Maida / All purpose - 3 & 1/2 cups
Salt to taste
Yeast - 1/2 tsp
Warm Milk - 1/2 glass
Sugar - 1 tsp
Sesame Seeds - 1 tsp
Butter as required
Method to prepare :
For Chicken Tikka:
Marinate the chicken pieces, with the ingredients under chicken tikka for 2 hrs.
After 2 hrs, heat a pan and add the marinade with chicken pieces and cook it on high. Keep stirring to ensure it doesn't get burnt.You can cook till the chicken is cooked and the masala gets coated to the pieces.
For Onion Masala:
Heat oil in a pan and add cloves, cardamom, cinnamon, cumin. Once they splutter, add cashews and onions. Fry till its little brown.
Add coriander powder, turmeric, red chili powder and salt. Fry till done, and keep aside to cool. Grind it to fine paste once its cool
For Tomato Sauce
Take all the ingredients in vessel and boil till the tomatoes are soft and you a sauce like texture. Cool and Blend to a smooth consistency.
Heat oil over medium heat in a large pan, and add garlic, sauté till golden brown. Then Add onion paste and fry for few mins, then add tomato sauce and chicken tikka pieces.
Cook covered until chicken is done, then add garam masala, fenugreek leaves, and adjust salt.
Finally garnish with coriander and serve.
You can fry all the ingredients for Onion paste in a pan, remove and fry the chicken tikka in the same pan.
Take a second pan to do the final tadka and add the onion and tomato pastes. Once it starts boiling, you can add this mixture to the chicken tikka. Add water and let it boil. This way we save time and cleaning too!
Cinnamon Nutmeg flavoured Chicken.
Ok for want of better name, I christen it myself. The base method is same as my Chicken Fry, but added Cinnamon & Nutmeg powders and dry roasted it.
Chicken pieces - 200 gms
Onion paste - 2 medium
Ginger Garlic paste - 1 tsp
Green Chillies - 3 long
Clove - 2
Cinnamon - 2 "
Star aniseed - 1
Chilli powder - 1 tsp
Cinnamon powder - 1/2 tsp
Nutmeg powder - 1/2 tsp
Oil - 1 tbsp
Salt to taste
Coriander leaves - few springs chopped