INGREDIENTS
Chicken Tikka Karahi
Servings - 2 - 3
INGREDIENTS
Red chili - 1/2 tablespoon
Red chilli flakes - 1/2 tablespoon
Roasted cumin - 1 teaspoon
Coriander seeds - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Salt - 1/2 teaspoon
Yogurt - 170 grams
Fresh cream - 130 grams
Lemon juice - 45 milliliters
Boneless chicken - 500 grams
Charcoal - 1
Ghee - 1 teaspoon
Oil - 45 milliliters
Ginger garlic paste - 2 tablespoons
Tomato - 250 grams
Water - 150 milliliters
Turmeric - 1 teaspoon
Red chili - 1 teaspoon
Red chilli flakes - 2 teaspoons
Cumin - 1 1/2 teaspoons
Coriander seeds - 1 1/2 teaspoons
Salt - 1 teaspoon
Ginger - 15 grams
Green chili - 3
Dry fenugreek - 1/2 teaspoon
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 1/2 tablespoon red chili, 1/2 tablespoon red chilli flakes, 1 teaspoon roasted cumin, 1 teaspoon coriander seeds, 1 tablespoon ginger garlic paste, 1/2 teaspoon salt, 170 grams yogurt, 130 grams fresh cream, 45 milliliters lemon juice, 500 grams boneless chicken and mix it well.
2. Marinate the chicken for 30 minutes.
3. Take a pot, add the marinated chicken in it and stir well.
4. Bring it to a boil and cook the chicken till it is cooked through.
5. Remove it from heat.
6. Transfer this into a bowl, place a aluminium foil bowl on top of it.
7. Place a charcoal, add 1 teaspoon ghee on it.
8. Cover it with a plate for 5 minutes, so the chicken had a smoky flavour.
9. Heat 45 milliliters oil in a another pot, add 2 tablespoons ginger garlic paste and sauce for a minute.
10. Add 250 grams tomato and sauce for 2 - 3 minutes.
11. Then, add 150 milliliters water and stir well.
12. Bring it to a boil.
13. Cover it with lid and cook for about 10 minutes.
14. Open the lid and remove the skin of tomatoes.
15. Now, mash the tomato with the help of a spatula.
16. Add 1 teaspoon turmeric and stir well.
17. Then, add 1 teaspoon red chili, 2 teaspoons red chilli flakes, 1 1/2 teaspoons cumin, 1 1/2 teaspoons coriander seeds, 1 teaspoon salt and mix it well.
18. Now, add the cooked chicken in it and mix it well.
19. Add 15 grams ginger, 3 green chilies and give it a nice stir.
20. Cook for 5 - 7 minutes on low heat.
21. Add 1/2 teaspoon dry fenugreek and mix it well.
22. Garnish with coriander.
23. Serve hot with naan, roti or ric