Chicken Tikka Masala

Chicken tikka is great on its own as an appetizer but then they thought, how can we make this even better? So they came up with this curry, which became so popular that it's almost on every Indian restaurant menu around the world. The curry consists of marinated and grilled chicken pieces in a spicy and creamy tomato sauce. Yum! This recipe is adapted from "My Indian Kitchen" by Hari Nayak

What you'll need..
For Chicken Tikka:

• 500 gm Chicken, cut into cubes (skinless and boneless)
• 1 Medium onion, cut into chunks
• 4 Tbsp yogurt
• 1 Tbsp ginger-garlic paste
• 1 Tsp chilli powder
• 1/2 Tsp garam masala
• 1 Tsp coriander powder
• 1/2 Tsp cumin powder
• 1 Tbsp lemon juice
• 1 Tbsp oil
• 5-6 Bamboo skewers, soaked in water for 20 minutes
• Salt to taste

For Sauce:

• 3 Large tomatoes, chopped
• 1 Tbsp ginger-garlic paste
• 1 Tsp chilli powder
• 1 Tsp kashmiri chilli powder (has less heat but adds a bright color to the curry)
• 1 Tsp garam masala
• 1/2 Tsp turmeric powder
• 1/2 Tsp cumin powder
• 1 Tsp coriander powder
• 1/2 Tsp cinnamon powder
• 1 Tsp kasoori methi crushed into coarse powder (dried fenugreek leaves)
• 1/4 Cup cream
• 2 Tbsp oil
• 1 Tbsp butter
• 1 Tbsp cilantro leaves, chopped
• Salt to taste

How to..

• In a large mixing bowl, whisk together yogurt, ginger garlic paste, chilli powder, garam masala, coriander powder, cumin powder, lemon juice, oil and salt.
• Add the chicken pieces to this marinade and mix well. Cover and refrigerate for 2 to 4 hours.
• Wipe the skewers with a paper towel. Add alternate pieces of chicken and onions to the skewers.
• Heat a stove top grill or flat iron skillet. Add the chicken skewers and grill, turning sides occasionally, till the chicken and onions get a nice brown char, about 8 minutes. Remove from heat and set aside.
• Now for the sauce, heat oil in a non stick pan. Add ginger garlic paste and fry for 12-15 seconds. 
• Then add the tomatoes, chilli powder, kashmiri chilli powder, garam masala, turmeric, cumin powder, coriander powder and salt. Mix well, cover with a lid and cook on medium heat till the tomatoes get mushy. Remove from heat.
• Once cooled, add the tomatoes to a blender and puree.
• Heat butter in the same pan. Add the pureed tomatoes, cinnamon powder and kasoori methi powder. Mix well.
• Add cream and cover with a lid and cook for 3-4 minutes.
• Remove the chicken and onion pieces from the skewers and add them to the sauce. Mix, cover with a lid and continue to cook for 8-10 minutes. Garnish with cilantro leaves and serve hot with naan. 

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