Chicken Tikka Masala

9m
Serves 2
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Directions

  1. 1Make the ginger garlic paste by processing ginger, garlic, and water in a food processor.
  2. 2Remove skin from boneless chicken leg and cut into pieces.
  3. 3Marinate the chicken in lemon juice, salt, ginger garlic paste, and chili powder.
  4. 4Let the chicken marinate for at least 1–1.5 hours at room temperature.
  5. 5Heat mustard oil in a small pan until smoking, then set aside to cool.
  6. 6In a large pot, combine tomatoes, water, ginger-garlic paste, chili powder, green chilies, and salt.
  7. 7Add cilantro stems in a cheesecloth bag to the pot.
  8. 8Cook until tender.
  9. 9In a pan, brown the red onions with salt.
  10. 10Add green chilies, ginger-garlic paste, chili powder, and a little water to halt the cooking.
  11. 11Add the cooked tomatoes to the onions.
  12. 12In a bowl, mix the cooled mustard oil, chili powder, turmeric, salt, garam masala, and ginger-garlic paste.
  13. 13Add yogurt to the mixture.
  14. 14Add the first marinated chicken to the second marinade and mix.
  15. 15Marinate for minimum 6 hours, preferably overnight in the refrigerator.
  16. 16Line the chicken pieces on a baking tray and put in the oven preheated at 350°F for 20 minutes
  17. 17Blend the makhni gravy (tomatoes) in a smaller pot using an immersion blender.
  18. 18Add dried kasuri methi, chili powder, salt, and butter to the blended makhni gravy.
  19. 19Stir in cream and honey.
  20. 20Add the cooked onions and tomato masala to the chicken.
  21. 21Add the makhni gravy to the pan.
  22. 22Garnish with cilantro and ginger.

Ingredients

  • 1 ginger
  • 1 cup garlic
  • 2 tablespoons water
  • 1 boneless chicken leg
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon chili powder
  • 1 cup mustard oil
  • 1 cup tomatoes
  • 1 cup red onions
  • 1 bunch cilantro
  • 1 tablespoon chili powder
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • 1 cup yogurt
  • 1 green chili
  • 1 tablespoon honey
  • 1 cup cream
  • 1 tablespoon butter
  • 1 tablespoon dried kasuri methi
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried red chili
  • 1 cup basmati rice
  • 1 tablespoon ghee

Equipment

knifefood processorwhisksmall bowllarge bowlsmall panlarge potbaking tray with wire rackimmersion blender

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