Laziz Tikka Masala

Ingredients list for Laziz Tikka Masala

• Chicken
• 800 grams Yogurt 1 1/2 inch pieces
• 3 teaspoons Kashmiri red chilli powder
• 2 tablespoons Lemon juice
• to taste Salt
• 7 tablespoons Oil
• For marinade
• 1 cup Hung yogurt
• 1 tablespo Ginger paste
• 1 tablespo Garlic paste
• 1 1/2 teaspoons Garam masala powder
• 2 tablespoons Mustard oil
• FOR ONION-TOMATO MASALA
• 3 medium Onions chopped
• 4 medium Tomatoes chopped
• 1/2 teaspoon Cumin seeds
• 7-8 cloves Garlic
• 1/2 teaspoon Roasted cumin powder
• 1 1/2 tablespoons Coriander powder
• FOR GRAVY
• 2 tablespoons Butter
• 1/4 cup Tomato puree
• 1 cup Onion tomato masala
• 2 tablespoons Fresh coriander leaves chopped
• 1 teaspoon Dry fenugreek leaves (kasuri methi) roasted and crushed
• 1/4 cup Cream
• 1 inch piece Ginger cut into thin strips

Method

1. Mix one tablespoon lemon juice, salt and one teaspoon Kashmiri red chilli powder. Add chicken pieces and marinate for about thirty minutes.
2. Mix hung yogurt, one tablespoon ginger paste, one tablespoon garlic paste, one teaspoon Kashmiri red chilli powder, one teaspoon garam masala powder, remaining lemon juice and salt. 
3. Add chicken pieces and mustard oil and mix well. Let the chicken marinate for about three hours in the refrigerator. Thread the chicken onto skewers.
4. Take the pieces off the skewers and place on a plate.
5. For onion-tomato masala heat remaining oil in a pan. Add cumin seeds and when they begin to change colour add onions and sauté till well browned. Add garlic and sauté till lightly browned. 
6. Add one teaspoon ginger paste, one teaspoon garlic paste and continue sautéing. Add cumin powder, coriander powder and mix well.
7. Add tomatoes and continue to sauté on low heat till the tomatoes are completely cooked and the oil surfaces. Add salt and mix. Set this masala aside.
8. Heat butter in another pan and add the remaining ginger paste, remaining garlic paste, tomato puree and sauté for two minutes. Add half a cup of water and cook for two to three minutes.
9. Add the chicken pieces, onion-tomato masala and simmer till the gravy reduces a little. Adjust salt and add the remaining Kashmiri red chilli powder, remaining garam masala powder, half the coriander leaves and mix. Cook for two minutes. Add kasuri methi
10. Remove from heat and serve hot garnished with ginger strips and the remaining coriander leaves.

Nutrition Info