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Home Recipe Meal TypeDinner

Chicken Tikka Masala Recipe

Less than 1hr |

Serves - 4

DifficultyMedium |

980 views

Recipe by : Fortune

Ingredients

Part A:

1 kilogram boneless chicken breast
1/4 cup yogurt
3 teaspoon minced ginger (adrak)
3 teaspoon crushed garlic (lasoon)
1/4 teaspoon white pepper
1/4 teaspoon cumin (jeera) powder
1/4 teaspoon mace (javanthri)
1/4 teaspoon nutmeg (jathika)
1/4 teaspoon green cardamom (elaichi) powder
1/4 teaspoon chilli powder
1/4 teaspoon turmeric (haldi)
3 tablespoon lemon juice
4 tablespoon vegetable oil
Melted margarine (for basting)

Part B:

125 gram tomato paste
300 gram tomato puree
1 kilogram tomatoes, chopped
2 teaspoon ginger (adrak)paste
2 teaspoon garlic (lasoon)paste
2 teaspoon green chillies
1 tablespoon red chilli powder
2 teaspoon cloves (lavang)
8 green cardamom (elaichi)s
Salt To Taste
3 tablespoon butter
2/3 cup cream
1 teaspoon fenugreek
2 teaspoon ginger, julienned
honey to taste

Method of preparation

Whisk all of the ingredients in Part A together in a large bowl.
Add the chicken breast, cut into 2 inch cubes.
Marinate overnight in the refrigerator.
Preheat oven to 175 degree Celsius.
Bake the chicken for 8 minutes, basting with margarine twice.
Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part B.
Deseed and chop green chillies.
Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
Add ginger (adrak)and garlic (lasoon)paste, green chillies, red chilli powder, cloves (lavang), cardamom (elaichi)s, and salt.
Cook over low heat until reduced to a thick sauce.
Strain through a strainer and bring to a boil. Add butter and cream. Stir.
If the sauce tastes sour, add honey to taste.
Add fenugreek and ginger (adrak)juliennes, stir, and serve with the chicken tikka masala