- Prep: 45 min
- Cook: 30 min
- Yield: 4 servings
Ingredients
For Marination
500 gm boneless chicken cut into 11/2 pieces
1/2 tbsp ginger garlic paste
1 tsp Kashmir red chilli powder
1/4 lemon juice
3 tsp mustard oil
1/4 tsp carom seeds
1/2 tbsp gram flour
Pinch of turmeric powder
1 tsp garam masala powder
Pinch of black salt
Salt to taste
For Gravy
Oil for cooking
6-8 green cardamom
1/2 blade mace
1 tbsp garlic chopped
6-8 tomatoes roughly cut
11/2 tsp Kashmiri red chilli powder
2 green chilli juliennes
1 inch ginger juliennes
3 tbsp butter
1/2 cup fresh cream
1 tsp kasoori methi
1 tbsp honey
Salt to taste
Coriander sprigs for garnishing
Directions
For First Marination
1. In a large bowl marinate chicken with ginger and garlic paste, 1/2 tsp of red chilli powder, lemon juice and salt.
2. Mix it well and keep it aside for 15-20 minutes.
For Second Marination
1. Heat mustard oil in a pan, add ajwain and gram flour mix it well and cook for a medium flame for about 2 minutes.
2. Switch off the flame, add turmeric powder and stir continuously. Keep it aside.
3. Take a mixing bowl, add the marinated chicken, remaining chilli powder, garam masala, black salt, gram flour and 1/2 tsp of salt, mix it well and keep it for 2-3 hours.
For Cooking
1. Heat a frying pan for 2-3 minutes. Add 1 tbsp of oil to the pan.
2. Place the marinated chicken into the pan, cover and cook on high heat for 3-4 minutes. Then cook on medium heat for 3-4 minutes.
4. Remove the lid and turn the chicken. Tilt the pan and take the leftover oil and pour on the top of each chicken.
5. Add half of the leftover marinated sauce to each chicken.
6. Cover and cook for another 4-5 minutes.
7. After 4-5 minutes, remove the lid and again turn the chicken. Add leftover marinated sauce on the top.
8. Cover and cook for another 2-3 minutes.
9. Meanwhile, take a burning charcoal in silver foil and add 4-5 cloves.
10. Put the silver foil in the pan and put some butter on top cover and cook for 2 min.
11. Remove chicken tikka on plates, brush some butter on top and keep them aside.
For Gravy
1. Heat 1 tbsp of oil in a pan. Add green cardamom and mace, and sauté till light brown.
2. Add chopped garlic and sauté till brown.
3. Add tomatoes and mix well.
4. Add salt, mix well and cook for 6-8 minutes or till the tomatoes turn pulpy.
5. Add red chilli powder, mix well and cook for 1 minute.
6. Switch off the flame, cool the mixture at room temperature and grind it to a smooth paste. Keep it aside.
7. Heat 1 tbsp of oil in another pan.
8. Add green chillies and ginger julienne, mix well and sauté for 1 minute.
9. Strain the tomato grey into the pan, and mix well
10. Add butter, and mix well. Cover and cook for 6-8 minutes on medium heat.
11. Add fresh cream, mix well and cook for 1 minute.
12. Add chicken tikka, mix well and cook for 2-3 minutes.
13. Add kasoori methi and honey, mix well and cook for another 30 seconds.
14. Switch off the flame, and stir well. Remove in a serving bowl and sprinkle some kasoori methi on top. Garnish with fresh cream and coriander leaves and serve hot.
