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Mugalai Chicken Tikka with Kali Mirch

Servings: 2
Marinated time: 25 minutes.
Preparation time: 7 minutes.
Tikka roasting time: 10 minutes
Frying time: 16 minutes.
Cooking time: 11 minutes.
Total time: 44 minutes.

Lunch or dinner it always right time for “Mugalai Chicken Tikka with Kali Mirch”, distinct flavour of Kali Mirch. Crunchy flavour of whole cashew nut and the onion, tomato & cashew nut paste further enhances the flavour of dish and create the rich texture of the gravy.

Ingredients:

Chicken (boneless): 250 gm
Yogurt/Curd: 2 tablespoon
Onion: 1 no. (medium)
Tomato: 2 no. (Small)
Ginger paste: 1 tablespoon
Garlic paste: 1 teaspoon
Black pepper powder: 1 teaspoon
Chat masala powder: ½ teaspoon
Salt: 1 teaspoon
Garam masala powder: ½ teaspoon
Cumin: ½ teaspoon
Cashew nut: 15-20 no.
Ghee: 3 tablespoon
Oil: 1 tablespoon
Clove: 2-3 no.
Green cardamom: 1 no.
Cinnamon: 1”stick

Preparation:

Wash chicken in a bowl, marinate the chicken with yogurt, ½ teaspoon of salt, mustard oil and chat masala for 20-25 minutes. You can leave it for longer period also but then keep it in refrigerator.
Cook it into the barbecue/grill or shallow fry with minimum oil.
Prepare paste of 10 numbers of Cashew nut, tomato and half of the onion, keep aside.
Slice the other half of onion, deep fry and keep aside.

Method:

Heat ghee in a fry pan or wok; put cardamom, cinnamon, cumin sputter for few second, add onion, stir fry on high flame for couple of minutes or gets light brown in colour.
Add cashew nut, stir fry on lower flame for a minute; add prepared paste, ginger and garlic paste, fry on low flame about 8 -10 minutes or till liquid dries up, add 300 ml of hot water and bring to boil, add chicken Tikka. Cook on low flame (6-8 minutes), add black pepper powder.
“Mugalai Chicken Tikka with Kali Mirch” is ready to be served along with cumin rice and Naan.