Chicken Tikka Masala

Chicken Tikka Masala is a very famous dish in India.Though the history of this dish is a little controversial but It is commonly believed that Chicken Tikka Masala was originated in an Indian restaurants run by Bangladeshi chefs. There is a saying that, once a  British gentleman in 1960s thought that  his Chicken Tikka was too dry and demanded a better dish. Then the chef tossed it in a can of Campbell’s tomato soup, sprinkled some spices and added a dollop of yogurt to the dish. 450 years after Babar’s reign, this hybrid dish was introduced in Glasgow(UK) and named as Chicken Tikka Masala.

During and after the independence movement of India the British not only had taken away  the precious Kohinoor Diamond but also declared our 'Chicken Tikka Masala' as a true British National Dish.
Be it a British National Dish or a truly Indian dish, we Indians are love to have it at restaurant as well as our kitchen. So lets start the procedure of preparing Chiken Tikka Masala at our kitchen... :)

Ingredients:
Diced chicken boneless pieces 250gms,1 diced medium size capsicum , 1/2 diced small size red bell papper(lal capsicum),1/2 diced medium size onion, plain yogurt 1 cup (tok doi),onion paste 3 table spoon,ginger garlic paste 2 tea spoon,1 diced tomato,1 table spoon cashew,turmeric powder 1 and 1/2  teaspoon,cumin powder 2 teaspoon,red chili powder 1 and 1/2 teaspoon,fenugreek leaf powder 1 teaspoon,whole garam masala(4clove,4 green Cardamom,1 cinnemon),1bay leaf,Kabab sticks,3-4 tablespoon of cream,2 teaspoon of lemon juice,3-4 tablespoon of vegetable oil, salt as per taste.

Procedure:

• take a bowl and add yogurt,1  teaspoon of ginger garlic paste,1/2 teaspoon of turmeric powder,1 teaspoon cumin powder,1 teaspoon coriander powder,1/2 teaspoon of fenugreek leaf powder,1 teasoon of red chilli powder,2 teaspoon of lemon juice, 2 teaspoon of oil, about 1 teaspoon(or as per taste) of salt and mix it really well.
• add diced chicken,bell peppers and onion in the above marination and marinate ir for about 10 minutes.
• take one kabab stick and arrange the onion ,bell peppers and chicken in a pattern.First put a green bell pepper,then 2-3 piece of chicken,red bell pepper,again 2-3 piece of chicken and then diced onion.Repeat the pattern to cover the total stick. Likewise arrange all the chicken in all the sticks.
• take a griddle or a normal tawa or frying pan and put those sticks in it.cook it in medium flame till it gets nice light brown in color and become soft and juicy.
• spray some oil in it if required.
• put the diced tomatoes  and cashews in a mixer grinder and make a smooth paste of it.
• put a frying pan in medium heat,add whole garam masala and bay leaf in it.
• add onion paste and start stirring it.when the onion become light brown add 1 teaspoon cumin powder,1 teaspoon coriander powder,1/2 teaspoon turmeric powder,1/2 teaspoon of fenugreek leaf powder,1/2 teaspoon of red chili powder,1 teaspoon of ginger garlic paste,some salt as per your taste  and mix it really well.add a little bit of water so that the masala dont get burn.
• now add the tomato and cashew paste and mix it really well.put it in high flame till the masala release some oil from it. now add about 1 cup of water and mix it.then cover it with lid and let it cook for about 6-8 minutes in low flame.
• add previously made chicken tikkas along with bell peppers and onions on  it and then add 3-4 table spoon of fresh cream and switch off the oven.Though cream is optional but I prefer to give it.
• put on the lid and let it rest for 5 more minutes and then serve it with nuns or polao.