Chicken Tikka Masala

For chicken marinade

1 lb chicken sliced into small pieces

1 tbsp yogurt

1 tbsp ginger garlic paste

1 tbsp chili powder

1/2 tbsp coriander

1/2 tbsp turmeric

1/2 tbsp garam masala

1/2 of a lemon juice

Salt to taste

For gravy 

2 bay leaf

1/2 inch cinnamon stick

1 1/2 onion chopped

2 medium size tomato puree

1 tbsp ginger garlic paste

1 tbsp chili powder

1 tbsp coriander

1 tsp turmeric

1/2 tbsp garam masala

1 tbsp Dry Kasuri methi

1/2 tbsp sugar

3/4 cup Oil

Salt (chicken already has salt so only add little)

1 tbsp yogurt

Nestle evaporated milk or Heavy whipping cream. 

Directions:

In a bowl combine all the ingredients for the marinade yogurt, ginger garlic paste, chili powder, coriander powder, turmeric, garam masala, lemon juice, and salt. Mix all this together and form a nice paste. Then marinate the chicken pieces and keep aside for 30-40 mins

Then take a pan and heat oil.  Add chicken in batches and saute till it slightly brown.  Repeat the process and saute all the chicken.  Then in the same oil add bay leaf, cinnamon stick, and onions. Cook it till onions become translucent.  Then add ginger garlic paste and cook till the raw smell is gone.  Then add turmeric, chili and coriander powder. Let it cook for 2 mins in low flame.  Then add pureed tomato, mix it well and close the pan with a lid. Cook the gravy till oil separates.  At this point lower the heat and add plain yogurt with little water, garam masala, kasuri methi and cook the gravy.  Keep stirring in between and when you notice oil separating from gravy, add in heavy whipping cream and the chicken.  Let it all boil for 2 mins then take off the lid and add chopped cilantro.  Serve it with rice or chapati.  Enjoy.