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Chicken Tikka Masala

Chicken Tikka Masala is one of the most famous Indian dish the world over. So much that it has been declared as the national dish of UK. Chicken Tikka Masala a dish comprising of char grilled chicken pieces in a tomato- onion based gravy. One can find a lot of variations to the preparation of this d


  • 500 gms Chicken

For marination

  • 3/4 tablespoon Ginger paste
  • 3/4 tablespoon Garlic paste
  • 1/4 cup Curd
  • 1/2 teaspoon Cumin powder
  • 3/4 teaspoons Chilli powder
  • 1/2 teaspoon Garam masala powder
  • pinch Cardamom powder - a
  • 1 lime Juice of
  • to taste Salt

For the Gravy

  • 1 Onion big chopped
  • 3 Tomatoes chopped
  • 1/2 tblsp Ginger Garlic - paste - each
  • 1 - 1/2 tsps Chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 4 - 5 Cashew
  • 1/2 tablespoon methi Kasoori


  • Marinate the chicken with the ingredients of marination for a few hours, preferably overnight. If in a hurry, you can marinating it for 30 minutes at least before grilling. If cooking the chicken on grill, place the chicken pices on a tray and grill , approximately 6 minutes on each side or till done. If you don't have a grill option, you may follow the method given below.
  • Cook the chicken in a pan till it is cooked through and no liquid remains. Take a piece of charcoal and light it. When hot, put the charcoal piece in a small heatproof bowl and keep the bowl between the chicken pieces. Drop a teaspoon of ghee/butter on the red hot coal and immediately cover the pan with a tight fitting lid.
  • Heat a pan and when mildly hot, ad the kasoori methi and stir. The moment an aroma emanates from it, switch off heat immediately. Transfer the kasoori methi to a bowl. Crush to a fine powder with your hands. Keep aside.
  • Meanwhile heat oil/ ghee in a pan. Add the chopped onion and saute till golden brown. Add the ginger- garlic pastes and saute till raw smell goes. Tip in the coriander powder, chilli powder and cumin powder and stir for a few seconds. Add the chopped tomatoes and cook till oil separates. Add the cashewnuts and saute for a while. Switch off heat and allow the mixture to cool. Once cooled, grind the mixture to a smooth fine paste.
  • Bring the mixture back into the pan. When it starts to bubble along the sides, add the chicken along with the powdered kasoori methi. Bring to a boil. Check and adjust the seasoning. Serve hot with rice or roti or any bread of your choice.