Tikka Platter without jhanjhat
Ingredients for Tikka
Boneless chicken 1 kg cut into cubes
Yogurt 1 cup
Dried fenugreek 1 tsp
Black pepper powder 1/2 tsp
Paprika powder 2 tsp
Salt to taste
Turmeric powder 1/2 tsp
Garam masala 1 tsp
Coriander powder 3/4 tsp
Cumin powder 3/4 tsp
Tandoori masala 1 tsp (I used Shan's)
Oil 4 tbsp
Lemon juice 2 tbsp
Potatoes 2-3, cut into wedges
Ingredients for Gravy
Oil 2-3 tbsp
Onion 1 big, sliced
Garlic cloves 4
Ginger 1 inch piece
Green chili 1
Tomoto peeled 2 big, chopped
Tomato paste 4 tbsp (optional)
Carrot 1, sliced
Salt to taste
Turmeric powder 1/4 tsp
Garam masala 1 tsp
Fresh cream 1/2 cup or more as needed
Preparation
1. TIKKA: Mix all the spices in yogurt and add chicken to it. Mix and allow to marinate for 30 minutes.
2. Meanwhile, preheat the oven to 220°C.
3. Peel and cut potatoes into chunks. Transfer to a casserole and drizzle some salt and oil. Mix and bake at 220°C for 10-15 minutes.
4. Now take out and add chixken and bake at same temperature for 35-40 minutes.
5. Take out and allow to rest for a few minutes.
6. GRAVY: While the chicken is baking, in a sauce pan add oil, onion, garlic, ginger, green chili, tomato, carrot, salt, turmeric powder and garam masala.
7. Cook for a few minutes until onions are soft. Now add some water, cover and cook until everything is soft.
8. Now blend into a smooth paste in a blender.
9. Lastly add cream and blend for a few seconds.
10. Serve with boiled rice and chicken potatoe casserole.
11. Enjoy!
2 окт 2024
