Chicken Tikka with Kasuri

Recipe by
Total Time:
4-8 hours
Serves:4
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy ZAFFRANI GOSHT KORMA , Best GOSHT KOFTE KI CUT , Easy Chicken Soup Curry

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4

Ingredients

  • For Marinating:
  • 2 lbs - Chicken boneless breast, cuts into small pieces
  • 1/2 cup - yogurt
  • 1 tbsp - Kashmiri mirchi
  • 2 tbsp - Onion paste
  • 1 tbsp - Garlic paste
  • 1 tbsp - Ginger paste
  • 1/2 cup - chilli sauce
  • 1/2 tbsp - Vinegar
  • crushed black pepper
  • salt to taste
  • For Gravy:
  • 2 - big Onion (make rough paste)
  • 2 tbsp- Ginger Garlic paste
  • 1 tbsp - Turmeric powder
  • 1 tbsp - cumin powder
  • 3 - tomatoes, medium size
  • 3 - Potatoes medium size, cuts into 4 pieces and mixed with salt
  • 2 tbsp - kasuri meethi leaves (dry Fenugreek leaves)
  • You will get all the spices in any Indian grocery store

How to Make Chicken Tikka with Kasuri

  • Marinate the chicken pieces with the entire ingredient listed for marinating.
  • Keep the chicken in refrigerator for 5 to 6 hours. Take out the chicken and let it come to the room temperature.
  • Preheat the oven and roast the chicken pieces for 1/2 hour at 350 degree F.
  • Heat the potatoes pieces in microwave oven for 2 mins and then fry in oil. Keep aside.
  • In a kadai heat some oil, add bay leaf, cardamom and cinnamon.
  • Add onion paste, ginger- garlic paste. Fry till the paste turn golden.
  • Add tomatoes and fry. Mix turmeric powder, cumin powder, salt to taste and kashmiri mirch powder with water to make a paste. Add the paste to the kadai. Fry until the oil is comes out of the gravy.
  • Add the chicken pieces and fry it.
  • Once the oil start to comes out from the gravy, add the potatoes, add 2 cups of boiled water.
  • Let the chicken gravy boil for ten mins in low flame. Switch off flame.
  • In microwave, place 2 tsp of dry fenugreek leaves (kasuri methi) and warm for 1 min.
  • Once the leaves cool, smash the dry leaves in your palm.
  • Sprinkle over the chicken and cover, so that the smell of kasuri methi mixes well with the gravy.
  • Open the lid only before serving.
  • Serve with rice or wheat tortilla.