Chicken Tikka Masala

Recipe No: 258

Ingredients                                   Serves 4

• Boneless Skinless Chicken……500 Grams (I used Thigh meat sliced into thin long pieces)
• Oil………………………………….….1 Tablespoon
• Coriander Leaves chopped….2 Tablespoons
• Kasoori Methi……………………1 Teaspoon (Crush with your palms before adding)
• Heavy Cream…………………….1 Cup
• Garam Masala Powder………3/4 Teaspoon
• Salt as per taste

To make hot Curry Powder

• Kashmiri Chilly Powder……...1 ½ Tablespoons
• Coriander Powder……………...1 Tablespoon
• Turmeric Powder……………….1/2 Tablespoon
• Cumin Powder………………..…1/2 Tablespoon

To Marinate

• Yogurt……………………………….2 Tablespoons
• Salt…………………………………...3/4 Teaspoon
• Pepper Powder………………..…1/4 Teaspoon
• Kasoori Methi………………….…1 Teaspoon
• Ginger Garlic Paste………….…1 Teaspoon
• Curry Powder……………….……1 Tablespoon (Recipe mentioned above)
• Lemon Juice………………………1 Tablespoon

To Grind

• Sliced Onion………………………….1 ½ Cups (Fry or Saute until brown)
• Almond……………………………………20 (Soak in ½ Cup Water, don't have to remove the skin.)
• Ginger Garlic Paste……………………1 Teaspoon
• Tomato Chopped………………………3/4 Cup (Seeds removed)

Method of Preparation

1. Mix all the ingredients to make the hot Curry Powder and keep aside till ready to be used.
2. Marinate the Chicken with the ingredients mentioned in the ‘to marinate’ section and keep aside for 30 minutes.
3. Spread the Chicken on an oiled baking tray and grill under the broiler (kept on high) on the second rack from the top for 6 minutes on each side. After the first 6 minutes, there may be a lot of juices oozing out of the Chicken. Do drain this and keep aside till ready to be used.
4. Grind the ingredients given in the ‘to grind’ section into a smooth paste along with the Almond soaking Water. (Don’t forget to saute or fry the onion till golden brown before grinding. Alternatively you can use the French fried Onion available in the market, and in that case use ¾ Cup.)
5. Heat a tablespoon of Oil in a pan on medium high flame and fry the ground paste together with the left over Curry Powder till Oil starts to ooze out. (As we are not using too much Oil, only small droplets will be oozing out.

6. Add the Chicken liquid (the one we drained while grilling) and a cup of Water to the fried Masala and let it boil.
7. Once boiled, add the grilled Chicken pieces, Salt and Garam Masala Powder; mix well; close the pan and let it cook for 5-8 minutes.
8. Add the Cream, chopped Coriander Leaves and Kasoori Methi (Crush between your palms before using.); mix well and let it boil along the sides.
9. Serve hot with Fried Rice or any Flat breads.

Notes:

• Normally glass trays are not used for broiling. So please use a metal tray for this.
• During broiling only the top coil/ burner of the Oven works. So you need to keep the tray near to that coil. Alternatively just fry the Chicken at a very high flame in a pan with a tablespoon of Oil till it is browned hear and there. (If low flame is used, the Chicken will start oozing the Water out and can end up boiling rather than frying. So stick on to the high flame and this will take only minutes.)
• It is nice to use boneless skinless Chicken Thighs for this recipe as it stays juicy and succulent after the process. If you are using Boneless Skinless Chicken breast, please reduce the cooking time. If you are using regular bone-in Chicken cut into small pieces, do use around 700 grams and also cook for 8-10 minutes per side while grilling and 15 minutes in the gravy.
• The measurement of Kasoori Methi given in the recipe is the amount before crushing/ powdering. Stick on to that amount as too much of it makes the Curry tastes bitter.
• Tikka Masala has a tendency to thicken as it cools down. Do keep that in mind while adjusting the gravy level.
• Usually Chicken Tikka Masala is red in color due to the added food color. So if you want that color, please do add a pinch of red food coloring into the gravy.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…