Chicken Tikka Masala


Chicken Tikka Masala



35 mins
4-5 servings
25 mins




CHICKEN TIKKA MASALA



Ingredients 

 For paneer marination

250 gms chicken leg thigh boneless cut into tikka

 1st marination

  • 1 TSP KASHMIRI CHILLY POWDER
  • 1/2 TSP SALT
  • 1/2 TSP ginger garlic paste
  • 1 tsp lemon juice

2nd marination

  • 1 tbsp mustard oil
  • 1 TSP DEGHI mirch powder
  • 1 TSP  Turmeric powder
  • 1 TSP coriander powder
  • 1 TSP roasted cumin powder
  • 1 TSP garam masala powder
  • 1 TSP kala namak
  • 1 TSP kasoori methi
  • 1 TSP lemon juice
  • 1salt to taste
  • 1/4 cup hung curd

for makhni gravy

  • 5 green cardamom
  • 2 black cardamom
  • 4 cloves
  • 1 inch cinnmon
  • 1 tbsp coriander roots
  • 3 green chillies
  • 2 onion roughly cut
  • 1/2 cup soaked cashewnuts
  • 500 GMS tomato sliced
  • 1 inch ginger whole
  • 7 cloves of garlic
  • kasoori methi
  • 1 tbsp oil
  • 1 tbsp butter
  • 1 tbsp cream
  • 1 TSP garam masala powder
  •  
  • ONION TOMATO MASALA
  • 2 tbsp oil
  • 1 cup chopped onion
  • 1 tbsp Ginger garlic paste
  • 2 cups chopped tomatoes
  • 1tsp kashmiri chilly powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • Salt to taste

Method

For the chicken tikka marination

  • Cut the chicken tikka pieces and reserve on the side
  • Marinate the chicken leg boneless in lemon juice, ginger garlic paste, salt and red chilli powder and set aside for about an hour.
  • Meanwhile prepare the second marination by heating the mustard oil till Luke warm and then add the red chilli powder , turmeric and mix well till it gets the bright red colour.
  • Add the rest of the spices and mix well.
  • Mix the yoghurt in it and whisk it well so that the curd and the oil mixture gets homogenised
  • Now squeeze the chicken pieces of any excess moisture and add them into the second marination and marinate for a minimum 4 hours
  • Heat the oven at 200 degrees and then cook the chicken tikka for 8-10 minutes till it gets cooler and done

For the makhni gravy

  • Boil water in a cooking pan add a ¼ cut tomatoes, coriander with stem, ginger, garlic cloves, whole red chili,  bay leaf, cinnamon, cloves, peppercorn, black cardamom, and green cardamom, boil till tomatoes are  very well cooked.
  • Then allow it to cool and remove the whole garam masala and make a fine paste

For the onion tomato masala:

  • Take a pan and add oil
  • Add chopped onion and cook till golden brown
  • Add ginger garlic paste and cook well
  • Add Deghi mirch powder , salt , turmeric powder and coriander powder and cook well
  • When the masalas get cooked then add the chopped tomatoes and cook till tomatoes are cooked and leave oil.
  • Now add the makhni gravy and cook till both gravies get homogenised
  • Add butter , cream , chopped coriander and kasoori methi.
  • Adjust the seasoning.
  • Add the chicken tikka and cook well in the gravy
  • Add garam masala powder and finish
  • Serve hot