#Smoky_chicken_tikka_masala
Served for:- 2 persons
#Ingredients:-
1. Chicken- 500 gms
2. Salt- as per taste
3. Sugar – as per taste
4. Tandoori powder- 2 tbsp
5. Turmeric powder – 1 tbsp
6. Sattu – 2 tsp
7. Kashmiri red chilli powder- 2 tsp
8. Green chillies- 3
9. Ghee- 3 tbsp
10. Soybean oil- 3 tbsp
11. Mustard oil- 1 tbsp
12. Chopped onions- 3 medium sized
13. Curd- 1 cup
14. Cashew, poppy, watermelon seed paste- 1 cup
15. Ginger garlic paste- 2 tsp
16. Keora water- 2 tsp
17. Green cardamom- 2
18. Cloves- 2
19. Cinnamon stick- 1/2 inch
20. Charcoal- 1
21. Mughlai meetha atar- 2 to 3 drops
#Process_of_cooking:-
1. At first marinate the chicken with curd, kashmiri red chilli powder, turmeric powder, tandoori powder, sattu, salt, ginger garlic paste, keora water and mustard oil.
2. Then keep it covered within refrigerator for at least 2 hours.
3. After 2 hours take it out.
4. Now heat soybean oil in a kadhai and add the marinated chicken into the oil.
5. Fry them deeply and keep them aside.
6. Then in the same oil add the green cardamom, cloves and cinnamon stick and saute them.
7. Then add the chopped onions, salt.
8. When the onions turn golden brown then add ginger garlic paste, Kashmiri red chilli powder, turmeric powder, tandoori powder, cashew nut poppy seed paste, sugar and curd and mix them thoroughly.
9. Then add the fried chickens within it.
10.Then add green chillies and water and cook it well by covering it for 10 minutes on medium flame.
11.After 10 minutes remove the lid and add mitha atar and keora water.
12.Then put hot charcoal inside the kadhai in the middle of the chicken and add ghee on it and then cover it with a lid for 2 minutes.
13.The smoke from the charcoal will spread all over the chicken and will add a smoky flavour.
14. Thus Smoky chicken tikka masala is ready.
15. Serve it hot with parathas, polao , biryani etc.
Cooking, photography , presentation and videography done by Madhurima Chowdhury
#Smoky_chicken_tikka_masala
#chicken_smoky_tikka_masala
#Chicken_recipes
#Mithur_Rakomari_Ranna
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