Chicken Tikka Masala is one of the favored dishes that has won the heart and flavor buds of food enthusiasts around the arena. This delicious and aromatic marinated chicken combines the tender pieces of rich, creamy tomato-primarily based sauce, making it a really perfect snug food for any event.
Ingredients:
For chicken marinade:
- 300g chicken (without bone, cut into part)
- 1/2 cup plain yogurt
- 2 tablespoons cumin powder
- 2.5 tablespoons coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1 inch of ginger
- 6 Garlic cloves
- 1/2 teaspoon red chilli powder
- 1 teaspoon Kasuri fenugreek (dried fenugreek leaves)
- Salt to taste
For Tikka Spice Sauce:
- 1 onion (finely chopped)
- 1 tomato (pure)
- 5 cashew nuts (soaked and paste)
- 1 cloves
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon cardamom powder
- 1 tablespoon butter
- 1/2cup fresh cream
- Salt to taste
- Water as needed
- Fresh coriander leaves for decoration
Instructions:
- Marinate the chicken:
- For marination mix yogurt, cumin powder, coriander powder, turmeric powder, ginger, garlic, chili powder, Kasuri Methi and salt in a bowl.
- Add chicken pieces and coat them well with marinade. Cover and refrigerator for as a minimum half-hour.
- Cooking chicken:
- Heat a teaspoon of oil in a pan and prepare marinated chicken pieces until it's far gentle and slightly charred.
- Prepare the sauce:
- Heat the butter in the kadai or wok over medium warmness. Add cloves, cinnamon powder and cardamom powder and bake until fragrant.
- Add the chopped onion and cook till translucent. Stir in tomato puree and cook for a few minutes.
- Add the cashew paste and mix properly. Cook for other 2-3 mins.
- Combine and Simmer:
- Add the cooked chicken portions to the sauce. Stir well to coat the chicken with the masala.
- Pour the sparkling cream and alter the consistency with water if wanted. Simmer for 5 minutes.
- Garnish and Serve:
- Garnish with glowing coriander leaves and serve hot with steamed basmati rice or butter naan.
