చికెన్ తిక్క మసాల

Preparation time

1 hr

Ingredients

For Marinating Chicken - 1 lb (boneless thighs) Ginger & Garlic paste -1 tsp Yogurt 2 tbls Red chilli powder - ¼ tsp Coriander powder - ¼ tsp Butter or oil - 1 tbls Salt For Gravy Onion - 1 (medium) Green chilli - 1 Ginger & Garlic paste -1 tsp Tomato puree - 2 tbls Turmeric powder - 1 pinch Garam masala powder - ¼ tsp Red chili powder - ¼ tsp Half & Half - 1 pint Heavy cream - ½ pint Oil - 1 tbls Salt kasturi Methi (dry fenugreek leaves) - 1 tsp (for garnish)

Cooking Procedure

Wash and cut chicken pieces into 2 inch cubes. Add all the ingredients needed for marinating and then refrigerate for 2 hours. Arrange the chicken in a baking tray and place it in a pre-heated oven to 350 degrees After 20 mins flip the chicken to the other side and cook until lightly brown and dry. Make onion and green chili in to fine paste. Take 1 tbls of oil in a pan, add onion paste, ginger & garlic paste, turmeric, red chili powder and coriander powder, sauté till oil separates. Then add tomato puree and sauté again oil comes out. Now add half and half in to the masala and boil. Once it starts boiling add heavy cream and baked chicken pieces, garam masala powder and salt. Cover the pan and cook in a low flame for 5 mins. Garnish with kasturi methi.

Additional Information

After adding the heavy cream don't over cook.The curry will get thick.