Chicken Tikka Masala

Though I am calling it chicken tikka masala I am not sure technically if I can call it that :).... But ya more or less the recipe is the same with few changes ofcourse. But wanted to try this recipe since my hubby's british colleagues all talk about this dish which I believe is one of the most if not the most famous Indian dish in UK. So here goes my trial. I am using thigh pieces (becuase that is my favourite piece in a chicken :D) in the recipe though one could use chicken breasts. Also you should use tikkas for the recipe but I am sort of pan searing it.

INGREDIENTS:

Chicken : 6-8 thigh pieces
Onion : 2 large chopped finely
Tomato : 1 large or 2 medium size chopped finely
Ginger : 1 inch
Garlic : 8-10 pods
Shallots : 3-4
Cardamom powder : 1/2 tsp
Cinnamon powder : 1/4 tsp or 1" long stick
Curry leaves : 1 string
Mace : a small piece
Garam Masala : 1/2 tsp
Coriander powder : 1 tsp
Cumin powder : 1/2 tsp
Turmeric powder : 1/2 tsp
Red chilly powder : as per taste
Coconut milk : 1 cup (thick milk)
Coriander leaves for garnish
Oil : 1 Tblsp
Water : 1/2 cup


PREPARATION:

Make a paste of ginger, garlic, shallots, mace and curry leaves. Marinate chicken in this mixture for about an hour. Make deep gashes on the flesh of chicken. Here again the choice of retaining the chicken skin or taking it out is up to the you. But if using skin don't add any oil but instead directly put the chicken into a hot non stick pan and saute in its own oil and once done take out the chicken pieces and make the curry in the oil that was already in the chicken and now will be in your pan.


RECIPE :

Heat oil in a pan and add cinnamon stick at this point if using stick otherwise add later with rest of the masalas. After a couple of minutes take out the cinnamon stick and add the marinated chicken. Saute till 3/4 done and take out the chicken in a dish.

Now in the same oil add the chopped onions and stir till the onion is translucent. Add the turmeric powder, coriander powder, cummin powder, garam masala powder, red chilly powder and cardamom powder. Mix till all the powders are nicely blended and the raw smell is not there, do this on a low flame.

Add tomatoes and saute for few minutes. Now to this gravy add the cooked chicken pieces and let them simmer for few minutes. Once the tomatoes are blended well add the water to make a nice gravy

Finally add coriander leaves and mix well and pour in the coconut milk. Just allow the coconut milk to warm through gravy and never boil the dish after adding the coconut milk.

Enjoy the delicious chicken with chappathis or rice!