Ingredients for Chicken Tikka Masala: - Boneless Chicken - 500 gms (cut into tikka shapes) For Marination: - Salt- 1 tsp - Lemon juice- ...
Ingredients for Chicken Tikka Masala:
- Boneless Chicken - 500 gms (cut into tikka shapes) For Marination: - Salt- 1 tsp - Lemon juice- 2 tsp - Thick Curd/Yogurt- 4 tbsp - Ginger Garlic Paste- 2 tsp - Kashmiri Chilli Powder- 4 tsp - Garam Masala Powder- 1/2 tsp - Refined Oil- 2 tbsp For the Gravy: - Onions, fine chopped- 2 medium - Ginger Garlic Paste- 2 tsp - Tomato purée - 1 US cup measure - Fresh Cream- 6 tbsp Spice Powders: - Turmeric Powder- 1/4 tsp - Red Chilli Powder- 1 tsp - Coriander Powder- 1 tsp - Cumin Powder- 1/2 tsp - Garam Masala Powder- 1/2 tsp - Kasuri Methi ( Fenugreek leaves, roasted and crushed)- 1 tbsp Other Ingredients: - Refined Oil- 3 tbsp - Salt for seasoning- a pinch Preparation: - Clean & pat dry the boneless chicken fillets. Cut them into 2” size tikkas. - Marinate the tikkas with the items indicated. Set aside in room temperature for 1 hour. - Fine chop the onions and roast the Kasuri Methi (Fenugreek leaves), crush it roughly. Process: Frying the tikkas: - Heat oil in a frying pan and place the tikkas side by side. Don’t crowd the pan, you can do in batches. - Fry on medium heat for 2 mins and then turn on the other side. Continue to fry it on medium heat on the other side for another 2 mins. - Now turn it again and continue to fry it on low heat for 3 mins. Flip it and continue the same on the other side too. - Take these out on a plate and repeat with the balance marinated tikkas. Making the gravy: - Heat 2 tbsp oil in a pan and add the chopped onions. Fry on medium heat for 5 mins till light brown in colour. - Add the ginger garlic paste and fry on low heat for 2 mins. - Add the tomato purée, give a mix and add the turmeric, red chilli, coriander, cumin powders and a pinch of salt. Mix & fry for 2 mins on low heat. - Add the fried tikkas, give a mix and add 300 ml water. Add the garam masala powder, give a mix and cover & cook on low heat for 10 mins. - Now open the lid, add the cream, give a mix and cook on low heat for 2 mins - Lastly add the roasted & crushed Kasuri Methi and cook on low heat for 2 mins. - Serve with naan or rice.
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