|
Ingredients
|
Quantity
|
|
For the
tikka:
|
|
|
Chicken fillets – cut into cubes
|
1 kg
|
|
Garlic paste
|
1 tbsp
|
|
Ginger paste
|
1 tbsp
|
|
Yogurt
|
3 tbsp up to 4
|
|
Kasuri methi
|
1 tsp
|
|
Lime juice
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3 tbsp
|
|
Garam masala
|
1 tsp
|
|
Chilli powder
|
1 tsp
|
|
Coriander powder
|
1 tbsp
|
|
Cumin powder
|
1 tsp
|
|
Orange food color
|
½ tsp
|
|
Oil
|
1 tbsp
|
|
Salt
|
to taste
|
|
For the
masala:
|
|
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Big onions
|
4
|
|
Green chillies
|
3
|
|
Tomatoes
|
10 ounces
|
|
Garlic paste
|
1 tsp
|
|
Ginger paste
|
1 tsp
|
|
Salt
|
to taste
|
|
Sugar
|
1/8 tsp
|
|
Chilli powder
|
2 tsp
|
|
Coriander powder
|
1 tsp
|
|
Cumin powder
|
1 tsp
|
|
Garam masala
|
1 tsp
|
|
Butter
|
1 tbsp
|
|
Dried fenugreek leaves
|
|
For the
Tikka:
Slit the chicken pieces with a knife and rub salt and lime juice
to them. Take a mixing bowl and add all the ingredients and mix them well to
form a marinade. Marinate the chicken in it for 2 hours. Place the chicken
under a hot grill and grill till the chicken is cooked and slightly smoky.
For the
Masala:
Fry 3 onions and the green chilies in little oil till onion is
translucent and blend it in a blender to a smooth paste and keep aside.
Chop the remaining onion fine and fry it in oil till golden brown,
add garlic and ginger paste, the coriander and cumin powder and fry for 3
minutes, add tomato puree, onion paste and cook with 1/2 cup water till the
smell of tomato disappears, now add chicken tikka, salt, sugar and chili powder
and cook for 10 more minutes.
