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. #chickentikkagravy #bonelesschickengravy #chickentikkacurry #chickentikkamasala #chickenrecipe #chickengravy #chickencurry #spiceeats #spiceeatsrecipes #spiceeatschicken