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    You are in: Home / Recipes / Chicken Tikka Masala Recipe
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    Chicken Tikka Masala

    Chicken Tikka Masala. Photo by Rezwalker

    1/1 Photo of Chicken Tikka Masala

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    30 mins

    1 hrs 15 mins

    Rezwalker's Note:

    An all time favorite. . .

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    Units: US | Metric

    1st Marinade

    2nd Marinade

    Tomato Masala



    1. 1
      Mix ingredients for the first marinade. Add chicken pieces and marinate for 25-30 minutes. Dry-roast coriander seeds in frying pan over a medium-high heat for 2 minutes. Add cumin seeds and dry-roast for 30 seconds. Grind these spices in blender, or mortar & pestle, then mix them in non-metallic bowl with other ingredients for second marinade. Salt to taste, and add chicken pieces. Marinate in the refrigerator for at least 6 hours or overnight.
    2. 2
      Thread the marinated chicken pieces onto metal or pre-soaked wooden skewers. Pre-heat a grill, chargrill or grill pan to hot. Grill the skewered chicken, turning a few times, so that the chicken gets cooked evenly from all sides. Remove the chicken from the grill. Take the pieces off the skewers and place on a plate.
    3. 3
      For tomato masala heat ghee, or oil in frying pan. When the ghee is ready, turn the heat to medium-high and fry coriander seeds and cinnamon stick for 1 minute. Add bay leaves, cloves, green cardamoms and black peppercorns, and fry for 1 more minute. Now add halfed tomatoes and stir for 2-3 minutes. Add 125 ml of hot water, bring to the boil, reduce the heat to medium, and cover with a lid. After 20 minutes remove skin from the tomatoes and continue to simmer until the tomatoes have completely disintegrated. Now remove the cinnamon stick and bay leaves from tomato masala and blend it with a hand-held blender and pass it through a sieve to obtain smooth puree. Set this masala aside.
    4. 4
      For the gravy heat the ghee in frying pan. When the ghee is hot, add the onions and reduce the heat to medium. Fry for 10-15 minutes, or until onions are tender and golden.
    5. 5
      In the meantime, put almonds and desiccated coconut in blender and grind to powder. Now grind this almond-coconut powder with double cream and a little water to make a fine paste.
    6. 6
      When the onions are golden add garlic, ginger, and green chillies, and fry for 1 minute. Then add turmeric, paprika and cumin and saute for 30 seconds. Put in the tomato masala, almond-coconut paste, tomato paste, honey and 125 ml of hot water. Cook for 10 minutes, or until sauce starts to thicken. Remove the curry sauce from the heat, and blend it again with the hand-held blender until smooth. Return to a clean pan, reheat again and add cheddar cheese. When the cheese is melted, slowly whisk in the cream. Add dry fenugreek leaves, garam masala and salt to taste. Put in the chicken pieces and stir for 3-4 minutes over medium heat.
    7. 7
      To finish the dish, stir in the chopped coriander leaves. Serve with naan bread or pilau rice.

    Ratings & Reviews:

    • on October 15, 2009


      I just love Tikka Masala but have never been brave enough to try it at home.. But this wasnt too hard and it was better I think than local take-out

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2009



    Nutritional Facts for Chicken Tikka Masala

    Serving Size: 1 (668 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1142.0
    Calories from Fat 872
    Total Fat 96.9 g
    Saturated Fat 50.0 g
    Cholesterol 298.1 mg
    Sodium 338.5 mg
    Total Carbohydrate 33.1 g
    Dietary Fiber 7.5 g
    Sugars 18.3 g
    Protein 42.0 g

    The following items or measurements are not included:

    dried fenugreek leaves


    green cardamom pods

    dried fenugreek leaves

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