Cooking Instructions
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Step 1
Clean
Bone-In Chicken Breasts (1.1 lb)
and remove the fat.
Step 2
Make the dry masala: Roast
Cinnamon Stick (1)
,
Whole Cloves (3)
,
Green Cardamom Pods (2)
,
Black Cardamom (2)
,
Cumin Seeds (1/2 tsp)
and
Bay Leaf (1)
till the aroma comes. Grind to a powder in a spice grinder.
Step 3
Mix together
Ginger Garlic Paste (2 Tbsp)
,
Tandoori Masala Mix (2 Tbsp)
,
Dahi (1/2 cup)
,
Salt (to taste)
and dry masala powder for marinating the chicken.
Step 4
Rub the paste onto the chicken pieces and marinate for half an hour.
Step 5
Now cook the marinated chicken with enough water until chicken is cooked.
Step 6
Make the gravy: Heat oil in a pan, add
Onions (2)
, then
Ginger Garlic Paste (1 Tbsp)
. Fry well, till the oil separates.
Step 7
Add
Ground Turmeric (to taste)
,
Ground Coriander (to taste)
,
Chili Powder (to taste)
and
Tomatoes (1 cup)
,
Salt (to taste)
and a little bit water. Allow the gravy to thicken, add the cooked chicken pieces and the cook for a while.
Step 8
When the gravy becomes thick, add
Garam Masala (to taste)
masala in last and mix it well. Your Chicken Tikka Masala is ready.
Step 9
Garnish with
Fresh Cilantro (to taste)
and
Cream (1 Tbsp)
. Serve hot chicken with rice, roti, butter naan or lachha paratha.
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