Chickentikkamasala#chefajaychopra#
Chicken Tikka masala
One word to describe this recipe is highly addictive!!!
Chicken Tikka Masala, a popular Indian dish that’s found on the menu of Indian restaurants. Just putting pure butter makes it an absolutely finger-licking recipe!
This recipe turns out delicious and can be served along with naan, chapati, roti, or rice.
Chicken Tikka Masala
Ingredients
CHICKEN TIKKA MASALA
250 gms chicken leg thigh boneless cut into tikka
1st marination
• 1 TSP KASHMIRI CHILLY POWDER
• 1/2 TSP SALT
• 1/2 TSP ginger garlic paste
• 1 tsp lemon juice 2nd marination
• 1 tbsp mustard oil
• 1 TSP DEGHI mirch powder
• 1 TSP Turmeric powder
• 1 TSP coriander powder
• 1 TSP roasted cumin powder
• 1 TSP garam masala powder
• 1 TSP kala namak
• 1 TSP kasoori methi
• 1 TSP lemon juice
• 1salt to taste
• 1/4 cup hung curd
for makhni gravy
• 2-3 green cardamom
• 2-3 black cardamom
• 6-7 cloves
• 1 cinnamon
• Small bunch coriander roots
! 1 green chillies
! 2 onion roughly cut
! 2 tbsp soaked cashew nuts
! 500 GMS tomato sliced
! 1-inch ginger whole
! 7 cloves of garlic
! 1 tsp kasoori methi
! 1 tbsp oil
! 2 tbsp butter
! 1 tbsp cream
! 1 TSP garam masala powder
! 2-3 whole red chilli
! 2-3 bay leaf
! 1 nos onion sliced
! 1/2 tsp black pepper whole
2-3 green chilli slits while finishing 1 tsp chopped coriander
1/2 tsp sugar/ honey while finishing
! ONION TOMATO MASALA
! 2 tbsp oil
! 1 cup chopped onion
! 1 tbsp Ginger garlic paste
! 2 cups chopped tomatoes
! 1tsp Deghi chilly powder
! 1 tsp turmeric powder
! 1 tsp coriander powder
! 1 bay leaf
! 2 cinnamon
! 2 black cardamon
! 2 cloves
! 2 green cardamon
! 1/2 tea spoon pepper corns
! Salt 1 tsp
Method
For the chicken tikka marination
• Cut the chicken tikka pieces and reserve them on the side
• Marinate the chicken leg boneless in lemon juice, ginger-garlic paste, salt and red chilli powder and set aside for about an hour.
• Meanwhile prepare the second marination by heating the mustard oil till Lukewarm and then add the red chilli powder, turmeric and mix well till it gets the bright red colour.
• Add the rest of the spices and mix well.
• Mix the yoghurt in it and whisk it well so that the curd and the oil mixture gets homogenised
• Now squeeze the chicken pieces of any excess moisture and add them into the second marination and marinate for a minimum of 4 hours
• Heat the oven at 250 degrees and then cook the chicken tikka for 7-8 minutes till it gets cooler and done
For the makhani gravy
• Boil water in a cooking pan add a 1⁄4 cut tomato, coriander with stem, ginger, garlic cloves, whole red chilli, bay leaf, cinnamon, cloves, peppercorn, black cardamom, and green cardamom, boil till tomatoes are very well cooked.
• Then allow it to cool and remove the whole garam masala and make a fine paste
For the onion tomato masala:
• Take a pan and add oil
• Add chopped onion and cook till golden brown
• Add ginger garlic paste and cook well
• Add Deghi mirch powder , salt , turmeric powder and coriander
powder and cook well
• When the masalas get cooked then add the chopped tomatoes and
cook till tomatoes is cooked and leave oil.
• Now add the makhni gravy and cook till both gravies get ho-
homogenised
• Add butter, cream , chopped coriander and kasoori methi.
• Adjust the seasoning.
• Add the chicken tikka and cook well in the gravy
• Add garam masala powder and finish
• Serve hot
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