Ingerdients:
For Chicken Tikka:
Chicken (cut in small pieces) 1/2 kg
National Red chili powder 1/2 tbsp
National Tikka Masala
Crushed red chillie 1/2 tbsp
Roasted and crushed cumin 1 tsp
Coriander crushed 1 tsp
National Ginger garlic paste 1 tbsp
National Salt 1/2 or to your taste
Yogurt 3/4 cup
Cream 1/2 packet
Lemon juice 3 tbsp
coal 1 piece
For Karahi:
Tomatoes (cut into halves) 250 gm
National Ginger garlic paste 2 tbsp
National Chili powder 1 tsp
Crushed red pepper 2 tsp
Coriander seeds crushed 1, 1/2 tsp
National Crushed cumin seeds 1, 1/2 tsp
National Turmeric powder 1 tsp
National Salt to taste
Ginger (cut into julienne) 1 inch piece
Green chilies (cut length wise) 3–4
Coriander leaves as required
Dry fenugreek leaves 1/2 tsp
Oil 8 tbs
Recipe:
For Chicken Tikka: Wash chicken with vinegar 1/4 cup and
salted water 1 ts. Drain and keep aside.
Now marinate the chicken pieces with red chili powder,
crushed red chillie, roasted crushed cumin, National Tikka Masala, crushed
coriander, National ginger garlic paste, National salt to taste, yogurt, cream
and lemon juice for 30 to 40 minutes.
Now you can either pan fry, grill in oven, Bar B.Q. or cook
in a pan till all the moisture dries and the chicken is comletely
cooked.
choice is yours.
For Karahi:
Heat a wok on medium heat and pour oil in it.
Now add tomatoes with National ginger garlic paste, saute
for a while.
Add in 1/2 cup water, mix well and cover with a lid, turn up
the heat to high.
Cook till tomatoes are well tender, then remove the skins of
tomatoes with a pair of tongs.
Using spoon, try to chop tomatoes until well mashed up.
Now add in red chili powder, red crushed red pepper, National
Karahi Masala crushed cumin seeds, crushed coriander seeds, salt to taste and
turmeric powder.
Mix well and add in cooked chicken Tikka, stir and let it simmer
for a while till well blended in the curry.
Add ginger, green chilies and sprinkle coriander leaves.
Cover the lid and let it simmer gently for 2 minutes.
Then add in dry fenugreek leaves and mix.
