Preparation time: 15-20 minutes (plus 4-5 hours of marinade refrigeration time)
Cooking time: 15-20 minutes
Serves : 2-3
Ingredients:
For the Marinade:
Cooking time: 15-20 minutes
Serves : 2-3
Ingredients:
For the Marinade:
- Chicken (boneless) - 400 g (You can use chicken with bones too)
- Yogurt: 1/2 cup
- Ginger/Garlic paste - 1 tbsp
- Red Chili powder - 1/2 tsp
- Salt - to taste
- Lemon Juice - 1 tbsp
- Mustard oil - 1 tbsp
- Turmeric - a pinch
For the Gravy:
- Tomato puree - 400 g (1 can)
- Ginger Garlic paste - 2 tbsp
- Dried Fenugreek leaves - 1 tbsp
- Milk (or fresh cream) - 1 cup (200 ml) *
- Butter - 50 g
- Cooking oil - 1 tbsp
- Honey - 1 tbsp
- Green chilies - 2 (finely chopped)
- Garam masala - 1 tsp
- Salt - to taste
- Red chili powder - 1 tsp
- Whole Garam masala - 1 tbsp**
- Fresh Coriander leaves - 1 tbsp
- Cream for garnishing
* I used both. That gave it an extra creamy texture although it did add calories to it :)
** Whole garam masala constitutes of cloves (2), cinnamon (2 inch stick), whole black pepper(4-5), black cardamom (1 small), Mace (1)
Directions
- Make small incisions in the chicken with a knife.
- Apply lemon juice, red chili powder, turmeric and salt to this and set aside for about half an hour.
- Drain out the excess water from the curd by tying it in a cloth and hanging it for 15-20 minutes.
- Add the rest of the ingredients of the marinade to this curd and mix well.
- Add the chicken to this and mix well so that the chicken pieces are evenly coated with the marinade.
- Keep this in the refrigerator for about 4-5 hours.
- Cook it in a grill or a preheated oven (200°C) for about 10 - 15 minutes or till the chicken is tender. I used the in-built grill of my gas stove.
- Your chicken tikka is now ready.
- Now, for the gravy, heat oil in a pan and add the whole garam masala. Saute for 2 minutes.
- Add the ginger garlic paste and turmeric and saute for another few minutes.
- In a blender, add tomatoes, red chili powder, chopped chilies and dried fenugreek leaves and blend to make a fine paste.
- Add this to the pan and add butter and saute for a few minutes till the oil separates.
- Now add fresh cream to this and cook for another 5 minutes. Add honey and salt to taste. Cook for 4-5 minutes
- Your gravy is done.
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