Chicken Tikka Masaala

INGREDIENTS

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

METHOD

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.

INFO & TIPS

http://simpleindianrecipes.com/chickentikkamasala.a
spx

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