Ingredients

NutritionSortLoading...
Loading...

Chicken

1 tbsp garlic paste

1 tbsp ginger paste

1 tsp chilli paste

1 tsp cumin powder

2 tsp coriander powder

1 tsp red chilli powder

½ tsp tumeric powder

1 pack shan tikka masala

½ tsp butter chicken masala mix

1 tsp lemon juice

4 tsp yogourt

4 tsp oil

1 tsp salt

Select allAdd

SortLoading...
Loading...

Gravy

1 large onion (1 medium 1 small)

16 oz can of tomato sauce

16 oz of water

Heavy whipping cream

2 tbsp butter chicken masala mix

1 tbsp coriander powder

½-¾ tbsp cumin powder

1 tbsp red chili powder

½-¾ tsp turmeric

Salt to taste

Select allAdd

SortLoading...
Loading...

Rice

Basmati rice

Butter

Whole cumin

Mango Lassi or other flavors as desired

Select allAdd

Marinate

1. Cube chicken to 1 to 1½ inch pieces. Add them to a mixing bowl. Make sure there is no excess moisture in your chicken. If you want you may pat dry with a few kitchen tissues.

2. Add Spices: Add chilli paste, red chilli powder, garlic paste, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger garlic paste, chicken tikka masala mix and yogurt.

3. Marinate for minimum of 3 hours but optimally 48 hours.

Cooking

Rice

1. Start with washing basmati rice and set aside.

2. Heat pan to medium, add butter and crush some whole cumin .

3. Sauté the cumin until the aroma is prominent.

4. Add washed rice to pan and cook to infuse the cumin flavor until slightly golden brown.

5. Add water (1.5 cups to 1 cup rice ratio) and bring to a boil.

6. Turn to low heat and cook for 13-15 mins. Check for doneness. Or set in rice cooker.

Gravy

7. Meanwhile, in a pan sauté onion until golden brown.

8. Blend the onions and tomato sauce with a hand blender to pulverize onions.

9. Bring to a boil.

10. Add heavy whipping cream to appropriate color (light orange-ish).

11. Add butter chicken masala mix, coriander powder, cumin powder, red chili powder, turmeric, and salt to taste. Let simmer for 12-15 min. If too salty, add a potato then remove. If too tomato-y, mix some sour cream and milk then add.

    Chicken (oven or skillet)

12. In Oven : While the gravy simmers, thread the chicken to the metal skewers or soaked bamboo skewers and place them in a prepared tray. Bake them in a preheated oven at 460 F or 240 C for 9 to 10 mins. Turn them to the other side with a tong and grill then for another 9 to 10 mins. To char the chicken, broil for 2 to 3 mins or until slightly charred.

13. Or in a Skillet: Pour 1 tbsp oil to a skillet and heat it well. Place the chicken tikka one by one, spacing them apart. Cook on a medium high heat for 3 mins, turn them to the other side with a tong and cook for another 3 mins, until charred and not essentially fully cooked. Remove to a plate and Cook in batches.

Mix and serve

14. Add the grilled chicken tikka (Make sure your gravy has reached a thick gravy consistency/serving consistency, before adding chicken). Stir and cook for 2 to 3 mins until chicken tikka is soft and tender. Taste test and add more salt, and sugar if needed.

15. Garnish and ServeTurn off and garnish with cream and coriander leaves. Serve chicken tikka masala with Butter Naan, roti, paratha, Basmati rice or Jeera rice.