CHICKEN TIKKA MASALA

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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
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• 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

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