A Taste of Bangladesh: Authentic Chicken Tikka Masala with Naan Recipe

Experiencing the rich and vibrant culture of Bangladesh through its cuisine is a journey worth taking. Among the plethora of dishes, Chicken Tikka Masala stands out for its creamy, spicy flavor that tantalizes the taste buds, paired perfectly with the soft, fluffy Naan bread. This guide will walk you through the authentic Bangladeshi recipe to create this delightful meal in your kitchen.

Ingredients

For Chicken Tikka:

• 500g chicken breast, cut into chunks
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons cumin powder
• 1 teaspoon cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons black pepper
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• Salt to taste

For Masala Sauce:

• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons cumin seeds
• 2 teaspoons turmeric powder
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 1 cup tomato puree
• 1 cup heavy cream
• Salt to taste
• Fresh cilantro for garnish

For Naan:

• 4 cups all-purpose flour
• 1 tsp sugar
• 1 cup warm water
• 2 tsp dry yeast
• 1 tsp salt
• 1/4 cup melted butter

Instructions

Preparing Chicken Tikka:

1. Marinate the chicken chunks with yogurt, lemon juice, spices, garlic, and ginger. Refrigerate for at least 1 hour or overnight.
2. Preheat your grill or oven to a high temperature. Place the marinated chicken on skewers and cook until fully done and slightly charred on the edges, approximately 5-7 minutes on each side.

Preparing Masala Sauce:

1. Heat oil in a pan and saute onions until golden. Add garlic and ginger, cooking for another minute.
2. Add all the spices and cook for a few minutes until fragrant.
3. Stir in the tomato puree and let it simmer for 10 minutes. Add the cooked chicken tikka pieces.
4. Add cream and simmer for another 5-10 minutes. Adjust the seasoning as required.
5. Garnish with fresh cilantro before serving.

Preparing Naan:

1. Mix sugar, warm water, and yeast in a bowl. Let it sit for 10 minutes or until frothy.
2. In a separate bowl, mix flour and salt. Add the yeast mixture and melted butter, and knead into a smooth dough.
3. Cover the dough and let it rise for about 1 hour.
4. Divide the dough into balls. Roll each ball into a thin oval shape.
5. Cook each naan on a hot griddle or pan until it puffs up and turns golden brown on both sides. Brush with butter.

Key Takeaways

• Making Chicken Tikka Masala and Naan from scratch enhances the flavors and authenticity of the dish.
• The secret to a perfect Chicken Tikka Masala lies in the marination. Longer marination leads to more flavorful chicken.
• Using fresh ingredients for the masala sauce adds depth and richness to the dish.
• Naan bread is versatile and can be paired with a variety of dishes beyond Chicken Tikka Masala.

FAQs

Can I use chicken thighs instead of breasts for Chicken Tikka?

Yes, chicken thighs can be used and will result in a juicier Tikka due to their higher fat content.

Is there a dairy-free alternative for the cream in Masala Sauce?

Coconut milk or almond milk can be good dairy-free alternatives, though they will slightly alter the taste and texture of the sauce.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Can I make Naan without a tandoor oven?

Yes, you can make delicious Naan on a conventional stovetop. Use a heavy-bottomed skillet or griddle for the best results.