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Chicken Tikka Masala

  • Boneless Chicken Thigh - 750 gm

  • Onion - 2 medium (Finely chopped)

  • Ginger and Garlic paste - 4 tsp

  • Tomatoes - 2 large (chopped into small cubes)

  • Red Chili powder - 3 tsp

  • Black Pepper powder - 1 1/2 tsp

  • Garam Masala powder - 2 tsp

  • Cashews - 20 gm

  • Yogurt - 2 tbsp

  • Vegetable Oil - 4 tbsp

  • Salt - To taste

  • Ghee - for brushing

  • Fresh Cream and Coriander leaves - For garnishing

Ingredients
Ingredients
Ingredients
Method

Tikka

  1. Cut Chicken pieces into 5cm size, wash and keep aside in a strainer for at least 2 hours.

  2. Marinate Chicken with 2 tsp Ginger-Garlic paste, 1 tsp Red Chili powder, 1/2 tsp Black Pepper powder, 1 tsp Garam Masala powder, 2 tbsp Yogurt and Salt. Keep the marinated Chicken aside for at least an hour.

  3. Put the Chicken pieces into a skewer sheekh and then roast in a charcoal oven, keep brushing ghee occasionally. Alternatively you can use a grilled pan to perform the roasting. Roast until Chicken becomes tender.

Gravy

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  1. Grind the cashews and make it into a paste.

  2. Heat Oil in a saucepan.

  3. Add chopped Onion and fry till it turns light brown, then add the remaining Ginger-Garlic paste, Black Pepper powder, Chili powder, chopped Tomatoes and Salt.

  4. Fry until oil starts separating from the mix, add one and half cup of water and Cashew paste. ensuring a thick gravy. Leave it to boil.

  5. Add Chicken Tikka into gravy and then add remaining Garam Masala and mix well. Simmer for 5 to 7 minutes.

  6. Garnish with cream and coriander leave and serve hot.

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