Chicken Tikka Masala
Ingredients
Ingredients
Chicken breast 4
Kashmiri red chilli powder 1 teaspoon
Lemon juice 1 tablespoon
Salt to taste
Butter 2 tablespoons
Marination
Yogurt 1 cup
Kashmiri red chilli powder 1 teaspoon
Tandoori red orange food color
Salt to taste
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Lemon juice 2 tablespoons
Garam masala powder 1/2 teaspoon
Mustard oil 2 tablespoons
Makhani Gravy
Butter 3 tablespoons
Green cardamoms 2-3 Cloves
4-5 Black peppercorns 7-8
Cinnamon 1 inch stick
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chillies chopped
2 Tomato puree
400 grams
Red chilli powder 1 tablespoon
Garam masala powder 1/2 teaspoon
Salt to taste
Sugar/honey 2 tablespoons
Dried fenugreek leaves (kasoori methi) 1/2 teaspoon
Fresh cream 1 cup
Method
Make incisions with a sharp knife on the chicken breast and leg pieces. Mix red chilli powder, lemon juice and salt and apply to the chicken. Set aside for half an hour. For the marination, hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.
Add red chilli powder, salt, ginger paste, garlic paste, lemon juice, garam masala powder and mustard oil and mi well. Apply this marinade to the chicken pieces and refrigerate for three to four hours.
String the chicken onto a skewer of oven tray (otg) and cook in a moderately hot tandoor or a preheated oven (120°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Set aside.
For the makhani gravy
Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger paste, garlic paste and green chillies. Sauté for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water and mix well.
Bring the mixture to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add the chicken pieces and simmer for five minutes. Add fresh cream.
Serve hot with naan or parantha.
Kashmiri red chilli powder 1 teaspoon
Lemon juice 1 tablespoon
Salt to taste
Butter 2 tablespoons
Marination
Yogurt 1 cup
Kashmiri red chilli powder 1 teaspoon
Tandoori red orange food color
Salt to taste
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Lemon juice 2 tablespoons
Garam masala powder 1/2 teaspoon
Mustard oil 2 tablespoons
Makhani Gravy
Butter 3 tablespoons
Green cardamoms 2-3 Cloves
4-5 Black peppercorns 7-8
Cinnamon 1 inch stick
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chillies chopped
2 Tomato puree
400 grams
Red chilli powder 1 tablespoon
Garam masala powder 1/2 teaspoon
Salt to taste
Sugar/honey 2 tablespoons
Dried fenugreek leaves (kasoori methi) 1/2 teaspoon
Fresh cream 1 cup
Method
Make incisions with a sharp knife on the chicken breast and leg pieces. Mix red chilli powder, lemon juice and salt and apply to the chicken. Set aside for half an hour. For the marination, hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.
Add red chilli powder, salt, ginger paste, garlic paste, lemon juice, garam masala powder and mustard oil and mi well. Apply this marinade to the chicken pieces and refrigerate for three to four hours.
String the chicken onto a skewer of oven tray (otg) and cook in a moderately hot tandoor or a preheated oven (120°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Set aside.
For the makhani gravy
Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger paste, garlic paste and green chillies. Sauté for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water and mix well.
Bring the mixture to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add the chicken pieces and simmer for five minutes. Add fresh cream.
Serve hot with naan or parantha.
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