Chicken Tikka Masala Recipe|Tandoori Chicken Tikka Masala Recipe|How To Make Chicken Tikka Masala|Chicken Tikka Masala|Tikka Masala Indian Chicken Tikka Masala Recipe|Spice Consumes Chicken Tikka Masala

Active Ingredients for Chicken Tikka Masala Dish:

( Tsp-Teaspoon; Tbsp-Tablespoon).

For making Chicken Tikkas:.

– Boneless Chicken – 500 gms (cut into 2" tikka pieces).

Marinade:.
– Hung Curd/Yoghurt- 5 tablespoon.
– Turmeric Powder- a pinch (1/8 tsp).
– Kashmiri Chilli Powder- 5 tsp.
– Garam Masala Powder- 3/4 tsp.
– Kasuri Methi( Fenugreek Leaves), dry roasted & powdered- 1/2 tsp.
– Salt- 1 tsp.
– Lemon Juice-1.5 tsp.
– Ginger Garlic Paste- 1 tbsp.
– Cooking Oil- 2.5 tbsp.

Other Active ingredients:.
– Cooking Oil for pan frying -2 tablespoon.

Preparation:.
– To prepare the hung curd, strain the water from the curd or plain yogurt utilizing a strainer or cloth to have a thick curd with no water. This may take 1.5 to 2 hrs, so plan appropriately.
– You can use chicken tikka pieces or additionally cut boneless chicken fillets into 2 inch tikka pieces.

Marination:.
– To prepare the marinade, add all the components specified above in a bowl.
– Blend everything together and then add the chicken pieces. Mix everything well so that the chicken tikka pieces are well covered with the marinade.
– Set aside to marinade for 1-2 hours in the fridge. Secure the marinaded chicken from the refrigerator 30 mins before cooking.

Process:.
– Heat 2-3 tbsp oil in a pan and arrange the marinated chicken tikkas side by side. Do not crowd the pan, make it in 2 batches.
– Fry on medium heat for 3 mins, flip the tikkas on the other side and continue to fry on medium heat for 3 mins on the other side.
– Flip once again on the other side and continue to fry on medium heat for 2 minutes on each side.
– Repeat the above actions for the next batch too.
– Get rid of onto a plate and set aside to be contributed to the gravy later.

For Making the Gravy:.

– Onions, fine chopped- 2 medium.
– Ginger Garlic Paste- 2 tsp.
– Tomato purée – 1 United States cup step.
– Fresh Cream- 6 tablespoon.

Spice Powders:.
– Turmeric Powder- 1/4 tsp.
– Red Chilli Powder- 1 tsp.
– Coriander Powder- 1 tsp.
– Cumin Powder- 1/2 tsp.
– Garam Masala Powder- 1/2 tsp.
– Kasuri Methi (Fenugreek leaves, roasted and crushed)- 1 tsp.

Other Active ingredients:.
– Refined Oil- 3 tablespoon.
– Salt for spices- a pinch.

Preparation:.
– Fine slice the onions and roast the Kasuri Methi (Fenugreek leaves), crush it approximately.

Process:.

– Heat 3 tablespoon oil in a pan and add the chopped onions. Fry on medium heat for 7-8 minutes till light brown in colour.
– Add the ginger garlic paste and fry on low heat for 2 mins.
– Include the tomato purée, offer a mix and add the turmeric, red chilli, coriander, cumin powders and a pinch of salt. Mix & fry for 2-3 minutes on low heat.
– Include the fried tikkas, give a mix and add 300 ml water. Include the garam masala powder, give a mix and cover & cook on low heat for 10 minutes.
– Now open the lid, add the fresh cream and roasted & crushed Kasuri Methi give a mix and cook on low heat for 2 mins.
– Serve with naan or rice.

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