Chicken Tikka Masala
Ingredients
Chicken breast (boneless) 1 kg
Oil 5 tbsp
Yogurt 1 cup
Cream ¼ cup
Tomatoes (cubed) 2
Tomato Puree 3 tbsp
Onion (sliced) 2
Onions (chopped) 1 Big
Coriander leaves (chopped) ½ cup
Lemon Juice 1 tbsp
Green Chilies (chopped) 2
Cumin Seeds 1 tsp
Coriander Powder 1 tsp
Cloves 3
Cinnamon Stick 1 – 2
Green Cardamom 3
Mix Whole spices 1 tsp
Cumin Powder 1 tsp
Red Chili Powder 1 tsp
Turmeric Powder ½ tsp
Nutmeg Powder ½ tsp
Ginger Garlic Paste 3 tbsp
Mace ½ tsp
Cashew Nuts (broken) 1 tbsp
Salt to taste
Method
Mix red chili powder, ginger garlic paste, coriander powder, turmeric powder, yogurt, ½ tsp salt, lemon juice and 3 tbsp oil. Apply this marinade to chicken pieces and leave it aside for 1 hour. You can apply this marinade to vegetables, tomatoes and slices onions also. Put vegetables and chicken pieces on skewers earlier soaked in water. Keep aside. Let marinade seep in well. Take a pan and heat oil in it. Add whole garam Masala, green cardamom, cloves, cinnamon sticks and cumin seeds. As seeds starts sputtering add finely chopped onions. Sauté for a minute and add ½ tsp salt, ½ tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, chili powder. Add little water so that masalas get evenly cooked. Add tomato puree. Put the lid and let it cook for 10 minute on medium flame. As the mixture stars boiling add skewered chicken and vegetable pieces. Cook for few more minutes and serve hot your chicken tikka masala after garnishing with Coriander leaves.
Ingredients
Chicken breast (boneless) 1 kg
Oil 5 tbsp
Yogurt 1 cup
Cream ¼ cup
Tomatoes (cubed) 2
Tomato Puree 3 tbsp
Onion (sliced) 2
Onions (chopped) 1 Big
Coriander leaves (chopped) ½ cup
Lemon Juice 1 tbsp
Green Chilies (chopped) 2
Cumin Seeds 1 tsp
Coriander Powder 1 tsp
Cloves 3
Cinnamon Stick 1 – 2
Green Cardamom 3
Mix Whole spices 1 tsp
Cumin Powder 1 tsp
Red Chili Powder 1 tsp
Turmeric Powder ½ tsp
Nutmeg Powder ½ tsp
Ginger Garlic Paste 3 tbsp
Mace ½ tsp
Cashew Nuts (broken) 1 tbsp
Salt to taste
Method
Mix red chili powder, ginger garlic paste, coriander powder, turmeric powder, yogurt, ½ tsp salt, lemon juice and 3 tbsp oil. Apply this marinade to chicken pieces and leave it aside for 1 hour. You can apply this marinade to vegetables, tomatoes and slices onions also. Put vegetables and chicken pieces on skewers earlier soaked in water. Keep aside. Let marinade seep in well. Take a pan and heat oil in it. Add whole garam Masala, green cardamom, cloves, cinnamon sticks and cumin seeds. As seeds starts sputtering add finely chopped onions. Sauté for a minute and add ½ tsp salt, ½ tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, chili powder. Add little water so that masalas get evenly cooked. Add tomato puree. Put the lid and let it cook for 10 minute on medium flame. As the mixture stars boiling add skewered chicken and vegetable pieces. Cook for few more minutes and serve hot your chicken tikka masala after garnishing with Coriander leaves.
