A rich and flavorful Chicken Tikka Gandi recipe that involves marinating chicken in spices, frying onion, and creating a creamy gravy with coconut milk. This dish is perfect for serving with rice or chapati and is enjoyed by kids.
1: Marinate chicken breasts with salt, ginger garlic paste, tikka masala, pepper, mustard, and oil for at least 20 minutes or overnight.
2: Air fry at 350°F for 15 minutes (flip halfway), or bake or pan fry the marinated chicken.
3: Grind one small onion with a little water.
4: In a wok, add 2 tbsp of oil and fry the onion till golden over medium-high heat.
5: Prepare a spice mix with salt, garam masala, chaat masala, tikka masala, pepper, coriander powder, and zeera powder.
6: Add minced ginger, chopped garlic, elaichi, cinnamon, tomato paste, and the spice mix to the onion.
7: Stir fry for 2 minutes until fragrant, and add 2 tbsp of water to prevent sticking.
8: Add beaten yogurt and mix, cooking until oil separates.
9: Stir in coconut milk (or milk and cream) and return the chicken to the gravy.
10: Adjust seasoning, add garam masala, crushed Kasuri methi, and a knob of butter, then simmer on very low flame for 5 minutes.
11: Optional: Add shredded cheese and cream for richness, and give it a coal smoke for extra flavor.
12: Garnish with chopped cilantro and sliced ginger/green chilies. Serve with rice, chapati, sheermal, or salad.
