Rose tea smoked chicken tikka masala

Chicken tikka masala is a scrumptious Indian dish with a silken smooth deceptively flavorful gravy and succulent pieces of chicken tikka smothered in what is no doubt the best gravy EVER.

Michelin starred chef Vikas Khanna's recipe for Rose-tea smoked chicken tikka masala - a scrumptious curry with a silken smooth deceptively flavorful gravy and succulent pieces of chicken tikka smothered in what is no doubt the best gravy EVER.

This particular recipe is a recreation of the master of Masterchefs, Michelin Starred chef of Junoon, the chef who cooks for the President of the United States, Mr. Obama himself – Chef Vikas Khanna’s infamous Rose tea smoked chicken tikka masala made by him for #Masterchef Australia!!

“It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.”― Sarah Addison Allen.

Autumn.. that golden time of the year,
time of dew drops on flowers and cold misty mornings,
dappled sunshine on fallen brown leaves,
the soft dazzle of the afternoon light
and may be see a caterpillar take wings..

Autumn..to me it feels like the year’s last, loveliest smile.

And me?? Well, “I’m so glad I live in a world where there are Octobers.”

The weather is finally becoming cooler here in Raipur nudging me into one of my better, more indulgent moods.Mood that makes me feel like slogging it out in the kitchen to make something extra delicious for P and baby D.

Rose-tea smoked chicken tikka masala, adapted from Michelin starred chef Vikas Khanna's recipe  - a scrumptious curry with a silken smooth deceptively flavorful gravy and succulent pieces of chicken tikka smothered in what is no doubt the best gravy EVER.

Time to bring out the softest sweaters and those “smelling of moth ball” shawls, sit on the porch, revel in the unashamed beauty of my garden, a cup of hot Tea (check out my ginger tea recipe..perfect for the fall) in one hand and a good book in the other (currently re-reading The White Tiger, Arvind Adiga) and simply dream about the awesome rich food I will be cooking up in the next three months!!

ch2 Yay!! Nothing gets me more excited than good food.. well may be another vacation, but for now I am so very happy to be back to doing what I love best, cooking food and sharing it with you guys.

So, when I met P ,he was this typical Northie who lived on Butter chicken and chicken tikka. He didn’t even like Biriyani too much!!!  {Sacrilege}. Have you seen my Hyderabadi Biriyani yet?? One of my most asked for recipes everywhere!!  Hadn’t taken to Italian. Mediterranean was unheard of, as was Lebanese. Thai and Sushi too alien. Mexican, Chinese and continental was as far as he would go. Luckily for him, he met an awfully adorable 5′ 4″ foodie who opened his tongue and tummy to the whole world..and changed the way he saw (and ate) food. But of course, that adorable shorty is yours truly 😉

br10

Anyways this was one of our favorite dishes to have on weekends, especially when we were in Bangalore where its autumn almost all the yr round. They don’t know summer. Not the way we suffer anyway.

Rose-tea smoked chicken tikka masala, adapted from Michelin starred chef Vikas Khanna's recipe  - a scrumptious curry with a silken smooth deceptively flavorful gravy and succulent pieces of chicken tikka smothered in what is no doubt the best gravy EVER.

So, this autumn day I decided to make that long forgotten favorite..the quintessential chicken curry that every Northie worth his salt MUST love (and they do!) Only, I decided to push myself a little and recreate the magic that Chef Vikas Khanna had wooed us with on Masterchef Australia.
Did you guys see that episode?? It was sublime!! How awesome is Chef Vikas Khanna!!??
If I were to make a list of my food Gods it would probably include Marco Pierre White, Vikas Khanna, Jamie Oliver, Heston , Gordon Ramsay and Gary Mehigan. I know you guys must agree!! 😛 

So anyways, I followed the Masterchef’s recipe to the T except make a few changes to suit my own palate.

This was what Vikas’s dish looked like :

vikas

  • Changes made:
    1. Originally Vikas’s recipe calls for a coriander leaf oil. I switched it for Red chillie oil .
    2. Originally the recipe requires a chicken roulade to be made, i switched it for the way less time taking BUT just as delicious (and forever favorites) Chicken Tikkas
    3. Originally the recipe calls for Making your own Poppadums. But of course I used ready made one. They are very easy and cheap to find. Just goto any Asian/ Indian store and ask rice poppadums.
    4. Smoking is optional. It does lend a wonderful fragrance to the dish, but you can do without it and make simple chicken tikkas.
  • 5. A bit more changes to the gravy, read the RECIPE.

Rose-tea smoked chicken tikka masala, adapted from Michelin starred chef Vikas Khanna's recipe  - a scrumptious curry with a silken smooth deceptively flavorful gravy and succulent pieces of chicken tikka smothered in what is no doubt the best gravy EVER.
Result?
Really smooth and perfectly balanced gravy, succulent subtly fragrant and smoky chicken tikka that are a meal in itself (Do check in next week to see what else I do with these tikkas).

The gravy is rich, yet light.
Creamy without being cloying.
Sweet with the right hint of tang and heat.

Served with some plain Basmati rice and lachha onions, this is really everything you want on a cold autumn evening. A bowl of this gorgeousness and (may be) a re-run of Masterchef Australia’s best or whatever floats your boat. Feel free to add some garlic naan or plain rotis (whole wheat tortillas) to the feast.

Bonus: LOVE the autumn colors on the plate!!!
Invite some friends over and show off with this fabulous Indian staple that is bound to make you a favorite with all.

Masterchef recipe recreation!! Awesomeness . Thanks @chefvikaskhanna Click To Tweet

Rose-tea smoked chicken tikka masala, adapted from Michelin starred chef Vikas Khanna's recipe  - a scrumptious curry with a silken smooth deceptively flavorful gravy and succulent pieces of chicken tikka smothered in what is no doubt the best gravy EVER.

You can find the complete and original recipe at the Masterchef official site http://tenplay.com.au/channel-ten/masterchef/recipes/rose-tea-smoked-chicken-tikka-masala. I have used bits and parts of the recipe on this website. Thanks so much for teaching us how to reinvent Indian cuisine chef! Hats off.. Your dying fan.

Xo,

S.
rose tea smoked chicken tikka masala - Michelin starred chef Vikas Khanna's recipe - a scrumptious curry with a silken smooth deceptively flavorful gravy and succulent pieces of chicken tikka smothered in what is no doubt the best gravy EVER.

Chicken Tikka Masala - Chef Vikas Khanna's Recipe
 
Prep time
Cook time
Total time
 
Michelin starred chef Vikas Khanna's recipe for Rose-tea smoked chicken tikka masala - a scrumptious curry with a silken smooth deceptively flavorful gravy and succulent pieces of chicken tikka smothered in what is no doubt the best gravy EVER.
Author:
Recipe type: Main course
Cuisine: Indian
Serves: 4
Ingredients
  • For Chicken Tikka:
  • 4 boneless skinless chicken thighs (cut into cubes)
  • 2 tsp Kashmiri red chiliie powder
  • 1½ tsp ginger garlic paste
  • 1½ tsp coriander powder
  • 1 tsp garam masala
  • ½ cup yogurt
  • 1½ tsp lemon juice
  • 2 tsp Mustard Oil
  • Salt
  • For the Tomato Sauce:
  • 2 tomatoes
  • 4 clove garlic, peeled and coarsely chopped
  • 3 tablespoons finely chopped coriander leaves
  • 2 tablespoons vegetable oil
  • 2 tablespoon butter
  • ½ teaspoon cumin seeds
  • 1 medium red onion, thinly sliced
  • 2.5 cm fresh ginger, peeled and coarsely chopped
  • 2 tablespoons tomato paste/ sauce
  • 1 teaspoon kashmiri red chili powder
  • pinch of sugar
  • 2 teaspoon Kasuri Methi/ dry fenugreek leaves
  • 2 tablespoons thickened cream + more for garnish.
  • For the Rose-tea smoke:
  • 1 piece charcoal
  • ½ cinnamon stick
  • 4 dried rosebuds
  • 1 tablespoon Darjeeling tea leaves
  • 2 cardamom pods
  • Ghee/ clarified butter- 1 tsp
  • For the Red chili Oil :
  • Olive Oil - ½ cup
  • Red Chillie Flakes - ¼ cup.
  • For garnish:
  • Pomegranate seeds
  • Coriander
  • Cream
  • Lemon wedges
  • Onion slivers
Instructions
  1. Start off by roasting the two tomatoes while the chicken marinates. That should be your first step. To roast the tomato for the sauce, cut the tomato into quarters and place in a bowl. Add garlic, 1 tbsp coriander, and 1 tbsp vegetable oil and toss to combine. Transfer to a baking tray and place in the oven to cook for 15 minutes. Remove and set tomato aside and place garlic in a small bowl. Add salt and lemon juice to garlic and press with the back of a spoon to make a paste.
  2. Next, make the tikkas:
  3. Mix all the dry ingredients into the mixture of yogurt and lemon juice to prepare a marinade.
  4. Add chicken pieces into the marinade.
  5. Mix everything well. Cover the bowl and let it sit in the refrigerator for at least an hour.
  6. Thread the chicken pieces onto the skewers.
  7. Grill the skewered chicken until done or pop it into the oven for 15-20 minutes at a temperature of 400 deg. F
  8. Next, smoke the chicken tikka while the gravy is being cooked.
  9. Set the charcoal over high heat and allow to become really hot, about 10 minutes. Transfer the hot charcoal to a small bowl. Add the half cinnamon stick, rose buds, tea, cardamom pods and 1 tablespoon of the clarified butter and immediately place on the plate next to the chicken. Cover with a cloche, making sure the charcoal bowl and chicken are sealed with the smoke inside. Set aside to smoke for 6 to 8 minutes.
  10. From http://tenplay.com.au/channel-ten/masterchef/recipes/rose-tea-smoked-chicken-tikka-masala
  11. Now make the gravy:
  12. To make the sauce, place the remaining 2 tablespoons oil and butter in a fry pan and set over low heat. Add cumin seeds, onion and ginger and cook, stirring, until the onions caramelize, about 10 minutes. Add the red chili powder, tomato paste, the reserved, roasted tomatoes, kasuri methi,sugar and continue to cook until the mixture comes together. Add dashes of water if needed. Add the cream and mix well. Remove from heat, transfer to a mixer and blend into a fine sauce. Pass the mixture through a fine sieve( if needed) and set aside to serve.
  13. To make the Red chili oil : (Do two days before)
  14. Heat the olive oil till hot, but not smoking.
  15. Add to a jar with the chili flakes already in it.
  16. Let it cool.
  17. After two days, either strain it, or keep the flakes. Store in refrigerator.
  18. For the poppadums:
  19. Put them on the turntable of a microwave. Simple microwave for 45 secs. Let cool. ( it will be soft when you take it out, but will gradually crisp up). Alternately, you could air fry them or even deep fry if you wish to go the traditional route.
  20. To serve:
  21. To serve, spread some sauce on a plate. Place chicken tikkas on the sauce. Add the poppadum to the plate. Toss pomegranate seeds on to the plate. Drizzle with red chilie oil and garnish with coriander. Serve with Basmati rice on the side, some cool lassi, roti, slivered onions and lemon wedges for the perfect dinner.
  22. Bon appetit!

3 thoughts

  1. This dish is making my mouth water – what an assortment of flavorful ingredients. I know your recipe is good 🙂 How interesting the rose tea smoke – I have printed this to make, hopefully soon!

  2. This is a fabulous recipe with all those enticing flavour. I have bookmarked it, probably for a wintry day’s project. Thanks for posting.

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