Chicken Tikka Masala is one of the most popular North Indian dish around the world. Tender chicken chunks are marinated, grilled and made with tomato based gravy. It is usually orange in color due to the tandoori masala used. All the spices used just bring out the flavors.
Cut and wash the chicken thighs into medium size chunks. To make the marinade, in a mixing bowl, add the yogurt, 2 tablespoons of Tandoori Masala, 3-4 garlic cloves, ginger, a little bit of salt, olive oil.
Mix all the ingredients and add the washed chicken and marinade. Put the marinated chicken in a zip lock bag and leave it for at least 5-6 hours.
Heat the grill, and thread the chicken on to the wooden or metal skewers. Place it on the grill, brush it with little oil and cook it until chargrilled.
In a kadhai (deep circular pot, similar to a wok), put a 2-3 tbsps of olive oil. Add the remaining 9-10 grated garlic cloves.
Sautee for a few minutes until light brown. Now add the tomato puree and let it cook for another 2 minutes.
At this time, add the grilled chicken pieces and mix well so that the garlic tomato mixture coats the chicken chunks. Add additional salt, garam masala, red chilli powder to it.
After a couple of minutes of stirring, add the sour cream, and little bit more tandoori masala.
Tandoori masala will enhance the color of the chicken and sour cream will give the extra richness to the chicken. Make sure to check the spices at this time, bcoz if you need to add anything depending on your taste you can add it.
Stir it for few minutes uncovered. Add water to make a gravy. Also add, the cubed bell peppers and onions and mix.
Cover it for 5-7 minutes and cook on a medium heat. And now your delicious Chicken Tikka Masala is ready.
Serve hot with a tandoori roti, rice, or naan. I served it with homemade fresh whole wheat naan.