Dhaniya Murg Tikka Masala....chicken cooked with coriander paste...

Chicken Tikka Masala is my inspiration for this recipe.

The bite sized boneless pieces of chicken are marinated twice. This results in really tender chicken tikka. The grilled tikkas can be served as a snack accompanied by some pickled onions.

Cooking the tikkas in the fragrant masala or the gravy takes it to another level. The curry has the distinct flavor of coriander as its main character.

Simple ingredients and easy to follow recipe makes it a must try…I am confident that it will be enjoyed by your folks. J

DHANIYA MURG TIKKA MASALA                                                           Serves 4 to 6

Ingredients:

Boneless chicken pieces – 500 g

First Marinate

Salt and pepper – to taste

Vinegar – 2 tblsp

Second Marinate

Yogurt – 3 tblsp

Coriander pdr – 1 tsp

Chaat masla – 1 tsp

Cumin pdr – ½ tsp

Garam masala pdr – ½ tsp

Ginger garlic paste or grated – 2 tsp

Coriander and green chili paste – 2 tsp

Mustard oil – 2 tblsp

For the Masala or Gravy

Onion (grated or paste) – 1

Ginger garlic(grated or paste) – 1 tsp

Chilies (finely chopped) – 1 or 2 (as per your taste)

Coriander pdr – 1 tsp

Chaat masla – 1 tsp

Cumin pdr –1 tsp

Turmeric/Haldi pdr – ¼ tsp

Garam masala pdr – 1 tsp

Coriander and green chili paste – 3 tblsp

Yogurt – 1 tblsp

Khus Khus or Poppy seed paste – 1 tblsp

Salt – to taste

Water – as required

Vegetable oil – 2 tblsp

Method:

Dhaniya Murg Tikka

1.    The chicken pieces should be bite sized. Wash the chicken in water. Add the ingredients mentioned in the First marinate and mix well to coat all the pieces. Leave it aside for at least an hour.

2.    After an hour, drain any water released by the chicken. Add in the Second Marinate and mix well to coat all the pieces.

3.    Cover and leave it for at least an hour in the fridge. For best results, marinate overnight.

4.    Heat very little mustard oil in a pan and cook the tikka or chicken pieces in it. Turning  over a few times till there is a slight colour on them and they are cooked. You could grill the chicken tikkas too. But cooking them in the pan works perfectly since they will be added to a gravy.

5.    Remove and keep aside. Rest them for 10 to 15 mins.

Masala or Gravy

1.    Heat some vegetable oil in a pan. Add in the onion and fry it till it is light golden pink in colour.

2.    Add in the ginger garlic paste and green chilies. Cook on low heat briefly.

3.    Add in the dry spices and a little water. Mix well and cook on medium heat till the oil starts separating.

4.    Add in the coriander paste. Mix it well with the onion masala. Add in the Khuskhus or Poppy seed paste. You could replace the Poppy seed paste with cashew paste too.

5.    Mix it well and cook till the oil starts separating again.

6.    Add in some water about ½ cup. Season with salt.

7.    Add in a tblsp of yogurt. Lower the heat and cook till it comes to a boil.

8.    Add in the chicken pieces. Add in garam masala. Mix well and adjust the gravy by adding some water.

9.    Cover and cook for 2 to 3 mins on low heat.

10. Sprinkle some garam masala. Serve the Dhaniya Murg Tikka Masala hot with chapatti or naan.

© Rinki’s Kitchen 2018