Chicken Tikka Masala

Chicken Tikka Masala

A very popular and very tasty dish !!!! Best combination with Naan / Butter Naan / Garlic Naan !!!

Serves: 3

You will need

For tikka:

500 g boneless chicken (pick tender chicken), cut into 1 - inch pieces
1 teaspoon oil

For the marinade:

2 tablespoon (30 ml) ginger - garlic paste
1 teaspoon red chilli powder
1 1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon jeera (cumin seeds) powder
3/4 teaspoon salt (or to taste)
1 teaspoon lemon juice

Mix all above ingredients together and make a smooth paste. Do not add water.

Method

Wash and clean chicken pieces. Drain out water completely and wipe each piece with a kitchen towel.

Marinate boneless chicken pieces with above marinade (apply evenly) and keep aside in refrigerator for 2 hours.

Take the marinated chicken pieces at least half an hour before baking. So that the chicken pieces can be at the normal temperature by the time we start baking.

Preheat oven (OTG) at 180 * C or 350 *F (moderate).

Grease baking tray with 1 teaspoon oil. Arrange chicken pieces and bake at 180 * C or 350 *F for 25 - 30 minutes or until golden color. Allow to cool for half an hour.

For Chicken tikka masala:

You will need

1 tablespoon butter
1 onion, finely sliced
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder
2 tablespoons tomato puree
1 tablespoon ginger - garlic paste
500 g baked or grilled chicken tikka pieces
50 ml water (1/4 cup)
2 tablespoon (30 ml) fresh cream
1 tablespoon chopped coriander leaves

Method

Dilute red chilli powder, turmeric powder, coriander powder and garam masala powder in 2 tablespoon water and keep aside (spice mix).

In a frying pan, heat 1 tablespoon butter on a medium heat. Add finely sliced onions and fry until golden color.

Add diluted spice mix and stir well for 2 - 3 minutes or until the raw smell goes.

Add tomato puree and stir well.

Add ginger - garlic paste and stir well for 2 - 3 minutes.

Add baked or grilled chicken tikka pieces. Mix all the ingredients well. Add 1/4 cup (50 ml) water and salt to taste.

Cover with a tight lid and cook on a low to medium heat for 10 - 12 minutes or until the gravy thickens and red in color. Switch off the heat.

Finally add 2 tablespoon (30 ml) fresh cream. Stir gently.

Sprinkle chopped coriander leaves and serve hot with Naan / Butter Naan / Garlic Naan or any other Indian bread of your choice.