Chicken Tikka Masala in Hurry Recipe

This recipe for chicken Tikka Masala has been streamlined for ingredients that can be prepared in about 30 minutes by proper time management and using alternative cooking method.

1. Use Skinless boneless chicken breast. Pound the chicken to flatten it out. This helps break down tissue to permeate marinate quickly, and cook evenly. Cut it into about one ounce pieces. We will stab each piece twice with a sharp pointed knife. This also helps with marinate to penetrate deeper.

2. We will prepare and start chicken to marinate at room temperature. While, the chicken is marinating we will start cooking Masala.

3. We will not bake chicken in oven or Tandoor. We will not cook it on the grill. We will stir fry it in the Karahi or a Pan.

Note: There is a lot of salt in the marinate. This is to 'brine the chicken' and make it juicy. The marinate is discarded any way. In the Tikka Masala, we only use nominal amount of salt.

Cooking Chicken in a hurry

Ingredients

Chicken Kebab Marinate

1. Skinless boneless chicken breast cut into 1" pieces: 8 ounce
2. Whole-milk Yogurt: ¾ Cup

3. Salt: 1½ teaspoon

4. Cayenne pepper: 1 teaspoon

5. Lime juice: 2 teaspoons

6. Fresh minced ginger: 1½ teaspoon

7. Canola oil: ½ teaspoon

Tikka Masala

1. Canola oil: 1 Tablespoon
2. Garlic minced: ½ teaspoon

3. Finely chopped Serrano: 2

4. Salt: ¼ teaspoon

5. Cumin Powder: ½ teaspoon

6. Butter: 1 Tablespoon
7. Hurry Curry Tomato Sauce: ¾ cup

8. Heavy whipping cream: ¾ cup

9. Degi Mirch: 2 teaspoon

10. Sugar: ¼ teaspoon

Cooking

1. Canola oil: 2 Tablespoon

2. Chopped Cilantro: 2 Tablespoons

Method

Chicken Kebab Marinate Chicken Marinate in Hurry

1. Lay the chicken breast on a flat surface. Cover it with wax paper. Now, use a Mallet to pound the chicken to a uniform ½" thickness. This allows all the pieces to cook at the same time. Pounding also helps break down tissues, and enable marinate to permeate the chicken quickly.

2. Remove the wax paper. Cut chicken into 12 equal size pieces. Stab each piece twice with a sharp pointed knife.

3. Mix all ingredients. Rub each chicken piece with the mixture. Let the chicken soak in the mixture for 15 minutes at room temperature

Tikka Masala

1. Heat oil in a pan

2. Add Garlic and Serrano. Sauté about one minute.

3. Add salt, and cumin. Sauté about 30 seconds.

4. Add remaining ingredients. Cook on medium heat till it thickens. Butter is added for flavor, you may omit it.

Cooking

1. Heat oil in Karahi or a Heavy bottom deep pan.

2. Remove chicken from the marinate mixture. Discard the Marinate mixture. Add Chicken to Karahi. .

3. Cook on medium heat. All the moisture evaporates. Chicken gets white opaque. Chicken pieces start to turn brown. Keep stirring continuously during this process.

Pick a chicken piece cut it, it should be all juicy white inside without any redness.

This step should take about 8 to 10 minutes. Cook till the internal juices will start to run out

4. Add Tikka Masala. Simmer about 3 minutes shut off heat

5. Stir in Cilantro