CHICKEN TIKKA MASALA | چکن تکہ مسالا | चिकन टिक्का मसाला | DECCAN’S PAKWAN
Ingredients
Boneless Chicken – 500 gms (cut into tikka shapes)
For Marination:
- Salt: 1 tsp
- Lemon juice: 2 tsp
- Thick Curd: 4 tbsp
- Ginger Garlic Paste: 2 tsp
- Kashmiri Chilli Powder: 4 tsp
- Garam Masala Powder: ½ tsp
- Oil: 2 tbsp
For the Gravy:
- Onions, fine chopped: 2 medium
- Ginger & Garlic Paste: 2 tsp
- Tomato purée: 1 cup
- Fresh Cream: 6 tbsp
5.Turmeric Powder: ½ tsp - Red Chilli Powder: 1 tsp
- Coriander Powder: 1 tsp
8.Cumin Powder: ½ tsp - Garam Masala Powder: ½ tsp
- Kasuri Methi roasted and crushed: 1 tbsp
11.Oil: 3 tbsp - Pink Salt: 1 tsp
Process:
1.Marinate the tikkas with the items indicated. Set aside in room temperature for 1 hour.
- Heat oil in a frying pan and place the tikkas side by side. Fry on medium heat for 2 mins and then turn on the other side. Continue to fry it on medium heat on the other side for another 2 mins. – Now turn it again and continue to fry it on low heat for 3 mins. Flip it and continue the same on the other side too. Take these out on a plate.
- Heat 2 tbsp oil in a pan and add the chopped onions. Fry on medium heat for 5 mins till light brown in colour. – Add the ginger garlic paste and fry on low heat for 2 mins. Add the tomato purée, give a mix and add the turmeric, red chilli, coriander, cumin powders and a pinch of salt. Mix & fry for 2 mins on low heat. Add the fried tikkas, give a mix and add 300 ml water. Add the garam masala powder, give a mix and cover & cook on low heat for 10 mins. Now open the lid, add the cream, give a mix and cook on low heat for 2 mins – Lastly add the roasted & crushed Kasuri Methi and cook on low heat for 2 mins.
- Serve with Roti \Naan \rice.
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