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Chicken Tikka Masala
Chicken Tikka Masala

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The ingredients needed to cook Chicken Tikka Masala:
  1. Use 350 Grams Chicken Boneless
  2. You need 9 Teaspoons Ginger paste
  3. Take 3 Teaspoons Garlic paste
  4. Get 3 Teaspoons Red Chilli Kashmiri Powder
  5. Use 1/2 Teaspoon Rock Salt
  6. Use 1/4 Teaspoon Turmeric Fresh paste
  7. You need Salt
  8. You need 2 Tablespoons Hung Curd
  9. Use 1 Teaspoon Garam Masala
  10. Take 1/2 Teaspoon ajwain Roasted
  11. Get 1 lemon juice
  12. You need 2 Tablespoons Oil
  13. Provide 4 Onion
  14. Take 1 Cup Tomato Puree
  15. Get 1 Tablespoon Ginger chopped
  16. Use 1 Teaspoon Coriander Powder
  17. Prepare 1/2 Teaspoon red chilli Powder
  18. Provide Pinch sugar
  19. You need Pinch Cardamom seed Powder
  20. Use 1/2 Teaspoon methi dried kasoori
  21. Provide 2 Tablespoons Fresh Cream
  22. You need Oil
  23. Take To Taste salt
Steps to make Chicken Tikka Masala:
  1. Add all the chicken tikka ingredients to chicken pieces and marinate for 3-5 hours. Preheat the oven to 230°C, place the chicken pieces on the rotisserie rods and put on the normal mode for 10 min, apply some oil on the pieces and then on the rotisserie for 7 min
  2. Switch back to normal mode for 5 min and then rotisserie with fan for last 7 min or till the pieces get the beautiful red color.
  3. Sauté ginger, garlic, onion in oil, add garam masala and sauté for a min, add pureed tomato and cook till oil separates. Remove from pan and blend the mixture to a smooth paste.
  4. Meanwhile remove the chicken pieces from the rod, heat oil the pan, sauté the pieces further for 5 min on medium flame, remove from the pan, add cardamom seed powder and sugar to the oil, add the blended paste,
  5. Cook for 2 min, add chicken pieces, stir for 2 min, add water, kasoori methi and cook for 5 min.Finish by adding cream.
  6. Alternate- for grill- Heat the electric grill, skewer the marinated pieces and place on the grill at medium high. Baste with oil and keep on turning and apply the marinate, if needed.
  7. Grill on med high for 15 min and 5 min on high. Heat oil and add sugar and cardamom powder, then add the left marinate of chicken to the oil, sauté for 2 min, oil will separate very quickly, add the blended puree, cook till oil separates.
  8. Add a bit of water at this stage about ½ cup and let the gravy cook, add the tandoori chicken tikkas to the marinate,cook for 2 min and finish by adding cream.

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