Dry roasted coconut chicken curry

This is another one of those chicken curries that was created in an attempt to prepare chicken curry with a different taste. Even though the ingredient list looks a bit lengthy, it is not a difficult dish to prepare. Especially for me quick is always the key. With the added aroma of dry roasted coconut and whole spices and the richness of cashews it reserves its spot for any special occasion.

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Serves around 7-8 people

Oil	- 3 tbsp
Onion	- 1 (3/4 lbs - finely chopped)
Ginger Garlic Paste	- 2 tbsp
Tomato	- 2 (0.3 lbs - chopped)
Turmeric Powder	- 1/2 tsp
Chilly Powder	- 4 tsp
Coriander Powder	- 1 tbsp
Fennel Powder	- 2 tsp
Garam Masala	- 1 tsp
Chicken	- 2 lbs
Salt	- to taste
Water	- 1 cup
Cashews	- 15 no:s
Curry Leaves	- 1-2 twigs

For Grinding

Grated Coconut	- 3/4 cup
Cloves	- 6 no:s
Cinnamon	- 3 - 1" sticks
Cardamom	- 6 no:s
Chilly Powder	- 1 tsp
Water	- 1/4 cup
Curry Leaves	- 1 twig

1. Soak the cashews in water for 30 minutes. 
2. Dry roast the coconut in a pan until it is almost brown along with the curry leaves (1 twig).
3. Add cloves, cinnamon and cardamom to the coconut and roast for a few minutes and turn off the stove.
4. Add the chilly powder and mix well for a few minutes and let the coconut mixture cool.
5. Heat oil in another pan and add chopped onions when the oil is hot.
6. Saute the onions until it is transparent and just starts to brown.
7. Add the ginger garlic paste and chopped tomato to the sauteed onions and saute until the tomatoes are mushy and oil starts to clear out.
8. Now add the powders - turmeric, chilly, coriander and fennel - to the sauteed onion mixture and mix for 2-3 minutes.
9. Now add the small curry sized chicken pieces to the masala and mix well.
10. Add salt to taste and garam masala to the chicken and mix it.
11. Close the pan and cook until the chicken is 3/4 done. No water is needed. Keep stirring in between.
12. While the chicken is cooking, grind the cooled coconut mixture into a smooth paste with 1/4 cup of water.
13. Add the ground mixture to the 3/4th done chicken and add 3/4 cup water and let it cook completely.
14. Grind the soaked cashews with 1/4 cup of water to a smooth paste and add it to the chicken. Adjust the water if needed.
15. Turn off the stove in 3-5 minutes and garnish the curry with curry leaves.

It is an awesome chicken curry which goes well with rice dishes as well as any kind of rotis.

Fried Chicken Roast

Chicken is a common staple in most non-vegetarian household and that is the case with ours too. I am always experimenting trying to cook chicken in a "different" way with a "different" taste from the normal. And this recipe is a result of one such experiment and was a hit for us. It is a spicy curry more on the drier side.

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Serves around 5-6 people

For Frying

Chicken	- 1 3/4 lb
Chilly Powder	- 3 1/2 tbsp
Turmeric Powder	- 1 tsp
Fennel Powder	- 1 tbsp
Garam Masala	- 1 tsp
Ginger Garlic Paste	- 2 tbsp
Salt	- to taste
Coconut Oil	- 3 tbsp

For the roast

Coconut Oil	- 2 tbsp
Onion	- 1 1/2 (around 1.2 lb)
Ginger Garlic Paste	- 1 tbsp
Tomato	- 2 (0.5 lbs - chopped)
Chilly Powder	- 1 tsp (Optional)
Water	- 1 cup
Curry Leaves	- 2 twigs
Salt	- to taste

1. Mix all the ingredients for frying with the chicken except coconut oil.
2. Heat the 3 tablespoons of coconut oil and add the marinated chicken. You do not have to keep the chicken in the marinade for any period of time. The amount of oil used for frying will depend on the pan used to fry.  I used a ceramic pan which takes very little oil.
3. Close the pan with a lid and let it cook for 6-7 minutes.
4. Open the pan and let the chicken fry until it starts to slightly brown on the outside.
5. Take the fried chicken from the pan and set aside.
6. Add the oil needed for the roast to the same pan.
7. Add the onions and saute until it starts to brown.
8. Add ginger garlic paste and chopped tomatoes and saute until the tomatoes turn mushy.
9. Add the chilly powder if you would like your dish to be on the spicier side and saute for 2-3 minutes.
10. Add the fried chicken and mix well to coat with the onion.
11. Adjust the salt, as needed.
12. Add the water and mix well and let it cook well for 5 minutes. You can add more water depending on the amount of gravy you need.
13. Add the curry leaves and serve the chicken roast.

This roast dish goes well with all rice dishes and breads I can think of! It is a quick and easy roast dish as well.

Chicken Roast

This chicken roast recipe is adapted from the "My Treasure My Pleasure" blog by Anita. Her blog and recipes were one of my initial inspirations to start this blog. I have been making this chicken roast for sometime now (read years!) and it is always a hit. There is no fancy ingredient needed and it is a simple recipe, except for the amount of time you need to roast. The more you roast the tastier and darker the roast becomes; and that rule applies to any traditional roast dishes!

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Serves 6-7 people

Coconut Oil	- 3 tbsp + 2 1/2 tbsp (as needed)
Onion	- 4 (thinly sliced - around 2.75 lbs)
Ginger Garlic Paste	- 2 1/2  tbsp
Turmeric Powder	- 1 tsp
Chilly Powder	- 2 tbsp
Coriander Powder	- 3 tbsp
Garam Masala	- 2 tsp
Chicken	- 2 lbs
Salt	- to taste
Curry Leaves	- 3 twigs

1. Heat 3 tbsp of oil in a pan and add the thinly sliced onions and saute it until they turn transparent.
2. Add the ginger garlic paste and saute until the raw smell is gone.
3. Add turmeric powder, coriander powder, chilly powder and garam masala and saute for 2-3 minutes.
4. Add the chicken pieces and salt and mix well with the masala.
5. Add a twig of curry leaves and let the chicken cook. There will be water coming out of the chicken, so additional water will not be needed. 
6. Let the water dry up. If the chicken is not cooked, when the water starts to dry up, add additional water as needed and cook.
7. Once the water starts to dry up, add additional oil as needed and keep sauting until it reaches a dark brown color.
8. Add the remaining curry leaves and serve the chicken roast.

This is an awesome roast recipe with not many ingredients and with the tempting aroma of coconut oil and curry leaves. It is a perfect accompaniment to any dish, be it rice, appam, roti or idiyappam.

Chicken Kurma

Kurma or Korma is told to have its origin from Mughalai cuisine. It consists of a creamy sauce which is made using either milk cream, coconut milk, a paste of ground nuts or a varying combination of these. This curry is highly flavored with a mixture of spices that you cannot just keep away from it because of its aroma. Kurma is usually not very spicy, especially due to the ingredients that gets added to make it creamy. There are a lot of versions of Korma available all over and the one I have here is a Malabar Muslim version which I came across in the book "The Suriani Kitchen" by Lathika George.

Serves around 10-12 people

Oil	- 2 tbsp
Onion	- 2 (1 lbs - Chopped)
Ginger Paste	- 1 tbsp
Garlic Paste	- 2 tbsp
Tomato	- 2 (0.4lbs - Chopped)
Turmeric Powder	- 1 tsp
Chicken	- 3 lbs
Curry Leaves	- 1 twig
Salt	- to taste
Water	- 3 cups

For Coconut paste

Cashew	- 1/2 cup (chopped)
Grated Coconut	- 1 cup
Green Chilly	- 5
Poppy Seed	- 1 tbsp
Water	- 3/4 cup

For Spice Powder

Cardamom	- 4
Cloves	- 5
Cinnamon	- 1 - 2" stick
Fennel	- 1 tsp

1. Dry roast the spices in a pan and grind to make the spice powder.

2. Make the coconut paste by grinding all the mentioned ingredients into a fine paste.

3. Heat the oil (I used coconut oil to give it that traditional Kerala taste and flavor) and saute the onions until transparent.

4. Add the ginger and garlic paste and saute until the raw smell is gone.

5. Add the tomato and turmeric powder and saute for 2-3 minutes.

6. Add the ground coconut paste and saute for 3-4 minutes.

7. Add the spice powder and mix well.

8. Add the chicken and salt and mix well to make sure that the chicken pieces are coated with the gravy.

9. Add water and let it cook in a slow fire until the chicken is done.

10. Garnish with curry leaves and serve.

This is a perfect accompaniment with Kerala Parotta, Appam and Chappathi.

Pepper Chicken Roast

Pepper Chicken Roast is a quick recipe with a delicious outcome. The recipe is from my MIL and is one of her specials. The taste of pepper together with the tanginess of lemon juice gives this dish a kind of unique taste. So for people who are looking out for a different chicken recipe, this is definitely worth a try.

Onion	- 1 (around 3/4 lb) (Sliced)
Ginger Garlic Paste	- 4 tbsp
Green Chilly	- 2 (chopped)
Tomato	- 1 (around 1/4 lb) (Cut into small cubes)
Capsicum	- 1 (around 1/4 lb) (Cut into small cubes)
Turmeric Powder	- 1/4 tsp
Chilly Powder	- 1 tsp
Coriander Powder	- 1 tsp
Fennel Powder	- 1/2 tsp
Pepper Powder	- 1 1/2 tsp (according to your spice level)
Lemon Juice	- 2 tbsp
Salt	- to taste
Chicken	- 1 1/4 lbs (Cut into small pieces)
Oil	- 4 tbsp

1. In a bowl, mix all the above ingredients together except oil and mix well.

2. Keep the bowl with all the ingredients mixed well to marinate for at least 30 minutes.

3. Heat oil in a non-stick pan. I used Coconut oil as it gives a unique flavor to the dish.

4. Pick the Chicken alone from the mixed ingredients kept for marination.

5. Shallow fry the chicken in the heated oil until it is slight brown in color.

6. Remove the chicken from oil. In the same oil add the remaining mixture of onions, ginger garlic paste, tomato, capsicum and the other powders. You could add extra oil, if needed. Keeping the tidbits from frying the chicken in the oil enhances the taste and color of the dish.

7. Once the onion is completely translucent, add the fried chicken and mix well for a minute or two. Adjust the salt, if needed

8. Turn off the stove and close the pan and let it rest for 5 minutes.

The dish is a perfect accompaniment for most of the breads that you can think of as well as for any rice preparation.

Chilly Chicken

Chilly Chicken is one of our family favorites. Considering the fact that it is an Indo-Chinese dish, I used to think that it is a delicacy of the Chinese which we have altered to suit our taste buds. But now my realization is that it is purely an Indian invention using some of the Chinese ingredients.

If you search for a chilly chicken recipe on the web, you would get tons of them. And the interesting part is these recipes vary a lot in the way they are prepared. So I am assuming it tastes different to different people across the world. For us, the best chilly chicken we have had is from the restaurant "Open House" in Trivandrum. We have a list of restaurants that we would visit every time we go on a vacation to India and this is one of them. They do not have a lot of options on their menu, but their chilly chicken and paratta is one of the best I have tasted. So this is an attempt to recreate the "Open House" taste. The recipe is actually from my mom and I have tried to build on that. Not sure whether this is anywhere near the "Open House" taste, but it tasted good and we enjoyed it!

Coconut Oil	- 3 tbsp
Chicken	- 1 1/2 lbs
Onion	- 2 big (chopped)
Ginger	- 1/2 cup (chopped)
Garlic	- 1/2 cup (chopped)
Green Chilly	- 6 (chopped) - reduce depending on your spice level
Tomato Sauce	- 3 tbsp
Green Chilly Sauce	- 3 tbsp
Light Soya Sauce	- 3 tbsp
Dark Soya Sauce	- 2 tbsp
Corn Starch	- 1 tsp
Water	- 1 tbsp to 1/2 cup
Salt	- to taste

1. Heat oil in a pan. You could use refined oil as well.
2. When the oil is hot, add the onions and saute it until transparent.
3. Add the chopped ginger, garlic and chillies and saute until the raw smell is gone.
4. Add the chicken pieces to this. Chicken pieces should be almost cube sized. Boned
chicken would work best and taste best too. I used boneless this time though.
5. Immediately add the sauces - tomato sauce, chilly sauce, light soya sauce and dark soya sauce.
6. Mix everything well and add salt, if needed. Soya sauce has enough salt that you may not need anymore.
7. Let the chicken cook. Keep stirring in between.
8. When the chicken is done, check the amount of gravy in the pan. This would be water from the chicken, as we have not added any additional water to the preparation at this point.
9. Depending on how much gravy you need, use a tbsp to half a cup of water to mix the corn starch (could use corn flour as well) with out lumps. Add this to the pan and mix well.
10. Cook for 2-3 minutes and turn off the stove.

So if anyone reading this has had the "Open House" chilly chicken, make this and let me know what you think!

Hyderabadi Chicken Curry

Hyderabadi cuisine is highly influenced by the Mughal cuisine and is known for its richness and spiciness. It also has a unique flavor of its own created by all the different spices that goes into it. This is a Hyderabadi influenced chicken curry based on a recipe I saw in "Magic Oven" cookery show in Kairali TV. This is not the exact recipe from the show and is a variation. This is one recipe which can never go wrong, especially due to all the rich ingredients that goes into its making.

Cashew Nuts	- 15 no:s
Oil	- 2 tbsp
Cinnamon	- 1" piece
Cloves	- 3
Cardamom	- 2
Bay Leaf	- 1
Onion	- 1 small (finely chopped)
Ginger Garlic Paste	- 2 tsp
Green Chilly	- 1 (chopped)
Tomato	- 1 small (chopped)
Turmeric Powder	- 1/4 tsp
Kashmiri Chilly Powder	- 2 tsp
Chicken	- 1/2 lb
Cumin Powder	- 1/2 tsp
Garam Masala Powder	- 1/2 tsp
Water	- 3/4 cup
Cream	- 1/4 cup
Salt	- to taste
Coriander Leaves	- to garnish

1. Soak the cashews in water for 30 minutes.
2. Heat oil in a pan and add Cardamom, Cinnamon, Bay leaves and Cloves.
3. Wait until the smell of the spices start coming.
4. Add the Onions and saute until transparent.
5. Add Ginger Garlic paste and saute till the raw smell is gone.
6. Add Green Chilly and tomatoes and saute for a minute.
7. Add Turmeric and Chilly Powder and saute another minute.
8. Add the chicken pieces and mix well.
9. Add the cumin, garam masala and salt and mix well.
10. Close the pan and let the chicken cook. No water is needed as there will be water coming out of the chicken.
11. Grind the soaked cashews with 1/4 cup of water to a smooth paste.
12. Once the chicken is almost done, add the cashew paste and remaining water and mix well. Let it cook for a couple of minutes.
13. When the chicken is completely cooked, add the cream and cook for 2 minutes and turn off the stove.
14. Garnish with coriander leaves.

This rich and creamy chicken curry would be a perfect accompaniment with Chappathi, Roti, Naan or Jeera Rice.

Now I want to share my excitement with my blogger friends! 

 I am going on a vacation to India tomorrow for 4 weeks. So you may not see much happening here during this time. Take Care & will see you all in April!

Chicken Liver Perattiyathu

Today when I came home, R had visited the Asian store and this pack of chicken liver was waiting for me. I wanted to make it then 'n there, as it had been a long time since I ate it. Now as usual the next thought was how I want to prepare it. Browsed through a ton of recipes and cooking videos online, but nothing seemed to satisfy me. Finally I decided to come up with a mix-match of all those that I saw. Yeah this is like one of those Jagathy movies where he sees a lot of English movies to come up with a new Malayalam movie :-) Anyways the end result was satisfying!

Chicken Liver	- 1 lb
Kashmiri Chilly Powder	- 2 tbsp
Turmeric Powder	- 1/2 tsp
Pepper powder	- 1/2 tbsp (Coarsely ground)
Refined Oil	- 2 tsp
Water	- 1 tbsp + 1/2 cup
Salt	- to taste
Small Onions	- 2 cup
Ginger Garlic Paste	- 2 tbsp
Garam Masala	- 1/2 tsp
Coconut oil	- 3 tbsp
Curry Leaves	- a twig

1. Mix the Chilly Powder, Turmeric Powder, Pepper Powder, Salt and Refined oil well.
2. Add the Liver pieces to this and mix well.
3. Add a tbsp of water to this and completely marinate the liver and keep aside for at least 30 minutes.
4. Blend the small onions in a mixer to a coarse paste. Water is not needed.
5. Heat the coconut oil in a pan and add the curry leaves.
6. Add onion mixture to the oil and saute for a minute.
7. Add the ginger garlic paste and saute until the onion-ginger garlic mixture develops a light brown color.
8. Add the marinated chicken liver and garam masala to this and mix well. Add salt, if needed.
9. Add half a cup of water and close the pan after mixing well. Let it cook for 6-8 minutes.
10. Open the pan and keep stirring until all the water is evaporated and the dish becomes of a dry consistency.
11. Turn off the stove. Garnish with curry leaves and serve.

The liver perattiyathu goes well with Parotta, Roti, Rice and what not!

Chicken Stew

Chicken Stew is that special dish that goes well with Appam. All South Indian stews are cooked in coconut milk. So being a South Indian when I hear the word stew the first thing that stands out in my mind is coconut milk and its special rich flavor. It is also referred to as "Ishtu" in some regions of Kerala. The Stew could be made with Vegetables as well as with Chicken, Mutton or Beef. The one I have here is with Chicken.

Oil                        - 2 tbsp
Cinnamon              - 2 - 1 inch pieces   
Cloves                   - 7-8
Onion                    - 1 1/2  
Chicken                 - 1 1/2 lb
Ginger Garlic paste - 1 1/2 tbsp
Tomato                  - 1
Green Chilly            - 3
Turmeric Powder     - 1/2 tsp
Coconut Milk           - 1 cup thin & 1/2 cup thick
Curry Leaves           - 1 twig
Salt                         - to taste
Water                     - 1/2 cup

1. Heat oil in a pan (I used Coconut oil to give it a complete traditional taste).
2. Add the Cinnamon and Cloves and saute for a few seconds; then add the thinly sliced Onions.
3. Saute the onions until they turn translucent.
4. Add Ginger Garlic paste and saute until the raw smell is gone
5. Add the slit green chillies and chopped tomatoes and saute for a minute.
6. Now add turmeric and salt to this and saute well.
7. Add Chicken and curry leaves and mix well.
8. Add water and thin coconut milk and let the chicken cook.
9. When the chicken is 3/4 done, add the thick coconut milk and cook it till the chicken is done.

This also goes well with Rice. Potato is a common ingredient in most stews as well. The version I have here, as you can see, is without potatoes. I somehow do not like the idea of adding potatoes to a non-vegetarian dish. Again it's just me; you could add those as well.

Now let me tell you about how excited I was this week - I got two awards and those too my first ones. Thanks Aparna (http://ladiesspecialadukkala.blogspot.com/) and Sarah (http://www.vazhayila.com/) for sharing theses awards with me. It is really inspiring and encouraging for a fresher like me!

Now rules for accepting the "Kreativ Blogger" Award from Aparna:

Rules for Accepting this Award

1) Thank the person giving the award
2) Copy the award to your blog
3) Place a link to their blog
4) Name 7 things people don't know about you
5) Nominate 7 bloggers
6) Place a link to those bloggers
7) Leave a comment letting those bloggers know about the award

7 things about me that you may not know :-)

1. I could spend hours in front of the TV doing nothing.
2. I love to listen to music, especially when I cook.
3. I believe in God and believe all that happens is for good.
4. I work at the IT department of a retail company and love my job.
5. I get things done sooner under pressure.
6. I miss my family back home in India.
7. I love sleeping.

Here is the award from Sarah:

 

I would like to share both these awards with the following friends:

1. Tina - http://www.kaipunyam.com/
2. Maria - http://www.mariasmenu.com/
3. http://www.adukalavishesham.blogspot.com/
4. http://kothiyavunu.blogspot.com/
5. Sushma  - http://authenticfooddelights.blogspot.com/
6. Ria - http://riascollection.blogspot.com/
7. Priya - http://recipes-priya.blogspot.com/

Shahi Murgh

Royal Chicken cooked in yogurt... doesn't that sound great? That was the description given by Madhur Jaffrey for Shahi Murgh in her book Quick & Easy Indian Cooking. This recipe is a slightly altered version of Shahi Murgh from Madhur Jaffrey's book. I love reading cook books and watching cookery shows. So I borrow a lot of cookbooks from the local library and this book is one of them. And not to mention, this particular recipe is a real quick one.

Oil                           - 3 tbsp
Cardamom                - 4
Cloves                      - 4
Cinnamon                 - 1" piece
Bay Leaves               - 2 small leaves
Salt                          - to taste
Black Pepper powder  - 1 tsp
Chicken                     - 1 lb
Yogurt                       - 1 cup
Chilly Powder             - 2 tsp
Coriander Powder      - 1 tsp
Cumin Powder           - 1 tsp
Coriander Leaves      - few twigs
Raisins                      - 1 tbsp
Almonds                   - 5-6 (blanched)
Ghee                        - 1/2 tsp

1. Marinate Chicken with 1/2 tsp of pepper powder and salt to taste.
2. Heat oil in a pan and add Cinnamon, Cloves, Cardamom and Bay Leaves.
3. When smell of the spices starts coming, add the marinated chicken and let it cook.
4. In another bowl, mix yogurt, chilly powder, coriander powder, cumin powder, 1/2 tsp pepper powder and coriander leaves. Blend this into a smooth mixture.
5. When the chicken is almost cooked (should start to become light brown), reduce the flame to low and add the seasoned yogurt mixture and keep stirring.
6. Yogurt will start to loosen up. Increase the heat to medium at this point.
7. Continue cooking until the gravy thickens and starts clinging to the chicken. Turn off the heat at this point.
8. In a small pan, heat the ghee and add raisins and almonds and fry until the raisins are plump and almonds become slight brown.
9. Add this to the chicken to garnish. You could also sprinkle some chopped coriander leaves on top.

You could omit the raisins if you do not like those on a spicy dish. But I would say it gives a twist to the curry. This goes well with Rice and Roti. You could also make this with prawns. I make it with the cooked prawns which kind of help make the curry in a jiffy.

Chicken Tikka Masala

I have been thinking of starting a food blog since long. As a teenager, I used to be an occasional visitor to the kitchen. Nothing changed much even after I got married, as I stayed with R's parents. And my work never gave me any spare time either. And of course, my MIL was as good a cook as my Mom.

But when we moved to the US of A we were on our own and had no option other than trying things out. There started my cooking experiments...

Pachakam.com was always a good reference for me. A few months back, one of my friends introduced me to the world of food blogs and I was (am) so fascinated. I have been trying out a lot of dishes from food blogs. Also was thinking about creating one to publish my experiments since then. Today I finally got out of all my laziness to create one - Thattukada

I hope I will have all the support from my fellow bloggers and non-bloggers which will make me go forward with this....

Here is my first Recipe - Chicken Tikka Masala... That is the one dish that we order whenever we go to an Indian Restaurant. It is so popular in Britain that CTM is claimed to be invented in UK. It is said to have a Punjabi origin. It is a popular dish throughout the world and my family's too...

Here goes the list of Ingredients & method of cooking for Chicken Sisha Masala (That is how my 2 year old son calls the curry):

For Chicken Tikka:

- Boneless, skinless Chicken Thighs – 1 lb (cut into small cubes)
- Lemon Juice - 1 tbsp
- Red Chili Powder - 1 tbsp
- Coriander Powder – 1 tsp
- Cumin Powder – 1 tsp Yogurt - 3/4 cup
- Tandoori Masala - 2 1/2 tsp (I used Shaan)
- Green Chilies (chopped) – 2 no:s (increase/decrease depending on spice levels)
- Ginger & Garlic Paste - 4 tsp
- Salt - to taste
- Oil - 1 tbsp

1. Make a paste of the all the above ingredients except Chicken.
2. Once the paste is well mixed, add Chicken cubes to it and marinate for a minimum of 2 hours in refrigerator. If you can keep it overnight, that would be great.
3. Preheat the Oven for 5 minutes in the Broil mode.
4. Arrange the marinated chicken in skewers and broil for 10 minutes.
5. Take the chicken out and spray some oil and turn it around.
6. Broil it for another 10 mnts.

Your tikkas are now ready for the masala! It is good without the masala also.

For Chicken Tikka Masala:

- Green chillies - 2-3 no:s (chopped)
- Ginger & Garlic Paste - 4 tsp
- Red Chilli powder - 1/2 tbsp (use Kashmiri Chilli/Piriyan Chilli powder)
- Cloves - 5-7nos
- Cardamom - 4 nos
- Salt - to Taste
- Tomato puree - 12oz ( I got the canned ones from Wal-Mart - make cooking easier)
- Butter-3tbsp
- Cream - 3/4 cup
- Fenugreek leaves - to Garnish
- Ginger julian - 1 inch piece

1. In a sauté pan, add Butter and let it melt.
2. Add green chillies and ginger-garlic paste to the melted butter and sauté it until the raw smell goes.
3. Add Cloves and Cardamom and sauté for a minute.
4. To this add Red Chilli Powder and sauté for another minute.
5. Now add the Tomato puree to this and add enough water and let it boil.
6. Add cream to this and stir it in.
7. Add salt to taste.
8. Add Chicken Tikkas to this gravy.
9. Let it cook for 5-7 minutes.
10. Garnish with some crushed Fenugreek leaves and ginger julian.
11. Remove from stove.

Chicken Tikka Masala is now ready to eat. It goes well with Naan, Roti, Jeera Rice or Pulao.