Ingredients
Chicken Tikka Pieces 250 g
For Marination
Oil 2 tbsp
Ginger Garlic Paste 1 tbsp
Red Chili Paste 2 tbsp
Coriander Powder 1 tsp
Chat Masala 1 tsp
Hung Curd 2 tbsp
Kasoori Methi 1 tsp
Butter & Cheese for basting
For Makhani Gravy
Tomato 500 gm
Cashew Nut 100 gm
Red Chilli Powder 1 tbsp
Salt ½ tsp
Mawa 20 gm
Butter 20 gm
Cheese as required
Kasoori Methi 1 tsp
For Crumbing
Refined Flour 100 gm
Egg (beaten) 10 nos
Bread Crumb 500 gm
Preparation
Marinate the chicken with all ingredients. Keep in the fridge for 1 hour. Skewer the chicken pieces and cook in tandoor for 12 minutes by basting with butter on all sides. Take out the chicken tikka and roughly chop it. For preparing Makhani gravy, boil the tomatoes with cashew nut, red chili powder, salt, mawa, butter and kasoori methi for half an hour. Grind the gravy into a smooth consistency. Now, heat a pan. Add gravy and chicken tikka chopped and cook for 5 minutes. The chicken tikka makhani is ready.
Now put the chicken tikka makhani on a tray and keep in the fridge for 1 hour. After the chicken is set on the tray cut them into 2 inch pieces by running a sharp knife vertically and then diagonally. Now dust the pieces with refined flour and then drop them in beaten egg and then dust them with bread crumb and fry them in hot oil till golden. Serve with mint chutney.
(Courtesy: Nukkad On Wheels)