Wednesday, January 12, 2011

Chicken tikka masala


  • Chicken breast (cut into bite-size cubes) 400gms
  • 1 Onion, half of a red bellpeper and half of a green bellpeper, 1 tomato (cut into cube pieces same as chicken)
  • 1 onion finely chopped
  • 1 tomato cut into pieces 
  • Ginger-garlic paste
  • Whipped unsweetened curd half cup
  • Lime juice 1 tea spoon
  • Cumin powder and coriander powder 1 and half teaspoon each
  • 2 tea spoon kasori methi/dried fenugreek leaves
  • Chopped coriander leaves
  • Chopped green chili
  • Kashmiri red chili powder 1 and half tea spoon
  • Mustard oil
  • Few cashew nuts
  • Salt and suger as per taste
  • Turmeric powder
  • Whole garam masala and half tea spoon garam masala powder
  • Few skewers soked in water for 30 mins


  • In a bowl mix half tea spoon ginger-garlic paste,curd,cumin and coriander powder (half teaspoon each),lime juice,kashmiri red chili powder,dried fenugreek leaves 1 tea spoon, termeric powder,garam masala powder,salt and mustard oil.
  • Marinate chicken and vegetables in that mixture for an hour.
  • Arrange marinated chicken and vegetables on the skewers.

  • Now heat a non-stick tawa and brush oil.And place the skewers on it. Cook both sides for 5 mins each.

  • Brush butter and safely grill them on flame directly for little while. You can eat them as chicken tikka kabab as well..:)
  • Now to make the gravy heat oil in a pan. Add whole garam masala and let them crackle.
  • Then add chopped onion and cashew nuts and tomato pieces
  • Stir for few mins and take them out from oil and make a smooth paste of that.
  • Add ginger-gerlic paste,cumin and coriander powder,kashmiri red chili powder and turmeric powder,salt and suger in oil and cook it for a while.Now put the mixture in oil and cook for some time.
  • Add some hot water to that and cover it with with a lid and cook for few mins in medium heat.
  • Add dried fenugreek leaves.
  • Lastly remove chicken and vegetables from skewers and add to the gravy.
  • Cook for 5 to 7 mins in medium heat. 
  • Garnish with coriander leaves and chopped chili.
  • Serve hot with kulcha/roti/parantha etc.


  1. "I am really enjoyed this dish; it was flavorful and filling.
    this dish looks incredible! :)
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    1. Thank you for such a great feedback :)

  2. First time here..u have a wonderful space with mouthwatering recipes and pics...Happy to follow you Visit mine as time permits...
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