Chicken Tikka Masala

Ingredients (Serves 4 – 5)

1. Boneless chicken – 500 – 600 gm, cut into small cubes

    Lemon juice – 1.5 tsp

   Ginger-garlic paste – 2 tsp

   Kashmiri chilly powder – 1.5 tsp

   Coriander powder – 1 tsp

   Kasoori methi – 1/2 tsp

   Yoghurt – 3 tbsp

   Oil – 2 tsp

   Salt – As required

Marinate the chicken pieces with the above ingredients. Keep in the refrigerator overnight or for at least 2 hours.

2. Oil + butter – 1.5 + 1.5 tbsp

3. Whole spices – cumin seeds – 1/2 tsp, cardamom – 2, black cardamom – 2, cinnamon stick – 1/2 inch, cloves – 4, bay leaf – 1

4. Onion – 3/4 cup, finely chopped

    Ginger-garlic paste – 1.5 tsp

5. Tomatoes – 2 medium-large, blanched and pureed

6. Turmeric powder – 1 pinch

    Kashmiri chilly powder – 1 tsp

   Coriander powder – 1 tsp

   Cumin powder – 1/2 tsp

7. Hot water – 1.5 cups

8. Onion cubes – 1/2 cup

    Green and red bell pepper – 1/4 cup each

9. Fresh cream – 1/4 cup

    Garam masala powder – 1/2 tsp

    Kasoori methi / dried fenugreek leaves – 1/4 – 1/2 tsp

    Sugar – 1/4 tsp or as required to balance the flavors

    Butter – 3 – 4 tsp

10. Salt – To taste

11. Cilantro – To garnish

Method

1. Preheat oven at 450 F. Arrange the chicken pieces on a baking sheet lined with foil and then greased. Bake them for 15 minutes. Flip over and bake for another 10 – 15 minutes(you can shallow fry them instead).

2. To blanch tomatoes – Put the tomatoes in boiling water. Cook for 1 – 2 minutes or until their skin starts peeling off. Take them out and set aside for 2 minutes. Peel off their skin and remove the seeds and pulp. Roughly chop the flesh and puree in a mixie when slightly cooled.

3. Heat oil and butter in a heavy-bottomed pan at medium heat. Add whole spices numbered 3 and stir for a few seconds until fragrant. Add finely chopped onion and saute until golden. Next add ginger-garlic paste and saute until golden brown. Add pureed tomatoes and cook for 8 – 10 minutes until oil separates. Add the spice powders numbered 6 and cook for a minute until their raw smell disappears.

4. Add 1.5 cup hot water and boil for a few minutes until oil separates. Add the chicken, onion and bell pepper cubes. Continue cooking for 3 – 4 minutes. Bring down the heat to low. Add fresh cream, garam masala powder, kasoori methi, sugar and butter. Cook for a few seconds at low heat. Switch off. Sprinkle cilantro. Serve hot with naan/ pulao.