CHICKEN TIKKA MASALA
Welcome to CuisineGhar kitchen.
Friends! Today, I am sharing a Chicken Tikka Masala Restaurant-Style Recipe. At first, you need to make chicken tikka, which I have shared the recipe with you in the previous post or video. To make the chicken tikka, you do not need any electric oven or tandoor. However, the taste and looks are similar to the restaurant-standard. Please watch the recipe, available on CuisineGhar YouTube channel or webpage
SERVING: 5 servings
COOKING TIME: 30min (approx.)
CALORIES COUNTS: 255 / 100g
• butter- 10g
• onion- 150g
• tomato- 200g
• yoghurt- ¼cup
• white oil- 125ml
• cashew nuts- 10g
• melon seeds- 10g
• fresh cream- 30ml
• salt- ½tsp (or to taste)
• cumin powder- 1tsp
• turmeric powder- 1tsp
• red chilli powder- 1tsp
• coriander powder- 1tsp
• fresh coriander leaves- 10g
• ginger and garlic paste- 2Tbsp
• garam masala powder- 1tsp
• cooked chicken tikka- 6 sticks
• kashmiri red chilli powder- 1tsp
• fenugreek leaves (kasuri methi)- 1tsp
To make Chicken Tikka Masala, we need to make a paste separately of onion (150g), tomato (200g), and melon seeds (10g), cashew nuts (10g) and yoghurt (¼cup) together.
Switch on gas stove, place a frying pan, put white oil (125ml) and heat the oil. Once the oil is hot, add the onion paste and cook for 5-6min. Add ginger and garlic paste (2Tbsp) and cook for 5-6min. Add tomato paste, mix properly and cook for 3-4min. Add turmeric powder (1tsp), kashmiri red chilli powder (1tsp), red chilli powder (1tsp), cumin powder (1tsp) and coriander powder (1tsp), mix all the ingredients and cook for 4-5min. Add fresh coriander leaves (5g), melon seeds, cashew nuts and yoghurt paste and cook for 3-4min. Add salt (½tsp or to taste) and mix with the masala.
Next, add the chicken tikka (6 sticks) and mix with the masala. Add 1cup water and mix properly, cover with a lid and cook for 5-6min. Add garam masala powder (1tsp) and fenugreek leaves (kasuri methi) 1tsp, mix properly. Add fresh cream (20ml), fresh coriander leave (5g), butter (10g), mix properly, cover with a lid and cook for 2-3min.
Chicken Tikka Masala is ready to serve. Garnish with fresh coriander leaves and fresh cream.
Clean fresh coriander leaves, wrap with a newspaper or kitchen tissue and then refrigerate the leaves; you can keep it fresh for longer period of time.
CHICKEN TIKKA MASALA