Name: Chicken Tikka Masala and Garlic Naan recipe by Rekha Unni at BetterButter
Prep time: 135 min
Cook time: 60 min
Total time: 195 min
Yield: 5
Ingredients: For Garlic Naan; 1 cup maida; Half tsp sugar; 2 tsp oil; Salt to taste; 1/4 tsp Baking Soda; 3/4 tsp Baking Powder; half cup yoghurt (adjust); 3 tbsp butter; 1 tablespoon finely chopped garlic; 1 tablespoon finely chopped coriander; For Chicken tikka masala; 500g boneless chicken cut into cubes; For Marination; 4 tbsp yoghurt; 1 tsp cumin powder; 1 tsp chicken masala/garam masala; 1 tsp lime juice; 1.5 tablespoon Kashmiri red chilli powder; Salt to taste; 1 tbsp ginger garlic paste; 1/4 tsp pepper; For gravy; 3 Onions finely Chopped; 3 tomatoes roughly chopped; 2 tsp melon seeds; 3 tbsp cashews; 1 bay leaf; 4 CARDAMOM; 3 cloves

Ingredients Serving: 5

For Garlic Naan
1 cup maida
Half tsp sugar
2 tsp oil
Salt to taste
1/4 tsp Baking Soda
3/4 tsp Baking Powder
half cup yoghurt (adjust)
3 tbsp butter
1 tablespoon finely chopped garlic
1 tablespoon finely chopped coriander
For Chicken tikka masala
500g boneless chicken cut into cubes
For Marination
4 tbsp yoghurt
1 tsp cumin powder
1 tsp chicken masala/garam masala
1 tsp lime juice
1.5 tablespoon Kashmiri red chilli powder
Salt to taste
1 tbsp ginger garlic paste
1/4 tsp pepper
For gravy
3 Onions finely Chopped
3 tomatoes roughly chopped
2 tsp melon seeds
3 tbsp cashews
1 bay leaf
4 CARDAMOM
3 cloves
1 strand javitri
1 inch cinnamon stick
1/2 tsp cumin seeds
1/2 cup Cream
Salt to taste
half teaspoon garam masala
1 tablespoon kashmiri red chilli powder
1/4 tsp Turmeric
1.5 tbsp coriander powder
3 tbsp chopped coriander leaves
1 tsp Lemon juice
1 small capsicum cubed
1 onion cubed
1 tomato cubed
Water as required
3 tbsp oil
1 tbsp ginger garlic paste

Instructions

ADD ALL INGREDIENTS MENTIONED UNDER MARINATION SECTION IN A BOWL. MIX WELL
ADD CHICKEN, MARINATE, COVER AND KEEP IT ASIDE FOR 1-2 HOURS
INSERT CHICKEN TO SKEWERS
HEAT OIL IN A GRILL PAN AND GRILL CHICKEN
IT SHOULD BE WELL BROWNED ON ALL SIDES
KEEP THE COOKED CHICKEN TIKKA ASIDE
GRIND TOMATOES WITH CASHEWS AND MELON SEEDS TO FORM PUREE
HEAT OIL IN A PAN, ADD BAY LEAF AND WHOLE SPICES. SPLUTTER CUMIN SEEDS
ADD CHOPPED ONION AND SALT. SAUTE UNTIL BROWN
ADD GINGER GARLIC PASTE AND SAUTE UNTIL RAW AROMA GOES OFF
ADD SPICE POWDERS EXCEPT GARAM MASALA AND MIX WELL
ADD SALT AND PUREE. MIX WELL SAUTE UNTIL OIL STARTS LEAVING SIDES
CUT CHICKEN TIKKA IN SMALLER PIECES
ADD TIKKA TO PAN. MIX WELL
ADD WATER AND BRING TO BOIL
ADD CUBED ONIONS AND COOK FOR 3-4 MINUTES
ADD CUBED CAPSICUM AND TOMATO. COOK FOR 2 MINUTES
ADD CORIANDER LEAVES, LEMON JUICE, GARAM MASALA AND CREAM. MIX WELL FOR A MINUTE. SWITCH OFF
ADD SALT, SUGAR, BAKING SODA AND BAKING POWDER TO FLOUR IN A BOWL
ADD YOGHURT AND 1 TSP OIL. KNEAD FOR 10 MINUTES TO FORM A SMOOTH DOUGH
COAT WITH OIL , COVER AND REST IN WARM PLACE FOR 1-2 HOURS
MELT BUTTER WITH GARLIC AND CORIANDER LEAVES. KEEP IT ASIDE
TAKE LEMON SIZED BALL AND ROLL INTO OVAL SHAPED ROTI NEITHER THICK NOR THIN
BRUSH WATER ON ONE SIDE
FLIP AND PLACE ON HOT TAWA. PRESS TO STICK TO TAWA
BRUSH WITH MELTED GARLIC BUTTER
FLIP TAWA AND COOK DIRECTLY ON FLAME UNTIL TOP IS BROWNED
APPLY BUTTER BEFORE SERVING
SERVE HOT

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