Chicken Tikka Masala

This is a super hit dish in my house!!!!

Ingredients

Boneless Chicken: 750gms
For Marination
Yogurt: 4 Table Spoon
Cumin Powder: 1 Table Spoon
Kashmiri Chilly Powder: 1 Table Spoon
Pepper Powder: ½ Table Spoon
Coriander Powder: ½ Table Spoon
Garam Masala Powder: ½ Table Spoon
Ginger Garlic Paste: 1 Table Spoon
Lime Juice: 1 Table Spoon
Salt
For Gravy
Onion: 1 Big
Tomato: 2
Cashew nuts: 10 - 12 numbers
Kashmiri Chilly Powder: 1/2 Table Spoon
Coriander Powder: 1/2 Tea Spoon
Garam Masala Powder: 1/2 Tea Spoon
Ginger Garlic Paste: 1 Tea Spoon
Cumin: 1/2 Tea Spoon
Bayleaf: 1
Cloves: 3 - 4
Cardamom: 3 - 4
Fenugreek Leaves/Kasuri methi: 1 Tea Spoon
Oil: 3 Table Spoon
Cream 1 Table Spoon
Salt
Water
Coriander Leaves

Cooking Time: 30 minutes
Method

Combine all the things mentioned under for marination

Add chicken pieces to this and marinate it well and keep in fridge for 3 to 4 hours or over night
I have used chicken with bones as i was not having boneless chicken

Soak cashew nuts in hot water for 5 to 10 minutes and then grind it to a fine paste

Finely chop the onion or grind it to a fine puree

Put tomatoes in boiling water for a few minutes and then remove from water and let it cool.  Then remove the skin and grind it to a fine puree

Take the chicken out of the fridge and let it rest in room temperature for 15 to 20 minutes before cooking
I am using an electric grill to make this chicken.  Or you can use an oven or tandoor to cook the chicken.

Preheat the grill at 180 C
Arrange the chicken on the grill and cook for 8 to 10 minutes on one side and then flip the chicken and cook the other side.
Keep flipping sides in regular intervals and brush some oil or butter each time until the chicken is well cooked

For making the gravy
Pour oil to a kadai 

Now add cumin, bay leaf, cloves and cardamom

Saute for a minute and then add ginger garlic paste

Keep in low flame and saute till the ginger garlic paste starts to become light brown in color
Now add the pureed onion

Saute for 3 to 4 minutes in medium flame and then add chilly powder, garam masala powder and coriander powder

Saute in low flame till oil start to leave the sides of the pan

Now add tomato puree

Mix well and let it boil.  

Add required water and let it boil

Once it boils well add cooked chicken pieces and  cashew nut paste and mix well

Reduce the flame and cover and cook for 4 to 5 mintues
Switch off the flame and add crushed kasuri methi and cream

Serve hot with rice, roti or naan