Chicken Tikka Masala

INGREDIENTS:

For the Chicken Kebab Marinate:

Skinless boneless chicken breast cut into 1" pieces: 8

Yogurt: 1 Cup
Ginger-Garlic Paste :1 tablespoon

Garam Masala Powder : 1/2 teaspoon

Cumin powder: ½ teaspoon

Turmeric Powder : 1/2 teaspoon

Coriander Powder : 1/4 teaspoon
Ground Black Pepper: ½ teaspoon
Salt: 1 Tablespoon
Lime Juice: 1 Tablespoon
Red food Color : a pinch
Tandoori Powder : 1/2 teaspoon (optional)

For the Gravy:

Ghee (Clarified Butter): 2 Tablespoon
Onions finely chopped (almost pureed): ½ Cup
Garlic minced: 4 Cloves
Ginger finely chopped (almost pureed): 1 Inch
Cumin Powder: ½ Table spoon
Coriander powder:1/4 teaspoon
Garam Masala Powder - 1/4 teaspoon
Salt: 1½ teaspoon
Turmeric powder: ¼ teaspoon
Tomato puree: 1 Cup
Red Chilli Powder: 2 teaspoon
Heavy whipping cream: ½ cup
Kasoori Methi (Dry Fenugreek leaves) : 1 tablespoon

HOW TO MAKE:

For the Chicken Kebab:

1)   Mix all ingredients except chicken. Add chicken and put it in a refrigerator for at least 12 hours. Remove chicken from marinate.

2)   Remove chicken from the refrigerator atleast 1 hour before grilling. Baste the chicken generously with the marinate & butter.Place it on a grill stand and turn over the chicken. Baste Chicken again with the marinate.Grill them in an oven for 30-40 minutes or till done.

For the Gravy :

1)   Heat Ghee in a heavy bottom pan. Sautee onions till clear. Add Garlic and ginger. Continue sautéing.

2)  Add all the spice powders. Sautee another two minutes. Add tomato puree. Bring to a boil. Simmer about 10 minutes.

3)  Stir in cream and Kasuri Methi. Simmer on medium heat till you have a nice consistency of a thick gravy.

4) Add the Chicken Tikka pieces into this gravy and keep on low flame for 5 minutes and serve hot.

RATING NOTES:

              DIFFICULTY LEVEL    :   MEDIUM
              RATING  POINTS         :    9/10**

**  Do not overgrill the chicken tikkas. The best tikkas are the ones which are juicy. This can be obtained by turning them & basting them with oil/butter every 10 minutes while they get grilled.