LAZIZ TIKKA MASALA

LAZIZ TIKKA MASALA
Pre-marinated pieces of chicken , grilled and then added to a thick creamy gravy.
Preparation Time : 4 hours
Cooking Time : 30-40 minutes
Servings : 4

INGREDIENTS
FOR CHICKEN TIKKA

Boneless chicken, 1 1/2 inch pieces 800 grams

Kashmiri red chilli powder 3 teaspoons

Lemon juice 2 tablespoons

Salt to taste

Oil 7 tablespoons

FOR MARINADE

Hung yogurt 1 cup

Ginger paste 1 tablespoon + 2 teaspoons

Garlic paste 1 tablespoon + 2 teaspoons

Garam masala powder 1 1/2 teaspoons

Mustard oil 2 tablespoons

FOR ONION-TOMATO MASALA

Onions, chopped 3 medium

Tomatoes, chopped 4 medium

Cumin seeds 1/2 teaspoon

Garlic 7-8 cloves

Roasted cumin powder 1/2 teaspoon

Coriander powder 1 1/2 teaspoons

For gravy

Butter 2 tablespoons

Tomato puree 1/4 cup

Onion tomato masala 1 cup

Fresh coriander leaves, chopped 2 tablespoons

Dry fenugreek leaves (kasuri methi), roasted and crushed 1 teaspoon

Cream 1/4 cup

Ginger, cut into thin strips 1 inch piece

METHOD
Mix one tablespoon lemon juice, salt and one teaspoon Kashmiri red chilli powder. Add chicken pieces and marinate for about thirty minutes. 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. 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. Heat four tablespoons oil on a tawa and place the skewers on it. Cook, turning the skewers a few times, so that the chicken gets cooked evenly brown from all sides. Take the pieces off the skewers and place on a plate. 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. Add one teaspoon ginger paste, one teaspoon garlic paste and continue sautéing. Add cumin powder, coriander powder and mix well. 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. 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. 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 and cream and mix well. Remove from heat and serve hot garnished with ginger strips and the remaining coriander leaves.