Chicken Tikka - Wash 800gm of Boneless Chicken Cubes and marinate with 1 tsp of Ginger Garlic Paste, 1 tbsp of Chili Powder, Juice of Lemon, 2 tbsp of Thick Yogurt, 1 tbsp of Garam Masala and 1 tbsp of Oil. Marinate the chicken in refriegerator for more than 2 hours. After 2 hours, heat a pan and add the chicken along with the marinade and cook on high heat. Cook till the chicken is soft and cooked with masala coated on it.
Onion Masala - Roughly chop 2 medium Onions and keep aside. Heat a pan and add 1 tbsp of Oil to it. Saute 1 tsp of Cumin Seeds, 60 gms of Cashewnuts, 2 Cloves, 2 Green Cardamoms and 2" inch Cinnamon stick in it. Add the chopped Onions, pinch of Turmeric and fry till brown. Add 1 tsp of Red Chilli Powder, 1 tsp of Coriander Powder, Salt to taste and combine. Remove from heat, cool and grind to fine paste.
Tomato Sauce - In a pan, heat 1 tbsp of Butter and saute 2 Cloves, 2 Cardamoms, 2" Cinnamon. After they sizzle, add 1 tsp of Ginger Garlic Paste, 4 Green Chilies, ½ tsp of Nutmeg Powder and a pinch Dried Fenugreek Leaves. Then add the 3 cubed Tomatoes and boil till the tomatoes are soft. Cool and blend to a smooth paste.
Gravy - Heat 1 tbsp of Oil in a pan, saute ½ tbsp of Cumin Seeds and 1 tsp of Garlic till golden brown. Add the onion paste and fry till the raw smell disappears. Then add the tomato sauce and chicken tikka pieces. Cover cook until the chicken is completely done. Add 1 tbsp of Garam Masala, required Red Chilli Powder, Salt to taste and a pinch of Dried Fenugreek Leaves.Garnish with 2 tbsp of chopped Coriander Leaves and serve hot with Rotis.
Onion Masala - Roughly chop 2 medium Onions and keep aside. Heat a pan and add 1 tbsp of Oil to it. Saute 1 tsp of Cumin Seeds, 60 gms of Cashewnuts, 2 Cloves, 2 Green Cardamoms and 2" inch Cinnamon stick in it. Add the chopped Onions, pinch of Turmeric and fry till brown. Add 1 tsp of Red Chilli Powder, 1 tsp of Coriander Powder, Salt to taste and combine. Remove from heat, cool and grind to fine paste.
Tomato Sauce - In a pan, heat 1 tbsp of Butter and saute 2 Cloves, 2 Cardamoms, 2" Cinnamon. After they sizzle, add 1 tsp of Ginger Garlic Paste, 4 Green Chilies, ½ tsp of Nutmeg Powder and a pinch Dried Fenugreek Leaves. Then add the 3 cubed Tomatoes and boil till the tomatoes are soft. Cool and blend to a smooth paste.
Gravy - Heat 1 tbsp of Oil in a pan, saute ½ tbsp of Cumin Seeds and 1 tsp of Garlic till golden brown. Add the onion paste and fry till the raw smell disappears. Then add the tomato sauce and chicken tikka pieces. Cover cook until the chicken is completely done. Add 1 tbsp of Garam Masala, required Red Chilli Powder, Salt to taste and a pinch of Dried Fenugreek Leaves.Garnish with 2 tbsp of chopped Coriander Leaves and serve hot with Rotis.
No comments:
Post a Comment