Pork Tikka Masala with Rice and Naan
Ingredients
- For Pork Tikka Marinade
- 700 grams pork shoulder or pork loin, cut into bite-sized pieces
- 1 cup thick yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon lemon juice
- Salt to taste
- 2 tablespoons oil
- For Tikka Masala Sauce
- 3 tablespoons butter or oil
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1½ cups tomato puree
- 1 teaspoon red chili powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon sugar (optional)
- ½ cup fresh cream
- Salt to taste
- Fresh coriander leaves for garnish
- For Serving
- 2 cups cooked basmati rice
- 4–6 naan breads
Instructions
- Marinate the Pork : In a large bowl, mix yogurt, ginger-garlic paste, spices, lemon juice, salt, and oil. Add pork pieces and coat well. Cover and marinate for at least 1 hour, preferably 4–6 hours or overnight.
- Cook the Pork Tikka : Heat a grill pan or skillet over medium-high heat. Cook marinated pork pieces until browned and cooked through. Remove and set aside.
- Prepare the Masala Sauce : Heat butter or oil in a pan. Sauté chopped onions until golden. Add ginger-garlic paste and cook until fragrant. Stir in tomato puree, spices, salt, and sugar. Simmer for 10–12 minutes until thick and glossy.
- Combine and Simmer : Add cooked pork tikka to the sauce. Stir in fresh cream and simmer for 8–10 minutes. Garnish with coriander leaves.