CHICKEN TIKKA GRAVY | BONELESS CHICKEN GRAVY RECIPE | CHICKEN TIKKA CURRY

Chicken Tikka Gravy | Boneless Chicken Gravy Recipe | Chicken Tikka Curry | Boneless Chicken Gravy | Chicken Recipe | Boneless Chicken Curry Recipe | Chicken Tikka Masala Recipe | Chicken Tikka Masala Handi | Boneless Chicken Tikka Curry

Ingredients for Chicken Tikka Gravy:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Boneless Chicken – 500 gms

For Marination:
– Salt- 1 tsp
– Turmeric powder- 1/4 tsp
– Kashmiri Chilli Powder- 1.5 tsp

Tempering:-
– Cumin seeds – 1 tsp
– Whole red Chillies- 4
– Lightly crushed:
– Green Cardamoms- 5
– Cloves- 5
– Cinnamon- 2

Spice Powders:
– Turmeric Powder- 1/4 tsp
– Red Chilli Powder- 1.5 tsp
– Kashmiri Chilli Powder- 1 tsp
– Coriander Powder- 2 tsp
– Cumin Powder- 1/2 tsp
– Later:
– Garam Masala Powder- 1/2 tsp
– Kasuri Methi Powder- 1 tsp

Other Ingredients:
– Grated Onion- 150 gms (2 medium)
– Ginger crushed- 1.5 tsp
– Garlic, crushed – 1.5 tsp (6 cloves)-15 gms
– Gram Flour (Besan) – 1.25 Tbsp (can also use chickpea flour)
– Tomato Purée – 5 tbsp
– Green Chillies, sliced – 3
– Fresh cream – 4-5 tbsp
– Salt- 1/2 tsp + 1/4 tsp seasoning

Preparation:

– Take boneless breast and thigh pieces and cut these into bite sized pieces.
– Now add the items for the marinade, give a mix and set aside for 30 mins.
– Grate the onions. You can use a grater or roughly pulse cubed onions in a grinder/blender to get the roughly grated onions. Do not make into a paste.
– Roughly crush the whole garam masalas in a mortar & pestle. Set aside. ( if you don’t like crushed garam masala you can also add whole but there could be variation in flavour. )
– Peel and crush the ginger and garlic in a mortar & pestle. Set aside.
– Slice the green chillies.
– For the Kasuri Methi, dry roast it on low heat for around 30 secs and set aside to cool. Now crush it with your hand and set aside.

Process:

– To fry the chicken pieces, heat 1 tbsp oil in a pan and add the marinated chicken pieces. Fry on high to medium heat for 5 mins till browned. Switch off heat and set aside.

– Heat 3 tbsp oil in a kadhai or pan, add the cumin seeds, the crushed whole garam masalas and the whole red chillies. Mix and stir for 30 secs.
– Now add the grated onion, give a mix and add 1/2 tsp salt,
– Fry on medium to low heat for 4-5 mins.
– Add the crushed ginger & garlic and fry on medium to low heat for 2-3 mins.
– Now add gram flour(besan)/chickpea flour, mix and cook on low heat for 2 mins.
– Also add the spice powders and 100 ml water. Mix and fry on low heat for 3-4 mins till oil separates.
– Add tomato purée & 50 ml water, mix and fry for 3-4 mins on medium to low heat till oil separates.
– Add the fried chicken pieces, give a mix and fry for 2-3 mins on medium heat.
– And sliced green Chillies and fry for 1-2 mins on low heat.
– Next add 250 ml water, give a mix and cover & cook on low heat for 12 mins till meat is tender.
– Add the garam masala powder, dry roasted and powdered Kasuri Methi, pinch of salt and fresh cream. Give a mix.
– You can also add around 50 ml water, based on desired consistency, mix and cook for 3 mins on low heat.
– Serve with roti, naan or rice.

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