Monday, February 11, 2013

Dhaba Style Chicken Tikka Butter Masala

Nonstop snow fall from last night. We are just stuck at home. Started watching movies and we finished two already. To give ourselves a treat I prepared some DHABA style dinner for us, The DHABA STYLE CHICKEN TIKKA BUTTER MASALA. That was just too good and really beyond my imagination. 

My husband was so happy after having this. He really wanted to go out for dinner but because of this weather we can’t go anywhere so better to make my dinner table like restaurant, and served this yummy DHABA STYLE CHICKEN TIKKA BUTTER MASALA. A very easy and quick recipe to make happy your friends and family.

Preparation time: 20 mints.
Cooking time: 40 mints.


For Marinating:
1.Boneless chicken: 400 gm (cut into small cube size).
2.One tea spoon ginger paste.
3.One table spoon curd.
4.Half tea spoon red chili powder.
5.Half tea spoon black pepper powder.
6.A pinch of cinnamon powder.
7.One table spoon lime juice.
8.One table spoon olive oil.
9.Half tea spoon salt.

For sauce or gravy:
1.One large chopped tomato.
2.One small canned tomato. (if you don’t have canned tomato then use one medium chopped tomato).
3.Half tea spoon grated ginger.
4.Half tea spoon red chili powder.
5.Half tea spoon garam msala powder.
6.Half tea spoon turmeric powder.
7.Half tea spoon cumin powder.
8.A pinch of kasoori methi.
9.Two to Three table spoon of fresh cream.
10.Salt and sugar AS per taste.
11.Butter for cooking.

Wash and clean the chicken pieces and now marinate them with the mentioned ingredients and keep it aside for 30 mints.

Now preheat your oven in maximum temperature. 
Skewer the chicken pieces and Place the skewers in an oven proof tray. Grill it for 10 to 15 mints. (Between brush butter and flip the skewers).

The tikka’s are ready now remove the tikka’s form the skewers and keep it aside.

Now add some butter in a pan and add the chopped onions and grated ginger and fry till the onions are transparent.

Now add the canned tomato and all the spices powder with some salt and sugar. Cook for another 3 to 4 mints. After it’s completely cool down make a smooth paste with this.

Now add some butter in a vessel and add the mixture into the vessel and cook for 2 mints. Now add the fresh cream and stir for some time, your gravy is ready.

Finally add the tikka’s and cook with a lid for 5 mints. Before switch of the heat add the kasoori methi and mix well.

The DHABA STYLE CHICKEN TIKKA BUTTER MASALA is ready serve hot with Naan or Roti.

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