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) , Lime Juice (1 Tbsp) and Salt (to taste) .

Add Tyson® 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.

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) .

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.