Chicken Tikka Masala

Ingredients:

• Chicken (Boneless): 3/4 kg

For Sauce/Gravy:

• Onion: 1 big (finely chopped)
• Cardamom: 4
• Clove: 5
• Cinnamon: 2 inches
• Garlic Paste: 1/2 tsp
• Ginger Paste: 1/2 tsp
• Thick Cream: 1 cup or 100 gm
• Tomato Puree: 1 Cup or 100 gm
• Cashew Nut: 6-8
• Coriander Powder: 2 tsp
• Chilly Powder: 4 tsp
• Kasturi Methi: 1/2 tsp
• Olive Oil: 2 tbsp
• Salt: to taste

Note: If you don’t have ready made tomato puree, grind 2 big tomatoes to make puree.

For Marinate:

• Red Chilly Powder: 3 tsp
• Garam Masala: 1/4 tsp
• Turmeric: Pinch
• Pepper Powder: Pinch
• Coriander Powder: 1 tsp
• Cashew Nut: 2 tsp (crushed)
• Yogurt/Curds: 3/4 cup
• Coriander: 4 strings (finely chopped)
• Ginger Paste: 1/2 tsp
• Garlic Paste: 1/2 tsp
• Lemon: 1/2
• Salt: to taste
• Olive Oil: 1tsp

 Note: Yogurt/curds should be thick & should not contain water.

Tools:

• Wooden or Metal Skewers (Sheek): 7-8

Method:

• Wash & cut chicken into small pieces.
• Squeeze out water from chicken.

For Marinate:

• In a mixing bowl add all marinate ingredients mix well.
• Taste it & adjust the seasoning.
• Add chicken, mix well.
• Refrigerate it for 2-4hrs (Preferably 4hrs).

Baking Chicken Tikka:

Note: If you are using wooden skewers soak it in water for 20min.

• Into a skewer put chicken pieces. There should be a gap between each piece.
• Repeat same to other skewers.
• Cover the baking tray with double layer of aluminum foil to avoid the tray from oil stains.
• Place the skewers on the tray.

Note: Skewers ends should be kept on the sides of the tray so that there should be gap between tray base & the chicken pieces.

• Preheat the oven for 10min at maximum temperature.
• Place the tray in oven.
• After 15 min remove the tray, turn the chicken to other side & brush some oil on top. Put it back to oven near to top coil.
• Let it cook for another 15 min or till it gets brown spots & dry.
• Remove it to the plate & set aside.

• At this stage this can also be served as chicken tikka. 
  

Note: Cooking time may vary from oven to oven, so keep looking in middle to avoid over cooking.

• If you don’t have oven you can cook it on the non-stick griddle/ tava.
• No need of skewers.
• Place pieces on hot griddle.
• Cook one side for 2-3 min before turning to other side.
• Cook both sides till it’s cooked completely.

For Sauce/gravy:

• Crush or powder cashew nuts & set aside.
• Heat the oil in a pan.
• Add cardamom, clove & cinnamon, fry. (Ensure cardamom is crushed once to avoid it from exploding in the oil)
• Add onion & 1/4 tsp salt, sauté till golden brown.
• Add turmeric, ginger paste, garlic paste, chilly powder, coriander powder, cashew nut powder & 2tsp water, mix once.
• Add tomato puree.
• Cook till raw smell goes. Keep stirring in between.
• Add water if required to adjust gravy consistency. 
• Add salt.
• Add kasturi methi, mix.
• Add chicken tikka & cream, Mix well.
• Adjust seasoning & turn of the heat.
• Chicken tikka masala is ready to serve with naan, chapati or roti.

Related Recipes:

• Chicken Kabab
• Chicken Sheek Kabab
• Tandoori Chicken/Spicy Roasted Chicken
• Chicken Tikka
• Roasted Chilly Chicken

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