Chiken Tikka Masala

Ingredients:

• For marinade:
• 1 cup fresh yogurt (should not be sour)
• 1 cup finely chopped fresh coriander leaves
• 2 tbsps ginger paste
• 3 tbsps garlic paste
• 3-4 tbsps garam masala
• 6 peppercorns/ 2 dry red chillies
• 3 tbsps lime/ lemon juice
• 1/2 tsp orange food coloring
• 1 kg chicken (breast or thigh) skinless and cut into 2" chunk.

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• For the gravy:
• 2 medium-sized onions finely chopped
• 6 cloves garlic chopped fine
• 5 pods cardamom
• 1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
• 2 tbsps garam masala
• 2 tsps soft brown sugar
• 1 cup single cream
• 3 tbsps almonds blanched and ground to a paste
• 3 tbsps vegetable oil
• Salt to taste
• bolied egg- 1 (cut in circles for garnishing)

Method:

• Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
• Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
• Thread the chicken onto skewers and keep ready.
• Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
• To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
• Now add the cardamom and the garlic. Fry for 2-3 minutes.
• Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
• Add the grilled Chicken Tikkas (pieces) and stir. Cook for 10 minutes.
• Add the cream and mix well. Turn off the flame.
• Garnish the dish with chopped coriander leaves and boiled egg and serve hot with Naan or roti.

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