Chicken Tikka Masala

Servings - 3 - 4

INGREDIENTS
Hung curd - 50 milliliters
Ginger garlic paste - 2 tablespoons, divided
Garam masala - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Red chili powder - 1 teaspoon, divided
Salt - 1 1/2 teaspoons, divided
Lemon juice - 1 tablespoon
Vinegar - 1 teaspoon
Oil - 65 millilters, divided
Chicken - 300 grams
Onions - 100 grams
Tomato puree - 100 milliliters
Turmeric powder - 1 teaspoon
Water - 50 milliliters
Fresh cream - 100 millilters

PREPARATION
1. In a mixing bowl, add 50 millilters hung curd, 1 tablespoon ginger garlic paste, 1/2 teaspoon garam masala, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili powder, 1/2 teaspoon salt, 1 tablespoon lemon juice, 1 teaspoon vinegar, 15 milliliters oil and mix all the ingredients well.
2. Add 300 grams chicken and mix well.
3. Marinate chicken for 2 hours.
4. Grease baking tray with oil and place the chicken on it.
5. Preheat the oven to 450°F/230°C and bake for 10 - 15 minutes.
6. Heat 50 milliliters of oil in a heavy skillet, add 1 tablespoon ginger garlic paste, 100 grams onions and stir until onion is browned. Add 100 milliliters of tomato puree and stir.
7. Add 1 teaspoon turmeric powder, 1 teaspoon salt, 1/2 teaspoon red chili powder and stir. Add 50 milliliters of water and bring the mixture to boil.
8. Add this mixture into the blender and blend into a fine paste to make a smooth gravy.
9. Pour the gravy into a heavy skillet, add 100 milliliters of fresh cream and mix well.
10. Add the chicken into the gravy and stir to coat. Cook for 5 - 7 minutes.
11. Garnish with coriander.
12. Serve hot with rice.
13. Enjoy!

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