Chicken Tikka Masala.


Indian cuisine is packed with flavor and the liberal use of fresh vegetables, legumes, yogurt, rice and other grains make it inherently healthy as well. Spices form the backbone of Indian cooking, and although the list of spices and techniques used to prepare some recipes can be intimidating, they provide tantalizing layers of flavors in a matter of minutes. Whether you’re preparing a quick curry for an easy weeknight meal or a medley of dishes for an Indian-themed dinner party, you’ll find these recipes to be healthy, flavorful and delicious.

Chicken Tikka Masala is a tangy and very popular party recipe. Learn how to make Chicken Tikka Masala by following this easy steps.

Prep time:  2 Hrs

Cook time:  30 mins

Total time:  2:30 Hrs

Cuisine:  India

Serves:  4 to 5

  • 1 Kg Chicken breasts, skinned and chopped
  • 2 Tbsp curry or tandoori paste
  • 2 Tbsp natural yogurt
  • 3 Tbsp single cream
  • 200 gm tomatoes
  • 2 tsp peeled and grated root ginger
  • 2 cloves garlic, peeled and chopped
  • 3 Tbsp olive oil
  • 2 bay leaves
  • 2 medium onion chopped
  • 2 medium sized red chillies, seeded and chopped
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp garam masala
  • Hand full coriander leaves


  • Put the curry or tandoori paste into a bowl with the yogurt, stir well, then add the chicken pieces and stir again. Put the bowl into the fridge for 2 hours.
  • Preheat the oven, Put the chicken pieces into an ovenproof dish and bake for 10 minutes.
  • Meanwhile, blend together the cream, tomatoes, ginger and garlic in a bowl and set it aside.
  • Heat the oil in a saucepan, add the bay leaves and the onion and fry until the onion begins to turn golden-brown.
  • Add the chilies, turmeric, paprika, salt, cumin, coriander and garam masala and stir for 1 minute.
  • Put in the chicken pieces and fry for 5 minutes.
  • Then add the tomato and cream mixture, cover and cook over a low heat for a further 5 minutes.
  • The curry should look red and creamy, and its texture should be thick and fairly smooth, depending on how small you chopped the onions.
  • Add 125 ml water and cook for another 5 minute.
  • Take it off the heat, pour into a serving dish and garnish with the coriander leaves.

    Serve with rotis, naans, and rice.

Click Here to More Non Vegetarian Recipes.

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