Ingredients
Chicken Marinate:
2 pounds boneless skinless chicken breasts, cut into 1" cubes
1 cup whole milk yogurt
1/2 Tablespoon cumin powder
1 teaspoon ground cinnamon
1/2 Tablespoon ground cayenne pepper (or to taste)
1/2 Tablespoon ground black pepper
1 Tablespoon salt
1/2 Tablespoon Degi Mirch or paprika
1/2 teaspoon turmeric powder
1 Tablespoon lime juice
1 inch fresh ginger, finely chopped
Tikka Masala:
2 Tablespoon ghee (clarified butter)
1/2 cup very finely chopped onion (almost pureed)
4 cloves garlic
1/2 Tablespoon cumin powder
1/4 teaspoon cinnamon powder
1 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/4 teaspoon turmeric powder
1 cup tomato puree
2 teaspoons Degi Mirch
1/2 cup heavy whipping cream
1/4 cup cashews, finely chopped
Preparation
Step 1: Chicken Kebab: Mix all ingredients except chicken. Add chicken and put it in a refrigerator for at least 12 hours. Remove chicken from marinate. Thread Chicken on Skewers.
Step 2: Line a baking pan with Aluminum foil shiny side up. Put chicken in the pan. Baste the chicken generously with the marinate. Pre-heat oven to 450º F. Bake chicken for about 10 minutes. Turn over the chicken. Baste Chicken again with the marinate. Bake another 10 minutes or till done.
Step 3: Tikka Masala . Heat Ghee in a heavy bottom pan. Sautee onions till clear. Add Garlic and ginger. Continue sautéing. Add cumin, cinnamon, cayenne, salt and turmeric powder. Sautee another two minutes. Add tomato puree. Bring to a boil. Simmer about 10 minutes. Stir in Degi Mirch, cream and cashews. Simmer on medium heat till you have a nice consistency of a thick gravy.
