Rohit Ghai

INGREDIENTS

For the Chicken:

8x Chicken thighs boneless and skinless

150g Yoghurt

20g Kashmiri Red chilly powder

1 tbsp Ginger paste

1 tbsp Garlic paste

1 tbsp Mustard oil

1 tsp Kasoori methi pwd

Salt to taste

1 tbsp Lime juice

1/2 tsp Garam masala

For the Tikka Masala Sauce:

70-10g Rape seed oil

50g Butter

250g Chopped onion

1tbls Chopped garlic

1tbls Chopped ginger

1tsp Garam Masala

1tsp Cumin powder

2x Creen chilli chopped

100g Chopped tomato

1 tsp Coriander

2 tbsp Tomato paste

1tsp Kashmiri chilli powder

1/2 tsp Ground red chilli powder

Salt to taste

150g Double cream

1 tbsp Honey

Water as needed

2 tbsp Chopped fresh coriander to garnish

1 tbsp Dry crushed kasoori methi

METHOD

First, marinate the chicken thigh with the ginger garlic paste, salt and lime juice set aside. This marination can even be done overnight.

Next to make the sauce, heat oil in a pan and fry the onion until golden brown, or on a low heat for 15 minutes.

Add ginger garlic paste, chopped green chillies and chopped ginger. After, add the spices and salt.

Stir and add tomatoes.

Continue to stir and add tomato paste and water as needed.

Turn down the heat and allow to cook on a low heat for about 7-8 minutes.

In the meantime make the second marination for the chicken.

Add hung yogurt, Kashmiri chilli powder, garam masala, salt, kasoori methi, mustard oil, ginger garlic past and dry fenugreek leaves into a bowl and mix well.

Apply marination to the chicken and mix well, ensuring chicken is entirely covered. (Chicken should ideally be left to marinade for around three hours, if possible).

Arrange chicken in a tray and cook in the oven for about 15-20 minutes at 180c.

To finish the sauce, add fresh cream and stir. If you feel that the recipe needs it, you can add honey at this point.

Add fresh kasoori methi and fresh chopped coriander. The sauce should be a deep red-brown colour.

Add the cooked chicken tikka pieces and cook for an additional 8-10 minutes until the sauce is thick and bubbling, this also helps absorbing all the flavours of the sauce right into the meat for maximum flavour.

Pour in the water to thin out the sauce, if needed.


Finish with butter and Garam Masala.

Garnish with fresh chopped coriander and fresh julienne ginger and serve with butter naan.