I got this wonderful and yummy recipe from Mullai’s Blog. This turned out really yummy. My Family loved it. Only alteration I did it is I didn’t broil it as I was not sure if my family will like it. I am writing the recipe here, but if you want to go to the source you are more than welcome too. I also didn’t add onions and capsicum to my curry.
|6 nos||Chicken tenders|
|½ cup||Yogurt (plain)|
|¼ tsp||Ginger garlic paste|
|1 pinch||Orange red food colour|
|1 tsp||Lemon juice|
|¼ tsp||Turmeric powder (for marinating)|
|¼ tsp||Kashmiri red chili powder (for marinating)|
|1 tsp||Coriander /dhania powder (for marinating)|
|1 no||Onion (big size, roughly chopped)|
|3 nos||Tomato (ripe and juicy)|
|1 inch||Ginger (crushed)|
|3 clove||Garlic (crushed)|
|1 no||Green chili (small)|
|½ tsp||Kasoori methi (dry fenugreek leaves)|
|1 tsp||Corainder seeds|
|1 tsp||Cumin seeds|
|10 nos||Black peppercorns (crushed)|
|6 nos||Whole cashews|
|2 tsp||Oil (for sauteing)|
|2 tsp||Melted butter (for gravy)|
|1 tsp||Kashmiri red chili powder (for gravy)|
|½ tsp||Garam masala powder (for gravy)|
|¼ tsp||Turmeric powder (for gravy)|
|½ tsp||Salt (or to taste)|
|3 stks||Corainder leaves (chopped for garnishing)|
|1 tsp||Cream (optional)|
|1 pinch||Orange red food colour (for gravy)|
|6 nos||Bamboo skewers|
|1 no||Baking dish (which can withstand broiler heat)|
|1 no||Baking tray|
|2 tsp||Melted butter (for brushing)|
For Marinade : Wash the chicken tender and cut into big chuunks. In a bowl combine all ingredients from table-1 chicken pieces, yougurt, ginger garlic paste, turmeric powder, kashmiri red chili powder, corainder powder, lemon juice, food colour and salt. Mix well and let the marinade sit for atleast 1 hour.
Grilling : Grilled veggies are not a part of traditional tikka masala but adds great colour and helps for yielding a considerable quantity if feeding a large crowd. Cut the veggies (I didn’t use any veggies, but you can use onions and capsicum if you wish) mix with salt and oil. Soak the bamboo skewers in water for 1/2 hour so that it may not break easily while broiling. Place the oven grill under the broiler, probably the second rack from top. Turn the setting to broil so that the upper coil lights up. Thread the marinated chicken and veggies as shown onto the bamboo skewers and place them in baking tray and broil for 10 to 12 minutes, turning twice or thrice to cook evenly, brush with little melted butter and cook until small dark black spots appear on th veggies and chicken. When done remove and set aside. Caution: If broiling pls make sure you check it every few minutes to avoid burning, because this could happen soon depending on your baking sheet.
Alternatively you can also grill over regular electric grill or bake on the lower rack for 40 minutes. If you don’t have an oven, use a griddle to cook them but will miss the smoky flavour. I used my grill to cook the chicken.
For Sauce : Using the ingredients from table-2, heat up oil, add the corainder seeds, cumin seeds, black peppercorns and toast for few seconds. Add the chopped onions, ginger, garlic, green chili and kasoori methi and fry for 3 minutes over medium flame. When they turn slighly brown, add the chopped toamtoes and cook until tender and soft. When done remove from stove and let cool completely. Grind this mixture along with cashews to make a thick sauce.
For gravy: Using ingredients from table-3, heat butter in a pan, add the onion tomato sauce, turmeric powder, kashmiri red chili powder, garam masala powder, leftover chicken marinade(if any) or 1/4 cup water, food colour, honey and salt. Bring it one boil, add the skewered chicken and simmer for few minutes(5 minutes low flame). Garnish with skewered veggies and corainder. It is edible at this stage but to make it more flavourful, I usually broil the whole gravy for few minutes and then serve.
Broil ing the gravy : Turn the oven to broil setting, tranfer the gravy to a baking tray or dish which is capable of withstanding the broiler heat. Place the dish under broiler for 5 minutes or less. We need nice dark red colour on top with dark spots and upper layer getting thick with butter separating. This step is optional but gives that restaurant look and quality which you are looking for.
I hope you with try it and see if you like it.