CHICKEN TIKKA MASALA RECIPE

 

YOU CAN MAKE THIS DELICIOUS CHICKEN TIKKA MASALA AT HOME. 

 COOKING TIME: 20-25 MINUTES

TIKKA MASALA SAUCE

  • ONION
  • GARLIC
  • GINGER
  • GARAM MASALA
  • CUMIN POWDER
  • CORIANDER POWDER 
  • TOMATO PUREE
  • DEGGI MIRCH (INDIAN PAPRIKA)
  • RED CHILLI POWDER (OPTIONAL)
  • HEAVY CREAM
  • SALT
  • 1/4 CUP OF WATER IF NEEDED
  • FRESH CORIANDER LEAVES

MARINADE FOR CHICKEN

  • CHICKEN BREAST 800g
  • PLAIN YOGURT
  • MINCED GARLIC
  • MINCED GINGER
  • GARAM MASALA
  • TURMERIC POWDER
  • CUMIN POWDER
  • PAPRIKA POWDER
  • SALT

 

INSTRUCTIONS

  1. IN A BOWL, MIX DICED CHICKEN BREASTS WITH ALL THE LISTED INGREDIENTS FOR THE MARINADE. MARINATE FOR AT LEAST HALF AN HOUR TO 24 HOURS.
  2. HEAT UP 2 TABLESPOONS OF OIL IN A LARGE PAN ON MEDIUM HIGH HEAT. ADD MARINATED CHICKEN AND COOK FOR 4 MINUTES UNTIL BROWN. TAKE OUT CHICKEN AND SET ASIDE AS YOU WILL BE COOKING THE CHICKEN IN THE SAUCE.
  3. ADD BUTTER TO THE SAME PAN AND ADD YOUR CHOPPED ONIONS. ADD YOUR SPICES, GARAM MASALA, TURMERIC, CUMIN POWDER, AND CORIANDER POWDER. FRY FOR 30 SECONDS.
  4. ADD YOUR TOMATO PUREE AND COOK IT THROUGH. THEN ADD CHILLI POWDER IF YOU WANT SOME HEAT. THEN SEASON GENEROUSLY WITH SALT. ADD 2 CUPS OF WATER AND LET IT SIMMER FOR 10-15 MINUTES.
  5. ADD YOUR CREAM INTO THE SAUCE, THEN ADD YOUR CHICKEN BACK INTO THE PAN AND LET IT COOK FOR 8-10 MINUTES.
  6. GARNISH WITH CORIANDER LEAVES AND SERVE WITH BASMATI RICE.
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