Lehsuni Murgh Tikka Masala
This Lehsuni Murgh Tikka Masala goes really well with parathas. Garlic flavoured grilled chicken cooked in semi-dried gravy.
Servings: 3
Ingredients
Marination:
- 300 g boneless chicken thighs skinless
- 1 tbsp chopped coriander and mint
- 1 tsp garam masala
- 1/2 tsp salt, red chilli and turmeric powder
- 4 cloves garlic finely chopped
- 1 tsp ginger finely chopped
- 1 tbsp mustard oil
For cooking:
- 2 medium onions finely chopped
- 4 cloves garlic crushed
- 1 inch ginger julienne
- 5 or to taste green chillies
- 1 tsp or to taste red chilli powder
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp or to taste black pepper powder
- 1 tsp each garam masala and dried fenugreek leaves
- 2 tsp butter
- 1 tsp mustard oil
- 1 each brown cardamom and cloves
- 2 each green cardamon and green bay leaves Use dry bay leaves if you can't find fresh
- 1 tsp cumin seeds
- salt to taste
Instructions
Grilling chicken:
- Marinate the chicken in the mentioned ingredients for at least 6 hours. And grill it for 15-20 minutes in preheated oven on 180C/350F.
- Once the chicken is grilled, cut it in bite-size pieces.
For masala:
- Heat butter and oil together. Add in the whole spices and let them splutter for 20-30 seconds.
- Slit the green chillies and tip them in the oil, fry them for 30 seconds. Fish them out and keep it aside for garnishing.
- In the same pot, add in the onion and saute for 2-3 minutes till translucent.
- Add in the garlic and half of the ginger and saute for 7-8 minutes or till the onion is nice and brown.
- Add all the spice powders except garam masala and fenugreek leaves. Add 4 tbsp of water and continue to cook for 2 more minutes.
- Add in the grilled chicken and 1 tbsp water. Cook for 5 minutes.
- In last 2 minutes, add in the garam masala, dried fenugreek leaves and reserved chilli and ginger. Mix well.
- Garnish with fresh coriander and serve hot with parathas.