butter and 1 tbs oil. Add chopped onion and sauté until light golden, 6–8 minutes. Add garlic and ginger paste, cook 1 minute. Stir in tomato puree, red chilli powder, cumin and garam masala; simmer 6–8 minutes. Add the cooked dal and beans with their cooking liquid; stir to combine and simmer gently 15–20 minutes, stirring occasionally and adding water if it becomes too thick. Stir in heavy cream and crushed kasuri methi, simmer 3–5 minutes. Adjust salt and butter to taste. Mash a few lentils against the side to thicken slightly for creaminess.

Cook rice

Rinse basmati rice until water runs clear. In a saucepan heat ghee/oil over medium heat, add cumin seeds, cardamom pods, cinnamon stick and bay leaf and toast 30 seconds until fragrant. Add rinsed rice, stir to coat in the fat for 1 minute. Add 700 ml water and 1 tsp salt, bring to a boil. Reduce heat to low, cover and simmer 10–12 minutes until water is absorbed and rice is tender. Remove from heat, let rest covered 5 minutes, then fluff with a fork and remove whole spices before serving.

Make dough

In a large bowl combine flour, yeast, sugar and salt. Mix in yogurt, warm water and 1 tbs oil until a shaggy dough forms. Knead on a lightly floured surface 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover and let rise in a warm spot 60–90 minutes until doubled.

Shape & cook

Divide dough into 4 equal pieces, roll into balls and rest 10 minutes. On a lightly floured surface stretch/roll each ball into a teardrop or oval about 0.5 cm thick. Heat a heavy skillet or griddle over high heat until very hot. Cook each naan 1–2 minutes until bubbles form and underside has brown spots, flip and cook another 1–2 minutes until cooked through and charred in places. Brush both sides with melted butter immediately. For tandoor-style char, finish directly over an open flame for a few seconds if available.

Combine sliced cucumber, tomato and red onion in a bowl. Toss with chopped cilantro, lemon juice and 0.25 tsp salt just before serving.