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RECIPE
20 INGREDIENTS9 STEPS3hr 30min

Chicken Tikka Masala

5.0
1 Ratings
Delicious chicken tikka masala full of flavor!
Chicken Tikka Masala Recipe | SideChef
Delicious chicken tikka masala full of flavor!
Anju's Recipe Book
Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
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Anju's Recipe Book
Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
3hr 30min
Total Time
$2.37
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1.7 lb
or or other parts of chicken
1/4 cup
Yogurt
1 Tbsp
Ground Cumin
1 1/2 Tbsp
Kashmiri Red Chili Powder
1/2 Tbsp
Ground Coriander
1/2 Tbsp
Garam Masala , ground
1 Tbsp
Ginger Garlic Paste
1 Tbsp
to taste
1
Large  Onion
10
Cashew Nuts
3
Whole Cloves
3
Black Cardamom
1 tsp
Dried Fenugreek Leaves
3 Tbsp
Oil
1 Tbsp
Cream
to taste
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Nutrition Per Serving

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CALORIES
402
FAT
21.9 g
PROTEIN
39.3 g
CARBS
9.2 g

Cooking Instructions

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Step 1
To make the marinade, combine Yogurt (1/4 cup) , Ground Cumin (1/2 tsp) , Kashmiri Red Chili Powder (1 Tbsp) , Ground Black Pepper (1/2 Tbsp) , Ground Coriander (1/2 Tbsp) , Garam Masala (1/2 Tbsp) , Ginger Garlic Paste (1 Tbsp) , Lime Juice (1 Tbsp) and Salt (to taste) .
Step 2
Add Tyson® Chicken Thighs (1.7 lb) pieces to this and marinate it well and keep in fridge for three to four hours or over night.
Step 3
Soak Cashew Nuts (10) in hot water for five to ten minutes and then grind it to a fine paste. Finely chop the Onion (1) or grind it to a fine puree.
Step 4
Put Tomatoes (2) in boiling water for a few minutes and then remove from water and let it cool. Then remove the skin and grind it to a fine puree.
Step 5
Take the chicken out of the fridge and let it rest in room temperature for 15 to 20 minutes before cooking.
Step 6
Preheat your grill or oven to 180 degrees C (350 degrees C). Arrange the chicken and cook for 8 to 10 minutes on one side and then flip the chicken and cook the other side. Keep flipping sides in regular intervals and brush some oil or butter each time until the chicken is well cooked.
Step 7
For the gravy: pour Oil (3 Tbsp) to a kadai. Now add Ground Cumin (1 Tbsp) , Bay Leaf (1) , Whole Cloves (3) and Black Cardamom (3) . Saute for a minute and then add Ginger Garlic Paste (1 tsp) . Saute in low flame till the garlic paste starts to become light brown in color. Add the pureed onion. Saute for three to four minutes in medium flame and add Kashmiri Red Chili Powder (1/2 Tbsp) , Garam Masala (1/2 tsp) and Ground Coriander (1/2 tsp) .
Step 8
Saute in low flame till oil start to leave the sides of the pan. Add tomato puree. Mix well and let it boil. Add required water and let it boil.
Step 9
Once it boils well add cooked chicken pieces and cashew nut paste and mix well. Reduce the flame and cover and cook for four to five minutes. Switch off the flame and add crushed Dried Fenugreek Leaves (1 tsp) and Cream (1 Tbsp) . Serve hot with Fresh Cilantro (to taste) , roti or naan.
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Nutrition Per Serving
Calories
402
% Daily Value*
Fat
21.9 g
28%
Saturated Fat
4.0 g
20%
Trans Fat
0.1 g
--
Cholesterol
182.6 mg
61%
Carbohydrates
9.2 g
3%
Fiber
1.3 g
5%
Sugars
3.4 g
--
Protein
39.3 g
79%
Sodium
507.0 mg
22%
Vitamin D
0.1 µg
0%
Calcium
54.9 mg
4%
Iron
3.2 mg
18%
Potassium
641.8 mg
14%
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