3 fillets cut into cut chunks 1 teaspoon garlic ½ lemon freshly squeezed 2 teaspoon tikka masala ¼ teaspoon crushed black pepper ½ teaspoon jeera powder salt to taste 1 tablespoon yogurt oil marinade overnight or few hours
masala gravy ; 1 big onion or 2 small ½ teaspoon garlic 2 to 3 tomatoes 1 teaspoon dhana powder ½ teaspoon jeera powder 1 teaspoon tikka spice / tandoori 1.4 lemon frshly squeezed oil salt to taste
Add some oil and butter and cook chicken until done on meduim to high heat . approx 15 minutes .
for the Gravy : Braise onion until translucent , add garlic braise , add tomatoes and rest of the ingredients and cook until water almost dries out . add 3 tablespoon yogurt ( plain or Greek ) . Remove from heat ,cool slightly Add this to a food processor and puree everything. add back to the pot , add the cooked chicken add very little water and allow the flavors to sink in
Garnish with dhania (coriander)
Serve with rog ne naan onion and dhania (coriander) kachumbar
INFO & TIPS
you can add 1/4 cup fresh cream as well .
i decided to keep it healthy .