INGREDIENTS:
FOR MARINATION:
Chicken: 750 gm ( boneless breast pieces would be the best)
Curd: 4-5 tbsp
Chickpea flour (besan): 2-3 tbsp
Coriander powder: 1 tsp
Cumin powder: 1/2 tsp
Garam masala: 1/2 tsp
Kashmiri Red Chili powder: 1&1/2 tsp
Mustard oil: 1 tsp
Salt: to taste
Pepper: 1/4 tsp
FOR GRAVY:
Tomatoes: 4 tomatoes, diced
Onions: 2 medium onions, diced
Ginger-Garlic paste: 2 tsp
Almonds: 6-7 no.s
Kasuri methi: 1/2 tsp
Butter+ Oil: 2 tbsp
Kashmiri Red chili powder: 1&1/2tsp
Whole Spices: 2-3 green cardamoms, 1 black cardamom, 4-5 cloves, 1/2 inch cinnamon stick.
Capsicum+ Onion: 1 capsicum( diced into square pieces) + 2-3 onions( shelled)
Cumin powder: 1/2 tsp
coriander powder: 1 1/2 tsp
Garam masala powder: 1/2 tsp
Ketchup: 2 tbsp
Fresh cream: 2-3 tbsps
Salt: to taste
Methods:
FOR MAKING CHICKEN TIKKA:
1. clean dry the chicken pieces and prepare the marinade, add all the masala, curd, and oil.
2. rub the chicken in the marinade and marinate it in the refrigerator for more than 3 hours.
3. Preheat the oven and line your oven tray with aluminum foil and grease it with some oil for making the tikkas.
NOTE: You can also make it in a non-stick pan, just place all the marinated chicken on the man and keep cooking with the lid for 10-12mins on low flame, and for the next 5mins on high flame without the lid.
4. place the marinated chicken pieces on the tray and keep it in the oven for about 10-15mins at 220-degree Celsius ( or grill mode), keep rotating the chicken pieces to make sure they get cooked evenly, apply some oil if needed.
5. meanwhile put in all the diced bell peppers and onion shells into the leftover marinade.
6. once the tikkas are done, remove the pieces and place the marinated vegetables on the tray, grill them for about 8mins.
7. the tikkas are now ready!
FOR THE GRAVY:
1. take a pan/kadhai, add in some butter +oil and add in the chopped onions, ginger-garlic paste, and the tomatoes, cook them till everything goes mushy, add some salt to get it done quickly
2. after the oil is separated and the tomatoes are mushy, add the almonds and saute, add in all the spice powders( coriander, cumin, garam masala, 2 pinches of kitchen king masala,) and cook it till oil separates.
3. add in the tomato ketchup and saute the whole masala on a high flame
4. finally switch off the flame and allow the masala to cool, once cooled grind into a fine paste with the help of some water.
5. in the same pan, add butter +oil and add in the Kashmiri red chili powder, saute on low flame to avoid burning.
6. add the masala paste to the pan and saute for some time, once the oil separates check an adjust the salt and the inconsistency of the gravy according to your choice.
7. add the tikka pieces and the grilled vegetables into the gravy, let it simmer for some time.
8. finally add the fresh cream and Kasuri methi, and serve the delicious homemade butter chicken with some parathas or naan!
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