LAZIZ TIKKA MASALA - This is something that will cause a few raised eyebrows

LAZIZ TIKKA MASALA

Preparation Time : 2-3 hours
Cooking Time : 30-45 minutes
Servings : 4
INGREDIENTS
Chicken Tikka
Boneless chicken , cut into 1½ inch pieces
800 grams
Kashmiri red chilli powder
1 teaspoon
Lemon juice
1 tablespoon
Salt
to taste
Olive oil
4 tablespoons
Marinade
Yogurt hung
1 cup
Lemon juice
1 tablespoon
Ginger paste
1 tablespoon
Garlic paste
1 tablespoon
Kashmiri red chilli powder
1 teaspoon
Garam masala powder
1 teaspoon
Mustard oil
2 tablespoons
Onion tomato masala
Onion , chopped
3 medium
Tomatoes, chopped
4 medium
Oil
3 tablespoons
Cumin seeds
1/2 teaspoon
Garlic, chopped
7-8 cloves
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Roasted cumin powder
1/2 teaspoon
Coriander powder
1 1/2 teaspoons
For gravy
Butter
2 tablespoons
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Tomato puree
1/4 cup
Onion tomato masala
1 cup
Kashmiri red chilli powder
1 teaspoon
Garam masala powder
1/2 teaspoon
Fresh coriander leaves, chopped
2 tablespoons
Dried fenugreek leaves (kasoori methi), roasted and crushed
1 teaspoon
Cream
1/4 cup
Ginger, cut into thin strips
1 inch peice
METHOD
Mix together the chilli powder, lemon juice and salt. Add the chicken pieces and marinate for about thirty minutes. For the marinade mix together hung yogurt, lemon juice, ginger amd garlic pastes, red chilli powder, garam masala powder and salt. Add the chicken pieces and mustard oil and mix well. Let the chicken marinate for about three hours in a refrigerator. Thread the chicken onto skewers. Heat four tablespoons oil on a tawa and place the skewers on it. Cook, turning the skewers a few times, so that the chicken gets cooked and evenly browned on all sides. Take the pieces off the skewers and place on a plate For the onion-tomato masala, heat the oil in a pan. Add the cumin seeds and when they begin to change colour, add the onions and sauté till well browned. Add the garlic and sauté till lightly browned. Add the ginger and garlic pastes and continue sautéing. Add the cumin powder and coriander powder and mix well. Add the tomatoes and continue to sauté on low heat till the tomatoes are completely cooked and the oil separates. Add salt and mix. Remove from heat and set aside. For the gravy heat the butter in a separate pan and add the ginger and garlic pastes and tomato puree and sauté for two minutes. Stir in half a cup of water and cook for two to three minutes. Add the chicken and onion-tomato masala and simmer till the gravy reduces a little. Adjust salt and add the red chilli powder, garam masala powder and half the coriander leaves. Mix well and cook for two minutes. Stir in the kasuri methi and cream. Remove from heat and serve hot, garnished with the ginger strips and the remaining coriander leaves.