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Chicken Tikka Masala


Contributed by:
Uttara Sahaym
Uttara Sahaym, USA

Chicken Tikka Masala


For tikka:
chicken breast (cut into 1 inch cubes) - 3 lbs (about 1.25 kg)
Yogurt (curd) 4 tbsp
Ginger garlic paste - 1 - 1.5 tbsp
Coriander powder - 2 tbsp
Chilli powder - as per taste
Crushed black pepper - as per taste
Mint leaves (chopped) - one palm full
MDH tandoori masala - 2 tbsp
Red food color - few drops

For gravy:
Oil 1 tbsp
Onion - 2 medium (chopped)
Ginger-garlic paste - 1 tbsp
Cream of tomato soup - 1 cup
Kitchen King masala - 2-3 tsp
Salt as per taste

Method of Preparation

1. Marinate chicken overnight in yogurt and other masalas for tikka.
2. Broil, in oven, on high for 15 minutes (or until done). Stir 2-3 time in between. Keep
    the tikkas aside. [ Click Here for Tikka Photograph ]
3. Fry onion in oil until they become soft and golden (add salt to onion while frying).
4. Add ginger garlic paste and stir for few minutes.
5. Add masala and soup. Bring it to boil and then simmer with broiled tikkas for 10 minutes.
6. Serve with Roti, paratha, naan or rice.

Notes & Tips