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Atul kochhar chicken korma recipe by shireen

Atul kochhar chicken korma recipe by shireen

Ingredients

  • For that Chicken Tikka Masala
  • 500g boneless chicken thighs or breasts, reduce 2.5cm pieces
  • two tablespoons vegetable oil
  • 2 cloves
  • 1 black cardamom pod
  • 1 bay leaf
  • 1 onion, finely chopped
  • 1 tablespoon finely chopped fresh ginger root
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon ground fenugreek
  • 5 tablespoons onion Masala Gravy
  • 1 tomato, skinned, deseeded and diced
  • 4 tablespoons Greek yogurt
  • 1 tablespoon mango chutney (liquid part only)
  • 150ml coconut milk
  • 100ml single cream
  • 100ml chicken stock or water
  • 1/2 teaspoon Garam Masala
  • two tablespoons finely chopped
  • coriander leaves
  • salt
  • .
  • For that marinade
  • 200g yogurt
  • 1 tablespoon Ginger root-Garlic clove Paste
  • 1 teaspoon red chilli powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon Garam Masala
  • 1 tablespoon vegetable or
  • mustard oil
  • 1/2 teaspoon fenugreek leaf powder
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon besan (chickpea flour)
Atul Kochhar cooks up a vintage chicken tikka masala recipe. He starts by marinating the chicken inside a classic chicken tikka marinade, full of spices and yogurt and finishes served by a creamy chicken tikka masala sauce.
Try serving having a aromatic vegetable pilaf grain with aubergines and tamarind

Method

  1. Begin by marinating the chicken. Mix all of the ingredients for that marinade together inside a shallow ovenproof dish, adding the chicken and hang aside at 70 degrees for one hour to marinate. When ready, preheat the oven grill to high and grill the chicken pieces for 5–8 minutes, turning and basting it through the cooking, before the chicken is gently charred throughout but nonetheless moist.
  2. Heat the oil inside a wok and saut the cloves, black cardamom and bay leaf for one minute, adding the onion and ginger root. Saut for around 5–7 minutes, before the onion is translucent, adding the chicken tikka and saut for 2–3 minutes, just before the chicken is heated through.
  3. Add some ground spices and saut the mix for 2–3 minutes, adding the onion masala gravy, diced tomato plants and yogurt. Stir well for 2–3 minutes, adding the mango chutney, coconut milk, single cream and stock. Stir the mix well, provide a simmer (don't boil or it'll split) and simmer for 3–4 minutes, til you have a homogeneous mixture.
  4. Season to taste, then sprinkle within the garam masala and chopped coriander leaves. Serve your chicken tikka masala with grain or bread.

To purchase a duplicate of Atul’s amazing new book visit Amazon . com

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