CHICKEN TIKKA MASALA

Ingredients to marinate:
Marinate for about 24 hour
Chicken - 500 Gms of boneless chicken
Turmeric powder - 1/4 tsp
Chili powder - 1 tsp
Salt to taste
Curd - 1/2 cup beaten well

Take the beaten curd and mix all the above powders together and add salt
Cut the chicken into medium size pieces and add it to the curd mixture, close the vessel with a lid and let it to marinate for about 24 hour in the refrigerator, or at least for 6 to 8 hours.
Preparation for the chicken\n\nAfter the chicken is marinated, Grill this chicken cubes on skewers over a charcoal grill. The chicken must not be fully cooked, should be juicy.\n\nFor the Gravy",1]
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Ginger & garlic paste - 4 tsp
Turmeric powder - 1/4 tsp
Chili powder - 1 tsp
Salt to taste
Curd - 1/2 cup beaten well

Take the beaten curd and mix all the above powders together and add salt
Cut the chicken into medium size pieces and add it to the curd mixture, close the vessel with a lid and let it to marinate for about 24 hour in the refrigerator, or at least for 6 to 8 hours.
Preparation for the chicken
After the chicken is marinated, Grill this chicken cubes on skewers over a charcoal grill. The chicken must not be fully cooked, should be juicy.
For the Gravy
\n\nIngredients:\n\nOnion - 1 chopped\n\nTomato puree - out of one small tomato\n\nGinger & garlic paste - 2 tsp\n\nChili powder - 1tsp\n\nTurmeric powder - 1/4 tsp\n\nCoriander powder - 2 tsp \n\nGinger & garlic paste - 1 tsp\n\nSalt to taste\n\nOil - 8 tsp\n\nGaram masala powder - 2 tsp\n\nCoriander leaves\n\n",1]
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Ingredients:
Onion - 1 chopped
Tomato puree - out of one small tomato
Ginger & garlic paste - 2 tsp
Chili powder - 1tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Ginger & garlic paste - 1 tsp
Salt to taste
Oil - 8 tsp
Garam masala powder - 2 tsp
Coriander leaves
Ground almond - 2 tsp (optional) or\n\nCashew nut paste – 3tsp\n\nFresh Cream is optional to garnish gives the richness to the gravy.\n\nPreparation for the gravy:\n\nHeat oil in a pan; fry the onions till they turn golden brown.\n\nAdd ginger & garlic paste and let them fry till the oil separates \n\nThen add all the masala powders to it, and then add the tomato puree.\n\nAdd salt to taste, add little warm water, the ground almond paste and let the gravy to come to a boil.\n\nThen add the cooked chicken pieces, and let the gravy come to a boil, just in time to serve add the fresh cream and let it boil for few minutes.\n\nI usually perfect it a little bit by adding or reducing the ingredients.\n\nEnjoy it.",1]
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Ground almond - 2 tsp (optional) or
Cashew nut paste – 3tsp
Fresh Cream is optional to garnish gives the richness to the gravy.
Preparation for the gravy:
Heat oil in a pan; fry the onions till they turn golden brown.
Add ginger & garlic paste and let them fry till the oil separates
Then add all the masala powders to it, and then add the tomato puree.
Add salt to taste, add little warm water, the ground almond paste and let the gravy to come to a boil.
Then add the cooked chicken pieces, and let the gravy come to a boil, just in time to serve add the fresh cream and let it boil for few minutes.