The Ultimate Guide to Making Chicken Tikka Masala Roti at Home

Welcome to the ultimate guide to making Chicken Tikka Masala Roti at home. This hearty, flavorful dish is a fusion of deliciously marinated chicken in a creamy, spicy tomato sauce, all wrapped up in a soft, chewy roti. Ideal for any meal of the day, Chicken Tikka Masala Roti is not only a beloved choice for its taste but also for the comfort it brings to every bite. Whether you’re a seasoned chef or new to the kitchen, this guide aims to help you whip up this mouthwatering dish with ease.

Ingredients

To get started, gather the following ingredients:

For the Chicken Tikka:

• 500g chicken breast, cut into chunks
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon ginger paste
• 2 teaspoons ground cumin
• 2 teaspoons red chili powder
• 1 teaspoon turmeric
• Salt to taste
• 2 tablespoons vegetable oil

For the Masala Sauce:

• 1 large onion, finely chopped
• 2 tablespoons minced garlic
• 1 tablespoon ginger paste
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground coriander
• 1 can (400g) diced tomatoes
• 1 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons vegetable oil

For the Roti:

• 2 cups whole wheat flour, plus extra for dusting
• 1/2 teaspoon salt
• 3/4 cup water
• 2 tablespoons vegetable oil

Instructions

Preparing the Chicken Tikka:

1. In a large bowl, combine yogurt, lemon juice, minced garlic, ginger paste, ground cumin, red chili powder, turmeric, and salt. Mix well.
2. Add chicken chunks to the marinade and ensure they are well coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for better flavor.
3. Preheat the grill to medium-high heat. Thread the marinated chicken pieces onto skewers. Grill the chicken, turning occasionally, until fully cooked and slightly charred, about 10-15 minutes. Remove and set aside.

Preparing the Masala Sauce:

4. In a large skillet, heat vegetable oil over medium heat. Add onions and sauté until golden. Add minced garlic and ginger paste, cooking for another minute.
5. Add ground cumin, paprika, and ground coriander, stirring well to combine with the onions. Cook for 2 minutes.
6. Add diced tomatoes, simmering on low heat for 10 minutes. The sauce should thicken slightly.
7. Stir in heavy cream, then add grilled chicken pieces to the skillet. Simmer for an additional 5-7 minutes. Adjust seasoning with salt and pepper. Keep warm.

Preparing the Roti:

8. In a large mixing bowl, combine whole wheat flour and salt. Gradually add water and oil, kneading to form a soft dough.
9. Cover the dough with a damp cloth and let it rest for 15 minutes. After resting, divide the dough into equal-sized balls.
10. On a lightly floured surface, roll each dough ball into a thin circle.
11. Heat a pan over medium heat. Cook each roti for about a minute on each side or until golden brown spots appear. Keep warm.

Assembling Chicken Tikka Masala Roti

Place a warm roti on a plate. Spoon a generous amount of the chicken tikka masala over the center. Fold the roti over the filling, then cut in half or serve whole. Enjoy your delicious homemade Chicken Tikka Masala Roti!

Key Takeaways

• Marinate the chicken overnight for more intense flavors.
• Don’t rush the simmering process of the masala sauce; this develops deeper flavors.
• Keep the roti soft and pliable for easy wrapping by not overcooking them.
• Adjust the spice levels in the marinade and sauce according to your preference.

Frequently Asked Questions

Can I make this dish dairy-free?

Yes! Substitute the yogurt for a dairy-free alternative like coconut yogurt, and use coconut cream instead of heavy cream for the sauce.

Can I store leftovers?

Yes, leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently before serving.

Is it possible to use store-bought roti?

Absolutely. If you’re short on time, store-bought roti is a convenient alternative.