Chicken Tikka Masala

Chicken Tikka Masala
Chicken Tikka Masala

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the marinade:

  • 1

    lb Chicken, cut into cubes

  • 1

    cup Yogurt

  • 1

    tbsp Cumin powder

  • 1/2

    tbsp Coriander powder

  • 1/4

    tsp Turmeric powder

  • 3

    cloves Garlic, 1/2 inch Ginger–made into a paste or grated

  • 1

    tsp Salt

  • 1/2

    tsp Chilli powder

  • For the sauce:

  • 1

    medium sized Onion, cubed

  • 1/2

    roasted Red Bell Pepper (about 1/2 cup when pureed)

  • 6

    Cashews

  • 1

    tsp Cumin powder

  • 1/2

    tsp Coriander powder

  • 3

    Cloves, 1/2 inch Cinnamon, 2 Cardamom pods–ground into fine powder

  • 1

    tbsp Kasoori Methi (dried Fenugreek leaves, found in Indian grocery stores)

  • 1/4

    cup Cream

  • 2

    tbsp Tomato ketchup

  • 1

    tbsp Butter

  • 1

    tbsp Oil

  • 1/4

    tsp of Chilli powder, or to taste

  • Salt to taste

  • Cilantro for garnish

  • rice.

Directions

How to make it: ◾Marinade the chicken with all the ingredients for marination for about 20-30 minutes ◾Grill or pan roast the marinated chicken and set aside ◾In the mean time, roast the onions in the pan with a few drops of oil unil lighlty browned. ◾Add the red bell peppers and cashew and toss them around for a couple of minutes. Take if off the stove and cool until ready to handle ◾Blend the mixture into a fine puree. Add a few tablespoons of water if necessary. ◾Heat a pan (you can use the same pan used for roasting) with a tablespoon of oil and a table spoon of butter. ◾When the butter just melts, add all the powders (clove, cinnamon, cardamom powder, cumin and coriander) and saute until their aroma wafts around. ◾Add the red bell pepper, onion and cashew puree and gently saute for 3-4 minutes. ◾Add the chilli powder and salt and the tomato ketchup. Mix well and add the cream. ◾Crush kasoori methi in your hands before adding to the mix and cook for 2 minutes. ◾Now add the grilled chicken pieces and toss to coat well in the sauce. ◾Check taste and adjust salt or chilli powder as desired. ◾If you want a thinner consistency add a few more tablespoons of water and a sparing splash of cream. Gently simmer for 5 minutes. ◾Garnish with cilantro and serve with Naans (Indian bread) or Basmati

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