Chicken tikka Curry / Chicken tikka masala / Chicken tikka

Prep Time: 30 minutes, plus refrigeration

Time Required:  45 minutes

Ingredients

For the marinade

1 cup plain yogurt

2 tablespoons lime juice

2 tablespoons garam masala

2 tablespoon fresh ginger root, minced

1 teaspoon salt

1 kg  boneless skinless chicken breasts, cut into 1 1/2-inch cubes

For the Gravy

1 medium red onion, roughly chopped

4 cloves garlic, peeled

1 2-inch piece peeled ginger root, roughly chopped

2 tablespoons  butter or ghee

3 teaspoons garam masala

3 whole red chili, crushed  

2 large  tomatoes,   finely chopped

1 cup heavy cream/ 

salt to taste

Method of Preparation

Mix all marinade ingredients and pour over chicken in a large bowl. Cover with plastic wrap and refrigerate for at least two hours, preferably overnight. 

Cook chicken in a large pan over high heat until nearly cooked through, then transfer to a plate and set aside. You'll want the chicken to finish cooking in the sauce.  

Combine onion, garlic and ginger in a blender until smooth. Heat the clarified butter in a medium saucepan, then pour in onion mixture. Cook on medium heat for 10 minutes, stirring frequently. If you want yours on the spicier side, throw in a whole red chili.

Add garam masala and tomatoes, lower heat slightly and cook until tomatoes cook down into the sauce, about 15 minutes.

Add chicken, and cook for another 20 minutes.

Add heavy cream, remove from heat, fish out the whole chili, taste for salt and allow to stand and thicken for 5-10 minutes.

Garinish with Cilantro / Coriander leaf.

Serve with fried rice, roti,  Chappthi