Have you ever tried the delectable restaurant style chicken tikka masala at home? Chef Archana Arte brings you a simple recipe of this popular non veg delight that is irresistible and is the best alternative to the regular veggies for meal.
Ingredients:
For Marination
250 gms Boneless Chicken
2-3 tbsp Curd
Tandoor Food Colour (Orange)
1 tsp Kashmiri Red Chilli Powder
1 tsp Mix Masala
1 tbsp Ginger Garlic Paste
Salt to taste
For Gravy
1 Onion smashed
1 tsp Ginger Garlic Paste
Coriander Leaves
1 tsp Kashmiri Red Chilli Powder
1 tsp Mix Masala
3 tsp Cashew Powder
Water
Salt
2 tbsp Oil
साहित्य
२५० gms चिकन
2-3 tbsp दही
तंदूर अन्न रंग (केशरी)
1 tsp काश्मिरी लाल मिरची पावडर
1 tsp मिक्स मसाला
1 tsp आले लसूण पेस्ट
चवीपुरते मिठ
रस्श्यासाठी:
१ मोठ्या कांद्याची पेस्ट
1 tsp आले लसूण पेस्ट
कोथिंबीर
1 tsp काश्मिरी लाल मिरची पावडर
1 tsp मिक्स मसाला
3 tsp काजू पावडर
पाणी
मीठ
2 tsp तेल
Method:
For Marination
- Take boneless chicken in a large bowl, add curd, kashmiri red chilli powder, mix masala, ginger garlic paste, tandoor colour & salt. Mix all the ingredients well.
- In a pan, cook the marinated chicken for 5-10 mins without oil or ghee.
- Once the marinate in the chicken dries, take it off the flame and let it cool down completely.
For Gravy
- In a pan, add oil & ginger garlic paste. Roast the ginger garlic paste for 2 mins.
- Then add onion paste, coriander leaves, kashmiri red chilli powder, mix masala, salt, cashew powder. Mix all the ingredients well.
- Add some water when the gravy thickens. Then add kitchen king masala & tandoor colour. Mix everything well.
- Cover it with a lid and let the gravy simmer on a low flame.
- Meanwhile, to get the tandoori flavor, place the cooled chicken pieces on a skewer and roast them on gas till the chicken gets black outer line.
- Add the roasted chicken pieces to the gravy and mix well.
- Add some water and cover it. Let the gravy simmer for 5 mins.
- Serve the hot Chicken Tikka Masala with Butter Naan or Roti.
Director: Na
Ingredients:
For Marination
250 gms Boneless Chicken
2-3 tbsp Curd
Tandoor Food Colour (Orange)
1 tsp Kashmiri Red Chilli Powder
1 tsp Mix Masala
1 tbsp Ginger Garlic Paste
Salt to taste
For Gravy
1 Onion smashed
1 tsp Ginger Garlic Paste
Coriander Leaves
1 tsp Kashmiri Red Chilli Powder
1 tsp Mix Masala
3 tsp Cashew Powder
Water
Salt
2 tbsp Oil
साहित्य
२५० gms चिकन
2-3 tbsp दही
तंदूर अन्न रंग (केशरी)
1 tsp काश्मिरी लाल मिरची पावडर
1 tsp मिक्स मसाला
1 tsp आले लसूण पेस्ट
चवीपुरते मिठ
रस्श्यासाठी:
१ मोठ्या कांद्याची पेस्ट
1 tsp आले लसूण पेस्ट
कोथिंबीर
1 tsp काश्मिरी लाल मिरची पावडर
1 tsp मिक्स मसाला
3 tsp काजू पावडर
पाणी
मीठ
2 tsp तेल
Method:
For Marination
- Take boneless chicken in a large bowl, add curd, kashmiri red chilli powder, mix masala, ginger garlic paste, tandoor colour & salt. Mix all the ingredients well.
- In a pan, cook the marinated chicken for 5-10 mins without oil or ghee.
- Once the marinate in the chicken dries, take it off the flame and let it cool down completely.
For Gravy
- In a pan, add oil & ginger garlic paste. Roast the ginger garlic paste for 2 mins.
- Then add onion paste, coriander leaves, kashmiri red chilli powder, mix masala, salt, cashew powder. Mix all the ingredients well.
- Add some water when the gravy thickens. Then add kitchen king masala & tandoor colour. Mix everything well.
- Cover it with a lid and let the gravy simmer on a low flame.
- Meanwhile, to get the tandoori flavor, place the cooled chicken pieces on a skewer and roast them on gas till the chicken gets black outer line.
- Add the roasted chicken pieces to the gravy and mix well.
- Add some water and cover it. Let the gravy simmer for 5 mins.
- Serve the hot Chicken Tikka Masala with Butter Naan or Roti.
Director: Na
Category
🛠️
Lifestyle