Friday, November 28, 2014

Boneless Malai Tikka Masala

So, I used mutton in this recipe instead of chicken (which is used in the original recipe over here). If you want to make this with chicken then you'll have to vary the amount of spices used since they tend to overpower the bland chicken meat. I like my tikka masala full of flavor and if you prefer a milder version then please adjust the spices according to your taste.


For Marinade
Boneless Mutton Pieces
1 kg
½ cup
3-4 tbsp
Garlic Paste
Of 5 cloves
Ginger Powder
½ tsp
Tikka Masala
3-4 tbsp
Red Chilli Powder
1 – 1½ tsp
½ tsp
Garam Masala
½ tsp
1 tbsp (ground)
1 tsp
Lemon Juice
Of 3 lemons
Ghee/ Butter
1-2 tbsp (melted)
For Sauce/Gravy
Ghee/ Butter
2-3 tbsp
2 cloves (roughly chopped)
4 (blend into paste)
To taste (ONLY if needed)
Green Chillies
2 (thinly sliced)
½ cup


Marinade the meat in the ingredients listed above for 4-6 hours. Add either meat tenderizer or a small piece of papaya to keep the meat tender and melt in your mouth soft when cooking.

Take a deep pan and add the ghee or butter, whichever you prefer. Toast garlic in it till lightly golden then add the green chillies. Fry for a few seconds then add the marinaded meat (scrape the bowl clean, add any remaining marinade to the pan) and the tomatoes. Keep the heat low to medium, cover the pan and set aside to cook until meat is tender and cooked through. Then turn the flame up high and cook until the oil starts separating from the gravy. Lower the flame, add the cream and stir, cooking for a couple more minutes. 

Take a piece of coal and put it on a burner. Once you get it going, wrap in a piece or naan/roti or foil and turn off the heat under the pan. Place the coal inside the middle of the pan with the tikka masala and add a few drops of oil/ghee to it. It will start smoking immediately so cover as soon as possible and check to make sure the smoke doesn't leak out of the pan. Wait for about 10-12 minutes and serve hot with tandoori naan or roti. 

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