ISO Chicken (Tikka) Masala Recipie

[mcgeiger]

This is my favorite Indian dish at restaurants, yet every recipe I've tried at home doesn't come close. Can anyone help? (It doesn't matter how complicated, I love to cook Indian). Thanks!

[kristalsnow7]

This is my favorite dish, too, and I just found a recipe that looked good in one of my cookbooks. It's a Madhur Jaffrey recipe, and I'll be happy to post it tonight. I haven't tried it yet, but I'm planning to make it very soon.

[Wendy w]

I have yet to make this, but it has been praised to the heavens. You may also want to so a search using AdGirl's name, if my memory serves me correctly, her Mom has a recipe.

http://community.cookinglight.com/showthread.php?s=&threadid=54829&highlight=tikka

Btw: Welcome to the boards! :)

[hAndyman]

I copied this 'cause it looked so good and flavourful but, sadly, have yet to make it. Still looks mighty tasty! Maybe not quite what you're looking for, mcgeiger, or maybe it would taste exactly like what you like.

Tandoori Chicken Tika Rolled in Flour Tortilla

-from chef Mawoj Khorugdharry, Haveli Indian Restaurant, Ottawa
-serves 6
- in The Ottawa Citizen, Aug. 20, 2003

Tandoori Chicken Tika

1 lb boneless chicken thighs

1 tsp finely grated gingerroot
1 tsp finely chopped garlic
1 Tbs ground coriander
1 Tbs ground cumin
1 Tbs red chili powder
2 Tbs veg. oil
1 egg
1 tsp salt
2 Tbs fresh lemon juice
1 tsp red food colour

1. In a bowl, combine and mix well, all the marinade ingredients above. Toss with the chicken. Let stand, refrigerated, for 45 to 60 minutes.
2. Preheat oven to 400°F. Line a baking sheet with non-stick foil, then lay the chicken pieces with marinade on the sheet tray and bake 12 to 15 minutes, until fully cooked.
3. Remove cooked chicken from tray and cut into small bite-size pieces and place in bowl.

Masala Tika Sauce

1 Tbs veg. Oil
1 medium Spanish onion, chopped fine
2 cardamon pods
2-1/2 cups canned crushed tomatoes
2 cloves garlic, crushed
1 Tbs fresh ginger, finely grated
1 Tbs dried fenugreek leaves
1 Tbs paprika
1/2 tsp red chili powder

Chicken Tikka, as prepared above
1 Tbs garam masala
1 green and 1 red bell pepper, seeds removed, julienned
1 medium red onion, julienned

1 to 2 tsp veg oil
2 eggs
six 8-inch flour tortillas

3 Tbs chopped fresh coriander

1. Heat the oil in a heavy-bottom saucepan over low heat. Add the onion and cardamon pods. Fry until onion is soft and beginning to brown.
2. Purée tomatoes in a blender. Add tomatoes, garlic and ginger to the onions and cook until it thickens, about 12 minutes. Stirring often. Add fenugreek leaves, paprika, and red chili powder.
3. Stir in cooked chicken and garam masala and mix well. Add julienned peppers and red onion to the sauce, mix well, and remove from heat; let stand in covered pot and set aside.
4. For the tortillas, heat a skillet to medium heat with oil. Beat the eggs in a flat casserole dish large enough to be able to dip each tortilla in the egg. One after another, lay tortillas on the egg mixture so only one side of the tortilla is coated in egg. Place the coated side of tortilla face-down in the skillet and fry 1 or 2 minutes. Remove tortilla to a plate with the egg-side up.
5. To assemble and serve, place a spoonful of the masala chicken tika mixture in the middle of each tortilla, sprinkle with the coriander, and roll as you would a fajita.

Presentation: Slice each rolled tortilla in half on diagonal, and place across one another on plate; decorate plate with a few large drops (small puddles) of sauce and perhaps some fresh coriander stems. Serve with some chutney on the side, if desired.