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Chicken Tikka Masala Recipe
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Chicken Tikka Masala is a delicious dish in which pre-marinated pieces of chicken are grilled and then added to a thick creamy gravy. Serve Chicken Tikka Masala with hot Naans (leavened Tandoor-baked flatbread).
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Chicken Tikka Masala Recipe Ingredients:
For marinade -
1 cup fresh yogurt (should not be sour)
1 cup finely chopped fresh coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
1/2 Teaspoon orange food coloring
1 kg chicken (breast or thigh) skinless and cut into 2" chunks
For the gravy -
2 medium-sized onions finely chopped
6 cloves garlic chopped fine
5 pods cardamom
1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
2 tbsps garam masala
2 tsps soft brown sugar
1 cup single cream
3 tbsps almonds blanched and ground to a paste
3 tbsps vegetable/ canola/ sunflower cooking oil
Salt to taste
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Chicken Tikka Masala Recipe Directions:
Grind all the ingredients (except yoghurt) to a smooth paste in a food processor.
Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
Thread the chicken onto skewers and keep ready.
Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6).
Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
To make the gravy/sauce -
Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
Now add the cardamom and the garlic. Fry for 2-3 minutes.
Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.
Add the cream and mix well. Turn off the flame.
Garnish the dish with chopped coriander leaves and serve hot with Naans.
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