Chicken tikka masala

                                      Chicken tikka masala

             Description

Cuisine- hyderabad

Main ingredients- boneless chicken

Nutrition facts- calorie,carbohydrates,fat,fibres and protein

Cooking time-30-40 minutes

Preparation time- 2 hours

Servings- 4-5

Level of cooking- medium

Course- main course

       Ingredients

• Boneless chicken- 500 gms
• Ginger paste- 1 1/2 tsp
• Garlic paste- 3 tsp
• Kashmiri red chillies,paste- 3 tbsp
• Black salt/kala namak- 1/2 tsp
• Cinnamon,ground- 1/2 tsp
• Orange food colouring- a pinch
• Salt- to taste
• Turmeric powder- 1/2 tsp
• Curd,hung- 2 tbsp
• Garam masala powder- 1/2 tsp
• Carom seeds/ ajwain- 1/4 tsp
• Lemon juice- 3 1/2 tsp
• Gram flour/ besan- 1/2 tbsp
• Red chillies,crushed- 1/2 tsp
• Oil- 3 tablespoons

         For gravy

• Onions- 4
• Oil- 5 tbsp
• Green capsicums- 2
• Tomato- 2
• Tomatoes puree- 1 cup
• Ginger,chopped- 1 inch peice
• Garlic cloves,chopped- 10
• Coriander powder- 1 tsp
• Turmeric powder- a pinch
• Khoya/mawa,grated- 1/4 cup
• Salt- to taste
• Red chilli powder- 1/2 tsp
• Green cardamom powder- 1/4 tsp
• Dried fenugreek leaves/ kasoori methi,powdered- 1/2 tsp
• Fresh cream- 2 tbsp
• Sugar- 1 tsp
• Coriander leaves for garnishing

         Method

Boil tomatoes for 10-15 minutes, drain the water, peel the skin, and puree the tomatoes and keep aside.Place chicken pieces in a bowl, add ginger paste, garlic paste, cinnamon, Kashmir red chilli paste, salt, black salt, turmeric powder, curd, orange food coloring, garam masala powder, carom seeds, lemon juice, gram flour, crushed red chillies and mix well. Let them marinate for 1-2 hours.

Heat oil in a flat non stick pan, add the chicken pieces and cook for 3-4 minutes on high heat. Reduce heat and cook.

For gravy

 Chop 2 onions in a chopper. Cube the remaining 2 and separate layers. Cut green capsicums into 1 inch pieces. Halve and remove seeds of 2 tomatoes and cut them into 1 inch pieces.

Heat 3 tbsps oil in another non stick pan, add cubed onion layers, capsicums and tomatoes and saute for 2-3 minutes. Transfer into a bowl.Turn over the chicken pieces in the first pan and let the other side cook. 

Heat 2 tbsps oil in the second pan and add cumin seeds. When they begin to change colour add chopped onions and saute. Add garlic and ginger to the pan and saute.Add coriander powder, a pinch of turmeric powder and saute for a minute. Add tomato puree and mix. Add khoya and mix and saute for a few minutes. Add salt, red chilli powder, green cardamom powder, kasoori methi and mix and continue to saute till oil begins to separate. Add chicken pieces and mix.Add fresh cream and sugar and mix. Add the sautéed vegetables and mix.Garnish it with coriander leaves.

                              Serve hot with chapati or naan or tandoori roti.