Tikka Masala

Ingredients Chicken Thigh Skinless Boneless

Marinade

• 30g Mustard Oil
• 30g Kashmiri Chilli Powder
• 30g Ginger Garlic Paste
• 15g Coriander Powder
• 5g Cumin Powder
• 3g Turmeric Powder
• 3g Kasoori Methi
• 3g Amchur Powder
• 3g Black Salt
• 5g Garam Masala
• 12g Kosher Salt
• 200g Hang Yoghurt
• 15ml Indian Lemon Juice or 45% Lime 35% Lemon and 20% white/yellow Grapefruit juice

Step by Step

• Mix the chicken with the garlic ginger paste, salt and lemon juice and let it marinade for 30 minutes.
• Drain the juices released by the chicken.
• Mix the reamining ingredients for the marinade in a large mixing bowl.
• Add the chicken to the bowl and mix thoroughly.
• Cover the bowl with cling film and let the chicken marinade in the fridge for a minimum of 4 hours, ideally overnight.
• Remove the chicken from the bowl and skewer it.
• Grill the chicken over charcoal until cooked and light charred around the edges.
• Add the cooked chicken to the Butter Chicken Sauce.

Makhni Sauce

Ingredients

• 30g Ghee

• 5g Cumin Seeds

• 400g Bombay Onions / Shallots, sliced

• 20g Peeled Garlic, chopped

• 20g Peeled Ginger, chopped

• 5g Green Bird's Eye Chilli, chopped

• 30g Kashmiri Chilli Powder

• 15g Coriander Powder

• 3g Turmeric Powder

• 5pcs Whole Kashmiri Chilli

• 12pcs Green Cardamom

• 1000g Fresh Chopped San Marzano Tomatoes -

• 50g Roasted Cashew Nuts

• 50g Coriander Stems, roughly chopped

• 3g Khoya

• To Taste Salt

• 100g Double Cream

• 80g Salted Butter

• 3g Kasoori Methi

Step by Step

• Heat the oil and add the cumin seeds, fry them until they crackle.
• Add the garlic, ginger, green chilli and the sliced onion. Lower to a medium heat and cook the onion mix until it starts going translucent.
• Add the rest of the ingredients except the butter, kasoori methi, double cream and honey.
• Cook the mixture on a low heat until the tomatoes are completely soft. Aproximately 30-40min.
• Add the butter, cream, honey and kasoori methi and blend everything in a vitamix until smooth.
• Add the grilled chicken to the sauce and adjust seasoning with salt and kasoori methi as needed