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Chicken Tikka Masala Recipe | Indian Tandoori Style Homemade Gravy | Chicken Recipes | Neelam Bajwa
Ingredients
- Tikka Masala Spice Mix
- Dry roast and grind the following
- Dried chili5–6
- Cinnamon2
- Mace¼ tsp
- Nutmeg¼ tsp
- Black cardamom3
- Cardamom5–6
- Poppy seed1 tsp
- Fenugreek seed
- Peppercorn½ tbsp
- Coriander seed · powder4 tsp
- Cumin · powder4 tsp
- Clove6–7
- Chicken thigh · boneless250 g
- Garlic · paste8 tsp
- Lemon
- Salt4 tsp
- Fenugreek · dried1 tbsp
- Ghee2 tbsp
- Onion · coarsely ground1–2
- Turmeric · powder1 tsp
- Tomato2 tbsp
- Sugar1–2 tsp
- Cream
- Garam masala1 tbsp
Instructions
- Dry roast the red chillies, cinnamon, mace, nutmeg, black cardamoms, green cardamoms, poppy seeds, fenugreek seeds, black peppercorns, coriander seeds, cumin seeds and cloves, then grind them into a masala mix.
- Marinate the chicken thighs with the spice mix, ginger-garlic paste, lemon juice, salt and dried fenugreek leaves. Refrigerate for at least 1 hour.
- Spread the chicken on foil with dollops of ghee.
- Preheat the oven and grill the chicken for 15-20 minutes, flipping it halfway through.
- In a pan, add ghee, onion, ginger-garlic paste, turmeric, cumin powder, coriander powder, salt, the spice mix, tomato puree, water, sugar and dried fenugreek leaves. Cook until the ghee separates from the paste.
- Take the chicken out of the oven and add it to the gravy.
- Add water and stir.
- Add the cream and garam masala and stir well.
- Turn off the heat and add fenugreek leaves and coriander. Serve hot.
Summarized from Get Curried's video. Watch it for the details.
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