400gmsChicken cut into cubes (I used boneless chicken)
1/2 - 1tbspCrushed ginger & garlic each
For the sauce:
1smallRed Capsicum refer notes
3Clovesground into fine powder
2 Cardamom podsground into fine powder
1/2 inch Cinnamonground into fine powder
1tbspKasoori Methidried fenugreek leaves - 1 tbsp
1/4cupCream I used whipping cream
1 - 1.5tspChilli powder
1tbspButter I used unsalted butter
Coriander leaves for garnish
Roast the red capsicum over a gas stove until the skin is charred black. Use tongs for the same.
Place the charred pepper in a bowl and cover tightly to let it steam. This helps to peel the skin quickly. When the pepper is cooled enough, rub the skin off. Remove the stem and seeds.
Cut the pepper into small cubes. Keep this aside.
Marinate the chicken with all the ingredients for marination for about 20-30 minutes.
Grill or pan roast the marinated chicken and set aside.
In the mean time, roast the onions in the pan with a few drops of oil until lightly browned.
Add the cubed red capsicum and cashew and toss them around for a couple of minutes. Take if off the stove and cool until ready to handle.
Blend the mixture into a fine puree. Add a few tablespoons of water only if necessary.
Heat a pan (you can use the same pan used for roasting) with a tablespoon of oil and a table spoon of butter.
When the butter just melts, add all the powders (clove, cinnamon, cardamom powder, cumin and coriander) and saute until their aroma wafts around.
Add the red capsicum, onion and cashew puree and gently saute for 3-4 minutes.
Add the chilli powder and salt and the tomato ketchup. Crush kasoori methi in your hands before adding to the mix and cook for 2 minutes. Mix well and add the cream.
Now add the grilled chicken pieces and toss to coat well in the sauce.
Check taste and adjust salt or chilli powder as desired.
If you want a thinner consistency add a few more tablespoons of hot water and a sparing splash of cream. Gently simmer for 5 minutes.
Garnish with chopped coriander leaves and serve with Naans, roti, Pulao or plain white rice.
You can use store bought roasted red capsicum instead of fresh one. Unless it's necessary,try not to add water while grinding onion, capsicum and cashew. Like me, if you've a tendency to overcook chicken, I suggest you make thin cubes of chicken and cook.
This Chicken Tikka Masala was printed from https://mariasmenu.com/chicken/chicken-tikka-masala.
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