Chicken tikka masala

Finger licking Chicken tikka masala

Ingredients

For the chicken:

1 and half Kg boneless chicken                              

1/4 cup yogurt

2 tbsp peanut oil

2 tsp fresh lime juice

1 clove (large) garlic, minced

For the sauce:

1 tbsp ground coriander

1 1/2 tsp ground cumin

1/2 tsp ground cardamom

1/2 tsp ground nutmeg

1 1/2 tsp paprika

1/2 tsp cayenne

1 tbsp grated ginger (1-inch piece)

4 tbsp unsalted butter

1 large white onion chopped

1 1/2 cups tomato purée

3/4 cup water

1/2 cup cream

1 1/4 tsp kosher salt

1/2 tsp ground black pepper

1/2 cup chopped fresh coriander for garnish

To serve

Naan, Tandoori roti, Chapatti or Basmati rice

Preparation

Marinate the chicken

First prick the boneless chicken/ chicken breasts on both sides with a fork. Use a rolling pin and beat the chicken till they are of even thickness. In a small bowl mix yogurt, peanut oil, lime juice, and garlic. To this add the chicken pieces and cover them with marination. Keep aside.

For the sauce mix coriander, cardamom, cumin, ginger, nutmeg, paprika, chili. Take a pan and heat the butter, add onion and sauté. Stir until light brown, and caramelized. Reduce the heat and stir in the spicy mixture and ginger. Add tomato puree, cream, water and salt to taste. Bring to a boil. Reduce the heat and let it simmer until it thickens, for about 10 minutes.

 Now along with this cook the chicken. Take an 11 inch griddle and keep the heat moderately high, add ½ tbsp peanut oil. Cook the chicken turning them a few times until they are cooked thoroughly or until brown. Lower the heat and cook for 6 to 8 minutes. Remove them, clean the skillet and cook the rest of the chicken in batches.

After cooking cut the pieces into one and half inch pieces, add the chicken to the simmering sauce and let it simmer. Cook for around 5 minutes. Remove the pan from heat, add black pepper and add coriander leaves and season with salt.  

Serve hot with Chappati, roti or naan or basmati rice.