I Made It
- Moderate
- 30 mins
- 4-5
Ingredients
Chicken Tikka Marination:
- Chicken Boneless Chunks, 250 Gm
- Oil, 3 -4 Tablespoon
- Onion Slices, 1 Onion Medium
- Ginger & Garlic Paste, 1 Tablespoon
- Tomato Puree, ½ Cup
- Yogurt, 2-3 Tablespoon
- Chicken Powder, 1 Teaspoon
- National Chicken Tikka Masala, 1 Teaspoon
- Coal For Smoke
Curry:
- Yogurt, 1 Cup
- Gram Flour, ½ Cup
- Green Chili Big, 2- 3
- Ginger And Garlic Paste, 1 Tablespoon
- National Salt to Taste
- National Red Chili Powder, 1 Teaspoon
- National Turmeric Powder, 1 Teaspoon
- National Cumin Seeds, 1 Teaspoon
- Water, 1 & ½ Glass
- Curry Leaves, 8 -10
- Oil, 3 -4 Tablespoons
Condiments:
- Boiled Spaghetti, 1 Cup
- Fried Garlic, 1 Tablespoon
- Chopped Coriander, 1 Teaspoon
- Roasted Peanuts, 1 Tablespoon
- Spicy Chips, 1-2 Tablespoons
Directions
- To prepare curry, put yogurt, gram flour, green chilies, ginger, and garlic paste, salt, red chili powder, turmeric powder, and water in the grinder and grind it for 1 to 2 minutes.
- Take a pan and heat oil in it, add cumin seeds, and cook for 10 to 20 seconds, then add curry leaves and cook for a further 30 seconds. Add yogurt and gram flour mixture and cook on low flame for the next 25 to 30 minutes. After, add water and adjust consistency and salt, if required can be added to taste.
- Heat oil in a pan and fry the onion until golden brown. Now add ginger & garlic paste and cook for 30 to 40 seconds.
- Toss chicken in and sauté for a minute, add national chicken tikka masala & chicken powder and cook for 1 minute, now add yogurt & tomato puree and cook on low flame for 6 to 7 minutes until oil separates from gravy. Smoke with coal for aroma and flavour.
- To serve, add your spaghetti in a bowl and top with curry and chicken. For further flavour add all condiments for garnishing and serve.
