CHICKEN TIKKA MASALA KHARI CUPS



This is a innovative part snack  which became a hit at my place. Always we serve the chicken with rice or naan.
I tried to fill in the buttery kharis with the chicken and top up with the cheese. It melts in mouth and you want more and more.


"Chicken Tikka Masala Khari Cups"




Ingredients 

For the chicken marinade:
500 gms  boneless and skinless chicken thighs cut into bite-sized pieces
1 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon ginger
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Kashmiri chili powder
1 teaspoon of salt

For the Base 
2 tablespoons of vegetable oil
2 tablespoons butter
2 small onions  finely ,chopped
1 1/2 tablespoons garlic finely grated
1 tablespoon ginger finely grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
3 tomatoes, pureed fresh
1/2 cup Tomato puree 
1 teaspoon Kashmiri chili powder
 salt to taste 
1 1/4 cups of heavy  cream
1 teaspoon brown sugar
1/4 cup water if needed
4 tablespoons Fresh  coriander to garnish
For assembling 
8 khari cups 

Method : 

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet  over medium-high heat. 
When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. 
Fry until browned for only 3 minutes on each side. Set aside and keep warm. 
Melt the butter in the same pan. 
Fry the onions until soft.
Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
Pour in the fresh  tomato puree, tomato puree and  chili powders with salt. 
Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Stir the cream and sugar through the sauce. 
Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. 
Pour in the water to thin out the sauce, if needed.
Garnish with coriander.
Place the khari cups and pour the chicken in each cup.
 Drizzle some cream and cheese and bake for 5 minutes in preheated oven.
Serve as a snack.



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