Murgh Tikka Masala

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  Ingredient       (4 pack )

Chicken -                               800 gm

Red chilly -                            5 gm

Kashmiri chilly -                   10 gm

Ginger / garlic pest -             20 gm

Garram masala powder -      5 gm

Salt -                                     to taste

Curd -                                   100 gm

Tendury masala -                  for marinate

 Red gravy

Tomato -                              300 gm

Ginger / garlic pest -           25 gm

Onion peas -                        50 gm

c. c. p -                                50 gm

whole Garram masala -      5 gm

bey leaf -                            1 piece

Garram masala powder -    5 gm

Cumin powder -                 10 gm

Coriander ( powder ) -       10 gm

Butter -                               50 gm

Salt / pepper -                     to taste

Cream -                               30 ml

Kasturi methy -                  5 gm

Method    ( Murgh Tikka Masala )

• De boan chicken cut into cube shape.
• Marinette in the all pounded masala.
• Keep the side for 3 – 4 hours Marinette masala.
• Roast all chicken pieces in a presetting oven / tendoor until gets brown colour and cooked.

Method  ( red gravy )

• Blanched tomato de skins it and make a puree in a mixture grinder.
• Slice onion brown it and fry it and make a pest.
• Peel ginger , garlic make a pest and c. c. p pest also.
• Heat fat in a handi then pepper whole Garram masala and bey leaf then sauté ginger, garlic pest then add onion pest c. c. p pest stir vegously add all pounded masala.
• Then add tomato puree stir it continuously until the oil / fat relised. Add stock in it if require adjust seasoning.
• When gravy is thick use as munch as require.
• Add roasted Chicken Tikka in a red gravy adjust seasoning add cream, serve hot.