Name: Chicken Tikka Masala recipe by Akum Jamir at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 3
Ingredients: Chicken - 500 gms; Onion - 2 medium chopped; Tomato - 2 medium chopped; Kashmiri red chilly - 2 broken; Cashewnuts - 8-10; Poppy seeds - 1 tbsp; Cinnamon - 1 inch; Cardamom - 3 nos; Cloves - 3 nos; Bay leaf - 1; Ginger garlic paste - 1 tsp; Turmeric powder - ½ tsp; Chilly powder - ½ tsp; Garam masala powder - 1 tsp; Kasuri methi - 1 tbsp; Chopped coriander leaves for garnish; Salt to taste; Oil - 1 tbsp; For the marinade:; Ginger garlic paste - 1 tsp; Turmeric powder - ½ tsp; Garam masala powder ½ tsp; Cumin powder - ½ tsp; Coriander powder - 1 tsp; Kashmiri Red chilly powder - 1 tsp; Kasuri methi - 1 tsp; Curd - ½ cup; Salt to taste; Oil - 1 tbsp; Water as required

ABOUT Chicken Tikka Masala RECIPE

Flavorful chicken tikkas in a creamy gravy. This is a no cream used in the recipe. The ingredients used for making the gravy thick and creamy, is cashewnuts and poppy seeds.

Ingredients Serving: 3

Chicken - 500 gms
Onion - 2 medium chopped
Tomato - 2 medium chopped
Kashmiri red chilly - 2 broken
Cashewnuts - 8-10
Poppy seeds - 1 tbsp
Cinnamon - 1 inch
Cardamom - 3 nos
Cloves - 3 nos
Bay leaf - 1
Ginger garlic paste - 1 tsp
Turmeric powder - ½ tsp
Chilly powder - ½ tsp
Garam masala powder - 1 tsp
Kasuri methi - 1 tbsp
Chopped coriander leaves for garnish
Salt to taste
Oil - 1 tbsp
For the marinade:
Ginger garlic paste - 1 tsp
Turmeric powder - ½ tsp
Garam masala powder ½ tsp
Cumin powder - ½ tsp
Coriander powder - 1 tsp
Kashmiri Red chilly powder - 1 tsp
Kasuri methi - 1 tsp
Curd - ½ cup
Salt to taste
Oil - 1 tbsp
Water as required

Instructions

Take the chicken in a mixing bowl. Add all the ingredients mentioned in the marinade list and mix well coating the chicken nicely with the marinade. Keep aside for sometime. The longer marination, the better.
Take the onions, tomatoes, Kashmiri red chillies, cashewnuts and poppy seeds in a blender and make a smooth puree. Keep aside.
Heat a non stick pan. Add the marinated chicken in single layer and pan fry the chicken on medium heat on all sides flipping the sides in between the cooking. it takes approximately around 10 mins.
Heat oil in a pan. Add the whole spices and let it splutter.
Add ginger garlic paste and saute for a min. Add the masala powders and saute for a min.
Add the puree, mix well and bring to boil and simmer for 5-10 mins.
Add the chicken, water as required, mix well with the masala, cover and cook on low-medium heat for 10-15 mins. Adjust the gravy consistency by adding water if required.
Crush the kasuri methi between your palms and add to the chicken, cook for 2-3 mins and take off the heat.
Garnish with chopped coriander leaves and kasuri methi and serve.

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