Chicken Tikka Masala Recipe

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Chicken Tikka Masala with Rice

Chicken Thighs (or Breasts) – 800 gms, boneless, skinless
Basmati Rice – 1/2 cup, cooked
Ginger – 1 tblsp, chopped
Garam Masala Powder – 1 1/4 tsp
Garlic – 2 cloves, chopped
Red Chilli Powder – a pinch
Plain Yogurt – 1/2 cup
Vegetable Oil – 1/2 tblsp
Onion – 1, medium, finely sliced
Tomatoes – 100 to 125 gms, peeled
Thick Cream – 2 to 3 tblsp
Coriander Leaves – 2 tblsp, chopped
Salt – 1/4 tsp

1. Mix the ginger, garlic, garam masala powder, red chilli powder and salt in a bowl.
2. Add 1/2 cup of yogurt and 1 tblsp of the ginger garlic mixture in a large bowl.
3. Add the chicken pieces and mix well to coat. Keep aside for 5 minutes.
4. Heat a nonstick pan over medium flame.
5. Fry the chicken pieces for 3 to 4 minutes each side and remove.
6. Add oil to the pan.
7. Add the onions and saute for 2 minutes.
8. Add the remaining ginger garlic mixture and tomatoes.
9. Stir well.
10. Add cream and the remaining yogurt.
11. Cover the pan with a lid and simmer for 10 minutes.
12. Add the chicken pieces and cook, covered, for 5 to 10 minutes.
13. Garnish with the coriander leaves.
14. Serve hot with rice or naan.

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