Yummy Chicken Tikka Masala

Chicken Tikka Masala as they say .. in the national dish of Great Britain.. that a whole lot of it is eaten there more than anywhere in the world.. !! Even India.. !Traditionally..tikka usually means like a big chunk.. but, I like this more with this pulled chicken style coz the chicken absorbs the juices from the gravy better this way..


Ingredients for marinade::
1 cup plain yogurt
2 Tbsp ginger + garlic paste

3 tsp Chilli powder (adjust per taste.. start with 1 tsp if you prefer a milder gravy)
2 tsp Garam Masala(2-3 Cloves, 2 Cardomom, 1/2 inch Cinnamon stick, some black pepper - Grind them to a fine powder. I use a coffee grider to make all my spice mixtures. Works great.. )
2 lbs boneless skinless chicken breast(use the large chicken pieces as is..on the skillet or grill. They need to be pulled later after grilling)
salt to taste

Ingredients for gravy:
1 medium onion (chopped finely)
2 Tbsp butter (or ghee/clarified butter)
2 tsp red chilli powder (may use Paprika or Cayenne Pepper, adjust per taste.. use 1tsp for milder taste)
3 Tbsp ginger+garlic paste
3 Tbsp Cashew nut paste (soak whole unsalted cashews in water for sometime and then grind it into a thick paste)

4-5 juicy tomatoes (chopped very finely or pureed tomato, you may also use the tomato paste from can. Make sure the canned ones are not sweetened and are pure 100% tomato paste)
1 pint Heavy cream

Process:

Wash the chicken thoroughly and marinate in the ingredients mentioned above for the marinade.

In a wide pan, saute the onions in butter/ghee over medium heat until light golden brown. Add ginger garlic paste , saute a little then add the chopped tomatoes and saute.. Cover with a lid and simmer on medium heat until all of the tomato juice oozes out and is cooked until the raw smell goes away and is bubbling.. (about 15 - 20 minutes or more)

Meanwhile, grill the chicken on a cast iron grill/griddle (You can also use the regular grill.. since I made this in winter, I didnt feel like stepping out.. so, used the cast iron griddle.. in summer usually, I grill the chicken outside on the grill).. Turn periodically until the chicken pieces are done. Set them aside. When the chicken is a cool enough to touch, tear it into pieces, just with your hands. The pieces need to be about 2 - 3 inches long and about 1/2 inch diameter. (like you would pull the string cheese) pull.. the chicken..looks like below after done..



Add cashew paste and the heavy cream to the tomato gravy and cook. Adjust salt, chilli powder and garam masala as per your liking. Add the chicken and let it cook in the tomato gravy for about 5-10 minutes until the butter/oil/ghee starts to separate.. Turn it off and serve hot with Rice or Nan.. mmmmmmmm.. yummy..Enjoy !