Chicken Tikka Masala


For the Marinade

Chicken breast, boneless and cut in small pieces- 1 pound

3-inch piece fresh ginger, peeled- 1

garlic, peeled- 4 cloves

Finely chopped fresh cilantro- 2 tablespoons

Salt to taste

Freshly ground black pepper

Juice of 1 lemon

Red chili powder- 1/2 teaspoon

Plain yogurt- 1 cup

Vegetable oil- 4 tablespoons

For the Sauce

Butter- 1 tablespoon

Garlic, minced- 1 clove

Ground cumin- 1 teaspoon

Heavy cream- 1 1/4 cups

Dried fenugreek leaves- 2 tablespoon

Tomato sauce- 1 can

Paprika- 1 teaspoon

Tomato puree- 4 tablespoons

Sweetened coconut flakes for garnish


Blend ginger and garlic until you have a paste.

Take a bowl, add ginger and garlic paste with yogurt, salt, garam masala, red chili powder, lemon juice, and oil.

Add chicken and mix until the chicken is marinated.

Let it marinate in the refrigerator overnight.

Grill chicken until it is cooked and tender.

Melt butter in a pan. Sauté garlic for a minute.

Add cumin, fenugreek leaves, and paprika. Mix well.

Add tomato sauce and cream. Simmer until sauce thickens.

Add grilled chicken, and simmer for ten minutes.

Garnish with coconut flakes.

Pic Courtesy: Google

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