CHICKEN TIKKA MASALA

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Chicken tikka masala is a dish of roasted chicken chunks (tikka) in a spicy (masala) sauce.The sauce is usually creamy, spiced and orange-coloured. Chicken tikka masala has been said to be the most popular dish in British restaurants and it has been called "a true British national dish"



INGREDIENTS:-

FOR MARINADE:

Boneless chicken thighs- 500 gms
Yogurt-4 tbsp
Ginger-garlic paste-2 tsp
Chili powder-1 tbsp
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Chicken tikka masala-2 tbsp(I used shan chicken tikka masala)
Lemon-1(juice)
Oil-2 tsp
Salt-1 tsp

FOR GRAVY:

Chopped onion-1 large
Finely Chopped tomato-2
Ginger-garlic paste-2 tsp
Cumin powder-1/2 tsp
Coriander powder-1/2 tsp
Chili powder-1 tsp
Turmeric powder-1/4 tsp
Dry fenugreek leaves-2 tsp
Red food color-2 pinches
Fresh cream-5 tbsp
Cashew nuts-2 tbsp
Poppy seeds-1 tbsp
Finely chopped Red chilies-2
Bay leaves-2
Cinnamon stick-1
Cardamom-4
Cloves-4
Sugar-1/2 tsp
Salt to taste
Butter-2 tbsp
Fresh Cream-1 tsp(garnish)
You can also use chopped coriander leaves for garnish

METHOD:-

1-In a large bowl mix all the ingredients of marinade and keep at least for 1-2 hours in the refrigerator.
2-Grill the chicken in a preheated oven(350 F-400 F) evenly on all sides,until juices run clear or they are half cooked.
3-In a blender add tomato and blend it.Keep aside.Soak cashew nuts and poppy seeds in water for 30 minutes and place the drained cashew nuts and poppy seeds in the blender,add little water & make a fine paste.Keep aside.
4-In a pan,heat 4 tsp butter,add onion and saute over medium heat until brown.Remove onions and cool.Transfer to a blender,Make a fine paste.
5-Heat remaining butter,add all whole garam masala,red chilies,fried onion paste and ginger-garlic paste. Saute till oil separates.
6-Then add turmeric powder,chili powder,cumin powder,coriander powder,dry fenugreek leaves,salt and mix well.
7-Then add tomato paste,cashew and poppy seeds paste and little water,mix well and close it with a lid for 5 min.
8-Then add the grilled chicken pieces and cream.Simmer for a further 10 minutes or till the gravy becomes thick consistency.Add food color,mix well and remove from heat.
9-Garnish with fresh cream and serve with steamed Basmati rice or fresh naans or chapati.

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