CHICKEN TIKKA MASALA GRAVY FULL RECIPE

Chicken Tikka Gravy

For Marination:

Salt- As per taste

Lemon juice- ½

350 gms Chicken

Ginger Garlic Paste- 2tbsp( for first and 2 nd marination)

Kashmiri Chilli Powder-2 tsp

Curd ½ cup

Garam Masala Powder-1 tbsp

Mustard Oil- 3-4 tbsp

Coriander powder 1 tbsp

Cumin powder 1 tbsp

Roasted kasuri methi powder 1 TSP

For the Gravy:

Refined oil -2-3 tbsp

Butter - 1 tbsp

Warm water - 1 cup

- Onions, finely chopped-2 medium size

- Ginger Garlic Paste- 1 tsp

- – Tomato purée – 3 medium size

- Garam masala - ½ TSP

- Coriander powder - 1/2 tsp

- Cumin powder - ½ tsp

- Chili powder 1½ tbsp

- Cream

Preparation:

- Clean & pat dry the boneless chicken fillets. Cut them into 2" size tikkas.

- Marinate the tikkas with the items indicated. Set aside in

room temperature for 1/2 hour - Fine chop the onions and roast the Kasuri Methi (Fenugreek leaves), crush it roughly

Process:

Frying the tikkas:

- Heat oil in a frying pan and place the tikkas side by side.

Don't crowd the pan, you can do in batches. - Fry on medium heat for 2 mins and then turn on the other side. Continue to fry it on medium heat on the other side for another 2 mins.

- Now turn it again and continue to fry it on low heat . Flip it and continue the same on the other side too. - Take these out on a plate and repeat with the balance tikkas.

Making the gravy:

- Heat 2 -3 tbsp oil and 1 tbsp butter in a pan and add the chopped onions. Fry on

medium heat for 5 mins till light brown in colour. - Add the ginger garlic paste and fried on low heat for 2 mins. - Add the tomato purée, give a mix and add red

chilli, coriander, cumin powders and a pinch of salt.kasuri methi ,garam masala Mix & fry for 2 mins on low heat.

Add water and let it cook for a while .

- Add the fried tikkas, and cover & cook on l low heat for 10 -15 mins. - Now open the lid, add the cream, give a mix and cook on low heat for 2 - Serve with naan or rice,