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Tikka Masala

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Tikka Masala

  • Non Veg
  • Spicy
  • 1 Hr
  • Serves 2
  • Medium


How to make Tikka Masala

Make a marinade with the following ingredients:

  •  Garlic
  • Ginger
  • Turmeric
  • Garam masalaCoriander
  • Cumin seeds
  • Yoghurt
  • Salt
  1. Coat chicken with the marinade and refrigerate for 5 to 6 hours.
  2. In a heavy bottomed pan, heat ghee over low-medium flame and add onion, tomato paste, and chili, and sauté for a few minutes.
  3. Crush ripe tomatoes (with a muddle or with your hands), and boil with water to make a puree.
  4. Add cream and cilantro to the tomato puree and mix well.
  5. Preheat a boiler, line a rimmed baking sheet with foil, and set a wire rack inside the sheet.
  6. Arrange the chicken pieces on the rack and make a single layer, and cook the pieces for 10 minutes.
  7. Cut the chicken into small pieces and dip them into sauce, and simmer the chicken for 8 to 10 minutes.
  8. Serve the tikka masala hot and garnish them with cilantro sprigs and chopped coriander leaves.


Do you know, the origin of this dish is disputed? Some claim that this is a traditional Punjabi dish which must have been an accidental discovery during periodical improvisation. Some say, this dish was invented in Britain, probably by a Bangladeshi chef.

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