Style - Mughalai
Rating - 5/5
Serves - 4-6
Last prepared - 04 Oct 2024
Ingredients
Tikka
Chicken - 1lb (1/2 kg)Lemon - 1/2 tbsp
Ginger paste - 1 tsp
Garlic paste - 1/2 tsp
Salt - 1 tsp
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Curds - 2 tbsp (hung)
Kasoori methi - 1/4 tsp
Mustard oil - 1 tsp
Masala
Bay leaves - 2
Cinnaon sticks - 1
Cloves - 2-3
Cardamom - 3-4
Big clove - 1
Onion - 1 small / medium (orange size) - cubes or long slices
Tomatoes - 5 (~350-400g) - cubes
Ginger - 1 in (smashed)
Garlic - 7-8 cloves (Smashed)
RC powder - 1 tsp
Green chili - 1-2
Coriander stems - 10-12
Cashews - 1/4 cup (~30g)
Butter
Dish
Oil - 1 tbsp (or use oil used for frying chicken tikka)
Butter - 1 tbsp
Red chili powwder - 1 tsp
Kasoori methi - 1 tsp
Heavy cream - 1/4 cup
Preparation Method
- Tikka - Marinate chicken in ginger paste, garlic paste, salt, lemon juice for about 2 hours. Add remaining tikka marinade ingredients. Mix well and marinate for 8 hours / overnight. Fry with little oil until done.
- Masala - Add all ongredients to a pan. Cook unti tomato is mushy and raw smells are done. Allow to cool completely. Grind to paste. Strain the masala through a seive. Grind the remaining ingredients and run through sieve (optional). Throw the remaining gritty masala.
- Dish
- Heat oil in vessel in low heat. Add butter and as soon it melts add red chili powder. Mix well and cook for 10-30 seconds. Do not allow to burn (if burnt, the masala will become bitter).
- Add masala. Cook until oil seperates and masala thickens.
- Add tikka and cook for 7-8 mins until the flavors are well incorporated.
- Add kasoori methi and cook for 2-3 mins.
- Turn off heat and add heavy cream.
Reference
- https://www.youtube.com/watch?v=Lea-e3m-ygc - Chef Sunil Singh
- https://www.youtube.com/watch?v=GrB3YuiR0dg - Check Ashok
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