Chicken Tikka Masala from the Yellow Chilli

Ingredients

For Marination

1.15 lb Chicken, boneless (breasts or thighs)
1 tbsp Ginger Garlic paste (or half minced garlic and half ginger paste)
½ tsp Turmeric Powder
1 tsp Chili Powder
1½ tsp Garam Masala Powder
½ tsp Pepper Powder (used cayenne pepper)
1 tsp Cumin Powder
1 tsp Salt
2 tbsp Curd, Greek yogurt
¼ cup Oil

Other Ingredients

1 Onion, chopped
1 tbsp Ginger Garlic paste (see above)
1 tsp Chili Powder
1 tsp Coriander Powder
1 tsp Garam Masala Powder
1 tsp Cumin Powder
Salt, as needed
½ cup Tomato , puree
½ cup Water
¼ cup Curd (or heavy cream for a richer flavor)
2 tbsp Kasoori Methi (mustard seeds can substitute 1:1)
½ cup Oil

Directions

Take bite-sized boneless chicken pieces in a bowl and add ginger garlic paste, turmeric powder, chili powder, garam masala powder, pepper powder, cumin powder, salt, curd, and oil. Mix everything well and allow it to rest for 60 minutes or as long as overnight.

In a pan with medium heat, pour oil and add the marinated chicken pieces one by one. Allow the chicken to fry until it turns a golden brown color on both sides. Make sure to flip the chicken pieces on and off. Remove and drain the fried chicken pieces and reserve them for later use.

To prepare the Chicken Tikka Masala:

In a pan with medium heat, pour oil and add onions and saute until it turns soft (5 to 7 minutes).

Add ginger-garlic paste, chili powder, coriander powder, garam masala powder, cumin powder, salt, and mix everything well.

Now add the tomato puree and mix well.

Close the pan with the lid and cook the tomato spice mixture for 10 minutes.

Open the lid and add the fried chicken pieces and give a nice mix.

Add water to the chicken mixture and give a quick mix.

Close the pan with the lid again and cook for 5 to 7 minutes.

Open the lid and add curd or heavy cream and mix until it is nicely incorporated.

Allow the chicken gravy to cook until it turns slightly thick in consistency and finally add Kasoori methi leaves and give a nice stir.

Serve with cauliflower rice.

Nutrition