Smoked Chicken Tikka Masala
A fairly easy recipe to prepare; with an added fragrant twist from the smokiness that a lit charcoal nestled within the dish brings.This is a spicy, creamy and most flavoursome Chicken Tikka Masala which I enjoy making using a deep tagine pot. Boneless aromatic chicken pieces in an incredible curry smoked sauce; this Smoked Tikka Chicken Masala recipe is one you must try! You can also chargrill red capsicums and add to the dish.
Ingredients − Serves 6
- 1 kg boneless chicken thighs, diced
- 2 tbsp full fat natural pot set yoghurt, shipped with a fork until smooth
- 1 tbsp fresh garlic paste made from 4 garlic cloves
- Salt to taste
- 1 tbsp sweet paprika
- 4 tbsp ghee
- 1 x 350 g jar Latasha’s Kitchen Tikka Masala Simmer Sauce
- ⅓ cup water
- 2 large tomatoes – blanched, skinned and diced
- 2 tsp Mutti brand tomato paste
- 1 tbsp cashew nut powder or almond meal ( or use cashew or almond nut paste)
- 1 tsp Latasha’s Kitchen Garam Masala (optional)
- ½ cup fresh cream
- 1 tbsp kasoori methi
- Juice of 1/2 a lemon
- 2 tsp jaggery or brown sugar
- 1 large piece of charcoal
- 1 tbsp extra ghee
- Small stainless-steel utensil to hold charcoal
Additional drizzle of fresh cream and finely chopped mint
- Dice boneless chicken into small chunks. Marinate for 30 minutes with whipped yoghurt and garlic paste, pinch of salt and sweet paprika.
- Heat 2 tablespoon ghee and sauté this marinated chicken on full flame till the juices in the chicken evaporates and the chicken turns from pink to slightly golden. Keep this sautéed chicken aside.
- In another kadai/deep pan (with lid), heat 2 more tablespoon ghee and add the diced fresh tomatoes, tomato paste and pinch of salt. Sauté until tomato breaks down and is soft almost mushy in texture.
- To this add Latasha’s Kitchen Tikka Masala Paste and a 1/3 cup water to rinse out the jar. Simmer this sauce on low flame for 5 minutes until the mixture thickens up slightly. Then add sauteed chicken pieces into the sauce and mix thoroughly until chicken pieces are well coated. Simmer the chicken in this sauce with lid on for 10 minutes.
- Next sprinkle cashew nut powder or almond meal and Latasha’s Kitchen Garam Masala. Cook for 8 more minutes on low flame and keep stirring every two minutes to make sure it doesn’t catch on the bottom of the pan.
- Then add pouring cream, kasoori methi, lemon juice and jaggery. Mix well.
- Light the charcoal piece over the stove top and hold using a pair of tongs until the charcoal is white. Place it in a small stainless Indian bowl called a katori (as per thali bowls) and nestle the bowl inside the middle of the cooking pan. Alternatively place in a small foil parcel on top of the chicken. Pour a tablespoon of ghee on the hot coal, and place lid over the cooking vessel for 5 minutes. This will ensure a beautiful smokey fragrance and will also impart a smokey taste to the tikka dish as well.
- Serve it with an additional drizzle of fresh cream and mint leaves. Enjoy it alongside dahl, cucumber kochumber, parathas, chapati and steamed rice.