Chicken Tikka Masala - 11 Recipe - Cooking Index
Marinate For 1 Hour | ||
2 1/2 lbs | 1135g / 40oz | Chicken - boneless, skinless |
2 teaspoons | 10ml | Ginger and garlic paste |
1/4 teaspoon | 1.3ml | Turmeric powder |
1/2 teaspoon | 2.5ml | Chili powder |
1 teaspoon | 5ml | Coriander powder |
1 teaspoon | 5ml | Garam masala |
1/2 teaspoon | 2.5ml | Cumin powder |
Salt to taste | ||
1/2 cup | 118ml | Yogurt |
For The Gravy | ||
1 | Onion chopped | |
2 teaspoons | 10ml | Tomato puree |
1/4 teaspoon | 1.3ml | Turmeric powder |
2 teaspoons | 10ml | Coriander powder |
1 1/2 teaspoons | 7.5ml | Chili powder |
1 teaspoon | 5ml | Ginger and garlic paste |
Salt to taste | ||
3 teaspoons | 15ml | Oil |
1/2 teaspoon | 2.5ml | Garam masala powder |
Coriander leaves finely chopped for garnish | ||
1 teaspoon | 5ml | Cream optional for garnish |
After one hour put this on skewers and grill till cooked. Or u can put it on a pan and let the flame be low or even bake it till done.
Heat oil in a vessel, fry onions and add ginger and garlic paste. Let it fry well till the oil separates.
Then add all the powdered masala, and the tomato puree, salt to taste add a little water and let the gravy thicken.
Then add the chicken pieces and cook for a while, finally when the gravy is thick, remove from fire, serve in a dish and garnish with coriander leaves, and cream (optional).
Accompanied with rotis, or parathas.
Source:
Indian Village Restaurant, Nashua, NH
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