Description
This Zero Oil Chicken Tikka Masala is a healthier take on the restaurant version but doesn’t compromise on taste. Try it to believe it!
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Ingredients
500gramsChicken, skinless , boneless Thighs
For the marinade
3/4cupYogurt, thick
1tablespoonGarlic, paste
1tablespoonGinger, paste
1tablespoonCumin, powder
1/2tablespoonKashmiri Chili powder
1/2tablespoonChili Powder, Hot
1tablespoonCoriander, Powder
1teaspoonTurmeric, Powder
1teaspoonGaram Masala, Powder
Salt to taste
For the curry
8Tomatoes, chopped
2Onions, chopped
8clovesGarlic
2Green Chillies
2Chillies, Kashmiri Red
4 – 5Cashewnuts
1tablespoonPoppy Seeds, Khus Khus or White
1Bay Leaf
1Cinnamon, stick
3Cloves
2Cardamoms
2teaspoonsTomato, Ketchup
½teaspoonGaram Masala
1teaspoonChili powder, Red
2tablespoonsKasuri Methi, dry fenugreek leaves
Salt, to taste
2tablespoonsFresh Cream
Instructions
- Cut the chicken thighs into one and half inch pieces. Mix all the ingredients listed under marinade and add the chicken thighs to it. Mix well, and set aside for at least two hours.
In a pressure cooker, add tomatoes, onions, garlic, green chilies, red chilies, cashew nuts, poppy seeds, bay leaf, cinnamon, cloves, cardamom and 1/2 cup water. Pressure cook for 2 whistles or 15 minutes. Switch off the flame and set aside to cool.
Once cooled, fish out the whole spices (bay leaf, cinnamon, cloves and cardamom) and puree the rest to a smooth paste with 1/8 cup water.
- In a large nonstick skillet, pan fry the chicken pieces on each side for 3-4 minutes on high heat till they have a nice sear but are not fully cooked. Because of the yogurt and the non stick pan, you won’t need to add oil.
- In another pan, add the gravy and bring it to a boil. Reduce the flame, add tomato ketchup, garam masala, salt and red chili powder and simmer for 15-20 minutes.
Add the chicken pieces, stir and simmer till the chicken pieces are cooked, about 25 minutes. Add a few tablespoons of water if the gravy is too thick.
- In a small pan, dry roast the kasuri methi while making sure it doesn’t burn. Cool completely before grinding it to a fine powder.
- Add the ground kasuri methi to the chicken curry, and cook for a few minutes.
- Stir in the cream and switch off the flame. Serve hot with chapatis, tandoori rotis or steamed rice.
Notes
2. It’s important to use chicken thighs as it’s the best cut of meat for this dish.
4.  The chicken won’t get stuck to the pan because of the yogurt in the marinade and because we are using a non stick pan, you won’t need to add oil.
6. You can tie up the whole spices in a muslin cloth before adding it. This will make it easier to remove it before blending.
8. You can roast the kasuri methi in a separate pan on low flame for about a minute , then crush and add to the gravy. This gives it a nice smoky flavour.
Nutrition
Calories: 352kcal, Carbohydrates: 30g, Protein: 20g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 68mg, Sodium: 212mg, Potassium: 1074mg, Fiber: 8g, Sugar: 14g, Vitamin A: 3299IU, Vitamin C: 77mg, Calcium: 194mg, Iron: 4mg
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