Chicken tikka masala

Usually chicken tikka masala is made by marinating the chicken pieces, then grilling them and adding them to the gravy that is prepared separately. I made it the easier way, by doing it all together. But it was still a very tasty chicken dish. The chicken in India somehow tastes a lot better than the one in the US. But this is one of those dishes where it's hard to spot the difference. 

To marinate:

Chicken thigh meat- 1 pound

Yogurt – 2 tablespoons

Ginger Garlic paste – 1 tbsp

Red chilli powder – 1 tsp

Lemon juice – 1 tsp

Salt – 1 tsp

Garam masala – 1 tsp

Turmeric - 1 tsp

Oil - 1 tbsp 

For the gravy:

Tomatoes – 2

Onion – 1 

Capsicum - 2 cubed

Ginger garlic paste – 1 tsp

Green chillies – 3

Coriander powder – 1 teaspoon

Chicken masala - 1 tbsp

Oil – 1 tbsp

Salt – to taste

Cream - 4 tbsp

Marinate the chicken pieces with all the ingredients for 2-3 hours in a refrigerator. Heat a pan and add 1 tbsp oil. When it's hot, add the marinated chicken pieces and fry till they are dry, or you can grill them if you like. Remove from the pan and keep aside.Add another tbsp oil and add the onions, capsicum, ginger, and garlic and chilis. Saute till onions turn golden brown. Add tomatoes and saute till the oil separates from it. Now add the masalas and salt and add the cream. Add the chicken back and add some water. Cover and cook till it reaches the desired consistency. I like it with more gravy. Serve with naan, roti , rice, whatever you prefer.