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Ingredients :
For marination
- 400 to 500 grams chicken cubes (boneless chicken)
- Kashmiri red chili powder - 2 tsp
- Lemon juice from ½ lemon (refer notes)
- Hung yogurt - 3 tblsp
- Turmeric - 1/2 tsp
- Coriander powder - 1 tsp
- Cumin powder - 1/2 tsp
- Ginger garlic paste - 1 tblsp
- Salt to taste
- 1 tbsp oil
Ingredients for gravy
- Oil - 1 tblsp
- Bay leaf - 1
- Black cardomom - 2
- Green cardamom - 2
- Cloves (can use up to 5)- 2
- Cinnamon stick - 1 inch
- Cumin seeds - 1 tsp
- Onions finely chopped - 3 medium
- Tomatoes - 2
- Ginger garlic paste - 2 tsps
- Coriander powder - 2 tblsp
- Red chili powder - 1 tbsp
- Turmeric powder - 1/2 tsp
- Cashew - almond paste -3 tbsps
- Kasuri methi - 2 tsp
- Garam masala powder - 1 tsp
- Coriander leaves chopped
Vegetables (chop large cubes)
- 1 large onion (separate the layers of onion cubes)
- ½ small green capsicum
Method:
Wash and drain chicken thoroughly. Add the marination ingredients to a bowl and marinate the chicken.
Set aside in the refrigerator for at least 2 hrs, overnight yields the best.
Also marinate the vegetables with the same masala.
You can grill these in a preheated oven at 240 C for 20 minutes. Adjust the timing slightly. If you do not have a oven, you can pan roast the chicken tikka.
Now our chicken tikka is ready.
Making the gravy
Add the oil for the gravy to the same pan. Add dry spices, allow them to sizzle.
Add chopped onions, fry evenly till turn golden
Add garlic ginger paste, fry till the raw smell disappears.
Add the tomatoes, red chili, coriander powder, salt. Mix and fry for 2 to 3 minutes.
Add cashew & almond paste, fry till the mixture leaves the sides of the pan.
Add water just enough to make a gravy. Bring it to a good boil Add kasuri methi cook for 2 to 3 mmins.
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Add sugar, chicken pieces and veggies, stir well and fry for 2 to 3 minutes. Add coriander leaves, off the flame. Keep covered for at least 15 minutes
Serve with paratha, roti, naan.