Chicken tikka masala - Delhi restaurant style

This recipe is my version of tandoori succulent tikkas in a creamy sauce. Although Delhi restaurants always have chicken tikka on thier menus as a starter, the masala or sauce - chicken tikka place - doesnot always find its place in the menu, as a mains. As I do love this dish so sharing my version, as tried in Delhi!

Note: Tikkas are made in an airfryer while the sauce is cooked separately.

Cooks- 4-5 people

Mains

Spice level - Low to medium

Contains- nuts and milk products

Ingredients

Chicken marinade

1. 500 - 600 gm boneless chicken (I prefer breast pieces)

2. 2 tablespoons thick greek yogurt

3. Juice of one lemon

4. 1 heaped tablespoon ginger garlic mince

5. 1 teaspoon coriander powder

6. 1 teaspoon Kashmiri red powder

7. 1 teaspoon garam masala

8. 1 tablespoon oil

1. 1 teaspoon cumin powder

Other ingredients for the sauce

1. 2 medium onion chopped and ground into a paste

2. 3-4 tomatoes pureed or use a 400 ml chopped tin of tomatoes

3. 1 teaspoon tomato puree

4. 1 bay leaf

5. 2 tablespoons oil

6. 1 tablespoon of ginger and garlic mince

7. 1 tablespoon coriander powder

8. 1 teaspoon cumin powder

9. 1 teaspoon chaat masala

10. 1 teaspoon turmeric

11. 1 teaspoon red chilli powder

12. 1 teaspoon garam masala

13. 1 teaspoon dried fenugreek leaves

14. 2 tablespoons double cream

15. Bunch of fresh coriander leaves

16. Salt

(5-6 cashew nuts ground into a thick paste - optional)

Method

1. Marinate the chicken and keep aside in the fridge for minimum 1 hour or overnight.

2. Air-fry the tikkas at 200 degs, 15 mins approximately. Don't forget to baste and flip midway. Shake the tikkas for a crispier outer covering. Keep aside.

1. In another pan, add oil. Once hot, add the bay leaf and onion. Fry the onion until it becomes golden brown.

2. Add the ginger and garlic minced and cook until the raw smell goes, which can be a couple of minutes.

3. Now lower the heat, add all the powder spices except garam masala with a few teaspoons  of water. Cook for 3-4 minutes and add little water at a time to prevent the  spices from burning.

4. Add the tomoto puree and mix well on medium heat.

5. Add the cashew nut paste and salt too.

6. After a few minutes of cooking the tomatoes, add a little water

7. Cook the sauce with lid until it boils and you see oil floating on the top.

8. Now add the chicken with its oil and mix well. Cover and cook for 5 minutes on low heat.

9. Add the gram masala ,double cream and corainder leaves. Give it a good mix.

10. Switch off your burner.

11. Serve!