Chicken tikka masala,paneer-onion kulcha & cumin rice

Name: Chicken tikka masala,paneer-onion kulcha & cumin rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: En
Ingredients: 1 libra boneless, skinless chicken thighs, cubed; 1 teaspoon fresh root ginger,grated; 2 teaspoons garlic, minced; 2 teaspoons red chilli powder [adjust to taste]; 1/2 teaspoon turmeric powder; 1 teaspoon salt; 1/2 teaspoon each of ground nutmeg & cinnamon; 1/2 cup thick plain hung yogurt; 4 tbsp fresh lemon juice; For the Masala; 3 tablespoons melted ghee [clarified butter] or canola oil; 1/2 cup fresh tomato puree [or canned tomatoes]; 1″ fresh ginger root, grated; 2 garlic cloves, grated; 2 bay leaves; 3 dry red chillies; 3 cloves; 4 green cardamoms cracked open; 2 teaspoons garam masala; 2 teaspoons ground coriander powder; 2 teaspoons dry fenugreek leaves [kasuri methi]; 2 tablespoons chilli powder [adjust to taste]; 4 tablespoons heavy cream; 1/2 teaspoon sugar; 1/2 cup warm water; Salt to taste; 2 cups all-purpose flour; 1/2 teaspoon baking powder [use aluminium free]; pinch of baking Soda; 1/4 cup buttermilk [or as required for kneading the dough]

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Main Dish

Very Easy

1 hour

Preparation

Preparation20 min

Cook time40 min

Mix together the chicken along with all the ingredients below the “tikka” in a large, non-metallic dish. Cover with a cling film and leave to marinate in the refrigerator for at least 5 hours or overnight preferably.
Making the Tikka :
Remove the chicken from the marinade and thread on wooden skewers. Dont discard the marinade. You can use your oven, broiler or grill to cook the chicken. Cook the chicken cubes turning frequently, for 5-8 minutes until tender. Reserve the drippings. TIP: If using wooden skewers, you need to soak them in water for atleast 1 hour to avoid them burning over the grill or in oven.
Making the Masala:
Heat the ghee or canola oil in a pan over medium heat. Add the bay leaves, cloves,cardamoms and dry red chillies to the ghee when heated. Next add the ginger and garlic and fry over a low heat, stirring frequently, for about 3 minutes until soft but not browned. Next add the tomato puree along with all the red chilli and coriander powder and saute on low heat till you see oil separating on the sides of the pan.
At this point add the chicken pieces from the skewers, garam masala, kasuri methi,water, leftover marinade, salt and drippings to the pan and let simmer for atleast 15 minutes on low heat. Next, add the sugar and heavy cream and let simmer[not boil] on low heat for at least 8-10 minutes. Garnish with chopped cilantro and serve.
Onion Kulcha:
Place all the dry ingredients for the dough in a bowl and combine well. Next add the melted unsalted butter and work it into the dough for about 5 minutes. Knead the dough slowly adding buttermilk to a smooth ball. Let it rest for at least 1 hour. Mix all the ingredients for the stuffing and set aside.Do not add salt to the stuffing until you are about to make kulchas. It will become watery.
Making the Kulchas:
Take a small ball of the dough and using a rolling-pin roll into a small circle. Make a smaller ball of the stuffing and put it on top of the dough circle and enclose the dough and pinch it. Flour the rolling-pin and the surface on which you will roll the ball thoroughly. Put the dough ball on the surface and press it down slightly. Roll the ball gently to about a 6″ circle and 1/4″ thick. Do not apply too much pressure while rolling else the stuffing will come out.
Place the rolled kulcha on a medium hot greased girddle/skillet. Let it cook on one side. Flip and apply little oil on both sides to cook thoroughly.
In the Oven:
Set your oven to the broiler mode.When hot,lay the kulcha brushed with little oil on back of your cookie sheet, pizza stone or any flat baking dish. Put it below the broiler. Within 5-6 minutes, you will see small puffs on the surface of kulcha with little browing from sides inwards. This time of puffing will vary w.r.t. thickness of kulcha. Serve warm smothered with butter alongwith chicken tikka masal
Cumin/Jeera Rice:
Cook the washed basmati rice with the salted water. Let rest for 5 minutes. In a sauce pan, heat the ghee or unsalted butter and let the cumin seeds crackle in it. Mix the cumin ghee with cooked rice, fluffing the rice up with a fork. Serve warm.