• 400 gms Chicken pieces, preferably spring chicken
• 10-12 Whole Dried Kashmir Chillies
• 1 tsp Rock Salt 
• 1 tsp Fennel seeds
• 2-3 Garlic cloves
• 1/4 inch Ginger
• 1 tsp Rice Flour
• 1 tbsp Lemon Juice
• 1 tsp Red Chilli flakes (optional)
• 1+1/2 tsp Kashmiri Red Chilli Powder
• 1/4 tsp Turmeric powder
• 2 sprigs Curry leaves
• Coconut Oil, for frying

Instructions:

• 900 gms Chicken (cut into small pieces) 
• 3-4 dry red chilli
• 1 tbsp Coriander seeds
• 1 tsp Fenugreek seeds
• 1 tsp cumin seeds
• 1 tsp Garam masala / 2 cardamom, 2 cloves and a cinnamon stick. 
• 4 tsp Kashmiri Red chilli powder 
• 1/4 tsp Turmeric powder 
• 1 tsp Garlic paste
• 1 tsp Ginger paste
• Salt 
• 1 tbsp lemon juice
• 1 medium Onion, roughly chopped
• 1 tbsp ghee
• 1 medium Onion, sliced
• 1 small tomato, chopped
• 4 tbsp grated coconut 
• Curry leaves
• 1/4 tsp Garam masala
• 1 tsp ghee

1. Marinate chicken with Kashmiri red chilli powder, Turmeric powder, ginger garlic paste, salt and lemon juice. 
2. In a pan, dry roast the spices - dry chilli, Coriander seeds, Fenugreek seeds, cumin seeds, cloves, cardamom and cinnamon. 
3. In a blender, drop in your roughly chopped onions, the roasted spices and grated coconut. 
4. In a pan, add a tbsp of ghee and Sautee the sliced onions and some curry leaves witb some salt. 
5. Once translucent, add in your chopped tomatoes and sauté. 
6. Once the tomato has softened, add in your marinated chicken and allow to cook closed using a lid for 15 minutes, turning over occasionally. 
7. Next add in your ground paste and cook for 5 minutes until the water oozed out from the chicken evaporates and ghee starts separating from the masala. 
8. Check for salt and finally finish off with a sprinkle of Garam masala and drop in a tsp of ghee. 

Ingredients :

• 600 gms Chicken (small cuts)
• 2-3 tbsp Yogurt
• 1 tsp Ginger garlic paste
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Chilli powder
• 2 tbsp Tandoori Chicken Powder (for substitute check notes)
• Salt
• 1/2 tsp lemon juice
• Vegetable oil for frying

• 1 medium onion chopped coarsely
• 2 medium tomatoes chopped coarsely
• 1 tsp Ginger garlic paste
• 1/4 tsp Turmeric powder
• 2-3 tsp Kashmiri Chilli powder
• 1 tbsp Tandoori Masala powder, (or check notes for substitute)
• 1 clove
• 1 cardamom
• 1/2 glass water
• 1/2 tsp Cumin powder
• 1/2 tsp dried fenugreek leaves
• 2 tbsp fresh cream/ thick cream
• 1 tbsp butter
• Salt, to taste
• Sugar, a pinch

Instructions:

1. To begin with, heat oil in a Kadai and fry in the marinated chicken pieces in 2-3 batches without overcrowding for 15 minutes on medium-low turning over every 5 minutes.
2. Next, in a pan/ skillet pour in the oil from the Kadai used for frying, about 2 - 3 tbsp.
3. Add your dry spices, cardamom, and cloves into the oil and sauté for a minute and add in the chopped onion and sprinkle some salt and let it get translucent.
4. Next, add in the ginger-garlic paste and sauté till the raw smell disappears and add in the chopped tomatoes. Close and cook for 2 minutes.
5. Now add the powders - Turmeric, Chilli powder, tandoori masala powder, mix for a minute and pour in the water and let it boil for a couple of minutes and set aside.
6. Once cooled, grind in a mixer and strain to get the residual smooth paste.
7. Next in a pan /skillet add the butter and add in 2 tsp of Chilli powder to the butter for that rich color.
8. Now add the strained paste to the butter and once boiled add in the cream and salt.
9. Depending on the consistency pour in water if required.
10. Add in the dried Fenugreek leaves by placing it in your palm and rubbing your hands to make it into powder and add in a pinch of sugar to balance out the flavours.
11. Finally, add your fried chicken tikka to the Masala and let it boil for 5 minutes on simmer. Ta-da! Your Chicken Tikka Masala is ready to devour. 🤤🤤

1. If you do not have tandoori chicken Masala feel free to use 1 tsp Coriander powder, 1 tsp chili powder, 1/2 tsp pepper powder, 1/2 tsp garam masala for the same.
2. Even though I cooked it spontaneously I had cleaned and marinated the chicken with salt earlier.
3. The oil is going to look burnt as the yogurt in the marination will turn black while frying, so do not pour in too much oil for frying.
4. For that charred look, I fried the chicken on a high flame in the last 2 minutes.

Ingredients :

• 700 gms bone-in chicken (small cut pieces)
• 8 dried red chillies soaked in hot water for 15 minutes and made into paste
• 2 tsp gg paste
• 1 tsp meat masala/chicken Masala powder
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Red chilli powder
• 1 tbsp lemon juice
• 1/2 tsp red chilli flakes (optional)
• 2 tbsp cornflour
• 1 tbsp maida/ all-purpose flour
• Salt as required
• 3/4 tbsp rice flour

• Coconut oil
• Salt as required
• 4-5 tbsp grated coconut
• 3-4 green chillies (slit)
• Curry leaves
• 1-2 tsp of red chilli paste prepared earlier

Instructions :

1. Grind the soaked red chilies to a paste.
2. Marinate the cleaned, bone-in chicken pieces with the items under 'for the chicken marinade' title for at least half an hour to 2 hours.
   
   
   
   
3. Reserve a couple of teaspoons of the chili paste for the coconut roast. The rest of the paste may be added to the chicken marinade.
4. Right before you fry the chicken, mix in the rice flour and fry or med-high heat.
5. Fry for 4 minutes each side for a total of 15-18 minutes or until well done and slightly crispy on the outside.
   
   Drain the chicken on a tissue paper.
6. 
7. Grind the coconut with the reserved chilli paste and salt and set aside.
8. Set aside some of the fried oil and fry the green chillies, and curry leaves in the same Kadai or pan.
   
9. Next, fry the coconut chilli paste until crispy roasted. Be careful not to burn it.
   
   
   
   
   
   
   
   
   
   
10. Scoop the fried coconut from the oil and transfer it onto a tissue paper.
11. Serve your spicy chicken topped with your crispy roasted coconut, green chillies and curry leaves.

• Keep a close watch when roasting the coconut, thus one step goes wrong and the whole dish isn't worth it.
• Use coconut oil for frying the chicken for bringing out its 'naadan' flavors.
• Always remember while frying chicken do not overcrowd the Kadai or pan, it makes the chicken soggy and the chicken might not get done from the inside.
• Another tip for the coating to stay in place is to let the chicken cook at least for 3-4 minutes and flip so that the coating cooks and does not stick to the Kadai or pan.