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Garma Garam Poori and Chatpata Chicken Tikka Masala: A Match Made in Heaven, Yaar!

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Chef Curry Do’pyaza

Garma Garam Poori and Chatpata Chicken Tikka Masala: A Match Made in Heaven, Yaar!

Namaste Dosto! Kem Chho? Sat Sri Akal! Vanakkam!

Chef Curry Do’pyaza here, back in your kitchens and hearts with a dish that’s guaranteed to bring a smile to your face: Poori with Chicken Tikka Masala!

This isn’t just food; it’s a celebration on a plate! Think about those joyous occasions – Diwali, Holi, even a simple Sunday brunch with family. That’s where this dynamic duo shines. Poori, that puffed-up, golden-brown delight, paired with the creamy, spicy, and utterly irresistible Chicken Tikka Masala – it’s a flavour explosion that’s hard to beat.

A Little History Lesson (Don’t Worry, It’s Short!)

Poori, my friends, has ancient roots. It’s been a staple in Indian cuisine for centuries, a simple yet satisfying bread enjoyed across the country. Chicken Tikka Masala, on the other hand, has a more modern, and somewhat debated, history. Some say it originated in Glasgow, Scotland, adapted from Indian flavors to suit the local palate. Others claim it was born in the kitchens of the Mughal emperors. Regardless of its origin, it’s become a beloved dish worldwide, and it pairs beautifully with our humble Poori!

Let’s Get Cooking!

Preparation Time: 30 minutes
Cooking Time: 45 minutes

Ingredients:

For the Poori:

  • 2 cups Gehun ka atta (Whole wheat flour)
  • 1/2 teaspoon Ajwain (Carom seeds)
  • 1/2 teaspoon Namak (Salt)
  • 2 tablespoons Tel (Vegetable oil)
  • Lukewarm Pani (Water), as needed for kneading
  • Tel (Vegetable oil), for deep frying

For the Chicken Tikka Masala:

  • 500g Chicken, boneless, cut into bite-sized pieces
  • 1 cup Dahi (Yogurt)
  • 1 tablespoon Adrak-lehsun paste (Ginger-garlic paste)
  • 1 teaspoon Lal mirch powder (Red chili powder)
  • 1/2 teaspoon Haldi powder (Turmeric powder)
  • 1 teaspoon Garam masala
  • 1 tablespoon Nimbu ka ras (Lemon juice)
  • 2 tablespoons Tel (Vegetable oil)
  • 1 large Pyaz (Onion), finely chopped
  • 2 medium Tamatar (Tomatoes), pureed
  • 1 teaspoon Dhaniya powder (Coriander powder)
  • 1/2 teaspoon Jeera powder (Cumin powder)
  • 1/2 cup Cream (Heavy cream)
  • Kasuri Methi (Dried fenugreek leaves), for garnish
  • Hara Dhaniya (Fresh coriander leaves), chopped, for garnish
  • Namak (Salt) to taste

Step-by-Step Instructions:

Making the Poori:

  1. Mix it up: In a large bowl, combine the wheat flour, carom seeds, salt, and 2 tablespoons of oil.
  2. Knead it good: Gradually add lukewarm water and knead into a firm, smooth dough. It should not be sticky.
  3. Rest easy: Cover the dough with a damp cloth and let it rest for at least 30 minutes. This makes the poori softer.
  4. Roll it out: Divide the dough into small, equal-sized balls. Roll each ball into a small, circular disc about 3-4 inches in diameter. Don’t make them too thin!
  5. Fry it up: Heat oil in a deep frying pan or kadhai over medium-high heat. The oil should be hot enough for the poori to puff up immediately.
  6. Puff it up: Gently slide a poori into the hot oil. Use a slotted spoon to gently press down on the poori. It should puff up like a balloon!
  7. Golden brown perfection: Fry until golden brown on both sides. Remove and drain on paper towels.

Making the Chicken Tikka Masala:

  1. Marinate the chicken: In a bowl, mix the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Let it marinate for at least 30 minutes (or even better, overnight!).
  2. Sauté the onions: Heat oil in a pan or kadhai over medium heat. Add the chopped onions and sauté until golden brown.
  3. Add the tomatoes: Add the tomato puree and cook until the oil separates from the mixture.
  4. Spice it up: Add coriander powder, cumin powder, and salt. Cook for another minute.
  5. Cook the chicken: Add the marinated chicken to the pan and cook until it is cooked through and tender. This should take about 15-20 minutes.
  6. Creamy finish: Stir in the cream and simmer for a few minutes.
  7. Garnish and serve: Garnish with kasuri methi and fresh coriander leaves.

Tips for the Best Results:

  • Poori Perfection: The dough should be firm, not sticky. The oil should be hot enough for the poori to puff up instantly. Don’t overcrowd the pan while frying.
  • Tikka Masala Magic: Marinating the chicken overnight gives it the best flavor. Adjust the amount of red chili powder to your spice preference.

Cooking Variations:

  • Pressure Cooker Chicken Tikka Masala: After sautéing the onions and tomatoes, add the marinated chicken to a pressure cooker. Add a little water and cook for 2-3 whistles.
  • Oven-Baked Chicken Tikka: Marinate the chicken and bake it in a preheated oven at 375°F (190°C) until cooked through. Then, prepare the masala sauce on the stovetop and add the baked chicken.
  • Air Fryer Chicken Tikka: Marinate the chicken and air fry it until cooked through. Then, prepare the masala sauce on the stovetop and add the air-fried chicken.
  • Slow Cooker Chicken Tikka Masala: Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Nutritional Information (Approximate per serving):

  • Calories: 450-550
  • Protein: 25-30g
  • Fat: 25-35g
  • Carbohydrates: 30-40g

Serving Suggestions:

  • Serve the hot, puffed-up Pooris immediately with the Chicken Tikka Masala.
  • A side of raita (yogurt dip) complements the dish perfectly.
  • A simple salad of onions and cucumbers adds a refreshing touch.
  • You can also serve this with a side of rice.

Your Turn!

So there you have it! A delicious and satisfying meal that’s sure to impress. Now, go on, try this recipe at home and share the joy with your friends and family. Believe me, they’ll thank you for it!

Happy Cooking!

Your friend,

Chef Curry Do’pyaza.