Sunday, June 26, 2016

Chicken Tikka Masala

Ingredients: Chicken (preferably Bone less though I used chicken with bones)- 300 gms

This recipe is divided into two parts. In the first part tikkas to be made.For this 2 stages of marination are held- 

For First Marination-
Ginger Garlic Paste- 2-3 tsp
Red Chilli Powder- 1 and Half tsp
Coriander powder- 1 tsp
Garam Masala Powder- 1/2 tsp
Turmeric powder- 1/2 tspoon

For Second marination-
Hung curd- 1/2 cup
Besan- 3-4 tsp
Ajwain- a pinch
mustard oil- 2tsp

Toothpics or skewers

For the gravy

Chopped onions- 2 medium sized
Chopped Tomatoes- 2 medium sized
Cashew and melon(char magaz) paste- 3-4 tsp(mixed with water would do great)
salt and sugar- to taste
Cubely cut capsicum and onions- half onion and half capsicum.
Whole spices- Bay leaf, Cinnamon sticks, cardamom and cloves- as per ur requirement
Red chilli powder- 1 tsp
coriander Powder- 1 tsp
turmeric pwder- 1/2 tsp
Oil- 2 tsp
Fresh Cream or milk- 1/2 cup


Firstly chickens to be cleaned well and let it dry with the help of kitchen towels. After that prepare the first marination with all the ingredients and marinade the chicken. keep aside for 1 hour.

In the mean time soak all the cashews and melon seeds in water for 1 hour so that it will be easier to make a paste in mixer.

In a pan, take 1 tsp oil and temper ajwain and add the besan. stir constantly and mix well. when a smell of besan comes out add water and make a smooth paste without any lumps.

Now, in another marination bowl, make a smooth paste with hung curd and above prepared besan mix together and beat it to a smooth paste. Add the rest of the mustard oil in it.

After one hour of first marination, add the whole marination in the curd mixture. Mix well and keep aside for 3-4 hours. Over night refrigeration would add execellency.

after the marination, construct those chicken pieces in skewers or toothpics and bake those for 25 minutes with constant can use griller, tandoor maker and even plain tawa. keep aside the tikkas.

N.B. Use only the chicken pieces not the gravy. you can keep gravy for 2-3 days and use it in other non veg recipes.

In a kadhai, pour oil, and temper all the whole spices. add onions and fry till golden brown. then add the chopped tomatoes and cook until it becomes fluffy and smooth paste. Add the Red chilli powder,coriander Powder,turmeric powder and cashew and melon paste. Cook for 2-3 minutes by adding water to make a thick gravy. adjust sugar.

Add the tikka and mix well. cook again for 5 minutes. Adjust salt and water. Add the cubely cut capsicums and onions in this stage.

Lastly, add fresh cream or milk. keep one minute in flame.

Serve with Tanoor roti, Naan biriyani or zeera rice.

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