Ingredients

• To Marinate Chicken:
• Chicken whole or boneless – 1kg
• Onion diced – 1/2
• Pepper(Capsicum) diced – 1
• Chicken Tikka Masala – 1tbsp
• Chili powder – 1tsp
• Pepper powder – 1/2tsp
• Coriander powder – 1/2tsp
• Turmeric powder or Orange food colour – 1/2tsp
• Oil – 1tbsp
• Natural Yogurt – 4tbsp
• Salt to taste
• For the Gravy:
• Onion – 1
• Tomatoes – 2
• Dried Fenugreek (Kasthuri Methi) leaves – 1tbsp
• Cashewnuts – 15 to 20
• Powdered Garam Masala – 1/2tsp
• Coriander leaves – 1/2 bunch
• Mint leaves – 1/4bunch
• Salt to taste
• Oil – 1tbsp

How to Make Spicy Chicken Tikka Masala

• Mix all powders under marinate section in yogurt and oil to a smooth paste.
• Mix in the chicken pieces, diced onion and pepper. Marinate for 2 hours.
• Make a paste of ginger, garlic, tomatoes and cashewnuts in a blender.
• Chop onions, coriander and mint leaves.
• Grill the marinated pieces turning over occasionally, till about 75% is done. Alternatively deep fry it in a pan. In a heavy bottomed pan, heat oil add chopped onions, salt, fenugreek leaves, garam masala and saute till golden brown.
• Add the blended paste, saute. Add 1/2 of the coriander and mint leaves.
• Add 50ml water bring to boil, add the grilled pieces and cook for 10 mins on low flame.
• Garnish with the remaining leaves.
• Best served with peas pulao.