Lazeez Murgh Tikka Masala

Ingredients list for Lazeez Murgh Tikka Masala

• 400 grams Boneless chicken cut into 16 pieces
• 1 1/2 teaspoons Ginger paste
• 3 teaspoons Garlic paste
• 1 tablespoons Kashmiri red chillies paste
• to taste Salt
• 1/2 teaspoon Black salt (kala namak)
• 1/2 teaspoon Turmeric powder
• 2 tablespoons Yogurt
• 1/2 teaspoon Garam masala powder
• 1/4 teaspoon Carom seeds (ajwain)
• 3 1/2 teaspoons Lemon juice
• 1/2 tablespoon Gram flour (besan)
• 1 teaspoon Red chillies crushed
• 3 tablespoons Oil
• 4 medium Onions
• 5 tablespoons Oil
• 2 medium Green capsicums cut into 1 inch pieces
• 4 medium Tomatoes Seeded and cut into 1 inch pieces
• 1 1/2 inch piece Ginger chopped
• 10 Garlic cloves chopped
• 1 teaspoon Coriander powder
• a pinch Turmeric powder
• 1/2 cup Tomato puree
• 1/4 cup Khoya/mawa grated
• to taste Salt
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Green cardamom powder
• 1/2 teaspoon Dried fenugreek leaves (kasoori methi) powdered
• 2 tablespoons Fresh cream
• 2 tablespoons Honey

Method

1. Place chicken in a bowl, add ginger paste, garlic paste, Kashmir red chilli paste, salt, black salt, turmeric powder, yogurt, garam masala powder, carom seeds, lemon juice, gram flour, crushed red chillies and mix well. Let them marinate for 1-2 hours.
2. Heat oil in a flat non stick pan, add the chicken pieces and cook for 3-4 minutes on high heat. Reduce heat and cook.
3. For gravy, chop 2 onions in a chopper. Cube the remaining 2 and separate layers. Cut green capsicums into 1 inch pieces. Halve and remove seeds of 2 tomatoes and cut them into 1 inch pieces.
4. Heat 3 tbsps oil in another non stick pan, add cubed onion layers, capsicums and tomatoes and saute for 2-3 minutes. Transfer into a bowl.
5. Turn over the chicken pieces in the first pan and let the other side cook.
6. Heat 2 tbsps oil in the second pan and add cumin seeds. When they begin to change colour add chopped onions and saute.
7. Grind remaining tomatoes. Add garlic and ginger to the pan and saute. Add freshly ground tomatoes and continue to saute.
8. Add coriander powder, a pinch of turmeric powder and saute for a minute. Add tomato puree and mix. Add khoya and mix and saute for a few minutes.
9. Add salt, red chilli powder, green cardamom powder, kasoori methi and mix and continue to saute till oil begins to separate. Add chicken pieces and mix.
10. Add fresh cream and honey and mix. Add the sautéed vegetables and mix.
11. Serve hot.

Nutrition Info