Chicken Tikka Masala

Ingredients for Marinate

400 to 500 grams chicken cubes (boneless chicken)
1 tsp red chili powder
Lemon juice from ½ lemon
1 cup yogurt
1/8 tsp turmeric
1 tsp coriander powder
1/2 tsp cumin powder
1 tbsp ginger garlic paste
1 tsp dried fenugreek leaves
1 tbsp oil for frying
Salt to taste
'I love making Chicken Tikka Masala from scratch. I mix the chicken pieces in a yogurt marinate with spices to transform into into a chicken tandoori once grilled then these chicken bits are added to the creamy sauce when ready. The marinating process ensures your chicken is packed with flavour to make both your taste buds and tummies happy!' - Ili Sulaiman

Instructions: Making the gravy

1.Grind tomatoes to a smooth puree in a blender. Set this aside
2.Add the oil for the gravy to the same pan. Add dry spices, allow them to sizzle
3.Add one tbsp. oil to a non-stick pan and heat it. Swipe off the excess marinade from the chicken and fry them on a high flame till they are almost cooked. The masala burns quickly at this stage, so take care. Do not cook chicken on a low flame, the tikka gets spoilt with all moisture oozing out. The chicken should look moist, tender.
4.Add chopped onions, fry evenly till turn golden. Add garlic ginger paste, fry till the raw smell disappears
5.Add cashew paste, fry till the mixture leaves the sides of the pan
6.Add sugar, chicken pieces and veggies, stir well and fry for 2 to 3 minutes
7.Add sugar, chicken pieces and veggies, stir well and fry for 2 to 3 minutes
8.Add water just enough to make a gravy. Bring it to a boil. Keep covered for at least 15 minutes
9.Sprinkle some fresh chopped coriander and some crushed toasted cashew nuts before serving
10.Serve the Chicken Tikka Masala with Steamed White Basmati Rice. Enjoy!

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