Chef B.K. Mehra, the head chef at Siri, visited ABC 7 to show off ways to incorporate tastes India to your dishes.
Chicken Tikki Masala
Chicken Marinate
1 pound skinless, boneless chicken breast cut into 1 inch pieces
2 teaspoons garam masala
teaspoon ground coriander
teaspoon ground black pepper
cup plain yogurt
Directions:
Mix all above seasoning and yogurt in a large bowl and add Chicken strips that have been cooked in oven. Refrigerate for 2 hours. Heat oil or butter in a large cooking pan over medium heat
Stir in:
1 teaspoon Cumin Seeds until lightly toasted
1 Large Chopped Onion
Mix this all together for about 3 minutes till onion begin to soften
Stir in
3 Cloves Minced Garlic
1 Tablespoon Grated Fresh Ginger
2 Green Chile Peppers, Minced
Stir all this together for about 5 minutes more till onion is browned.
Then add:
2 Roma Tomatoes, diced
cup Tomato paste
cup water
Let cook about 5-10 minutes
Let all this cook while adding:
1 teaspoon Garam masala
teaspoon Turmeric powder.
The chicken that has been marinated in the refrigerator,
cup or a little more of heavy cream
Stir everything together and let simmer for 10 minutes. Serve over rice, or naan. Makes about 4 servings.
Ingredients:
1/4 cup plain yogurt
2 teaspoons garam masala
2 teaspoons red chilli powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1 pound skinless, boneless chicken breast - cut into 1-inch pieces
3 tablespoons vegetable oil or Butter as per your choice
1 teaspoon cumin seeds
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 green chile peppers, minced
2 Roma tomatoes, diced
1/2 cup tomato paste
1/4 cup water
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/2 bunch cilantro for garnish
Directions:
Mix Yogurt, Garam Masala, Coriander powder paprika and black pepper in a large bowl and add chicken strips to it and keep in refrigerator for 2 hrs. In restaurants we usually work in Clay oven. At home you can cook in oven at 450 degrees.
Heat oil or Melt butter in a large cooking Pan over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 1 minutes. Add onion; cook and stir until onion begins to soften, 2 to 3 minutes. Stir in garlic, ginger, and green chilies and continue to cook until onion is browned, 5 to 10 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Add salt to taste and garnish with cilantro