Chicken Tikka Masala, CTM

Hi everyone!!..How is everyone doing?....I was away from the blog for couple of days and things pile up quickly here in the blogosphere! :))
Just a small reminder....today is the last day to vote in the "Best food I have eaten or Blogged about" event here on my blog.
I will annonce the winner tomorrow.....So keep a look out on this blog space!! :))

I wrote this post way before the T&T (Tried and Tasted event) was announced. I wrote it for Bookmarked event, but now I am gladly sending this to both events.

After searching a lot and creating a lot of Chicken Tikka Masalas...I think I have reached the perfect recipe.
The Recipe is by Aipi of USMasala. Making the chicken tikka dry is not that difficult, but getting the gravy right in CTM is the key.
I have made the dry version so many times and it always come out great, but when it came to gravy....I always had problems. This gravy from Aipi is the best!!!
Only if you try it you will know that it is the best!
My son absolutely love CTM, and always orders it if we are at a restuarant!....Now we are having it at home too! :)

I have tried this gravy recipe in the two ways I have written below and both times it was a success.
The second time I made it, it was with left over dry chicken tikka. It was absolutely delicious and it didn't even seem that the chicken was old (a day old that is).

Two things I changed since I didn't have them was ginger garlic paste and use of cream at the end.
Instead of this...I used fresh ginger and garlic and for cream, I used blended yogurt!

Increase or decrease the quantity of ingredients according to your tastes.

Original Recipe here.

Two ways to make it:

1. Grill the to make dry chicken Tikka, you can always enjoy it so, or make the gravy and add the cooked chicken to the gravy.

2. After pureeing the onion mixture, keep aside. In a few drops of oil, cook the chicken  for about 5 mins and then follow recipe from adding puree back to the pan.

Ingredients for marination of chicken:

1 lb chicken, cut in small pieces
1/2 cup yogurt
1 tbsp lemon juice
salt to taste
1 tbsp ginger garlic powder
1 tsp chilli powder
2 tsp chicken tikka masala or tandoori masala (I prefer Shaan)
1 tsp coriander powder
1 tsp jeera, cumin powder

Ingredients (For Gravy):

1-2 tbsp oil
1 tbsp cashew nuts
2 medium onions
1 large tomato
pinch of hing, inguva, asfoetida
1/2 tsp jeera, cumin
saltt o taste
1/2 tsp turmeric
1 inch piece of ginger
3 cloves of garlic
1 tsp chicken tikka or tandoori powder (I used Shaan)
1 tsp coriander powder
1 tsp cumin powder, jeera powder
1 tsp red chilli powder
1 tsp garam masala
1 tbsp kasoori methi
1/4 cup yogurt, blended with some water into a smooth paste
Chopped coriander leaves for garnish

Method:

Grill the chicken pieces, attached to a skewer or directly on the grill or stovetop, till cooked. Serve with green chutney, lemon wedges and sauteed onions.

For gravy: (similar to Aipi from USMasala's gravy)

Heat oil in a kadai.
Saute cashew nuts till brown and keep aside.
In the same oil, add hing and cumin seeds and saute till they splutter.
Add chopped onions, saute for 5 minutes.
Add the ginger and garlic.
Add the chopped tomatoes, saute with some salt and turmeric with the onions for another 5 mins or till soft.
Add the chilli powder, chicken masala, coriander powder, jeera powder.
Add the cashew nut back to the pan.
Cook for couple of minutes and remove from heat and let it cool down.
Grind this to a smooth paste along with some water.
Add this puree back to the pan.
Add in the blended yogurt and mix well.
Add the cooked chicken pieces. Cook for 5-10 minutes.
Add the garam masala and Kasoori methi crushed to powder in your palm. Simmer for another 5 minutes.
Garnish with chopped coriander leaves.
Serve hot with Garlic Naan or plain naan or even with fried rice or plain white rice.
Enjoy!!!

Sending this to Bookmarked Recipes Tuesday hosted by Aipi and Priya.

And Also to T&T guest hosted by Priya, brainchild of Zlamushka, taken over by Lakshmi.