Learn, how to make Indian Chicken Tikka Masala
Marinate the chicken for Chicken Tikka Masala
We need to marinate the chicken first for making Chicken Tikka Masala. We can use 400 grams of chicken breast. Make it thin sliced and long. If it is thinly sliced, it cooks well. For marinating we can use ginger garlic paste, garam masala powder, red chili powder(Kashmiri red chili powder it will give good color for the chicken), turmeric powder, coriander powder, blacker pepper powder, Kasuri Methi and salt. We need a small amount of curd and one lemon.
Add half spoon of lemon juice, two spoon of ginger garlic paste, one spoon of garam masala powder, one spoon of red chili powder, a small amount of turmeric, half spoon of coriander powder, half teaspoon of black pepper powder, salt to taste, half teaspoon of fenugreek leaves(Kasuri methi). Now we need to mix it well using our hand or with the spoon.
Now add some curd to it. We need to marinate it for 3 hours. If you marinate it for enough time the chicken will get more soft so that it will cook very well.
Heat some oil in a pan, don’t pour a lot of oil but add it just for greasing the base. Add chicken pieces to this. Don’t overfill the pan. We can cook these chicken pieces for 5 minutes on each side. Then we need fry this for 5 minutes and keep stirring it so it will not stick on the pan.
Now let us make gravy. Add the cinnamon stick to the pan.
Move to make Chicken Tikka Masala gravy
We can use the same oil from the frying. Add cardamom and black cardamom with cloves. Fry it for 30 seconds. Add finely chopped onion. Fry it, they are very cooked. Cook it for 30 seconds. Then add one spoon of ginger garlic paste. The should cook on the medium or low flame. Keep frying it for 5-7 minutes. Keep stirring in between. Otherwise, it will be stick on the base. Add chopped tomato and fry it for 4-5 five minutes.
Now we are going to add spices to this. Add turmeric powder like a ½ teaspoon, one spoon of garam masala powder, ½ teaspoon of cumin powder, ½ spoon of coriander powder and 1 teaspoon of red chili powder. We have to fry it for 2-3 minutes. Then add salt taste and fry it for 2 minutes. Do not add too much of salt. Now we can feel the smell of gravy. Add some water now like 300 ml. Boil it to 3-4 minutes on high flame. After boiling it switch off the flame and wait till it cools down and put it into the blender.
Now our puree is ready, strain it so that we can remove all the seeds and skin of onion tomato. Add a little oil just for greasy the pan and add some bay leaf and some chopped onion, and cook it. Add some tomato to this. Fry it 2 minutes. Keep the flame is high so that the onion become well crispy. After cooking it like 2 minutes lets add a small amount of butter. Now add our puree to this pan. Cook it for 7-8 minutes. Add chicken pieces, keep the flame high and wait for 5-7 minutes. Make it boiled.
Now chicken masala is ready, add some Kasuri methi on it. we can serve it with roti or rice whatever we like.