Chicken Tikka Masala

To make the marinade, combine Yogurt (1/4 cup), Ground Cumin (1/2 tsp), Kashmiri Red Chili Powder (1 Tbsp), Ground Black Pepper (1/2 Tbsp), Ground Coriander (1/2 Tbsp), Garam Masala (1/2 Tbsp), Ginger Garlic Paste (1 Tbsp), juice from Lime (1/2) and Salt (to taste).

Add Boneless, Skinless Chicken Thighs (1.7 lb) pieces to this and marinate it well and keep in fridge for three to four hours or over night.

Soak Cashew Nuts (10) in hot water for five to ten minutes and then grind it to a fine paste. Finely chop the Onion (1) or grind it to a fine puree.

Put Tomatoes (2) in boiling water for a few minutes and then remove from water and let it cool. Then remove the skin and grind it to a fine puree.

Take the chicken out of the fridge and let it rest in room temperature for 15 to 20 minutes before cooking.

Preheat your grill or oven to 180 degrees C (350 degrees C). Arrange the chicken and cook for 8 to 10 minutes on one side and then flip the chicken and cook the other side. Keep flipping sides in regular intervals and brush some oil or butter each time until the chicken is well cooked.

For the gravy: pour Oil (3 Tbsp) to a kadai. Now add Ground Cumin (1 Tbsp), Bay Leaf (1), Whole Cloves (3) and Black Cardamom (3). Saute for a minute and then add Ginger Garlic Paste (1 tsp). Saute in low flame till the garlic paste starts to become light brown in color. Add the pureed onion. Saute for three to four minutes in medium flame and add Kashmiri Red Chili Powder (1/2 Tbsp), Garam Masala (1/2 tsp) and Ground Coriander (1/2 tsp).

Saute in low flame till oil start to leave the sides of the pan. Add tomato puree. Mix well and let it boil. Add required water and let it boil.

Once it boils well add cooked chicken pieces and cashew nut paste and mix well. Reduce the flame and cover and cook for four to five minutes. Switch off the flame and add crushed Dried Fenugreek Leaves (1 tsp)and Cream (1 Tbsp). Serve hot with Fresh Cilantro (to taste), roti or naan.