I am not too fond of making creamy, Indian restaurant like curries at home except for some get togethers.Not that I dislike eating them, but the I know that my head will start spinning at the sight of measuring out cashew pastes and heavy creams which make their way into these dishes.There is a saying in Hindi which translates to that when a pigeon is about to be attached by a cat, it closes its eyes and sits thinking that it will be saved.When eating at restaurants,I am like that pigeon who chooses to shun away thoughts of cups of cream which goes into butter chicken & korma preparations.
Anyhow, thanks to Indian restaurants in Vegas, I did make a restaurant like meal for both of us on New Year.If some day,world’s best business models & strategy makers will be evaluated, I m sure the owners of Indian restaurants in Las Vegas will be few of the last ones in the queue..Why? Because they do not how to do it? Do what? Business.
On New Year’s eve, when even the most tiny restaurants of the world choose to remain open for extended hours,in a tourist city like Las Vegas, 2 out of 3 popular Indian restaurants near to strip that I know,pulled the shutters down at 9 p.m. after serving a buffet dinner.Why? I don’t Know.I don’t even care.Yes.The “normal” hours of these restaurants are till 10:30 night.But I don’t understand whose brilliant idea it was to close doors at 9 o’clock when people are ready to throng the eateries till midnight.
We settled for a chinese dinner on New Year’s Eve..not a bad deal but we wanted to eat Indian badly…you know when you get those cravings for restaurant like Indian food-creamy, nutty and full of calories on some special days. Next, day we dropped the idea to go and check the Indian restaurants again..who knows if after partying hard everyone would dozing off at noon.I was in no mood for chinese or italian either.
So I settles to make the restaurant like food at home.P loves those creamy gravies and I personally like “kulcha“-quite similar to naan but a different bread made without yeast and usually stuffed with potatoes or onions or paneer[indian cottage cheese] or a combo of all. Traditionally made in a tandoor, at home it can be made under a broiler or really quick on a skillet.I chose skillet often ..coz the taste is almost the same.Sulking in front of the T.V. few nights before,I watched Bobby Flay’s throw down where he made “chicken tikka masala” , instantly I knew I had to try out this national dish of Britain.And P’s meal is not a meal if it is left unpaired with cumin rice. So the “royal” lunch was served on 1st Jan in my house followed by long hours of siesta..the true brit way.
Chicken Tikka Masala [Adapted from bbcgoodfood]
Ingredients: For the tikka
- 1 lb boneless, skinless chicken thighs, cubed
- 1 tsp fresh root ginger,grated
- 2 tsp garlic, minced
- 2 tsp red chilli powder [adjust to taste]
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp each of ground nutmeg & cinnamon
- 1/2 cup thick plain hung yogurt
- 4 tbsp fresh lemon juice
For the Masala
- 3 tbsp 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 tsp garam masala
- 2 tsp ground coriander powder
- 2 tsp dry fenugreek leaves [kasuri methi]
- 2 tbsp chilli powder [adjust to taste]
- 4 tbsp heavy cream
- 1/2 tsp sugar
- 1/2 cup warm water
- Salt to taste
How I did it
- 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.I used my grill pan over stove top.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 & 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 & heavy cream and let simmer[not boil] on low heat for at least 8-10 minutes.
- Garnish with chopped cilantro & serve.
Onion Kulcha
For the Kulcha:
- 2 cups all-purpose flour
- 1/2 tsp baking powder [use aluminium free]
- pinch of baking Soda
- 3/4 cup buttermilk [or as required for kneading the dough]
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp melted unsalted butter [or canola oil] [Butter gives great flavor]
For the Stuffing:
- 4 tbsp red onion, finely chopped
- 1 green chill, thinly sliced [adjust to taste]
- 1/2 tsp grated ginger
- 1/4 tsp roasted cumin powder
- 1/2 tsp red chilli powder
- 2 tbsp fine chopped cilantro
- 3/4 cup fine crumbled/grated paneer [Easily Available in Indian stores]
- a pinch salt [take care to check the salt in dough first]
How I did it :
- 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 & 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 masala[recipe above]
Cumin/Jeera Rice
Ingredients
- 1 cup basmati rice
- 2 1/4 cups water [or as per package instructions]
- Salt to taste
- 2 tbsp ghee/unsalted butter
- 3 tsp cumin seeds
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.
Enjoy!
I so want those kulchas now
Bookmarking this…would like to try it real quick 
I am out of words… What a feast!
why you want to go to Indian restaurant, when you can make mouthwatering food in the home. looks delicious.
Kulcha tava parr bana li?
I love kulcha, alu matar is my favorite. You got me hungry with your lavish spread.
Wow, you’ve outdone yourself! I love everything, but the kulchas the most, would love a piece right now. The color of your masala in the chicken tikka masala is also very nice!
Why do Indian restaurants add so much cream? In home-cooking I never add cream to any savory dish, sometimes yogurt. For example, karahi chicken is the easiest thing to make and never has cream in it. I guess they add it to make it more lavish and rich.
Wow
This dish is amazing, I’ve been pouring over it for ages. I love the sound of the kulcha, have never had it before but it sounds amazing. So happy to have connected with you through the blogosphere, you sound so passionate about your style of cooking (a style I admit to love eating), so I’ll be back for heaps more recipes like this. Thanks for sharing 
Dear Tanvi
How are you? Happy New year! (for 2011 and not 2012)
I am simply spellbound ! I was looking for this kind of a recipe for chicken tikka masala.
It is winter so my charcoal grill is out. I am going to try your recipe. I take note , you have used cinnamon and nutmeg and no off the self tikka masala for the tikka ..humm that sounds great !!
Have a nice weekend and Makar Sankranti too
Totally bookmarked
loved the clicks
Thanks for the kulcha recipe and a kulcha on a skillet it is so simple , I always wondered how to make kulcha, so now I know.
I m glad the restrnts werent around , coz u are giving us this delicous eye candy!
))
The combi rocks and is soo fantastically combined !
THis was a wonderful meal and sure calls for nice siesta time
Wonderful day!
Mia
{http://brightmorningstarsfoodie.blogspot.com/}
Waow, that is a delicious meal! Mr Artichoke would love your chicken tikka masala, and I will try to prepare this version for him! The kulcha looks and sounds gorgeous! and, your pictures are so tempting!!
Indian cuisine is very interesting!
Thank you for your recipes…
Omg, am inviting myself to ur place, my favourites together, just drooling drooling drooling here..
What a satisfying meal! I alway love your pairing, the kulcha looks so soft and love the brown spots on top, so yum…
How funny—we had the same thing for dinner on new year’s eve—only I made my kulchas without onions and used yeast to rise the dough. made on the skillet like you.
And I made butter chicken—it’s not as rich as the indian restaurants make it (I use only half tablespoon of butter in the end to add aroma( no cream either–I use half and half instead) and a handful of powdered cashews. Your tikkas look wonderful–I could gobble them up without any gravy!
You’re really tempting me with this delicious food now…….
We just had the same food at a local Indian resturant but it looks nothing compared to yours. Your food look really really great and I bet it tasted like heaven. Thanks for sharing this amazing feast with us.
Have a great weekahead.
i just loved all the 3 dishes…really mouthwatering and your pics are seriously too good…
delicious meal I like the chicken tikka looks similar to how we make, yummy rice and kulchas to go with it
That looks like a feast! Love all 3 of them…specially the paneer kulcha. That looks so yummy.
omg…I wish I could have some! Looks totally heavenly!
Oo, it all sounds so good! Comforting, wholesome, and tasty.
Your cumin rice reminds me of the rice my (now deceased) aunt used to make, with fried onions, cumin, and tamarind. It was delicious, and I can’t get mine to taste quite the same way (of course).
what great detail in showing how the kulchas are made! Thanks for sharing!
What a beautiful meal. I love chicken Tikka, I use Gordon Ramsay’s recipe, which also uses yogurt instead of a lot of fatty cream. What I am really impressed with are those kulchas. I loooooooooooooooooooooooove Indian breads, especially the stuffed ones, but i have never tried to make it myself. I so wish i could just grab one off the screen and gobble it up.
I hope you are having a lovely weekend.
*kisses* HH
I agree with Swathi – why on earth would you even venture to an Indian restaurant ( nevermind one in Vegas!) when you cook way better than any of them? I totally want to eat dinner at your house. No, I’m serious!
I agree on the cream thing – I just close my eyes and pretend that my Malai Kofta doesn’t have a pint of cream in it. Somehow at home, I simply can’t eat something that full of fat!
Have a wonderful weekend!
Wow! what a lovely and exotic spread out there, am sure your family would have enjoyed this feast. Unlucky me
Am going to make those stuffed kulchas tomorrow.
my my that whole thing looks heavenly and the kulcha seriously it is top on earth wonderful and chicken i want it with some rice, seriously you don’t have to even think of going to restaurants…wish i was ur neighbour …why is finland far away from us ….Big SIGH
wow, those all look so good! And your photography is always amazing!
Great job!
I am totally sold over for this chicken! Gosh U make me think on Shakkranthi Day! Love the kulcha too, they are all drool worthy! Happy Shakkranthi!
What a lovely meal Tanvi and love your pics and your blog. What a gorgeous corner you have here and I am super glad you stopped in to say hello. Sure to be back
chow! Devaki @ weavethousandflavors
This meal is basically all of my favorite Indian restaurant foods in one post! I am drooling. Everywhere.
I have seen this recipe in BBC and I’ve been craving it for days. Now that I saw how good this is I will definitely make it. Great flavors. Indian kitchen is my next field for exploration.
Absolutely fantastic! A sublime meal. So refined and flavorful. And those flatbreads look to die for!
Cheers,
Rosa
Your chicken tikka masala looks sensational!!
Can I come over for a meal? This is just an awesome meal… finger licking good!
Oh I love that Kulcha (never heard of it before) – and I like that it’s made without yeast. I love paneer and I’m sure my family would love this type of stuffed bread! I’m bookmarking this recipe:)
this is a menu fit for a king- the food looks gorgeous – loved the kulcha, Tanvi!
Oh wow…this is an amazing meal, and just beautiful! The kulchas are splendid
Could eat this every day for a year and not get tired of it. Cheers!
Mmmm, my mouth watered when I saw this!
I’m making this for dinner tonight
I saw it the other day and just had to try it. No time for the kulcha, unfortunately. I know it’s going to be delicious.
Wow… looks so tempting… Am drooling here… Sinfully delicious…
Mouthwatering dish , looks so so so tempting !!! Amazing clicks !!
Made this for our lunch today. All very good.. specially the kulchas. I didnt add the paneer but it was still very good. Thanks to the BBC recipe and to you for sharing it here.
Thanks so much Angela, I m glad you liked it
This looks so good and I can not wait to make this at home, bread and all!
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Hai Dear
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Aarthi
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hi tanvi, I know I am gushing a lot on your blog but I can’t help it. I made the kulchas for my birthday and they turned out FAB. I had always wondered how to control the stuffing inside and till now I was doing it all wrong. I am so glad you posted the pictures about how to put one over the other and pinch sides and then roll it. I am an enlightened person today
Your blog and Anjum Anand’s cookbooks have changed my life I tell ya! Thanks.
The recipe looks good and tempting. Could you kindly give the measurement for the chicken needed for 20-25 persons, preferrably whole chicken and the measurements of the remaining ingredients. Will surely let you know after I’ve tried them.
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I made the Kulcha last night to go with dal and they turned out EXCELLENT. So easy! The only thing I had to do was add about 3 times as much buttermilk to even get a dough. 1/4 cup just made crumbles….but either way, they turned out just like the photos and my dinner guests loved them. Thank you!!!
Thanks so much for trying out Caroline. Infact, you are right..Ijust checked my hand written recipe & the quantity of buttermilk is 3/4 cup . I m sorry for the mistake.