CHICKEN TIKKA MASALA

This rich, creamy chicken needs no introduction. Probably the best known Indian dish.

A heartwarming favorite at home, a staple at most Indian restaurant, this north Indian dish has made its place in every corner of the world.

This recipe is made the classic way - marinating the chicken first and then cooking it in the curry sauce.It is my weekend menu . it goes very well with naan . I will soon upload homemade naan recipe.So enjoy chicken tikka masala.

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Ingredients 

250 gm boneless chicken

3 -4 Green cardamom

2 bay leaves

1inch cinnamon stick

3 cloves

2 chopped medium onions

2 tbsp ginger, garlic paste

2-3 tomato chopped

 1 in ½ tsp coriander powder

1 tbsp red chili powder

¼ tsp turmeric powder

2 -3 tbsp cashew nut paste

2 tsp fenugreek leaves

½ cup cream (optional)

½ tsp garam masala.

Salt as required


For Marinate You Need  (Already Posted Chicken Tikka)

First marinate the chicken with 1cup  hung yogurt,1tsp  garam masala,2tsp  chicken tikka masala, 1 chili powder, 1 tbsp ginger garlic paste, a pinch of  red color,a pinch  asafoetida ,1 tbsp kasuri methi ,salt and  lemon juice. Mix all things very nicely. Make sure the marinate coats every pieces very well. Now add a tsp of oil and red food color and give a nice toss
Now add cut onions and capsicum to this marinated chicken and mix them. Now the marination is all ready. Keep this refrigerated for 2-3 hrs.

preheat the oven to 250 degree.

Now arrange the chicken in the baking tray and put this in the oven for 25-30 minutes.

Procedure - Masala 

Heat a pan or kadai with oil and add cumin seeds, bay leaves, garam masala (cardamom,cinnamon stick,cloves)

 Once the cumin seeds start to splutter,  and there is a good aroma of the masalas add the chopped onion, saute it till golden brown, now add ginger garlic paste, saute it for 2 minutes  so the  raw smell of ginger and garlic goes away.

Now add  chopped  tomatoes, cook the tomatoes  until they are soft (they should be nice and pulpy) then add salt, turmeric powder, coriander powder, red chili powder,

Cook these spices together so they are aromatic and cook nicely.

Now add the cooked chicken and capsicum, cubed onion, and mix well. 

Then add the cashew nut paste, cook this paste together till it leaves the side or oil oozes  out and the masala is cooked . 

Now pour  warm water as required and  put on the lid for 7 -10 minutes. Here If you want you can add some fresh cubed onion and capsicum , and cook for 2-3 minutes .

 Add 2 tsp cream (optional) and fenugreek leaves, sprinkle garam masala Give a nice stir so all masalas mix  well. ….Now your  creamy chicken  tikaa masala is ready.