Chicken Tikka Masala

Instructions

1. Prepare the base: Heat oil and butter in a pan. Add chopped onions and sauté until slightly golden brown. Add ginger-garlic paste and cook until raw smell disappears. Add salt to help onions cook faster and extract flavors.
2. Add spices and masalas: Add dried fenugreek leaves (Kasuri Methi), red chilli paste, turmeric powder, coriander powder, and cumin powder. Cook briefly to remove rawness of spices.
3. Add tomatoes: Add chopped tomatoes and mash them with a spatula to dissolve into the gravy. Add water or chicken stock as needed. Simmer for 4-5 minutes until tomatoes are fully incorporated.
4. Enhance gravy texture and flavor: Add tomato purée and honey to balance sourness. Stir in cashew paste to add richness. Cook until gravy is thick and smooth.
5. Add vegetables: Add cubed capsicum and chunky tomatoes if desired, cook briefly.
6. Add chicken tikka: Add the grilled chicken tikka pieces and any cooked vegetables from the tikka preparation into the gravy. Adjust consistency with water if needed. Bring to a boil.
7. Finish with cream and garnish: Add fresh cream and chopped coriander leaves. Stir well. Add a dollop of butter at the end for extra richness and blend through the gravy.