| Prep Time | 45 minutes |
| Servings |
people
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Ingredients
To Make Chicken Tikka
- 400 gms Licious Boneless Chicken Cubes
- Salt as per taste
- 1 tbsp ginger garlic paste
- 2 tbsp Lemon Juice
- 4 tbsp Mustard Oil
- 1 ½ tbsp Kashmiri chilli powder
- 1 cup curd
Butter Chicken Masala Gravy
- 2 cups water
- 500 gms diced Tomato
- 50 gms sliced onion
- 1 bay leaf
- 1 cardamom sticks
- 1 tsp Black cardamom
- 3 Clove
- 2 cardamom
- 8 garlic cloves
- 1 tiny slice of ginger
- 1 tbsp Kashmiri chilli powder
- 2 tbsp butter
- 12 Cashew nuts
On the Pan
- 2 tbsp butter
- 1 inch ginger, chopped
- 1/2 tbsp green chili chopped
- 1/2 teaspoon fenugreek (methi) leaves
- 1 tbsp Sugar
- 1/2 tbsp cream
Ingredients
To Make Chicken Tikka
Butter Chicken Masala Gravy
On the Pan
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Instructions
- Put the meat dry before making the chicken tikka. Season with salt, ginger-garlic paste, and lemon juice. Allow it to rest for at least 20 minutes.
- Mix chilli powder and mustard oil, add the chicken to the marinade.
- Heat a grill pan over high heat, drizzle with oil, and cook the chicken until done. Take out and set aside.
- Alternatively, roast the chicken in a preheated oven at 180°C for 20 minutes and then remove it.
- To make the curry, combine all of the ingredients in a clean deep pot. Bring the water to a boil, and then cover and simmer for 20 minutes.
- Now take it off the heat and leave it to cool for a few minutes.
- Blend it to a fine purée in a blender.
- Set aside after straining.
- In a separate skillet, heat the butter and sauté the chopped ginger and green chile
- To get the desired consistency, add the curry and a little water.
- To taste, add fenugreek leaf powder, honey, and salt.
- Bring the curry to a boil with the prepared chicken.
- Finish with freshly whipped cream. Serve immediately.
Recipe Notes
Follow these steps to make the ideal restaurant-style butter chicken masala.
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