Chicken Tikka Masala

Name: Chicken Tikka Masala
Cuisine: Indian
Ingredients: 400 gms Boneless Chicken Dice(16pcs); 1.5 tsp Ginger Paste; 3 tsp Garlic Paste; 3 tsp Kashmiri Red Chilli Paste; To Taste Salt; 1/2 tsp Black Salt; 1/2 tsp Turmeric Powder; 3 tbsp Yogurt; 1/2 tsp Garam Masala; 3 tsp Lemon Juice; 1 tsp Gram Flour; 1/2 tsp Crushed Red Chillies; 4 tbsp Oil; 4 Medium Sized Onion; 2 Medium Green Capsicum (1inch pc); 4 Medium Sized Tomatoes (1inch Pc); 1 inch Ginger Chopped; 10 Garlic Cloves Chopped; 1 tsp Coriander Powder; 1 Pinch Turmeric Powder; 1/2 cup Tomato Purée; To Taste Salt; 1/2 tsp Red Chilli Powder; 1/4 tsp Green Cardamom Powder; 1/2 tsp Dried Fenugreek Leaves; 1 tbsp Chopped Fresh Coriander for garnish

chef_ksg @cook_12055600

New Delhi

Chicken tikka masala is a dish of chunks of roasted marinated chicken in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to it's place of origin, including the Punjab region of the Indian subcontinent or Glasgow in Scotland.

chef_ksg @cook_12055600

Saved

Ingredients

400 gmsBoneless Chicken Dice(16pcs)
1.5 tspGinger Paste
3 tspGarlic Paste
3 tspKashmiri Red Chilli Paste
To TasteSalt
1/2 tspBlack Salt
1/2 tspTurmeric Powder
3 tbspYogurt
1/2 tspGaram Masala
3 tspLemon Juice
1 tspGram Flour
1/2 tspCrushed Red Chillies
4 tbspOil
4Medium Sized Onion
2Medium Green Capsicum (1inch pc)
4Medium Sized Tomatoes (1inch Pc)
1 inchGinger Chopped
10Garlic Cloves Chopped
1 tspCoriander Powder
1 PinchTurmeric Powder
1/2 cupTomato Purée
To TasteSalt
1/2 tspRed Chilli Powder
1/4 tspGreen Cardamom Powder
1/2 tspDried Fenugreek Leaves
1 tbspChopped Fresh Coriander for garnish

Saved

Steps

1

Place chicken in a bowl, add ginger paste, garlic paste, Kashmir red chilli paste, salt, black salt, turmeric powder, yogurt, garam masala powder, carom seeds, lemon juice, gram flour, crushed red chillies and mix well. Let them marinate for 1-2 hours.
2

Heat oil in a flat non stick pan, add the chicken pieces and cook for 3-4 minutes on high heat. Reduce heat and cook.
3

For gravy, chop 2 onions in a chopper. Cube the remaining 2 and separate layers. Cut green capsicums into 1 inch pieces. Halve and remove seeds of 2 tomatoes and cut them into 1 inch pieces.
4

Heat 4 tbsps oil in another non stick pan, add cubed onion layers, capsicums and tomatoes and saute for 2-3 minutes. Transfer into a bowl.
5

Turn over the chicken pieces in the first pan and let the other side cook.
6

Heat 2 tbsps oil in the second pan and add cumin seeds. When they begin to change colour add chopped onions and saute.
7

Grind remaining tomatoes. Add garlic and ginger to the pan and saute. Add freshly ground tomatoes and continue to saute.
8

Add coriander powder, a pinch of turmeric powder and saute for a minute. Add tomato puree and mix.
9

Add salt, red chilli powder, green cardamom powder, kasoori methi and mix and continue to saute till oil begins to separate. Add chicken pieces and mix.
10

Add the sautéed vegetables and mix.
11

Serve hot with Indian Bread