| Recommended By Chef |
| Overnight To Prep |
| 0:15 To Cook |
| 05 Servings |
| Tips About Recipe |
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2 pounds of Boneless
Chicken Breasts
¼ cup of Plain Yogurt
3 tsp. of
Ginger (Adrak) (minced)
3 tsp. of
Garlic (Lehsan) (crushed)
¼ tsp. of White Pepper
¼ tsp. of Cumin Powder (Pisa Zeera)
¼ tsp. of Mace
¼ tsp. of
Nutmeg ¼ tsp. of Green
Cardamom Powder (Ilaichi Powder)
¼ tsp. of Red Chilli Powder (Pisi Lal Mirchain)
¼ tsp. of Turmeric Powder (Pisi Haldi)
3 tbsp. of
Lemon Ju
Ice (Nimbu Ka Arakh)
Margarine (melted - for basting)
4 tbsp. of Vegetable
Oil For Sauce:
2 pounds of
Tomatoes (chopped)
2 tsp. of Green Chillies (Hari Mirch) (finely chopped)
2 tsp. of
Cloves (Loung)
8 Green
Cardamoms (Choti Ilaichi)
2 tsp. of
Ginger (Adrak) (julienned)
1 tsp. of
Fenugreek 5 ounces of
Tomato Paste
10 ounces of
Tomato Puree
2 tsp. of
Ginger Paste (Pisi Adrak)
2 tsp. of
Garlic Paste (Pisa Lehsan)
1 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
3 tbsp. of
Butter 2/3 cup of
Cream Honey (Shehed) (to taste)
How to make Chicken Tikka Masala By Chef Fauzia
METHOD:
1) Whisk together all of the ingredients (not the sauce ingredients) in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
2) While doing this, make the sauce. Deseed and chopped green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.