​

Tam-Tikka Boneless Chicken Gravy

This is a sumptuous delight easily served with any accompaniment!

​

Ingredients

• 500G chicken, boneless thigh and breast pieces

• 1 Teaspoon Garlic Paste

• 1 Teaspoon Ginger Paste

• 5 Tablespoons Tomato puree (sauce)

• ½ Teaspoon Turmeric

• 1 Teaspoon chili powder

• 1 Teaspoon Kasuri Methi

• ½ Teaspoon Garam Masala

• 2 Teaspoon Coriander Powder

• 5-6 Small dry red chili

• 10 nos Cashew Nuts

• Cooking oil

• 2 Medium onions, chopped

• Coriander leaves.

​

Method

• Roast your cashew nuts and red chili on a pan for about 2-3 minutes on low heat.

• Then coarse grind them in a blender till they are powder like, add about 3 tablespoons of water and continue blending to make a fine paste.

• On your pan, heat about 4 tablespoons of oil. Add in your onions and fry them for about 6-7 minutes on medium heat till they are translucent.

• Add-in your ginger and garlic pastes and continue frying for about 2 minutes on low heat. Then add-in your turmeric, chili powder, coriander powder, stir to mix well then allow to fry for about 2- minutes on low heat. Throw in a splash of water to avoid the sauce sticking on pan and stir.

• Now throw-in your chicken and stir well to mix together then allow to fry for about 2-3 minutes on high heat. Add a teaspoon of salt to taste and stir, then allow it to fry for another 3-4 minutes on medium heat.

• Let it fry till the oil separates then add-in your cashew-chili paste. Fry for 2-3 minutes on medium heat then add your tomato puree, allow to cook for about 2-3 minutes on medium heat, cook till oil separates.

• Add-in about ¾ cup of water to top-up the gravy the cover and let it cook for about 15 minutes on low heat.

• By now the gravy should have formed a thick one, top it up your garam masala, your roasted and crushed kasuri methi, stir to mix well then let it simmer for about a minute then add in your chopped coriander, mix and prepare to serve.

 

Bon appetite.

​