Chicken Tikkas - 1 lb Tomato puree - 1 Cup Ginger garlic paste -1 teaspoon Cashews - 1 tablespoon (4-6 coarsely powdered) Heavy cream - 3-4 tablespoon Oil -2 tablespoon Kasoori Methi (Fenugreek) (fenugreek leaves powder) - 1 teaspoon Corriander Powder - 2 teaspoon Garam masala -½ teaspoon Cayenne pepper/ Red Chilly Powder - ½ teaspoon Cumin seeds - ½ teaspoon Cilantro - for garnish
chicken tikkas: Chicken Breast/ Boneless Chicken -1 lb(cut into bite size pieces) Onion, Coloured Bell Peppers,Tomato (diced) - 1 cup (optional) Salt - 1 teaspoon Cayenne pepper - 1 teaspoon Chilli flakes - ½ teaspoon Ginger garlic paste - 1 teaspoon Coriander powder - ½ teaspoon Turmeric - ¼ teaspoon Yogurt - 1 Cup Cashew nuts - 2 tablespoon (crushed) Lemon -½ (juiced) Cilantro (finely chopped) - 2 tablespoon Red color - few drops(optional) Oil - 1 tablespoon Chicken Tikka
Make chicken tikkas as per the recipe: 1.Mix all the ingredients under marination except chicken and veggies to form a paste. 2.Now add the marination to the chicken pieces and veggies to coat it . 3.Let it marinate for atleast 3 hours in refrigerator (increased marination time gives soft chicken with all masala taste). 4.Take bamboo skewers and soak in water for ½ hour. 5.Preheat oven to 300F. 6.Grease a baking dish with few drops of olive oil and spread the marinate chicken pieces and veggie pieces on it. 7.Bake it for 10 minutes and flip the chicken pieces and again bake for 10 minutes(to evenly cook the chicken) 8.Now take the baking dish out from oven and place the chicken and veggies in skewers(use paper towel to handle chicken if its very hot). 9.Now place the skewers in the oven at 350F for another 10 minutes(this gives the flavor and taste like in tandoori). 10.Now serve the yummy tikka by sprinkling few drops of lemon juice as a snack.
make tikka as above:
2. Heat a non stick pan with oil. Add ginger garlic paste and fry for 1 minutes in low flame.(monitor its not burnt) 3. Add the tomato puree and cook until it thickens to form a paste. 4. Now add garam masala, cayenne pepper, corriander powder and kasuri Methi (Fenugreek). 5. After 1 minutes add the heavy cream and stir in low flame to get a thick paste. Also add leftover marination masala(optional). 6. Now add the tikkas and cook for 2 minutes and switch off. 7. Garnish with cilantro and serve with naan, chappathi or rice.