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Sunday, 28 February 2016

Yummy Chicken Tikka Masala


         This is grilled boneless chicken cubes cooked in a creamy based gravy. This dish is very popular in most of the Indian restaurants and dhabas. They are served with hot kulchas or naans for a satisfying meal. It has many versions. But I cooked minus the cream and added instead some yoghurt to give a creamy texture to the gravy. 

          Any leftover Tikkas can be easily turned into this yummy side dish. It can also be relished with plain steamed rice, jeera rice, plain Biryani or tandori roti. Please check below a step by step guide with pictures to prepare this delicacy.









  • 2-3 cups chicken tikka along with cubed capsicum & onion
  • 3 tbsp. oil
  • 1 tbsp. butter
  • 1 tsp. cumin seeds
  • 2 bay leaves
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 2 tomatos, pureed
  • 1 tsp. tomato paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • 2 tbsp. roasted cashew paste
  • 3/4 cup yoghurt, beaten
  • 2 tbsp. coriander leaves, chopped
  • few onion rings, a tsp. of yoghurt beaten and a sprig of mint to garnish







         Heat oil and butter in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds and then add the onions. Fry till light brown.

          Add the ginger-garlic paste and all the powdered spices along with some water. Fry till oil separates. Add the tomato puree and the tomato paste. Combine everything well.

         Keep frying on a low flame till the oil leaves the sides. Now add the cashew paste and cook till the moisture reduces. 

          Add the chicken tikka. Give it a stir and add the beaten yoghurt. Cover and cook on a low flame for 2-3 minutes. 

          When done, add the coriander leaves and serve, garnished with beaten yoghurt, onion rings and a sprig of mint.





                         Heat oil & butter. Temper with cumin seeds, bay leaves  & whole 
                         garam masala.



                          Add the onion and fry till light brown.




                         Add ginger-garlic paste and all the powdered spices mixed 
                         with a little water. Saute till oil separates.




                          Add tomato puree and tomato paste.




                           Then add the roasted cashew paste. Fry till dry.




                          Add the chicken tikka and...




                            ......combine everything well.




                           Add the beaten yoghurt.




                          Cover and simmer for 2-3 minutes.




                              When done, add coriander leaves. 




                        Serve with plain steamed rice, jeera rice, plain Biryani, naan or 
                        tandori roti.







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