Indian · Recipes

Chicken Tikka Masala


Chicken – 2lb boneless cut and washed into 1 inch pieces ( I prefer dark meat since it’s juicer & absorbs the spices well)

Onion – 2 medium sized chopped

Tomatoes – 1 medium sized chopped

Cashew nuts – 1 TBSP

Yogurt – 1 TBSP

Oil – 2 TBSP

Ginger garlic paste – 2 tsps

Chilli powder – 1 tsps

Turmeric powder – 3/4 tsp

Garam masala powder – 1/2 tsp

Kasurimethi – 1/2 tsp

Coriander+Cumin+Frenugrek seed (CCF) powder – 1 tsp

Cilantro – 1/4 th cup

Water – 1/2 cup

Salt to taste

Serves 5


  • Marinate the chicken with chilli powder, turmeric, CCF powder, ginger garlic paste, garam masala powder & salt & set aside for 2 hours.
  • In a wide opened pan, heat up the oil   & pan fry the chicken in one layer.
  • Repeat the process of the chicken till the chicken is done & set aside.
  • In the same pan, add onions (add a little salt to fasten the cooking) & fry till they are slightly brown.
  • Add tomatoes to it & cook until they are softened & add cashew nuts & cook for a couple mins.
  • Remove the mixture & set aside to cool for a bit.
  • Grind the mixture into a fine paste.
  • In the same pan and pour in the ground mixture into the remaining oil left after the chicken is pan-fried.
  • Sauté for a couple minutes & add water to it & cook for 5 minutes or till the rawness goes away.
  • Add yogurt & cook or a couple more mins.
  • Add the cooked chicken into the pan.
  • Place a lid on the pan & cook for another 5-7 minutes.
  • Check for salt & sprinkle the kasurimethi & turn off the stove.
  • Garnish with cilantro & serve with Naan or White rice.

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