Welcome to a culinary journey that will take you to the heart of Bangladeshi cuisine, featuring one of its most beloved dishes – Chicken Tikka Masala, served alongside the soft, flaky goodness of handmade Paratha. This dish combines the rich, complex flavors of spices and herbs unique to the region, promising a delightful gastronomic experience. Here, we’ll guide you through each step of creating this exquisite meal from scratch, including tips and tricks to ensure you capture the authentic taste and aroma of Bangladesh in your kitchen.
Ingredients
For Chicken Tikka Masala:
- 500g chicken breast, cut into bite-sized pieces
- 1 tablespoon lemon juice
- 1 teaspoon red chili powder
- 1/2 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 can of tomato puree (400g)
- 1/2 cup cream
- Salt to taste
- Chopped cilantro for garnish
For Paratha:
- 2 cups whole wheat flour, plus extra for dusting
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, plus extra for cooking
- 3/4 cup water (approximately)
Preparation Method
Chicken Tikka Masala:
- Marinate the chicken pieces with lemon juice, chili powder, yogurt, half of the ginger-garlic paste, turmeric, garam masala, and salt. Set aside for at least 1 hour or overnight for best results.
- Heat oil in a pan over medium flame and sauté the onions until translucent. Add the remaining ginger-garlic paste and cook for 2 minutes.
- Add the marinated chicken to the pan. Cook until the chicken is browned on all sides.
- Pour in the tomato puree and simmer for 10-15 minutes, or until the chicken is cooked through.
- Stir in the cream and cook for an additional 5 minutes. Garnish with chopped cilantro before serving.
Paratha:
- In a large bowl, mix together the flour and salt. Add the oil, then gradually add the water, kneading as you go, until a soft dough forms. Cover and let it rest for at least 30 minutes.
- Divide the dough into equal-sized balls. Roll each ball out on a floured surface to a thin circle.
- Heat a pan over medium flame. Cook the paratha for about 2 minutes on one side, apply a little oil, flip, and then cook for another 2 minutes, or until golden brown spots appear.
Key Takeaways
- Marinating the chicken overnight enhances the depth of flavors in the Chicken Tikka Masala.
- Using high-quality, fresh spices and herbs is key to achieving the authentic Bangladeshi taste.
- Control the heat by adjusting the amount of red chili powder according to your preference.
- Resting the paratha dough allows the gluten to relax, making the bread softer and flakier.
- Preparation and cooking may be time-consuming, but the result is a delicious and satisfying meal that’s well worth the effort.
Frequently Asked Questions (FAQs)
Can I use chicken thigh instead of breast?
Yes, chicken thigh can be used instead of breast and may even result in a more tender and flavorful dish due to its higher fat content.
Is there a dairy-free alternative to cream in the recipe?
You can substitute the cream with coconut milk or a dairy-free cream alternative for a lactose-intolerant friendly version of Chicken Tikka Masala.
How can I make this dish spicier?
To increase the heat, you can add more red chili powder or include fresh green chilies at the stage of sautéing onions.
Can I make this dish in advance?
Yes, both Chicken Tikka Masala and Paratha can be prepared in advance. The masala’s flavor even improves overnight. Parathas can be partially cooked and then fully reheated on a pan just before serving.
