India
Chicken Tikka Masala Recipe
Servings |
MetricUS Imperial
|
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 inch cloves Garlic 1/2Ginger–made into a paste or grated
- 1 tsp Salt
- 1/2 tsp chilli powder
For the sauce
- 1 medium sized Onion cubed
- 1/2 red bell pepper
- 6 cashews
- 1 tsp Cumin powder
- 1/2 tsp coriander powder
- 3 inch Cloves 1/2Cinnamon, 2 Cardamom pods–ground into fine powder
- 1 tbsp kasoori methi
- 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
Ingredients
For the marinade
For the sauce
|
|
Instructions
- Marinate the chicken with all the ingredients under 'marinade' for about 20-30 minutes.
- Grill the marinated chicken until just done, and set aside
- Heat a pan with a few drops of oil and roast the onions in the pan until slightly browned.
- Add the red bell peppers and cashew and toss.
- Remove from heat, cool a little and blend into a fine puree. Add a few tablespoons of water if necessary.
- Heat oil and butter together in a pan.
- When the butter melts, add all the powders (clove, cinnamon, cardamom powder, cumin and coriander) and saute until their aroma wafts around.
- Add the puree and gently saute for 3-4 minutes.
- Add the chilli powder, salt and the tomato ketchup. Mix well and add the cream.
- Make sure the kasoori methi is tiny and kasoori methi before add to the mix and cook for 2 minutes.
- Add the grilled chicken pieces and toss to coat well in the sauce.
- Garnish with cilantro and serve.