Chicken Tikka Masala

6 mins
Serves 1
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Directions

  1. 1Marinate the chicken with yogurt, turmeric powder, Kashmiri chili powder, garam masala, salt, grated ginger, and garlic.
  2. 2Marinate the chicken with yogurt, turmeric powder, Kashmiri chili powder, garam masala, salt, grated ginger, and garlic.
  3. 3Marinate the chicken with yogurt, turmeric powder, Kashmiri chili powder, garam masala, salt, grated ginger, and garlic.
  4. 4Mix well and refrigerate for at least two hours, or preferably overnight.
  5. 5Mix well and refrigerate for at least two hours, or preferably overnight.
  6. 6Mix well and refrigerate for at least two hours, or preferably overnight.
  7. 7Preheat the oven to 200°C/400°F.
  8. 8Preheat the oven to 200°C/400°F.
  9. 9Preheat the oven to 200°C/400°F.
  10. 10Lightly oil a roasting dish and spread the marinated chicken evenly.
  11. 11Lightly oil a roasting dish and spread the marinated chicken evenly.
  12. 12Lightly oil a roasting dish and spread the marinated chicken evenly.
  13. 13Bake for 20-25 minutes until golden brown.
  14. 14Bake for 20-25 minutes until golden brown.
  15. 15Bake for 20-25 minutes until golden brown.
  16. 16Meanwhile, prepare the sauce: heat vegetable oil in a pan.
  17. 17Meanwhile, prepare the sauce: heat vegetable oil in a pan.
  18. 18Meanwhile, prepare the sauce: heat vegetable oil in a pan.
  19. 19Add cumin seeds, bay leaves, black cardamom, green cardamoms, cloves, and cinnamon.
  20. 20Add cumin seeds, bay leaves, black cardamom, green cardamoms, cloves, and cinnamon.
  21. 21Add cumin seeds, bay leaves, black cardamom, green cardamoms, cloves, and cinnamon.
  22. 22Add chopped onions and green chilies and cook until golden brown on medium to low heat.
  23. 23Add chopped onions and green chilies and cook until golden brown on medium to low heat.
  24. 24Add chopped onions and green chilies and cook until golden brown on medium to low heat.
  25. 25Add chopped tomatoes, cover, and cook for 10-15 minutes.
  26. 26Add chopped tomatoes, cover, and cook for 10-15 minutes.
  27. 27Add chopped tomatoes, cover, and cook for 10-15 minutes.
  28. 28Add coriander powder, Kashmiri chili powder, garam masala, and turmeric powder to the sauce and mix well.
  29. 29Add coriander powder, Kashmiri chili powder, garam masala, and turmeric powder to the sauce and mix well.
  30. 30Add coriander powder, Kashmiri chili powder, garam masala, and turmeric powder to the sauce and mix well.
  31. 31Add the baked chicken to the sauce.
  32. 32Add the baked chicken to the sauce.
  33. 33Add the baked chicken to the sauce.
  34. 34Blend the soaked cashew nuts with milk into a puree and add it to the sauce.
  35. 35Blend the soaked cashew nuts with milk into a puree and add it to the sauce.
  36. 36Blend the soaked cashew nuts with milk into a puree and add it to the sauce.
  37. 37Add chopped onions and green pepper to the curry for extra crunch and flavour.
  38. 38Add chopped onions and green pepper to the curry for extra crunch and flavour.
  39. 39Add chopped onions and green pepper to the curry for extra crunch and flavour.
  40. 40Stir in 50ml of double cream.
  41. 41Stir in 50ml of double cream.
  42. 42Stir in 50ml of double cream.
  43. 43Serve hot with onion salad, yogurt, chapati, and steamed rice.
  44. 44Serve hot with onion salad, yogurt, chapati, and steamed rice.
  45. 45Serve hot with onion salad, yogurt, chapati, and steamed rice.

Ingredients

  • 150 grams natural yogurt
  • 150 grams natural yogurt
  • 150 grams natural yogurt
  • 0.5 teaspoon turmeric powder
  • 0.5 teaspoon turmeric powder
  • 0.5 teaspoon turmeric powder
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon Kashmiri chili powder
  • 0.5 teaspoon garam masala
  • 0.5 teaspoon garam masala
  • 0.5 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 small piece ginger
  • 1 small piece ginger
  • 1 small piece ginger
  • 1 tablespoon mustard oil
  • 1 tablespoon mustard oil
  • 1 tablespoon mustard oil
  • 800 grams boneless chicken breast
  • 800 grams boneless chicken breast
  • 800 grams boneless chicken breast
  • 50 grams cashew nuts
  • 50 grams cashew nuts
  • 50 grams cashew nuts
  • 50 ml milk
  • 50 ml milk
  • 50 ml milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 2 medium-sized onions
  • 2 medium-sized onions
  • 2 medium-sized onions
  • 2 green chilies
  • 2 green chilies
  • 2 green chilies
  • 5 tomatoes
  • 5 tomatoes
  • 5 tomatoes
  • 1 bunch coriander stalks
  • 1 bunch coriander stalks
  • 1 bunch coriander stalks
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 black cardamom
  • 1 black cardamom
  • 1 black cardamom
  • 2 green cardamoms
  • 2 green cardamoms
  • 2 green cardamoms
  • 2 cloves
  • 2 cloves
  • 2 cloves
  • 1 cinnamon
  • 1 cinnamon
  • 1 cinnamon
  • 1 teaspoon coriander powder
  • 1 teaspoon coriander powder
  • 1 teaspoon coriander powder
  • 4 tablespoons tomato puree
  • 4 tablespoons tomato puree
  • 4 tablespoons tomato puree
  • 50 ml double cream
  • 50 ml double cream
  • 50 ml double cream
  • 1 small onions
  • 1 small onions
  • 1 small onions
  • 1 green pepper
  • 1 green pepper
  • 1 green pepper

Equipment

knifegraterroasting dishwooden spoonfood processor