Laziz Tikka Masala

Posted by Mr.Free | Posted in , , | Posted on 6:45 AM






Preparation Time : 2-3 hours
Cooking Time : 30-45 minutes
Servings : 4
INGREDIENTS
Chicken Tikka
Boneless chicken , cut into 1½ inch pieces
800 grams
Kashmiri red chilli powder
1 teaspoon
Lemon juice
1 tablespoon
Salt
to taste
Olive oil
4 tablespoons
Marinade
Yogurt hung
1 cup
Lemon juice
1 tablespoon
Ginger paste
1 tablespoon
Garlic paste
1 tablespoon
Kashmiri red chilli powder
1 teaspoon
Garam masala powder
1 teaspoon
Mustard oil
2 tablespoons
Onion tomato masala
Onion , chopped
3 medium
Tomatoes, chopped
4 medium
Oil
3 tablespoons
Cumin seeds
1/2 teaspoon
Garlic, chopped
7-8 cloves
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Roasted cumin powder
1/2 teaspoon
Coriander powder
1 1/2 teaspoons
For gravy
Butter
2 tablespoons
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Tomato puree
1/4 cup
Onion tomato masala
1 cup
Kashmiri red chilli powder
1 teaspoon
Garam masala powder
1/2 teaspoon
Fresh coriander leaves, chopped
2 tablespoons
Dried fenugreek leaves (kasoori methi), roasted and crushed
1 teaspoon
Cream
1/4 cup
Ginger, cut into thin strips
1 inch peice

  • Mix together the chilli powder, lemon juice and salt. 
  • Add the chicken pieces and marinate for about thirty minutes. 
  • For the marinade mix together hung yogurt, lemon juice, ginger amd garlic pastes, red chilli powder, garam masala powder and salt. 
  • Add the chicken pieces and mustard oil and mix well. 
  • Let the chicken marinate for about three hours in a refrigerator. 
  • Thread the chicken onto skewers. 
  • Heat four tablespoons oil on a tawa and place the skewers on it. 
  • Cook, turning the skewers a few times, so that the chicken gets cooked and evenly browned on all sides. 
  • Take the pieces off the skewers and place on a plate For the onion-tomato masala, heat the oil in a pan. 
  • Add the cumin seeds and when they begin to change colour, add the onions and sauté till well browned. 
  • Add the garlic and sauté till lightly browned. Add the ginger and garlic pastes and continue sautéing. 
  • Add the cumin powder and coriander powder and mix well. 
  • Add the tomatoes and continue to sauté on low heat till the tomatoes are completely cooked and the oil separates. 
  • Add salt and mix. 
  • Remove from heat and set aside. 
  • For the gravy heat the butter in a separate pan and add the ginger and garlic pastes and tomato puree and sauté for two minutes. 
  • Stir in half a cup of water and cook for two to three minutes. 
  • Add the chicken and onion-tomato masala and simmer till the gravy reduces a little.
  • Adjust salt and add the red chilli powder, garam masala powder and half the coriander leaves. 
  • Mix well and cook for two minutes. 
  • Stir in the kasuri methi and cream. 
  • Remove from heat and serve hot, garnished with the ginger strips and the remaining coriander leaves.

Recipe Credits: SanjeevKapoor.com

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