Saucepans and Spices

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CHICKEN TIKKA MASALA (boneless)

Shilpa Anand

INGREDIENTS FOR MARINATION

  • 500 gms chicken, cut into tikka shapes

  • 1tsp Salt

  • 1-2 tsp lemon juice or1/2 tsp  chaat masala  

  • 3-4 tbsp thick curd

  • 2tsp ginger garlic paste

  • 3-4 tsp Shilpa’s Masala Mill Kashmiri chilli powder

  • ½ tsp Shilpa’s Masala Mill Garam Masala

  • 1-2tbsp oil for frying

    (Note: you may substitute kashmiri chilli powder + garam masala powder with Shilpa’s Masala Mill Special Tandoori Masala)

INSTRUCTIONS

Marinate chicken with all the ingredients

Keep aside for 1-2 hours

  • Heat oil in a pan and fry the chicken pieces until golden. Remove for use later

INGREDIENTS FOR GRAVY

  • 1-2 medium onions, grated

  • 2tsp ginger garlic paste

  • 1cup tomato grated

  • 4-5 tbsp cream 

  • ¼ tsp turmeric powder

  • 1tsp red chilli powder

  • 1tsp coriander powder

  • ½ tsp cumin powder

  • ½ tsp garam masala powder

  • 1tbsp Kasuri methi ( roasted and crushed)

  • Salt to taste

  • Pinch of sugar 

  • Oil 

  • 250-300 ml hot water

INSTRUCTIONS

  • HEAT oil in a pan and add onions. Fry on medium heat until golden

  • Add ginger-garlic paste and fry for 2-3 mins

Add tomato purée and all powdered masalas. Mix and sauté for 2-3 mins

Add fried tikkas, water and garam masala powder. Mix, cover and simmer for 6-8 mins on low heat

Now add cream and cook for another 2-3 mins

Lastly, add roasted Kasuri Methi and cook for another 1-2 mins

That’s it, your delicious chicken tikka masala is ready 

Serve with naans, rice

SPICE LEVEL:🌶🌶