Chicken Tikka Masala
Nothing compares to chicken tikka masala with paratha. Here is the recipe.
- Serves 4
- 50 min
- February 16, 2021
Ingredients
- Boneless chicken (500 g)
- Sour yogurt (2 tablespoons)
- Milk cream (1/2 cup)
- Tomato puree (2 tablespoons)
- Turmeric powder (2 teaspoons)
- Chili powder (2 teaspoons)
- Cumin powder (2 teaspoons)
- Coriander powder (1 teaspoon)
- Garam masala powder (2 teaspoons)
- Salt (to taste)
- Chopped onion (1 cup)
- Ginger paste (1 teaspoon)
- Garlic paste (1 teaspoon)
- Oil (1/2 cup)
- Whole cumin (1 teaspoon)
Method
- Cut the chicken into small cubes. Mix with half of the ground spices, ginger-garlic paste, salt, and sour yogurt. Cover and marinate for 30 minutes. Heat oil in a pan and fry the chicken pieces until lightly golden brown. Set aside.
- In another pan, heat oil and add whole cumin. When it starts to sizzle, add chopped onion. When the onion softens, add the remaining ground spices and stir. Add a little water so the spices do not burn. Stir in the tomato puree for a beautiful red color. Add 1/2 cup cream, then the fried chicken tikka, and cook for 5–7 minutes. Serve hot with paratha.