Chicken Tikka Masala Recipe

Chicken Tikka Masala Recipe/Chicken Tikka: Prepare delicious creamy chicken recipe in thick gravy. That too full of spices and flavour! Non-veg eaters will like this dish very much. You can prepare this excellent dish even during a dinner party at home.

Ingredients to make Chicken Tikka Masala: You can make chicken tikka either dry or gravy. This recipe completely depends on the spices used in it. You can prepare it in just 40 minutes.

Ingredients of Chicken Tikka Masala

• 2 tbsp curry or tandoori paste
• 2 table spoons of curd
• 2 (chopped with skin) chicken breasts
• 3 tbsp single cream (pure and thickened cream)
• 200 grams tomato
• 2 tsp ginger, grated
• 2 garlic cloves, chopped
• 3 tbsp olive oil
• 2 bay leaves
• 1 medium onion, cut into pieces
• 2 medium red chillies (seeded and chopped; if using bird’s eye chillies, use only half the chilli)
• 1/4 tsp turmeric
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/2 (ground) teaspoon cumin
• 1/2 (crushed) tsp coriander
• 1/2 tsp garam masala
• 25 grams green coriander

How to make Chicken Tikka Masala

1. Put curry or tandoori paste in a bowl. Add curd to it and beat it well. Then add chicken pieces into it. Mix again.
2. Keep the bowl in the refrigerator for about one to two hours.
3. Heat the oven to 180 degrees Celsius. Bake the chicken pieces for 10 minutes.
4. Meanwhile, put cream, tomato, ginger and garlic in a bowl and grind them. Keep aside.
5. Heat oil in a pan. Add bay leaves and onion and fry. When the onion turns golden-brown, add chilli, turmeric, paprika, salt, cumin, coriander and garam masala.
6. Fry for a minute. Then add chicken pieces into it. Fry for five minutes.
7. After this add mixture of tomato and cream in it.
8. Cover and cook on low flame for five minutes.
9. When the curry starts turning red and cream, add 125 ml. Took. Or add five ounces of water and cook for a minute.
10. Keep in mind that the texture of the dish should be thick and soft.
11. The finer you cut the onion, the thicker the gravy will be. Then take the mixture off the flame.
12. Serve garnished with green coriander.