Chicken Tikka Masala - Kishan Kant Shah Serves 5



3 boneless, skinless chicken breasts
½ cup plain yoghurt (125 g)
2 tablespoons lemon juice
2 table spoons ginger and garlic paste
Salt as need to taste
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons chilli powder


3 tablespoons oil
1 large onion, finely chopped
1 table spoon ginger and garlic paste
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chilli powder
2 teaspoons garam masala
1 tablespoon tomato puree
3 ½ cups tomato sauce(800 g)
1 ¼ cups water(300 ml)
1 cup heavy cream(250 ml)
¼ cup fresh coriander (10 g), for garnish

Preparation method

  1. Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and stir until well-coated.
  2. Cover and refrigerate for at least 1 hour,
  3. Preheat the fry pan low heated or roasting tray in the oven
  4. Place the marinated chicken pieces on pan or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
  5. Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
  6. Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with fresh coriander and serve over rice or alongside naan bread.
  7. Serving with Rice or Naan bread
    Enjoy! and Thank you