Welcome to your new culinary adventure: creating an authentic Bangladeshi Chicken Tikka Masala with Roti. This delightful dish boasts a fusion of flavors that are both rich and compelling, making it a favorite among food enthusiasts worldwide. Whether you’re a seasoned chef or a cooking novice, our guide will help you navigate through the process of crafting this delicious meal from scratch.
Chicken Tikka Masala, a dish with disputed origins between Indian and Bangladeshi cuisine, has gained popularity globally for its creamy, tomato-based sauce and spice-infused chicken. Paired with soft, freshly made Roti, this meal becomes an irresistible combination of flavors and textures that promise to captivate your taste buds.
Ingredients
For Chicken Tikka:
- 1 kg boneless chicken, cut into cubes
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons Tikka masala powder
- 1 tablespoon ginger-garlic paste
- Salt to taste
- Oil for grilling
For Masala Sauce:
- 2 tablespoons oil
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 can (about 400g) crushed tomatoes
- 1 tablespoon Tikka masala powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
For Roti:
- 2 cups whole wheat flour, plus extra for dusting
- Water, as needed
- 1/2 teaspoon salt
- 1 tablespoon oil
Instructions
Preparing Chicken Tikka:
- In a large bowl, mix together the yogurt, lemon juice, Tikka masala powder, ginger-garlic paste, and salt. Add the chicken cubes to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat your grill to medium-high. Thread the marinated chicken cubes onto skewers. Grill for about 10-15 minutes, turning skewers occasionally, until the chicken is fully cooked and has a nice char. Remove and set aside.
Making Masala Sauce:
- In a large pan, heat oil over medium heat. Add the chopped onion and sauté until golden brown. Stir in the ginger-garica paste, cooking for another minute.
- Add the crushed tomatoes, Tikka masala powder, cumin, and coriander powder. Cook, stirring frequently, until the oil begins to separate from the mixture.
- Add the grilled chicken to the sauce, mixing well to ensure each piece is coated. Cook for another 5-7 minutes.
- Lower the heat and stir in the heavy cream, cooking until the sauce is heated through. Garnish with fresh cilantro before serving.
Preparing Roti:
- In a mixing bowl, combine the flour, salt, and oil. Gradually add water, kneading to form a soft dough. Cover and let it rest for at least 15 minutes.
- Divide the dough into equal portions. On a lightly floured surface, roll each portion into a thin circle.
- Heat a tawa or skillet over medium heat. Cook each roti for about 30 seconds on each side or until golden brown spots appear. Keep them wrapped in a clean cloth to stay warm.
Key Takeaways
- Marinating the chicken overnight will infuse it with more flavor and tenderize it, resulting in a juicier Tikka.
- Grilling the chicken before adding it to the sauce gives it a smoky flavor that enhances the dish.
- Authentic Chicken Tikka Masala is known for its rich, creamy texture. Adjust the amount of cream to suit your preference.
- Homemade Roti adds a fresh, fluffy component to the meal, balancing the richness of the Masala.
FAQs
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken, but it will increase the cooking time. Ensure the chicken is fully cooked before adding it to the masala sauce.
Is it possible to make this dish dairy-free?
Absolutely! You can substitute the yogurt for a dairy-free alternative and use coconut cream instead of heavy cream for the masala sauce.
How can I store leftovers?
Leftover Chicken Tikka Masala can be stored in an airtight container in the refrigerator for up to 3 days. Roti is best enjoyed fresh but can be stored in airtight bags for up to 1 day and reheated before serving.
Can I freeze Chicken Tikka Masala?
Yes, the masala can be frozen in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating thoroughly.
