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Grilled Chicken Tikka Masala

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Grilled Chicken Tikka Masala

Description

Cooking Time

Preparation Time :20 Min

Cook Time : 1 Hr 30 Min

Total Time : 1 Hr 50 Min

Ingredients

Serves : 5
  • 10 chicken legs ------------------------------------------------For Marinade: 1/2 cup thick yogurt
  • 2 tsp kashmiri red chili powder
  • 1 tsp paprika
  • 1 tbsp meat masala
  • 1 tsp garam masala powder
  • 3 tsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 1 tbsp kasoori methi powder
  • 2 tbsp roasted gram flour
  • 1 tsp amchur powder
  • 1-1/2 tsp pink salt or to taste
  • 2 tbsp olive oil ------------------------------------------------For Gravy: 3 tbsp olive oil
  • 1/2" cinnamon
  • 3 green cardamoms
  • 1 black cardamom
  • 5 cloves
  • 2 large onions, chopped
  • 3 tomatoes, chopped
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1-1/2 tsp kashmiri red chili powder
  • 1 tsp coriander-cumin powder
  • 1 tsp garam masala powder
  • 1-1/4 tsp pink salt or to taste
  • 2 cups water
  • 2-3 tbsp cream
  • 1 tbsp kasoori methi powder
  • 1 bay leaf
  • 1 tsp butter
  • 1 tsp freshly ground black pepper powder

Directions

  • Wash and drain chicken legs. Drain well and pat dry with paper napkins.
  • Combine chicken with all ingredients mentioned under marinade in a large bowl for at least one hour or best overnight.
  • Preheat oven at 375 deg F. Dab oil on grill with pastry brush. Place oven liner on the bottom shelf of oven to catch the drippings.
  • Grill chicken for approximately 45 minutes turning them to get nice grill marks on all sides and basting them with olive oil.
  • Remove from oven and keep them aside. ------------------------------
  • For Gravy:: Heat oil in non-stick pan. Add cinnamon, cardamoms, cloves, and black cardamom. Stir for few seconds till aromatic but not overly browned.
  • Add onions and saute till wilted.
  • Add ginger-garlic paste. Stir for a minute.
  • Add tomatoes and cook till mushy.
  • Add red chilli powder, turmeric powder, coriander-cumin powder, garam masala powder, meat masala, and salt. Stir well and cook the mixture for a minute.
  • Add 1 cup water and any remaining marinade. Let masala cook for another couple of minutes.
  • Cool mixture thoroughly. Discard black cardamom. Blend it till smooth puree is obtained. Strain the puree to discard coarse bits.
  • Heat butter on low flame in a casserole. Add bay leaf and saute for few seconds.
  • Add puree and remaining water. Cover with lid and let it simmer for 5 minutes.
  • Add cream and adjust salt to taste. Sprinkle black pepper powder. Stir well.
  • Add kasoori methi powder and stir again.
  • Add chicken legs to gravy and cover pan with lid. Simmer for 5 minutes.
  • Serve hot with naan/roti/rice.
Sonia Patankar Shringarpure

Sonia Patankar Shringarpure

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#Tags

Non-Vegetarian