Taj India's Chicken Tikka Masala - WBRC FOX6 News - Birmingham, AL

Taj India's Chicken Tikka Masala



Section A

Chicken – 800 gms boneless, cut into cubes
Ginger & garlic paste - 3 tbsp
Salt to taste
Lemon Juice – 3 tsp
Vegetable Oil – 2 tbsp
Chilli powder - 1 tsp
Garam masala - 1 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Yoghurt – 1 cup beaten well

For Masala

Section B

Vegetable Oil - 3 tbsp
Onion - 1 sliced
Tomato puree – 3 tbsp
Kashmiri chilli powder – 2 tsp
Ginger & garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Ginger & garlic paste - 1 tsp
Salt to taste
Garam masala powder - 2 tsp
Dried Fenugreek leaves – 1tsp
Coconut Cream  2 tsp
Coriander leaves

For the chicken tikka

Marinate the chicken dices using all the ingredients from Section A & leave it aside for 1 whole hour. Take them and bake them well in a pan with the flame very low in the stove or you can put the chicken on the grill and cook it till they are cooked.

For the Masala

  • Heat oil in a thick bottom pan. Fry onions till they turn golden brown.
  • Add ginger & garlic paste and let them fry till the oil separates.
  • Add crushed dried fenugreek leaves.
  • Add all the masala powders to it, and then add tomato puree.
  • Add salt to taste and then add little warm water.
  • Finally add the cooked chicken pieces, and let the gravy come to a boil. Let it cook for another 3-4 mins or till the sauce gets thick and then add coconut cream.
  • Remove the pan from the stove and add the coriander leaves .
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