A Step-by-Step Guide to Preparing Chicken Tikka Masala with Chicken Pulao: A Pakistani Delight

by

[ad_1]

Explore the Delight of Pakistani Cuisine with Chicken Tikka Masala and Chicken Pulao

Craving some rich and spicy flavors? Why not try the all-time favorite and delectable dishes from Pakistani cuisine – Chicken Tikka Masala and Chicken Pulao? This step-by-step guide will walk you through the entire cooking process and help you whip up these traditional dishes like a pro, adding a dash of Pakistani flavor to your everyday meals.

Laying the Foundation – Chicken Tikka Masala

Chicken Tikka Masala, a British invention with South Asian roots, is a delectable blend of char-grilled chicken chunks in a creamy, spiced tomato sauce. It has won the global dinner table for its rich and warm flavors sinking deep into chicken pieces.

Ingredients

Let’s start by gathering all the necessary ingredients:

  • 500 grams boneless chicken

  • 3 tbsp tikka masala

  • 2 cups of thick yogurt

  • 2 tsp of garlic and ginger paste

  • 4 ripe tomatoes

  • 1 cup thick cream

  • Chopped coriander leaves, salt, and oil

Cooking Procedure

  1. Marinate the chicken pieces in a mixture of tikka masala, yogurt, ginger-garlic paste, and salt for at least 2 hours.

  2. Grill the marinated chicken until it acquires a smoky flavor and keep it aside.

  3. In a thick-bottomed pan, heat the oil, and add the tomatoes and cook until soft.

  4. Add the grilled chicken, cream, and simmer till the sauce thickens.

  5. Sprinkle some coriander leaves, and serve hot.

Creating the Masterpiece – Chicken Pulao

Chicken Pulao is a Pakistani-style biryani with an aromatic rice dish cooked with chicken and a blend of spices. This simple yet flavorful dish is often served on special occasions and is truly a delight in every sense.

Ingredients

Here’s what you’ll need:

  • 500 grams chicken

  • 2 cups Basmati rice

  • 3 chopped onions

  • 2 green chilies

  • 1 tsp of turmeric, chili, garam masala powder

  • 2 tsp of ginger and garlic paste

  • Coriander leaves, mint leaves, salt, and oil

Cooking Procedure

  1. Soak Basmati rice in water for 20 minutes and drain.

  2. In a large pan, heat the oil and fry the onions and chilies until golden brown.

  3. Add the chicken pieces and spices, and cook until the chicken is nicely browned.

  4. Add the soaked basmati rice and water, let it cook over medium flame until the rice is cooked and the water is evaporated.

  5. Finally, sprinkle coriander and mint leaves for extra aroma, and serve hot alongside your Chicken Tikka Masala.

Key Takeaways

Following this guide ensures an authentic experience of Pakistani cuisine. However, don’t hesitate to customize the amount of spice to cater to your taste buds. Remember, the secret to great Chicken Tikka Masala and Chicken Pulao lies in perfectly grilled chicken and flawlessly cooked rice with just the right amount of spices.

Frequently Asked Questions

1. Can we use any other meat instead of Chicken?

Yes. Lamb or beef can be a good substitute for chicken, but the cooking time may vary.

2. How long should we marinate the chicken?

The longer, the better. However, a minimum of 2 hours is suggested for better infusion of flavors.

3. Can we make it vegetarian?

Absolutely. Substitute chicken with Paneer (cottage cheese) for tikka masala and mixed vegetables for pulao.

4. What to serve with these dishes?

These dishes are often enjoyed with raita (yogurt-based side dish), pappads, and a simple salad.

[ad_2]

Leave a Comment