Chicken Tikka Masala

Hello everybody, it is Jim, welcome to my recipe page. Today, we're going to make a special dish, Chicken Tikka Masala. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chicken Tikka Masala is one of the most popular of recent trending meals on earth. It's simple, it's fast, it tastes delicious. It's enjoyed by millions every day. They are fine and they look wonderful. Chicken Tikka Masala is something that I have loved my whole life.

Many things affect the quality of taste from Chicken Tikka Masala, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Tikka Masala delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few components. You can have Chicken Tikka Masala using 26 ingredients and 3 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Take to make Chicken Tikka Masala:

1. For Marination:
2. 500 gms boneless chicken
3. 5 tbsp curd
4. 1 tbsp lemon juice
5. 1 tbsp ginger garlic paste
6. 1 tsp salt
7. 1/2 tsp red chilli powder
8. 1/4 tsp orange food colouring
9. 1/4 tsp haldi
10. 1/2 tsp kasuri methi
11. For gravy:
12. 2 onion ground to paste
13. 3 tomato puree
14. 4 tbsp cream
15. 1 tbsp ginger garlic paste
16. 2 tbsp butter
17. 1/2 tsp garam masala
18. 1/2 tsp kasuri methi
19. 1/4 tsp haldi
20. 1/4 tsp orange food colouring
21. 1 tbsp coriander powder
22. 1 tsp cumin powder
23. 1/2 tsp red chilli powder
24. 2 tbsp oil
25. Some Coriander leaves
26. As per taste Salt

Steps to make to make Chicken Tikka Masala

1. Marinate the boneless chicken in the ingredients mentioned under marination. Heat oil in a pan and cook the boneless chicken till done and set aside.
2. For the gravy. Heat oil and butter in a pan. Add minced onion and ginger garlic paste. Saute for a few minutes the raw smell goes away. Add all the dry masala and roast for 3 to 4 minutes. Add tomato puree and cook on high flame till the water dries up. Now add cream and kasuri methi. Cook for 2 to 3 minutes. Add 1 cup water and let it boil well. Cover an simmer for 5 to 7 minutes.
3. Put the chicken pieces on wooden skewers and roast over high flame till you get black spots. Remove from the skewers and add to the gravy. Add 1/2 cup water and cover and cook for another 5 to 7 minutes. Garnish with coriander leaves and cream and serve hot with parathas. Enjoy!

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