Delicious Pakistani Chicken Tikka Masala with Tandoori Naan: Step by Step Guide

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If you’re a fan of spicy, flavorful food, you’ve probably tasted – or at least heard of – Chicken Tikka Masala. In this article, we’ll discuss a unique twist on this popular dish – the Pakistani Chicken Tikka Masala. Served best with a piping hot, flavorful Tandoori Naan, this delightful combination of flavors will transport your tastebuds to the South Asian subcontinent.

A Bit About Chicken Tikka Masala and Tandoori Naan

Chicken Tikka Masala is a renowned dish throughout the world and it is often associated with Indian cuisine. However, this delectable dish makes its appearance in Pakistani cuisine with a slightly different, but equally enticing taste.

The name ‘Chicken Tikka Masala’ literally translates to ‘Pieces of Chicken in a Spicy Sauce.’ The word ‘Tikka’ means ‘pieces’ or ‘chunks’, and ‘Masala’ refers to a mix of spices. As for Tandoori Naan, ‘Tandoori’ is a term that means ‘cooked in a Tandoor’ – a type of traditional clay oven, and ‘Naan’ is a round, fluffy bread staple in South Asian households.

Ingredients

Chicken Tikka Masala

  • Boneless chicken – 500 grams

  • Yogurt – 1 cup

  • Turmeric powder – 1/2 teaspoon/li>
  • Red chili powder – 1 teaspoon

  • Ginger garlic paste – 1 tablespoon

  • Tomatoes – 4, pureed

  • Onion – 1, finely chopped

  • Cream – 1/2 cup/li>
  • Garam masala – 1 teaspoon

Tandoori Naan

  • All-purpose flour – 2 cups/li>
  • Yeast – 1 teaspoon/li>
  • Sugar – 1 teaspoon/li>
  • Warm water – 3/4 cup/li>
  • Olive oil – 2 tablespoons/li>
  • Salt – 1/2 teaspoon

Step by Step Guide

Chicken Tikka Masala

  1. Start by marinating the chicken in a mix of yogurt, turmeric powder, red chili powder, and ginger-garlic paste. Let it sit for about 2 hours.

  2. In a pan, saute the chopped onions until golden brown, then add the pureed tomatoes.

  3. Once the tomatoes are well-cooked, add the marinated chicken to the pan and cook on medium flame until the chicken is tender and cooked through.

  4. Finally, add cream and garam masala and cook for another 5-10 minutes.

Tandoori Naan

  1. In a bowl, combine yeast and sugar with warm water, and let it sit for about 10 minutes until frothy.

  2. Add all-purpose flour and salt to this mix and knead until you get a smooth, elastic dough.

  3. Brush the dough with olive oil, cover it, and let it rise. This should take about 1-2 hours.

  4. Divide the dough into equal-sized balls and roll out each one, then cook them in a preheated oven at 200ยฐC until they are golden and fluffy.

Key Takeaways

Preparing Pakistani Chicken Tikka Masala with Tandoori Naan is an art in itself. It’s an experience that not only feeds your body but also your soul. Following a step-by-step guide will make the process easier even if you are a beginner. Lastly, remember that cooking is an experimental adventure. Be open to adjusting spices and ingredients according to your taste.

FAQs

Can I use regular bread if I don’t have Naan?

Yes, you can. However, the unique flavor and texture of Tandoori Naan add a special touch to the dish that regular bread might not.

How spicy is Chicken Tikka Masala?

The spiciness of the dish depends on how much red chili powder you add. The recipe can be adjusted according to personal preference. If you love a dish with a strong kick, add more chili powder. If you prefer a milder flavor, reduce the amount.

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