Chicken tikka masala or chicken lababdar are almost same where chicken lababdar can be cooked directly with fresh chicken. It is the national dish of England and the richness of the gravy is just tasty and mouth watering.
Chicken tikka masala is sweet, sour and medium spicy in nature where rich use of chop masala is used and makhani gravy is used. The cheese just adds more flavor to the dish.
HOW TO PREPARE CHICKEN TIKKA?
TANDOORI CHICKEN TIKKA
In a pan, add chilly powder, coriander powder, turmeric powder, salt, chat masala, Ginger garlic paste, lemon juice and mix it well.
Then add hung curd and chicken and mix well and rest for 30 minutes. You can add kasoori methi little if needed but its optional.
After marinated cook the marinated chicken in tandoor for 12 minutes or in oven at high for 8 to 9 minutes or in gas by turning each side for about 2 minutes each side or even in pain using some butter or ghee for 10 minutes.
PREPARE THE GRAVIES:
CHOP MASALA
In a pan add oil, once heated add jeera seeds and garlic chop. once the garlic is golden brown add the chopped onions and cook till golden brown.
Add ginger garlic paste and cook for 1 minute and add red chili powder and saute for another 1 minute.
Finally add on the chopped tomatoes and cook till mushy and combined together.
MAKHANI GRAVY
In a pan, add oil. Once heated add whole spices like cloves, cinnamon, star anise, bay leaf. Once crackled add red chili powder and sauté for 30 seconds.
Them add the roughly cut tomatoes and cook till mushy. Finally add some cashewnuts basically 2:1 ratio of tomatoes to cashewnuts.
Once Cooled remove the whole spices and grind it into a fine paste with adding little salt.
CHICKEN TIKKA MASALA | CHICKEN LABABDAR
Chicken tikka masala is sweet, sour and medium spicy in nature where rich use of chop masala is used and makhani gravy is used. The cheese just adds more flavor to the dish.
INGREDIENTS
ONION TOMATO MASALA
FOR MAKHANI GRAVY
Instructions
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PREPARE THE CHICKEN TIKKA MASALA or CHICKEN LABABDAR
In a pan add butter and garlic chop and green chili chop. Then add khoya and sauté for about a minute.
Then add the Chop masala and cook for 2 minutes and then add the makhani gravy and cook for further 2 minutes by combining them well.
Then add the chili powder, coriander powder, jeera powder, sugar, salt and crushed kasoori methi. Cook for further 5 minutes.
At last add the butter remaining, grated cheese, cream and coriander chop and cook just for an minute for the cheese to be melted and remove from heat.
Serve hot with rice or any breads like naan, roti, phulka, chapathi.
