Chicken Tikka Makhani

Chicken Tikka Makhani

There are many different variations of this dish. When I make it at home I grill the chicken pieces very lightly so they are still succulent and juicy. Cooking them in a tandoor tends to make them a bit dry. It is simmered in a rich tomato gravy and can be eaten with roti, naan, paratha or rice. 

Ingredients 

1 kg chicken, cut into pieces

2 tbsp ginger garlic paste

Salt to taste

For the makhni gravy

4 large tomatoes

2 tbsp tomato ketchup

¼ cup readymade tomato puree

1 tbsp ginger garlic paste

1 tbsp kasuri methi

¼ cup cashews, soaked and made into paste

½ cup cream

1 cup milk

1 tbsp garam masala powder

2 tbsp Kashmiri red chilli powder

1 tbsp chicken masala powder

Salt to taste

Pinch of sugar

Marinate the chicken pieces in salt and ginger garlic paste for 2-3 hours. 

Preheat the oven at 220 degrees Celsius. Grill the chicken pieces for 15-20 minutes. Remember to place a drip tray beneath to catch the juices.

Wash the tomatoes. Make small slits on top and put them in boiling water for 10 minutes. Skin the tomatoes and purée them.

Heat some oil in a wok. Add the ginger garlic paste and sauté. Now add the tomato purée and cover and cook till all the water evaporates.

Add the ready made tomato purée and tomato ketchup. Sauté for some time.

 Add the garam masala powder, red chilli powder, chicken masala powder, kasuri methi, salt and sugar. Fry well till all the masalas are well incorporated.

Add the cashew paste and stir.

Now add the chicken tikka pieces and mix well. Add some ½ cup water and bring to a boil. As soon as the water starts boiling, lower the flame and start adding the milk. Add the milk in small batches, mixing after each addition. 

Cover and simmer for 10 minutes. Also add the juices you had collected while the chicken was grilling. Once the chicken is cooked well switch off the flame. Add the cream. Serve garnished with a dollop of cream.