Chicken Tikka Masala

Hi guys! I was least expecting to post this recipe here but Oh boy! Was I overwhelmed with joy to see the responses on the boomerang I posted on IG while making *Chicken Tikka Masala*? My DM was literally bombarded with recipe requests for the same! I was hesitant to share the recipe here as I did not capture or shoot the step by step cooking process, but I shall update the post the next time I prepare it. Like who doesn't love Chicken Tikka Masala? It is one of the most popular dishes from around the world. (maybe of course after butter chicken, teehee). No wonder it became popular for the flavors are divine leaving the tongue captivated.

A common confusion is the difference between Chicken Tikka Masala and Butter chicken as they are similar in preparation. Though Chicken Tikka Masala contains more spiciness while butter chicken is more on the sweeter buttery side.

Have you had that rice and chicken tikka masala combi from flights, the best part of flying on Emirates? The basmati rice and chicken tikka masala combination. Throwback to the good old days (when almost all flights served yummy and hot food). When I received all the recipe requests and I had some leftover Masala, I immediately made some basmati rice to go with it for lunch (and for the gram). It was so nostalgic. 😍😍😍

This dish is mostly prepared when in a mood for some North Indian dish and this was what happened yesterday when I was craving some Indian food and I was going blank on what to cook for dinner. So without a second thought, I convinced myself to prepare this and it was completely spontaneous! We normally prefer bone pieces of chicken unlike the usual boneless used for Chicken tikka. And to go with it I made this butter naan/tandoori roti which my hubsy was all praises of! In sha Allah (if Allah wills) will try to post the instant Naan recipe ASAP :)
Not to brag but he actually said it tasted as good as having from a restaurant. What else does a wife want, the approval of our husbands is what we all strive for. You won't believe if I said it wasn't a recipe I followed, nor did I refer anywhere, I felt like it and made it the way I wanted. I guarantee you everyone is going to love it!

Ingredients :

Chicken Tikka:

• 600 gms Chicken (small cuts)
• 2-3 tbsp Yogurt
• 1 tsp Ginger garlic paste
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Chilli powder
• 2 tbsp Tandoori Chicken Powder (for substitute check notes)
• Salt
• 1/2 tsp lemon juice
• Vegetable oil for frying

Gravy:

• 1 medium onion chopped coarsely
• 2 medium tomatoes chopped coarsely
• 1 tsp Ginger garlic paste
• 1/4 tsp Turmeric powder
• 2-3 tsp Kashmiri Chilli powder
• 1 tbsp Tandoori Masala powder, (or check notes for substitute)
• 1 clove
• 1 cardamom
• 1/2 glass water
• 1/2 tsp Cumin powder
• 1/2 tsp dried fenugreek leaves
• 2 tbsp fresh cream/ thick cream
• 1 tbsp butter
• Salt, to taste
• Sugar, a pinch

Instructions:

1. To begin with, heat oil in a Kadai and fry in the marinated chicken pieces in 2-3 batches without overcrowding for 15 minutes on medium-low turning over every 5 minutes.
2. Next, in a pan/ skillet pour in the oil from the Kadai used for frying, about 2 - 3 tbsp.
3. Add your dry spices, cardamom, and cloves into the oil and sauté for a minute and add in the chopped onion and sprinkle some salt and let it get translucent.
4. Next, add in the ginger-garlic paste and sauté till the raw smell disappears and add in the chopped tomatoes. Close and cook for 2 minutes.
5. Now add the powders - Turmeric, Chilli powder, tandoori masala powder, mix for a minute and pour in the water and let it boil for a couple of minutes and set aside.
6. Once cooled, grind in a mixer and strain to get the residual smooth paste.
7. Next in a pan /skillet add the butter and add in 2 tsp of Chilli powder to the butter for that rich color.
8. Now add the strained paste to the butter and once boiled add in the cream and salt.
9. Depending on the consistency pour in water if required.
10. Add in the dried Fenugreek leaves by placing it in your palm and rubbing your hands to make it into powder and add in a pinch of sugar to balance out the flavours.
11. Finally, add your fried chicken tikka to the Masala and let it boil for 5 minutes on simmer. Ta-da! Your Chicken Tikka Masala is ready to devour. 🤤🤤

Notes-

1. If you do not have tandoori chicken Masala feel free to use 1 tsp Coriander powder, 1 tsp chili powder, 1/2 tsp pepper powder, 1/2 tsp garam masala for the same.
2. Even though I cooked it spontaneously I had cleaned and marinated the chicken with salt earlier.
3. The oil is going to look burnt as the yogurt in the marination will turn black while frying, so do not pour in too much oil for frying.
4. For that charred look, I fried the chicken on a high flame in the last 2 minutes.

Cheesy Tender Chicken Fritters

• 2 Tender Chicken breasts (250-300 gms approx) 
• 1 large egg
• 2 Tbsp of All-Purpose Flour
• 3 tbsp Cornflour
• 1 Small Clove garlic, minced
• 3 tbsp Mayonaise 
• 3/4 cup/ 150 gm Mozzarella Cheese
• 1 tsp Cajun (optional) 
• Chopped dill leaves (optional) 
• Salt, as required 
• 1 tsp Crushed Pepper
• 1/4 red chili flakes 
• 2 tbsp extra virgin olive oil

• 4 tbsp Mayonaise 
• 1 small garlic clove, minced
• Pepper
• Salt, if required 

1. Using a sharp knife dice the chicken breasts into small cubes. (as shown in the picture) 
   
   
   
   
2. In a bowl, crack the egg, drop in the Mayonaise, Mozzarella and all other spices and herbs and salt and mix well, no need to set aside. 
   
   
   
   
3. Heat a non stick skillet and pour the olive oil and drop heaped tablespoon full at a time of the chicken mixture and flatten the fritter with the back of your spoon or use your hands like I did to flatten it. 
   
4. Cook on medium low heat for 3-4 minutes and flip and cook for another 3-4 minutes. 
5. For the dip, combine all the ingredients given under the ingredients of the dip and enjoy! 

Turkish Pide

Turkish Pide resembles pizza just like the name suggests. It is one of the most popular foods in Turkey. A flatbread that is boat-shaped consists of meat toppings (minced meat etc), chopped veggies which includes onion, tomatoes etc herbs such as parsley and spices along with some cheese or egg mixture which is completely optional; it is what Turkish Pide comprises. The flatbread is similar to pita bread or the Italian pizza crust. It is known as their fast food that is "slow-cooked". Lahmacun is another dish that is similar to the Turkish Pide. Turkish Pide is made into a boat shape/oval flatbread whereas lahmacun is round in shape made of thin dough topped with minced meat and vegetables. Another name for Turkish Pide is Kiymali Pide.

The flavor-packed Turkish pide is much thicker and they are served in slices. Some people like to bake the pide with raw meat filling, but I like to cook my filling first to be on the safer side and then top it up with the filling. Cooking the meat mince first with the other ingredients like the veggies, spices and herbs helps the flavors to combine well so, we can make sure if the filling is well seasoned/cooked etc.

If you are somone like me who loves simple and easy recipes for lunch/dinner then thi sis defineely one recipe you got to try! The steps seem very intricate and the dish itself looks very sophisticating but I guarantee you one you are done you are going to feel it was so easy and so much FUN to make it! I myslef when I tried it for the first time I was surprised that it was done effortlessly rather I enjoy making it! If you have a kid grab him/her along to bake these 'Pides'. Ask them to help to make the boat shape or maybe to brush some egg wash on already prepared 'Pide'. I bet they are going to love it; not only to bake them but to gorge into them too. This Turkish Pide recipe is BOMB.

I hope you enjoy recreating this Turkish speciality with your loved ones! 

Ingredients:

For the dough:

• 350 gms/ 2 and ½ cups All-purpose Flour
• 2 tsp Active dried Yeast
• 1 cup Warm Water
• 3 tsp Olive oil 
• Salt as required

For the Filling:

• 400 gms minced meat (beef/lamb)
• 1 medium Onion, chopped finely
• ½ Green Capsicum/ Bell pepper, chopped finely
• 1 medium Tomato, chopped
• 1 medium Carrot, chopped finely
• 3 Cloves of Garlic
• 1 tbsp Lemon Juice
• 1 tbsp Olive Oil
• 1tbsp Butter
• ¼ tsp Black Pepper powder
• ¼ tsp Paprika
• ¼ tsp Cajun Spice/ Oregano
• Salt as required
  

Instructions: 

1. In a small bowl stir in the yeast to ½ cup warm water. Close the bowl with a lid and set aside for 5-10 minutes for the yeast to activate and froth.
2. In a large bowl, combine the flour and salt and make a well in the middle and pour in the olive oil and the yeast mixture.
3. Pour in the remaining ½ cup water and combine to bring the dough from the sides of the bowl and scrape the dough from the bowl completely onto a clean countertop and knead well using your hands.
4. Work the dough for 3-5 minutes until the dough is soft and smooth. The more you work with the dough it might start to get sticky, add in a couple of tbsps of flour and olive oil to hep shape into a soft dough.
5. Transfer the dough into the large bowl and cover the bowl with a cling film and set aside for 1 hour until it doubles in size.
   
   
   
   
   
   
   
   
   
   
6. While the dough rises the filling can be prepared.
7. In a heavy large pan add a tbsp of butter and pour in some olive oil, once the butter is melted, add the chopped onions and saute well.
8. Season with some salt for the onions to cook faster.
9. Next, add the minced garlic and saute well until fragrant.
   
10. Now add in your veggies - carrot, capsicum, tomatoes and cook well in medium flame.
    
    
    
    
    
    
    
11. Now season with salt and pepper and spices like paprika, cajun/oregano etc and squeeze in a tbsp of lemon juice.
12. Once the veggies are done add in some tomato paste which is optional so that it makes the filling look more colorful. 
13. Add in the minced meat and salt and pepper as required.
    
14. Cook until the meat renders some water and the water is reduced. Add in some chili flakes for some fire.
15. Preheat the oven to 350°F/ 180°C
16. Now take the risen dough and place it on a lightly floured countertop and knead for a minute and divide the dough into 4 equal portions.
    
    
    
    
17. Next, roll the dough balls into 4 boat shape/oval shape and transfer the rolled dough into a baking tray lined with baking paper sprinkled with some semolina which helps in even baking.
    
    
    
    
18. Now place and spread the filling leaving the edges with no filling about 2 cm border. (Please see images for better understanding)
    
    
    
    
    
    
    
    
    
    
19. Fold the edges to act as a barrier so that the filling stays intact. Press the dough at the 2 ends of the oval shape to form a pointy boat shape.
20. Beat an egg in a small bowl with some olive oil and brush the dough with the mixture using a pastry brush.
21. Bake the Pide for approximately 20-25 minutes or until golden.
    
    
    
    
    
    
    
    
    
    
    

Notes:

It is easier to fill the flatbread with the topping while the flatbread is placed on the baking tray.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡