Embark on an exciting culinary journey with this authentic Bangladeshi Chicken Tikka Masala with Rice recipe. Known for its rich aromas, vibrant colors, and tantalizing blend of spices, Chicken Tikka Masala holds a beloved spot in Bangladeshi cuisine. Whether you’re a seasoned chef or a culinary novice, this guide will walk you through creating this classic dish from the comfort of your kitchen.
Ingredients
Before you begin, gather the following ingredients to ensure a smooth cooking experience:
For the Chicken Tikka:
- 1 kg chicken breast, cubed
- 2 tbsp lemon juice
- 1 cup plain yogurt
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp garam masala
- 1 tsp cumin powder
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp vegetable oil
For the Masala Sauce:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 can (400g) diced tomatoes
- 1 cup heavy cream
- Salt to taste
- 1/2 cup fresh cilantro, chopped
For the Rice:
- 2 cups basmati rice
- 4 cups water
- 1 tsp salt
- 1 tbsp vegetable oil
Instructions
Preparing the Chicken Tikka:
- Mix the chicken cubes with lemon juice, yogurt, garlic, ginger, garam masala, cumin, turmeric, and salt. Let it marinate for at least 2 hours or overnight.
- Preheat your grill or oven (200°C/400°F). Place the chicken on skewers and brush with vegetable oil. Grill each side for 5-7 minutes or until fully cooked.
Preparing the Masala Sauce:
- In a large pan, heat vegetable oil over medium heat. Saute onions until golden brown. Add garlic and ginger, cook for another 2 minutes.
- Add garam masala, turmeric, paprika, and cook for 1 minute. Stir in diced tomatoes and simmer for 10 minutes.
- Add the grilled chicken cubes to the sauce. Pour in heavy cream and simmer for another 10 minutes. Season with salt and garnish with cilantro before serving.
Cooking the Rice:
- Rinse the basmati rice under cold water until the water runs clear. Soak for 20 minutes then drain.
- In a pot, bring water, salt, and vegetable oil to a boil. Add the rice and reduce heat to low. Cover and simmer for 18-20 minutes, or until rice is fluffy.
Key Takeaways
- Proper marination time enhances the depth of flavor in the chicken.
- Adjusting the level of spices can cater to personal taste preferences without diminishing the dish’s authenticity.
- Basmati rice complements the rich flavors of Chicken Tikka Masala, making it the perfect accompaniment.
Frequently Asked Questions (FAQs)
Can I substitute heavy cream with a dairy-free option?
Yes, coconut cream or a thick almond milk are great dairy-free alternatives that still provide a creamy texture to the sauce.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Ensure the dish is thoroughly reheated before serving.
Can I freeze the Chicken Tikka Masala?
Yes, Chicken Tikka Masala freezes well. Cool the dish completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat thoroughly before serving.
