Skip to main content

Chicken Tikka Masala

Chicken tikka masala is a dish of roasted chicken tikka in a spicy sauce. The sauce is usually creamy, spiced and orange-coloured. Chicken tikka masala has been found to be the most popular dish in British restaurants and it has been called "a true British national dish".


  1. Chicken: 4 breast piece cut into bit size chunks
  2. Curd: 1 cup
  3. Lemon Juice: 1tbsp
  4. Cumin Powder: 2 tsp
  5. Cinnamon Powder: 1 tsp
  6. Chilli Powder: 2 tbsp
  7. Slat: 1 tsp
  8. Ginger Garlic Paste: 1 tbsp


  1. Green Chilli: 2 finely chopped
  2. Garlic: 8-10 minced
  3. Cumin Powder: 1 tbsp
  4. Red Chilli Powder: 1 tbsp
  5. Turmeric Powder: 1 tsp
  6. Tomato: 1 large finely chopped
  7. Cream: 1 cup
  8. Slat : as per taste
  9. Oil: 1 tsp
  10. Butter: 1/4 stick

Mix all the ingredients for the marinade and let it soak in for 20 mins.
In the meanwhile heat the grill to high.
Thread in the chicken chunks of chicken into skewers.
Grill the chicken chunks for 5 mins till it gets little chared in all sides.
In a heavy bottom pan heat oil, add butter till it melts.
Add the chopped green chilli and minced garlic and cook for 2-4 mins or till the raw smell is gone.
Add the red chilli powder and cook for 1-2 mins, add the cumin powder and tomatoes, salt and cook with the lid on till the tomatoes are mushy.
Remove the lid and cook till oil oozes out.
Add the cream and 1/4 cup of water and bring it to a boil.
Add the grilled chicken chunks, put on the lid and let it simmer for 5-8mins.
Remove the lid and continue cooking at low flame till the gravy thickens.

Turn off the heat and serve it hot with roti or naan and enjoy.
Till then happy blogging


Popular posts from this blog

Egg Bhurji Curry

As a kid this used to be one of my favorite curries that my mom would make for breakfast with roti or parathas. Its easy, quick and on top of all yummy!!!


Egg: 4 wholeOnion: 1 medium finely choppedGreen Chilli: 4 finely chopped (remove the seeds if you don't want it to be too spicy)Tomato: 1 medium finely choppedGreen Peas: 1/2 cupRed Chilli Powder: 1 tspTurmeric Powder: 1/2 tspSalt: as per tasteMutton/chicken curry masala: 1 tspOil: 2 tsp
In a pan heat 1 tsp of oil and 1/2 of the chopped green chilli and onion with a pinch of salt.
Fry till the onion turns transparent.
In the mean while beat the eggs with 1/4 tsp of red chilli powder and 1/2 tsp salt.
Add the beaten eggs to the pan and make scrambled eggs.
Cook till the eggs are cooked through and the eggs turn slightly brown.
Remove from heat and keep aside.
Mix rest of the chopped green chilli , onion and chopped tomato together.
In a kadhai heat rest of the oil and add the onion, green chilli and tomato mix along …

Buta dali-Aloo-Kakharu Tarkari(Channa Dal with Pumpkin)

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.


Channa Dal: 1 cupPumpkin: 1 cup cut into chunks with skinPotato: 1/2 cup cut into chunksGinger: 1/2 inch gratedOnion: 1 small choppedTomato: 1 choppedTurmeric powder: 1 tbspPanch Phutona: 1 tbspDry red chili: 2 brokenTej Pata: 1sugar: 1/2 tspWhole cinnamon: 1/2 inchred Chili powder: 1 tbspGhee: 2 tbspSalt as per tasteRosted Jeera and Dry Red chill powder

Soak the dal for 30 mins
In a pressure cooker heat ghee, add panch phutona and red chili to it.
As the spices stop cracking add Tej pata, cinnamon and let it cook for few seconds before adding onions.
Cook the onions till they turn golden brown
Add the red chili powder and cook for 1-2 mins.
Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
Add the turmeric powder,…

Chicken Biryani in Rice cooker

I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own.
I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble.
After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :)
And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken.
So here we go...