Chicken Tikka Masala

• For chicken Tikka
• 2 pounds boneless chicken
• 1/2 teaspoon chili powder
• 11/2 tablespoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 3 tablespoons yogurt
• 1 tablespoon ginger garlic paste
• pinch food color
• 4 tbsp oil
• to taste salt
• 1 onion
• 1 bell pepper
• 1 tomato (deseeded)
• For masala
• 1 onion
• 2 tomato
• 5 cashews
• 1 cinnamon stick
• 2 cloves
• 1 cardamom
• 1 bayleaf
• 1 teaspoon chili powder
• 1 tablespoon coriander powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon garam masala
• 1/2 tablespoon ginger paste
• 1/2 tablespoon garlic paste
• 2 tablespoons whipping cream
• to taste salt
• 3 tablespoons oil

1. Take a big bowl and marinate the chicken cubes,bell pepper cubes and tomato cubes with all ingredients listed above and refrigerate for minimum of 2 hours
2. Take the skewers and put it into the water and keep soaked for 10 minutes.
3. Take a stick and insert a piece of chicken ,1 cubed onion ,1 cubed pepper, and one tomato cube and repeat the same pattern....in each stick and keep it in the baking tray.
4. Preheat the oven at 375 degree and bake for 20 to 25 minutes turning in between
5. chicken tikka is ready .Now we will start up with the curry part.
6. Make a puree by blending tomato and cashews
7. In a kadai heat oil and add cinnamon,cloves,cardamom and bay leaves.
8. Add onion and cook well
9. Add ginger garlic paste and stir until the raw smell goes off
10. Now add the pureed tomato cashew paste.
11. cook until oil oozes out.
12. now add the chilli powder, coriander powder,cumin,garam masala ,salt and fry for 2 minutes
13. add a cup of water
14. When the gravy starts boiling add the chicken tikka to it and cook until the gravy gets thick.
15. At this stage add cream / milk and cook for a minute and switch off the stove

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Taken from food52.com/recipes/24243-chicken-tikka-masala (may not work)