For the Chicken Tikka Masala:
Optional (For Garnishing):
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Heat 1 litre of water in a pan over medium flame.
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Add the chicken pieces and sprinkle little salt.
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Simmer until the chicken pieces are three-fourths cooked.
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Drain and reserve the water. Keep the chicken pieces aside until required.
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To make the chicken tikka masala, combine all the ingredients, except oil, and grind them to a thick paste without adding water.
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Rub this paste all over the chicken pieces and keep aside for 30 minutes.
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Heat little oil in a shallow frying pan over low flame.
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Fry the chicken pieces on both sides and remove.
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Skewer the chicken pieces and place them on a preheated grill pan.
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Grill until slightly blackened and remove.
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Keep aside in a warm place.
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Wash the rice 2 to 3 times and soak for 45 to 60 minutes in enough water.
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Heat ghee and oil in a pressure pan over medium flame.
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Fry the cinnamon, cloves, cardamoms and star anise for 30 to 40 seconds.
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Add the onions, green chillies and garam masala powder.
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Stir well and saute for 2 minutes.
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Add the mint leaves, coriander leaves, ginger garlic paste and stir well.
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Add red chilli powder, coriander powder, cumin powder and stir again.
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Add curd, lemon juice and simmer until the oil starts to separate.
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Drain and add the rice and stir gently until well combined.
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Add the reserved water and little salt.
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Cover the pan with a lid and cook until 1 or 2 whistles or until the rice is fully cooked.
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When the pressure has reduced, fluff up the rice using a fork.
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Add the chicken pieces and mix once or twice. Take care not to break the rice.
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Cover the pan with the lid and keep aside for 5 to 10 minutes.
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Serve warm with a choice of side dish or with raita.
Note: If you do not have a grill pan, you can cook it directly over flame for 20 to 30 seconds.