Masala Kulcha with Chicken Tikka Masala

Ingredients

• For the Tikka Masala
• 5-6 Ripe Tomatoes
• 2 Large Onions
• 10-12 Cashew Nuts
• 3 Tsp Kashmiri Red Chilli Powder
• 2 Tsp Garam Masala
• 1 Tsp Coriander Powder
• 2 Tsp Sugar
• 1 Tsp Butter
• 2 Tsp Oil
• 2 Tsp Crushed Kasturi Methi
• 1 Tsp Fresh Cream
• 2tsp Tikka Masala 
• For Chicken Marination 
• 500 Gms Boneless Chicken 
• 1/2 Cup Thick Curd
• 2 Tsp Ginger -Garlic Paste
• 1 Tsp Lime Juice
• 2 Tsp Red Chilli Powder
• 1tsp Haldi Powder
• 2 Tsp Oil
• For the Garnish
• 2 Tsp Oil/Butter
• Coriander Leaves (chopped)
• 2 Tsp Fresh Cream
• For the Kulchas (Makes 8 Big Ones/ 12 Small Ones)
• 300 Gms Maida
• 15 Gms Dry Active Yeast (1 Tbsp)
• 1 Tsp Sugar
• 1 Tsp Salt
• 2 Tsp Oil 
• Fresh Coriander/Kasturi Methi/Red Chilli Powder (as per taste)
• Butter (for greasing the kulchas)

Preparation

Prep: 20 minutes
Cooking: 40 minutes

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1. For the chicken tikka, marinate chicken with lime juice and salt. Set aside for 10 minutes, then mix all the above-mentioned ingredients except oil and set aside for 30 minutes or more in the fridge.
2. Apply oil on chicken pieces. Then grill them in a pre-heated oven at 180 degrees or roast on a pan and set aside.
3. Apply oil on chicken pieces. Then grill them in a pre-heated oven at 180 degrees or roast on a pan and set aside.
4. Cook till it leaves oil. Now cool it and make fine puree and cream. Set aside.
5. Now heat oil in a pan, add chicken tikka pieces. Fry for a minute, then add gravy and simmer for few minutes. Lastly, add fresh cream, coriander leaves and butter.
6. For the kulchas, sieve maida, make a well and add sugar, yeast, salt and water. Knead into a dough, add oil and knead till a smooth dough is formed. Proof it for 30 minutes or until it doubles.
7. Punch out the air, add coriander leaves, red chilli powder, kasturi methi and knead for a minute and roll in a circle. Cover and proof for 20 minutes.
8. Now, bake it in a pre-heated oven for 15-25 minutes at 180 degrees.
9. Grease them with butter.

Watch

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