Bring on the weekend mood with this easy chicken tikka recipe

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Ingredients

For the marinade

500g – Chicken, boneless, skinless cut into one-inch pieces
3/4 cup – Plain yogurt
1tbsp – Minced garlic
1/2tbsp – Ginger
1 1/2tsp – Garam masala
1/2tsp – Turmeric powder
1/2tsp – Ground cumin powder
1/2tsp – Ground red chilli powder
Salt to taste

For the gravy

2tbsp – Oil
2tbsp – Butter
1 no – Onion, large, finely chopped
1 1/2tbsp – Garlic, finely grated
1tbsp – Ginger, finely grated
1 1/2tsp – Garam masala
1tsp – Ground cumin
1tsp – Turmeric powder
1/2tsp – Ground coriander
250ml – Tomato puree
1tsp – Kashmiri red chili
Salt to taste
1 1/4 cup – Heavy cream
1/2tsp – Brown sugar
1/4cup – Water, if needed

For garnish

Fresh cream
Coriander sprig

Method

*Marinate the chicken with yogurt, minced garlic, ginger, garam masala, turmeric powder, ground cumin, Kashmiri red chilli and salt. Set aside for an hour or overnight.
*Heat oil in a pan, add the marinated chicken pieces and shallow fry till browned, about three minutes on each side. Set aside, keep warm.
*Melt butter in the same pan, fry the onions until soft.
*Add garlic and ginger, sauté until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
*Pour in the tomato puree, add chili powder and salt. Let it simmer for about 10-15 minutes, stirring occasionally until gravy thickens.
*Stir in the cream and sugar in the gravy. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the gravy is thick and bubbling.
*Pour in the water to thin out the gravy, if needed.
*Garnish with fresh cream and coriander sprig.
*Serve hot.

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