Bachelor's Mutton Tikka Masala

This is another dish I love, very meaty and very spicy!
Made in a simple way, a Bachelor Recipe. This is Bachelor's MTM or Mutton Tikka Masala. I am not sure if I have blogged about mutton Tikka Masala earlier, but I wanted to blog this. And this dish is Masaledaar and very Tikha, so whether or not this is the conventional way of cooking Mutton Tikka Masala, but this sure is my way of Cooking Mutton Tikka Masala for today. I might cook it differently, another day.
That is the beauty of cooking Nobody can patent a recipe, and whatever be the name, I can still cook it my way. Anyway there is a story behind the Chicken Tikka masala or CTM and it's cousin, the Mutton Tikka Masala. CTM and MTM doesn't have any Authentic Indian Root, Mughlai or Punjabi. Both dishes evolved over time to suit the taste buds of the British, so said some expert. Let us take is word for the truth. What matters, is that, we love this recipe however we cook it.
By the way, Chicken Tikka masala is cooked with Chicken Tikka kabab or Chicken Tandoori. Muttom Tikka can also be cooked with Mutton Kababs, I will try a different version soon, but pot roasting Mutton or rather pan roasting it first..


Anyway I have cook out Mutton Tikka Masala in a simple way.. Hope you will enjoy making it..

No marination, No complex Masala Mix, just plain Saute and Shimmer.

I used Packet Meat Masala for the Masala Powder. MDH or MTR or whatever.

750 grams of Mutton meat, cut into medium pieces.
2 medium size onions, roughly chopped.
2 large Tomatoes, roughly chopped.
10-15 cloves of garlic crushed.
1 inch ginger, crushed.
Meat Masala and Jeera powder, dhania powder, Chilli powder.
1 tsp Methi,2 Bayleaves and 3 green chillis sliced in halves.

Heat 2 TBS oil in a Kadhai and add the Methi, bayleaves and 3 green chillis.
Add Onions and fry till limp.
Add the Meat and mix well.
Add salt to taste.
Let the meat fry for 15 minutes in medium heat.
Keep stirring all the while.
When meat tightens and separates from oil, add the ginger garlic paste.
saute for 5 minutes and add the tomatoes. Heat 3 cups of water in separate burner.
Add 1 tsp each of Jeera powder and Dhania powder.
Add 1 tsp of Red chilli powder or more if you want it very Tikha.
Add half a tsp of turmeric powder or Haldi.
Mix well and keep stirring, heat in medium.
After 5 minutes, add the 3 cups of hot water.
Add 1 TBS of meat masala.
Shimmer till water is consistent and gravy becomes thick.

Garnish with Cilantro or Coriander or Dhania.
Serve with Hot Rice..

Try my Mutton Vindaloo also and Mutton Ribs Masala, and Mutton Chops here.