Ingredients for marination of chicken :
Boneless chicken breast - 500 gms ( cut into 2 inch pieces ),
Yogurt - 1/2 cup ( put curd in a strainer for 1 hour ),
Garlic -1 tsp paste or crushed,
Ginger - 1 tsp minced ,
Pepper pwd 1/4 tsp ,
Mace pwd - 1/4 tsp.
Nutmeg pwd - 1/4 tsp,
Green cardamom pwd - 1/4 tsp ,
Red chilli pwd -1 tsp ,
Turmeric pwd - 1/4 tsp ,
Lemon - 1 ( juice ).
Oil - 2 tbsp ,
Salt- 1/2 tsp,
Butter or oil for basting .
Ingredients for sauce :
Tomato - 400 gms ( chop and blend ),
Tomato puree - 2 tbsp ,
Ginger and garlic paste - 2 tsp ,
Green chilli -3 ,
Red chilli - 1 tsp ,
Fennel seeds - 1tsp,
Cloves - 4 ,
Green cardamom - 4 ,
Black caradamom -4 ,
Butter - 1 tbsp ( can add more ),
Cream - 1/2 cup ,
Dry methi leaves - 1 tsp ,
Ginger juilennes .1 tsp ,
Water - 1 cup,
Salt to taste .
Method:
To make chicken tikkas make sure there is no water in the chicken .Pat dry it before you marinate it .
Whisk all the ingredients of marination in a large bowl . Add the chicken pieces cut into 2 inch cubes .Mix .
Cover with a cling film and put in the fridge to marinate overnight .
Pre heat oven to roast or 300 C .
Take a baking tray and grease it and also grease the skewers .
Pierce the chicken pieces into the skewer with little space in between .Before putting in the oven brush the pieces with little oil .
Transfer the tray to the oven and let it roast for 10 minutes then take out the tray and turn the skewer and brush the chicken pieces with little oil and again put the tray back to oven for 10 minutes to roast.
Chicken will be lightly roasted and tender ( check ) . Take out from oven and cover with a foil for 5 minutes .
Take out the chicken pieces in a plate and cover with a foil .Pour the juice from the tray to a bowl .
Chicken sauce or gravy :
Take a pan or kadhai and put all the ingredients - except butter ,cream and ginger juilennes .
Raise the heat to high and let the sauce come to boil and then lower the heat and put a lid on it .
Let it simmer till the sauce is half reduced and thick .( 7 to 8 minutes ).
Strain the the sauce through a strainer .
In the same kadhai put 1 tbsp butter and pour the strained sauce and salt and the juice from the tray.
Let it come to boil and then add the roasted chicken tikkas . lower the heat and cover for 5 minutes .
Open the lid and then add cream .Stir and close gas .
Chicken tikka masala is ready .
Enjoy chicken tikka masala with roti or naan .
Ingredients :
Bone -in - chicken breast - 2 - (350 gms , cut into 2 inch pieces ),
Onion -2 medium size ,
Tomato -2 ,
Garlic cloves -10 ,
Ginger garlic paste -1/2 tsp,
Chilli pwd - 1/2 tsp ( use 1 tsp if you like it hot ),
Coriander pwd - 4 tsp ,
Salt to taste ,
Oil - 1 tbsp ,
Water -300 ml or 1 and 1/2 cup .
Ingredients for chicken marination:
Curd - 2 tbsp ,
Red chilli pwd -1 tsp ,
Turmeric pwd - 1/2 tsp ,
Ginger garlic paste - 1 tsp ,
Salt to taste .
Ingredients for tempering :
Big cardamom -2 ,
clove -2 ,
Bay leaf -1 ,
Mace or javitri - 1 ,
Fennel seeds - 1 tsp ,
Curry leaves or kadhi patha - 1 spring or 6 to 8 leaves .
Ingredients for coconut paste :
Coconut -2 tbsp - grated ,
Fennel seeds-1 tsp ,
Khus- khus or poppy seeds -4 tsp
( soak the poppy and fennel seeds in 4 to 5 tbsp of warm or hot water so that it is easier to grind - 1 hour ).
Method :
Marinate the chicken pieces with the above chicken marinade ingredients for an hour in the fridge .
Chop the onions ,tomatoes and whole garlic and grind coarsely in a grinder and take out in a bowl .
Grind the coconut ,fennel seeds and poppy seeds with the soaked water and grind to a smooth paste .It will take 2 to 3 minutes to grind to a paste .Can add little water if the mixture is dry .
You can make the chicken in a pan and then transfer the chicken to the cooker or directly cook in the cooker .
I have used a kadhai .
Heat kadhai and add 1 tbsp of oil .Add the whole spice ( cardamom ,cloves ,bayleaves ,mace ,kadhi patha and fennel seeds ) .
As the spices heats up and changes colour add the coarsely grinded onion tomato and garlic paste .Stir fry the paste in high heat till the sauce is dry and then add ginger garlic paste .Stir fry for few seconds and then add the marinated chicken .
Saute the chicken in high heat for 2 to 3 minutes so that the the masala is evenly coated and there is no water .Add coriander pwd and red chilli pwd.Stir fry for few seconds .
Add 300 ml or 1 and 1/2 cup of water to the chicken .
Taste the gravy and then add salt as we have already put little salt in the chicken when it was marinating .Let it come to boil and then transfer it to cooker or if you are making in cooker then close the lid .
One whisle in high heat and then 5 minutes in low heat .
Close the gas .
Wait for the cooker to cool . Open the lid and ,put the cooker on heat again and then add the coconut fennel and poppy paste .
Mix and let it come to a boiling point and then let it simmer for 5 minutes on low heat .
Close the gas .Taste salt and chiili .
If it is hot then add a dash of lemon juice .
Chicken chettinad is ready .
Sprinkle green coriander leaves .
Enjoy with rice , roti or paratha .
Ingredients :
Bitter semi sweet or bitter chocolate -150 gms ,
Butter -113 gms or 1/2 cup ,
Coco pwd - 2 tbsp or 15 gms ,
Sugar - 200 gms or 1 cup,
Vanilla essence -1 tsp ,
Eggs -3 ,
All purpose flour - 95 gms or 3/4 cup ,
Chocolate chips - 125 gms or 3/4 cup ,
OR
Walnuts.
Method :
Pre heat oven to 180 C and place the rack in the center of the oven .
Butter the square pan or line the pan with butter paper .
Take a bowl and melt chocolate and butter in a large bowl placed over a saucepan of simmering water.
Remove from heat as the chocolate and butter melt .
Stir in the coco powder and powdered sugar .
We do not use a blender for mixing .Use a flat wooden spoon to mix .
The mixing is done gently .
Next whisk in the vanilla essence and eggs .Drop the eggs one at a time gently beating well after each addition .
Finally stir in the flour .Mix till the flour till well blended with the chocolate mix .
Add the chocolate chips or nuts .Mix for a second .
Pour the chocolate mix into the baking pan .
It take 30 to 35 minutes to bake .
Some cracks will appear on the surface and when you pierce a knife or tooth pick a few moist lumps will be clinging into it .
Do not over bake it .
Remove from oven and let it cool for 1/2 hour on wire rack .
Take a small knife and cut into squares when it is room temperature .
Serve at room temperature .
Can keep in the fridge for a week .
It is simply delicious if you have it warm .
Ingredients :
Bone in chicken breasts - 2 ,
Green coriander leaves with stem- a small bunch ,
Green chilli -1 ,
Ginger garlic paste - 3 tsp ,
Chilli flakes - 1/2 tsp ,
Black pepper - 1/2 tsp ,
Lemon -1 ( juice ),
Vinegar - 2 tbsp ,
Salt 1 tsp ,
Olive oil - 2 tbsp .
Method :
Grind coriander leaves with stem and green chilli to a coarse paste .Add 2 tbsp of water while grinding .Take a small bowl and pour 2 tbsp of olive oil ,ginger garlic paste ,coarse coriander chilli paste and vinegar .Mix and keep aside .
Put the chicken breasts on a plate and sprinkle salt on both sides and then squeeze lemon juice .
Pour the olive oil mixture and rub evenly on both sides .
Sprinkle black pepper and chilli flakes .
Cover with a cling film and keep in the fridge for 1/2 hour to 1 hour to marinate .
Pre heat oven to 350 F or 180 C .
Take a baking tray and put a foil and grease it with olive oil .
Place the marinated chicken on the foil and bake for 45 to 50 minutes .
Check with a knife or a thermometer if the chicken is cooked inside .
The thermometer temperature should be 170 F .
Take out and leave it for 5 minutes and then serve on a plate .
Enjoy the tender juicy chicken with green salad and garlic bread .
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