Chicken Tikka Masala is a delicious dish in which pre marinated pieces of boneless chicken cubes are grilled first and then added to the thick creamy gravy. It results in a nice smokey flavor. A month back, I had this yummy dish in Moriz Restaurant here, but it was too spicy and Amaan was not able to have it. Finally I created this dish at home by adding a little less spice and relished by one and all.......




Ingredients:
For marination
Chicken - 1/2 kg, boneless and cubed
Yoghurt - 1 cup
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Coriander powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Kasuri methi - 1/4 tsp
Lime juice - 1/2 tsp
Salt - 1/2 tsp
Oil - 1 tbsp

For masala
Onions - 1 large, made into paste
Cumin seeds - 1 tsp
Cinnamon sticks - 1 inch
Cloves - 3
Cardamom - 3
Bay leaf - 2
Ginger garlic paste - 2 tsp
Coriander powder - 2 tsp
Cumin powder - 2 tsp
Red chilli powder - 1 tsp, adjust according to spiciness required
Turmeric - 1/4 tsp
Tomatoes -  1 medium, chopped
Cashew nuts - 1 tbsp
Kasuri methi - 1/2 tsp
Salt - to taste
Lemon juice - 1/2 tsp
Coriander leaves - a bunch, for garnishing

For smokey fragrance (optional)
Steel bowl - 1, small
Burning piece of charcoal - 1
Ghee - 1 tsp

Method:
Marinate the chicken pieces with all the ingredients mentioned under marination. Leave it for 30 minutes

Grill it in an oven or on a grill pan or a non stick pan

In a kadhai, heat oil and add bay leaves, cardamom, cloves, cinnamon and cumin seeds. Saute for 30 seconds

Add onions and fry till nice golden in colour

Add ginger garlic paste, turmeric, coriander powder and cumin powder. Splash some water so that the masala doesn't burn

Make a paste out of tomatoes and cashew nuts and add this to the kadhai. Also add little water and cook till the tomatoes are done and a nice gravy is formed

Add fenugreek leaves and chicken tikka. Mix

Simmer it covered for around 5 minutes

Keep the steel bowl on top of the cooked chicken tikka masala and place the burning charcoal in it

Pour ghee over it to create smoke and cover the kadhai immediately to allow the smoke to penetrate in the gravy

Leave it for 10-15 minutes and then remove it in a serving bowl

Garnish with coriander leaves and have hot with naan / rice

Note: 
You can add cubed pieces of capsicum, onions and tomatoes. The method is to marinate it separately with the same masala for marination and add it to the grill pan when the chicken is 50% done. My family prefer plain gravy, so I have not added them