Chicken Tikka Masala

Ingredients:
PART I
3-4 pounds boneless chicken breast or thighs cut into pieces
1/2 cup yogurt
1/2 teaspoon lemon juice
1 teaspoon roasted ground cumin
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 teaspoon cilantro powder
1/4 teaspoon nutmeg
1/4 teaspoon turmeric powder
1/4 teaspoon fenugreek leaves
1/2 teaspoon freshly ground pepper
1/4 teaspoon food color, orange or red (optional)
1 tablespoon olive oil

PART II
4 tablespoons butter or oil
1 teaspoon cumin seeds
4 bay leaves
4 cloves
4 green cardamoms
1 stick cinnamon
2 medium size onions cut into small pieces
2 teaspoons ginger paste
2 teaspoons garlic paste
4 teaspoons tomato puree
1/4 cup heavy cream/sour cream
2 teaspoons cilantro powder
1 teaspoon cumin powder
1-2 teaspoon garam masala
1/4 teaspoon red chilli powder or to taste
1/4 teaspoon turmeric powder
1/4 teaspoon black pepper

Preparation:

Part I
Place all the ingredients of part I into a glass bowl and mix thoroughly. At this stage orange food color will give a glorious shine to the batter. Add the chicken pieces into this batter and let it marinate for 2-3 hrs at room temperature or overnight in the refrigerator.
Preheat oven 350° F. Bake the chicken for 15 minutes or barbecue on grill.
Remove the pieces from the oven or grill and proceed for part II.

Note: The above grilled chicken could also be served as an appetizer garnishing with cilantro leaves, some cut onions and tomatoes.

Part II

Melt the butter and add cumin seeds, bay leaves, cloves, cinnamon and cardamom. Let them become little brown until the flavors starts coming.

Add cut onions, ginger- garlic paste and cook until they are brown in color.

Add ¼ cup of water and cook again till the onions and soft and tender into sauce. Add tomato puree and heavy crème into this.

Add cilantro powder, cumin powder, garam masala, chilli powder, turmeric powder, black pepper and salt to taste. Add heavy cream or sour cream. Cook for 5 minutes and add desired quantity of water to make gravy.

Add baked or barbecued chicken pieces into the sauce. Simmer the heat and cook for 5-10 minutes until all the chicken pieces are well blended with the gravy.

Garnish with cut cilantro leaves and serve it with Naan/Roti or Pita bread, and enjoy.