Chicken Tikka Masala (Grilled Chicken pieces with a tomato cream gravy)

Though there are many ways to make this and countless stories around its origin, the one that I have heard the most, is that, a British customer in an Indian restaurant, found his chicken tikkas too dry and sent them back to the kitchen. The chef, to make it more palatable to his customer, made up a curry dish with yogurt and tomato soup, along with some spices. Voila, The tikka masala was born. It is so popular now that out of every seven curries sold in the UK, one is a chicken tikka masala.

Chicken breast,boneless, cut into 1" chunks - 2 pieces

Yogurt, whisked - 1/4 cup

Onion Paste - 1/2 Cup

Ginger-garlic paste - 8 tsp

Cumin Powder - 1 tsp

White Pepper Powder - 1/4 Tsp

Red Chilli Powder - 1 tsp

Turmeric Powder - 1/4 tsp

Garam Masala Powder - 1 Tsp

Fenugreek leaves - 1 tsp

Lemon Juice - 1/2 tsp

Salt - To Taste

Tomato Paste - 1 Cup

Green Chillies, deseeded and finely chopped - 1

Butter - 2 Tsp

Vegetable Oil - 3 Tsp

Melted Butter - For basting

Cream - 1/2 Cup

Honey To taste

1. In a large bowl, combine, yogurt, lemon juice, 3 tsp ginger-garlic paste, 3 tsp onion paste, 1/4 tsp cumin powder, 1/4 tsp red chilli powder, white pepper powder, turmeric powder, vegetable oil and salt. Mix well.

2. Add in the chicken pieces and leave overnight in a refrigerator to marinate.

3. Heat oven/grill. Skewers the chicken pieces and grill for 10 minutes on high heat, basting frequently.

4. Take the pieces out and leave aside.

5. To make sauce, heat butter on a thick pan. Add in the remaining onion paste and ginger-garlic paste. Saute for 2 minutes.

6. Add in the green chillies & remaining spices except the fenugreek leaves. Mix well. Cook for 1 minute.

7. Add in the tomato paste and cook well till the sauce thickens. bring to a boil.

8. Add in the remaining butter and cream. Stir well, add in the chicken tikkas and cook for another 5 minutes.

9. Add in the honey and mix well.

10. Finish with adding seasoning and fenugreek leaves.

11. Serve hot with steamed rice.