CHICKEN TIKKA MASALA

I have already uploaded mushroom tikka masala.Usually i used to make the chicken tikka masala with same recipe. I got this recipe from a recipe book and thought to try it .Though it took much more time, but came out perfect . This taste more similar to the resturant style.We had it with butter naan.Though i was very tried after a long time spending in the" hot" kitchen .,as naan took more time and as the Delhi's summer and the hot kitchen took my whole energy. But when i had the naan and chicken tikka masala , i really  forgot all the bad parts :P...

INGREDIENTS:

FOR MARINATION 

CHICKEN PIECES ( BONELESS)	500 GMS
HUNG CURD	2 TBLSP
GINGER –GARLIC PASTE	1 TSP
RED CHILLY PWD	1 TSP
GARAM MASALA	1 TSP
KASURI METHI	1 PINCH
LEMON JUICE	1 TSP
SALT	1 TSP ( AS PER TASTE)

FOR ONION PASTE

ONION	2 MED
JEERA / CUMIN SEEDS	½ TSP
CARDAMOM	2
CINNAMON STICKS	2”
CLOVES	2
CASHEW NUTS	8-10
CORIANDER PWD	1 TSP
RED CHILLI PWD	½ - 1 TSP( AS PER SPICE  LEVEL )
TURMERIC PWD	¼ TSP
GARAM MASALA	1 TSP
OIL	1 TBLSP

FOR TOMATO SAUCE

TOMATOES	3 med
GREEN CHILLIES	4
CINNAMON STICKS	2”
CARDAMOM	2
CLOVES	2
BUTTER	1 TSP
KASURI METHI and CORIANDER LEAVES ( finely chopped)	BOTH 1 TSP
GINGER –GARLIC PASTE	1 TSP
SALT	1 TSP
NUTMEG PWD / JADIKKA PODI	1 TSP
WATER	2 CUPS

METHOD:

PREPARATION:

•  Wash and clean the chicken pieces , remove the bones (we can use this bones to make chicken stock).
• Take the curd in a muslin cloth , and hang it on the tap for half an hour. You will get water removed curd or hung curd.
• Roughly chop the onions and tomatoes.
• Finely chop the garlic cloves.

I AM DIVIDING THE RECIPE INTO 3 PARTS. HOPE THIS WILL MAKE THE PREPARATION EASY.....

1......TO MARINATE THE CHICKEN

• In a bowl, mix all the ingredients included in the table TO MARINATE.
• Add the chicken pieces to it and mix well with the hands.
• Finally add 2 tsp OF OIL and again mix

 Keep it in the refrigerator for 1 hr.

2......TO MAKE ONION MASALA PASTE

• Heat oil in a kadai, add jeera ( cumin seeds ), cardamom, cinnamon sticks, cloves and allow it to splutter.
• Then add the onion and cashew nuts and stir it until it become slight brown. 

• Then add the coriander pwd, red chilli pwd, turmeric pwd, garam masala and kasuri methi
• Saute for few seconds, then switch off the fire and let it cool.

• Once cooled, blend it into smooth paste and keep aside.

3.......TO MAKE TOMATO SAUCE

• In a sauce pan or any other pan, add all the ingredients given in the table FOR TOMATO SAUCE
• Add enough water ( i added 2 cups )
• Boil it until the tomatoes becomes mushy and the consistency becomes little bit thick.

• Allow it to cool. Then blend it well in a mixer and keep it aside.

FINAL PREPARTION:

• In a dosa tawa or a pan, place the marinated chicken pieces and in a med- high flame, fry the chicken.
• As we have already added oil while marinating, no need to add oil again.
• I did it in two batches.Saute it carefully .The pieces should turn slight brown.

• Remove the chicken tikka and keep aside.
• Now in the same pan add the oil and when it starts to heat, add the jeera ( optional, i didnt used )
• When it splutters, add the chopped garlic cloves and once it gets golden brown add the onion masala paste and stir for few minutes.
• Then add the tomato sauce and chicken tikka and allow it to cook for few seconds.
• Check the salt and add kasuri methi , chopped coriander leaves and switch off the flame.

• Serve it with naan, phulkas or any Indian bread.