Ingredients
Marination 1
- Boneless chicken 1 kg
- Lemon juice 2 tbsp
- Salt 3/4 tsp
Marination 2
- Yogurt 1/2 cup
- Dried fenugreek (methi) 2 tsp
- Tikka masala 2 tsp
- Kashmiri chili powder or paprika powder 1 tsp
- Turmeric powder 1/3 tsp
- Garam masala 1 tsp
- Coriander powder 1.5 tsp
- Cumin powder 1 tsp
- Ginger paste 1 tsp
- Garlic paste 1 tsp
Gravy
- Oil 1/2 cup
- Cumin seeds 1.5 tsp
- Black cardamoms 2
- Bay leaves 3
- Onion 1 big (blended into a fine paste using a little water)
- Green chili 1-2 copped
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Tomatoes 3-4 big, (blended into a fine paste using a little water)
- Salt to taste
- Red chili powder to taste
- Turmeric powder 1/2 tsp
- Cumin powder 1/2 tsp
- Coriander powder 1 tsp
- Whisked yogurt 4 tbsp
- Tomato paste 2 tsp (optional)
- Kashmiri red chili 1 tsp (optional)
- Water 1 cup or more
- Fresh cream 1/2 cup
Garnish
- Fresh coriander chopped
- Fresh green chilies chopped
- Fresh cream
Preparation
- Marination 1: Wash and pat dry the chicken pieces.
- Pound the chicken pieces using a meat mallet.
- Cut into big 3-inch big pieces.
- Add lemon juice and salt to the chicken pieces. Mix, cover and refrigerate for 30 minutes.
- Marination 2: In a small bowl, mix all of the ingredients of the 2nd marination and add to the chicken. Marinate for 1-2 hours at least. You can refrigerate it overnight too if you want to prepare it next day.
- Now cook the chicken pieces in a few tablespoons of oil in a pan, on high heat, until charred from both sides. No need to fully cook at this stage. Take out on a plate.
- Gravy: In a cooking pot, add oil, cumin seeds, black cardamoms and bay leaves.
- Allow to crackle and add onion paste and green chili.
- Cook until the onion paste looks translucent.
- Add ginger and garlic paste along with blended tomatoes. Cook until the water evaporates, and the oil leaves the masala.
- Add salt, red chili powder, turmeric powder, cumin powder and coriander powder, Kashmiri red chili, whisked yogurt and tomato paste.
- Allow to cook until the oil separates from the gravy.
- Now add water to thin out the gravy to desired consistency.
- Allow to come to a boil and add chicken pieces.
- Cover and allow to cook on low flame for 15-20 minutes until the chicken pieces are cooked through.
- Lastly add fresh cream and turn of the flame. Mix well.
- Transfer to a serving bowl and garnish with some chopped green chilies, fresh coriander and fresh cream.
- Enjoy with your favorite, naan, roti, paratha or rice.
Creamy Chicken Tikka Curry
Ingredients
Marination 1
- Boneless chicken 1 kg
- Lemon juice 2 tbsp
- Salt 3/4 tsp
Marination 2
- Yogurt 1/2 cup
- Dried fenugreek methi 2 tsp
- Tikka masala 2 tsp
- Kashmiri chili powder or paprika powder 1 tsp
- Turmeric powder 1/3 tsp
- Garam masala 1 tsp
- Coriander powder 1.5 tsp
- Cumin powder 1 tsp
- Ginger paste 1 tsp
- Garlic paste 1 tsp
Gravy
- Oil 1/2 cup
- Cumin seeds 1.5 tsp
- Black cardamoms 2
- Bay leaves 3
- Onion 1 big blended into a fine paste using a little water
- Green chili 1-2 copped
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Tomatoes 3-4 big (blended into a fine paste using a little water)
- Salt to taste
- Red chili powder to taste
- Turmeric powder 1/2 tsp
- Cumin powder 1/2 tsp
- Coriander powder 1 tsp
- Whisked yogurt 4 tbsp
- Tomato paste 2 tsp optional
- Kashmiri red chili 1 tsp optional
- Water 1 cup or more
- Fresh cream 1/2 cup
Garnish
- Fresh coriander chopped
- Fresh green chilies chopped
- Fresh cream
Instructions
- Marination 1: Wash and pat dry the chicken pieces.
- Pound the chicken pieces using a meat mallet.
- Cut into big 3-inch big pieces.
- Add lemon juice and salt to the chicken pieces. Mix, cover and refrigerate for 30 minutes.
- Marination 2: In a small bowl, mix all of the ingredients of the 2nd marination and add to the chicken. Marinate for 1-2 hours at least. You can refrigerate it overnight too if you want to prepare it next day.
- Now cook the chicken pieces in a few tablespoons of oil in a pan, on high heat, until charred from both sides. No need to fully cook at this stage. Take out on a plate.
- Gravy: In a cooking pot, add oil, cumin seeds, black cardamoms and bay leaves.
- Allow to crackle and add onion paste and green chili.
- Cook until the onion paste looks translucent.
- Add ginger and garlic paste along with blended tomatoes. Cook until the water evaporates, and the oil leaves the masala.
- Add salt, red chili powder, turmeric powder, cumin powder and coriander powder, Kashmiri red chili, whisked yogurt and tomato paste.
- Allow to cook until the oil separates from the gravy.
- Now add water to thin out the gravy to desired consistency.
- Allow to come to a boil and add chicken pieces.
- Cover and allow to cook on low flame for 15-20 minutes until the chicken pieces are cooked through.
- Lastly add fresh cream and turn of the flame. Mix well.
- Transfer to a serving bowl and garnish with some chopped green chilies, fresh coriander and fresh cream.
- Enjoy with your favorite, naan, roti, paratha or rice.