Chicken Tikka Butter Masala

Ingredients:

For Gravy :

• 1 medium onion (finely chopped)
• 1 tsp. ginger paste
• 1 tsp. garlic paste
• 1/3 cup tomato paste
• 40 grams cashew nut paste
• 40 grams butter
• 20 ml fresh cream
• 1/4 tsp. red chili powder
• 1/2 tsp. kasuri methi
• 1/2 tsp. garam masala powder
• 1/2 tsp. sugar
• Salt to taste
• 100-125 ml water

For marination:

• 350 grams boneless chicken (cut into 2" cubes)
• 80 grams cold yogurt
• 1/4 tsp. salt
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tsp. ginger paste
• 1 tsp. garlic paste
• 1/2 tsp. kasuri methi
• 1 tbsp. lime juice

Making Procedure:

Clean and wash the chicken. Then put it in a colander and keep aside for 30 minutes. After that marinate the chicken with all the items of marination list and keep under refrigeration for 2 hrs.

Grill the marinated chicken pieces both sides for 40 minutes* (20 minutes each side) on high power. 

In the meantime, heat butter in a pan and add chopped onion. Fry it till it turns light brown colour. Add ginger-garlic paste and fry it for 2 minutes. Then add tomato paste and fry it for another 2 minutes on low heat.

Add cashew nut paste, red chili powder, kasuri methi, salt and sugar. Mix well and fry for a minute on low heat. Now add the grilled chicken and water. Stir well and cook it covered on low flame for 8-10 minutes or the gravy is thicken.

After that add fresh cream and garam masala powder. Stir well and cook it for a minute, then turn off the heat.

Garnish with fresh cream and kasuri methi or coriander leaves. Serve hot with roomali roti, tandoori roti or butter naan.
       
Note: *For 850 watts ovens.