CHICKEN TIKKA MASALA

Whenever we go out to a restaurant, one of our favourite mughlai dishes is the Chicken Tikka Masala. We all already love chicken tikka, but now it that it comes in a curry, even more awesome :D 
This curry is thick, creamy and bursting with flavour from the tikka masala, the richness of the cashews and the exotic spices. Its got a slight hit of spiciness from the red chillies and a beautiful color to it from the fresh red tomatoes and red bell peppers. 
North Indian food lovers, this dish is a must try for you. 

INGREDIENTS:

MARINADE:

• 1 kg chicken
• 1 cup Yogurt
• 1 tbsp Cumin powder
• 1 tbsp Coriander powder
• 1/2 tbsp Turmeric powder
• 1 1/2 tbsp Ginger- Garlic Paste
• 1 tsp salt
• 1 tsp red chilli powder

SAUCE:

• 2 medium sized Onions (Cubed)
• 2 small red tomatoes (cubed)
• 1/2 cup roasted and pureed Red Bell Pepper
• 1 tbsp Ginger garlic paste
• 10 cashews
• 1 tsp Cumin powder
• 1 tbsp Coriander powder
• 8 cloves
• 1 inch cinnamon (ground into a powder)
• 4 green cardamom pods (ground into a powder)
• 1 tbsp kasoori methi (dried fenugreek leaves)
• 1/4 cup cream
• 2 tbsp tomato ketchup
• 1  tbsp butter
• 1/2 tsp red chilli powder
• Oil
• Salt as per taste

STEPS

• Marinate chicken with all the ingredients for 1 hour. Once marination is complete take a grill or a pan and add oil to it. Grill/ stir fry the chicken till it is cooked and set aside.

I have used with-bone chicken, however you can use boneless
to as per your liking.

• Take a kadhai and add oil to it. Add onions to this and saute till they turn lightly brown.
• Add Ginger - Garlic paste, Red bell pepper puree, tomatoes and cashews and toss around for 10 mins.

• Take off the heat and blend this mixture into a fine puree.
• Heat kadhai and add a tbsp of butter and oil. Once butter melts add the cumin powder, coriander powder, cloves, cinnamon and cardamom and saute for 2 mins.
• Add the puree and continue cooking for 7 to 8 mins.

• Add chilly powder, salt, tomato ketchup and cream and mix it well.
• Crush kasoori methi with your hands and add to the sauce.
• Drop the grilled chicken into this sauce and coat well.
• Let it simmer for 8 to 10 mins.
• Garnish with a little more fresh cream and chopped coriander and serve hot.
• Tastes best with tandoori naan.