Wednesday 4 May 2016

Chicken Tikka Masala

Today was not in a mood to have usual chicken for lunch so thought why not try something different, made Chicken Tikka Masala...totally worth spending my time making it and also taking in the extra calories :-) This one is pure indulgence because it has lots of cream, almonds, cashew, butter and curd but then once in a while we can be indulgent. If you are in  a mood for some rich food then do try this Chicken Tikka Masala. It is worth it!

500 gms Boneless chicken
1 cup Butter
1 cup Curd
1 cup Thick Cream
1 cup paste of Cashew, Almond and Poppy Seeds
1 small bowl chopped Onion
1 small bowl chopped Tomato
1 Small bowl roasted Onion and Tomato paste
1 tbs Ginger and Garlic paste
1 tbs chopped Ginger, Garlic and Green Chili
1 tbs chopped Coriander Leaves
1 tbs Salt (according to taste)
1 teaspoon Sugar
Whole Garam Masala (1 green and black cardamom, 1 bay leaf, 4 cloves and 1 red chili)
1 teaspoon Cumin Powder
1 teaspoon Coriander Powder
1 teaspoon Garam Masala Powder
1 tbs Chicken Tikka Masala powder
1 teaspoon Turmeric Powder  
1 teaspoon Red Chili Powder
1 teaspoon Lemon Juice
1 teaspoon Royal Cumin Seeds


  • Marinate chicken with 1/2 cup curd, salt, red chili powder, chicken tikka masala powder, ginger & garlic paste and lemon juice and keep it aside for 45 minutes
  • Now pre heat the oven and put marinated chicken in it for 20 minutes so its become soft
  • Meanwhile heat butter in mid sized pan add royal cumin seeds and chopped ginger, garlic and green chili and stir for a minute
  • Add chopped onion and roast it till it turns brown in color
  • Add chopped tomato, roasted onion and tomato paste, salt, turmeric powder, cumin powder, coriander powder and red chili powder  and roast for 3 to 4 minutes
  • Now add rest cup of curd, thick cream, cashew, almond and poppy seeds paste mix well and roast it for 8 to 10 minutes (keep it on low flame)
  • Now add chicken tikka in the masala and add chopped coriander leaves. Keep it on low flame for another 8 to 10 minutes
  • You can garnish with cream and serve hot with Rice/ Roti

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