Prep Time: 15 min Cooking Time: 45 min Serves: 4 Ingredients: For Marinade: 750 grams Boneless Chicken Cube 1¼ cup Yoghurt 1½ tbsp Ginger Garlic Paste 1 tbsp Tikka Masala Powder ¼ tsp Garam Masala Powder ½ tsp Red Chilli Powder ¼ tsp Turmeric Powder ½ tsp Salt For Gravy: 2 Medium Onions Finely Chopped (preferably Indian Onions) 2 Medium Tomatoes Finely Chopped 1½ tbsp Tomato Puree 2 tbsp Oil 1 tbsp Butter 1 tsp Cumin Seeds ¼ tsp Asafoetida (Hing) 4 Cloves 5 Cardamoms 1-inch Cinnamon Stick ½ tsp Black Pepper Corns 1½ inch Ginger Finely Chopped 4 Big Cloves Garlic Crushed 1 Dry Red Chilli 1 tsp Turmeric Powder (Haldi) 1½ tsp Kashmiri Red Chilli Powder 1 tbsp Kasuri Methi 1 tsp Tikka Masala Powder 1¼ tbsp Raw Honey 150ml Double Cream Salt to taste
For Marinade:
Hang the yoghurt in a muslin cloth for 10 minutes and then toss it in the bowl. Add the ginger-garlic paste, tikka masala, garam masala, red chilli powder, turmeric powder, and salt.
Mix well, then toss the chicken cubes in it. Mix well and refrigerate for 3-4 hours or overnight.
Grill the chicken over medium-high heat until it is fully cooked and set aside. (If in summer, then on a BBQ)
For Gravy:
While heating the oil in a pan, add the cloves, cardamom, cinnamon stick, black peppercorns, and dry red chilli. Let the oil infuse the spices.
Add the cumin seeds, asafoetida, and onions. Cook the onions until light brown, then add the ginger and garlic and sauté for a minute.
Add the tomatoes, tomato puree, turmeric powder, Kashmiri red chilli powder, Kasuri methi, tikka masala powder, honey, and salt. Add ¼ cup of water and simmer for 15 minutes. Cool the gravy and blend in the mixer until smooth.
Heat the gravy in a pan, add the fresh cream and mix well. Then add the chicken pieces and simmer for 5-10 minutes until the chicken is warm.
Garnish with coriander leaves and serve hot with tandoori naan or jeera rice!
