Posts Tagged ‘Chicken’


I wonder how simple things in life can bring so much peace to your inner self. It can be anything like your one cup of coffee or tea in the morning or one sweet gesture from a stranger. These simple little things makes your life so easy and uncomplicated. For me its my son’s sweet smile and his unconditional love. He makes my imperfect life so perfect. Same thing applies for food. You may drool over all the fancy items you see in the restaurant but when it comes to homemade food nothing can beat it. Not only its simple, healthy and nutritious but also its made with so much love. Today I am presenting you a dish which is very simple to make at home and is one of the world famous Indian dish which can be found in all or most of the Indian restaurants (Except vegetarian ones) – Tandoori Chicken or Tandoori Murgh. The dish tastes best when marinated overnight which enhances the flavor. In restaurants, its made in a Tandoor (bell shaped clay oven also used to make Naan and Roti) which is the traditional way of cooking this dish. This dish is deliciously spiced with super crisp skin to die for. Generally, in restaurants it gets its bright red color with artificial color which is not only unhealthy but also unnecessary so I skip it. The red chilli paste instead provides excellent color but it also increases spice level. The Kashmiri red chili powder or Paprika will keep the spice level low but also add rich color to the dish.
Ingredients :-

Chicken drumsticks  8 pieces
Red Chilli Paste 4 teaspoons
Ginger and garlic paste 3 tablespoons
Salt to taste
Chat Masala 1 and 1/2 teaspoon
Tandoori Masala 1 and 1/2 teaspoon
Oil 1 tablespoon
Hung Curd 3 tablespoons
Lemon juice 1 tablespoon



  • Preheat the oven at 400 degree Fahrenheit.
  • Mix everything except Drumsticks under ingredient list in a big bowl.
  • Wash the drumsticks properly and pat dry with kitchen towel or tissue paper.
  • Using a sharp knife make deep slashes in the drumsticks. This makes ensure that the marinade penetrate deep in the meat.
  • Toss the drumsticks with marinade well, cover and refrigerate it minimum for 4-5 hour or overnight. 
  • Line a baking tray with aluminum foil and place an oven proof rack over top.
  • Arrange the marinated drumsticks on the rack keeping some distance in between.
  • Cook for 30-40 minutes until the chicken is well cooked.
  • Turn the oven switch to broiler and flash each side of chicken under the broiler for about 5 minutes until the skin is super crisp and bit charred.
  • Serve it hot as a starter or a side dish.


Notes :-

  • As usual I like my Chicken dishes bit spicy but here you can adjust the chili paste according to your taste.
  • If you don’t have chilli paste you can use Kashmiri or paprika powder for color.


Chicken, in any form and style, is one of my favorite food. Chettinad is a region in Tamil Nadu state in India and famous for its spicy and flavorful cuisine. I would love to visit this place to try other dishes of this cuisine. I have tried this recipe many times mainly with Chicken but also with Mushrooms and it has always turned out good with its bursting and tickling taste. I have never tried this dish at a restaurant but researched online before making it. Also, I don’t get good variety of food in Indian restaurant in our town. As always, the inspiration behind this recipe is the great chef Sanjeev Kapoor. Traditionally, the Chettinad cuisine offers spicy food with lot of red chillies and spices. The most important thing about this dish is the freshly grounded masala made of roasted spices and fresh coconut. For a vegetarian version, you can try this with Mushroom as they are as meaty and similar in texture as Chicken. Of course, my preference is Chicken over the Mushroom. Don’t let the long list of ingredient scare you as the end result will be very delicious. Enjoy this dish with ghee (clarified butter) rice or roti (whole wheat flat bread).

Ingredients :-

Chicken 1 pound (approx 500gm)
 Oil 2 tablespoon
Poppy seeds, soaked 2 teaspoon
Ginger, chopped 1 inch
Garlic, chopped 1 tablespoon
Cashew nuts, soaked 8-10
Onions, finely chopped 1/2 cup
Curry leaves 8-10
Tomatoes, finely chopped 2 medium
Turmeric 1/4 teaspoon
Salt to taste
Crushed black pepper 1 teaspoon
Lemon Juice 1 teaspoon
Cilantro, finely chopped 1/4 cup

For Chettinad Masala :-

Coconut, scraped 1/2 cup
Coriander seeds  1 teaspoon
Cumin seeds 1/2 teaspoon 
Fennel seeds 1 teaspoon
Dried red chilies
Green Cardamoms 3
Cloves 2-3
Cinnamon 1 inch piece


Method :-

  • Add a pinch of salt, turmeric powder and lemon juice to the chicken. Keep it for marination for one hour
  • Heat one tablespoon of oil in a nonstick pan. Add the coconut, coriander seeds, cumin seeds, fennel seeds, red chillies, cardamom, cloves and cinnamon and saute on medium heat for four to five minutes.
  • Cool and grind the above mixture with ginger, garlic, poppy seeds and cashew nuts and some water into a smooth paste. Put water as little as possible.
  • Heat the remaining oil in another non-stick pan.
  • Add the curry leaves and onion. Saute onion till golden brown.
  • Add the ground paste and saute for 5 minutes.
  • Add the tomatoes, salt  and mix well
  • Cook for five to seven minutes or till the oil separates.
  • Add the chicken, crushed peppercorns and saute for more five minutes.
  • Serve hot garnished with coriander leaves.


    Notes :-

  • I have used here boneless chicken breast but you can try it with thighs or chicken with bone. The cooking time would differ.
  • You can decrease the hotness of this dish by reducing amount of red chillies.
  • If you can’t find fresh coconut you can use the dried coconut powder.
  • This curry is known for the flavors, the spice and the aroma due to its fresh grounded spices. You can get ready made store bought masala but it will not justify the real taste of this dish. 


What came first – Chicken or Egg? A million dollar question? But who cares as long as we are getting the delicious recipes out of it. The middle east cuisine is one of my favorite and I love it very much. The love for Shawarma, Hummus, Falafel, Tahini, Pita, Baklava gets me drooling. The word Shawarma comes from the Turkish word Cevirme which means to rotate. The process of cooking Shawarma involves shaving off the meat stack with a large knife (an electric knife or a small circular saw), dropping to a circular tray below to be retrieved. The recipe I have tried is an easy version of Shawarma style of cooking by grilling the chicken. Its easy and takes ~ 30 minutes of total cooking time (10 minutes for assembling ingredients and marinating & 20 minutes for cooking). The marination time of course depends on you. The more time you leave chicken for marination, the tastier and juicier the dish will be. The cooking can be done either by grilling or broiling in the oven and hence it can feed lot of people at the same time during parties. The chicken can be served with Pita bread as a wrap or sandwich or can be served with flavored rice and salad. Most of the spice used here can be easily found in your pantry especially an Indian pantry like cumin seeds, coriander, paprika or red chilli powder. So what are you waiting for? Gather all your ingredients and try this for a hearty dinner. I am sure you will make again and again.

Ingredients :-

For Marinade:-

Greek Yogurt/Hung Curd 1/2 cup
Cumin Powder 1 teaspoon
Coriander Powder 1 teaspoon
All spice/ Chicken Masala 1 tablespoon
Garlic paste 1  tablespoon
Paprika 1 teaspoon
Red Chilli Powder to taste
Salt to taste
Olive oil 1 tablespoon
Lemon Juice 1 tablespoon

For Shawarma Wrap:-

Chicken Thighs
1 pound
Green Bell Pepper, Sliced
1/4 cup
Cucumber, Sliced
1/4 cup
Onion, Sliced 1/4 cup
Tomatoes, Sliced
1/4 cup
 Yogurt Sauce, Recipe below
2-3 tablespoon for each Pita
Hummus 2-3 tablespoon
Pita Bread
Salt to taste

For Yogurt Sauce:-

Greek Yogurt
1/2 cup
Lemon Juice
1 tablespoon
Olive Oil 1 tablespoon
Garlic, Finely Chopped
1 clove
Parsley, Finely Chopped
1 tablespoon
Cilantro/Coriander Leaves, Finely Chopped 1 tablespoon
Black Pepper Powder
1/4 teaspoon
Salt to taste

Method :-

  • Combine all the ingredients mentioned under Marinade section in a big bowl.
  • Wash and pat dry the chicken with tissue paper.
  • Cut long stripes out of it.
  • Now add the chicken stripes in the marinade bowl and give it a good mix.
  • Refrigerate the chicken at least for 1 hr or for whole night.
  • Now grill the chicken on a grill pan or on griller if you have any. You can also bake it in oven for 15-20 minutes at 350 degree Fahrenheit and then broil it on both sides for 3-5 minutes depending on your oven heat.
  • Meanwhile combine all the ingredients under Yogurt sauce and give it a good mix. Refrigerate it until use.
  • Now warm the pita bread on pan for 2-3 minutes.
  • Cut the pita bread into half.Now you can see pockets of it
  • Spread the yogurt sauce in the pockets of pita bread.
  • Arrange the sliced vegetables into it and then add chicken strips.
  • Enjoy it with side of hummus.


Notes :-

  • You can use chicken breast instead of thighs.
  • It can also be made beforehand for a large number of people. You just have to warm it in oven before serving.
  • You don’t need any oil for grilling as marinade already had oil in it and chicken thighs has its own natural fat.
  • If you don’t like the raw taste of onion and bell pepper you can saute or grill it.


Goa, the smallest state of India, is remarkably one of the most highly ranked tourist destinations in the world with thick forest mountains of Western Ghats and plenty of beautiful beaches. I instantly fell in love with the place, people and lovely food/cuisine. The Goan cuisine is very tasty and delicious which includes wide varieties of seafood and other meat. This cuisine comprises of local and Portuguese flavors which makes the food rich and simple. Most of the Goan dishes are hot (spicy) and very pungent. Without further delay, let me present ‘Chicken Xacuti’ (pronounced as ‘Shakuti’) which instantly became one of my favorite Chicken dishes when I tasted it in Goa. Traditionally, this dish is very spicy and you could customize it to your taste but I wouldn’t recommend it. This dish is full of exotic flavors,  with complex and lot of ingredients making it a great dish. It does require good amount of effort in preparing the recipe but its definitely worth it. So what are you waiting for! Enjoy this dish on a cold or rainy day as the spice level will complement it.

Ingredients :-

For Marination

Chicken, cut in 1 inch pieces
1 kg /2.30 pound approx
Turmeric Powder
1/4 teaspoon
1 teaspoon

Paste 1 for Marination

2 inches
Garlic Flakes
Cilantro/Coriander Leaves
1/2 bunch
Green Chillies

Paste 2 for Xacuti Masala (Spice Mix)

Groundnut Oil
1 teaspoon
Onion, sliced
1 big / 2 medium
Green Chillies
1 inch
Garlic Flakes
Large Coconut, grated
Cilantro/Coriander Leaves
1/2 bunch

Paste 3 for Xacuti Masala (Spice mix)

2 inches
Peeled Cardamoms
1 teaspoon
Black Pepper Corn
1 teaspoon
Poppy Seeds
1 tablespoon
Coriander Seeds
1 tablespoon
Kashmiri Red Chillies
Star Anise
Maize Flower
1/2 inch
1/4 piece

For Finishing

Groundnut Oil
2 teaspoon
Onions, sliced
2 medium
Green Chillies, slit
1/4 cup

Method :-

  • Add salt and turmeric to chicken.
  • Add paste 1 of  of ginger, garlic, coriander, chillies and marinate for half an hour.
  • To make paste 2 heat oil in a pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes. Add 1 grated coconut and saute for another 5-7 minutes till it turns golden brown. Once onions are crispy, keep aside.
  • To make paste 3,  heat a separate dry pan and roast cinnamon, cardamom, aniseed, black pepper corn, poppy seeds, coriander seeds, Kashmiri red chillies, star anise, maize flower, nutmeg, and turmeric.
  • Make Xacuti masala (spice mix) by grinding together paste 2 and 3.
  • For the final preparation, heat oil in pan and add onions and green chillies
  • After one minute add the marinated chicken pieces.
  • After two minutes add Xacuti masala (spice mix) and water. Cook for 10 minutes or until chicken is done.
  • Serve hot with bread or rice.


Note :-

  • This dish taste better if eaten next day.
  • Do not over cook the chicken.
  • Make sure you toast the coconut to a golden brown.
  • Make sure to toast the spices well as it gives out a fragrant aroma.
  • You can omit green chillies to reduce the spiciness level but do use Kashmiri Chillies as it gives good color. Kashmiri chillies are not spicy.
  • You can also marinate chicken overnight to bring out the flavors better.
  • You can use any oil instead of Groundnut oil.
  • You can use any part of chicken. I used chicken thighs. It taste best if you use chicken with bones.

Chicken Biryani

Posted: June 28, 2013 in Biryani, Chicken, Mughlai
Tags: ,

chicken biryani

Biryani is a wholesome and flavorful dish which can be termed as “king’s dish” due to varied ingredients like toasted nuts and raisins, saffron (most expensive spice in world), fragrant Basmati rice, etc. This dish is far away from regular “one pot” rice dish due to varied flavors which is loved by everyone from kids to old people. In my opinion, Sunday is  one of the favorite day for making Biryani as you have ample amount of time to prepare this dish. Biryani is believed to be invented by Mughals and is now popular worldwide. Amongst all different types, Chicken Biryani is the most relished which can be made in different variations like Lucknowi Biryani, Hyderbadi Biryani, Kerala Biryani, etc. each representing specific place in the country accompanied with interesting flavors. Biryani’s can be cooked in different styles like Dum Kacchi Biryani (rice and chicken/meat/vegetables cooked together through slow cooking), Pakki Biryani (rice and other ingredients cooked separately and then assembled together), etc. Here I have used the method of Dum Kacchi Biryani. When you go through the process you will find it a bit tedious but all the efforts put in are worth the end result so don’t fear to experiment it. Serve this with raita (yogurt), pickled salads and I can bet you that it will make your day.

Ingredients :-
For Marination :-

Chicken, Washed and drained
1 kg/2.3 pounds
Turmeric Powder
1/2 teaspoon
Ginger Garlic Paste
1 and 1/2 tablespoon
Thick yogurt
3/4 cup
Green Chillies, Slit lengthwise
Coriander Powder
1 tablespoon
Cilantro Leaves
1/2 cup
Mint Leaves
1/2 cup
Juice of Lemon
Everest Biryani Masala
2 tablespoon
1 tablespoon
1 tablespoon

For Biryani :-

Large Onion, finely sliced
Cilantro leaves
2 tablespoon
1 teaspoon
Milk, Luke Warm
1/2 cup
Basmati Rice
3 cup
Cinnamon Stick
1 inches
2 tablespoon
Bay Leaves
Star Anise
Mint Leaves
3-4 tablespoon

Method :-

  • Marinate Chicken with the ingredients under the Marination section. Keep aside for at least 3-4 hrs and if possible overnight.
  • Wash and soak rice in water for at least 20 minutes.
  • Cook Basmati rice in lots of water alongwith bay leaves, cloves, cinnamon, cardamom, star anise, 1 teaspoon oil, salt till its half cooked.
  •  Strain the water and spread the rice on a large wide plate. Allow it to cool.
  • Heat one tablespoon of oil in a vessel, add sliced onions, saute for 8-10 minutes till caramelized. Remove and keep aside.
  • Add the saffron to the luke warm milk and combine well. Keep aside
  • Take a heavy deep vessel to prepare the biryani. Add 3 tablespoon oil to it and add the marinated chicken and spread out over the vessel. Cook out on high flame for 2 minutes.
  • Reduce flame and spread half of the rice over chicken layer. Next sprinkle half of caramelized onion and  a tbsp of cilantro leaves and pour about one fourth cup of saffron milk over the rice.
  • Over this spread remaining rice and then sprinkle other half of caramelized onion, ghee, remaining cilantro leaves, mint leaves and remaining saffron milk.
  • Place lid and seal the edges of lid with wheat dough. Heat a griddle/tawa on high flame. Once heated lower the flame and put the vessel on top of griddle. Let the biryani cook on low flame for 20- 25 minutes. Turn off the heat and don’t remove the lid for 10 minutes.
  • After 10 minutes remove lid. Combine the biryani well and serve it with your choice of raita and curry.

chicken biryani1
Note :-

  • Soaking sliced onions in milk for 10-15 minutes will improve crispiness.
  • If rice becomes mushy, then refrigerate for 2-3 hours and assemble it as mentioned above.
  • Using the best quality aged (old) Basmati rice, good quality chicken and best saffron will elevate flavors of this dish.
  • Slit chicken into pieces and marinate for 3-4 hours so that marinated juice is assimilated evenly throughout.

chicken ghee roast

Truly admitting, I love Chicken in any form. At times when I became vegetarian for about 2 years, I missed chicken and was tempted to eat on lot of occasions. As a replacement to chicken, I had to satisfy myself with Paneer delicacies. Its probably the most sought after food by Vegetarians in India. But even best of Vegetarian recipes couldn’t stop me drooling over delicious recipes of chicken enjoyed by people around me. So in short my love for Chicken was never lost, it was indeed hidden somewhere deep in my stomach & thoughts. The dish I have tried today is categorized as one of the favorites in Mangalorian cuisine. I did not know about this fantastic Mangalorian preparation until I saw it in one of Indian cookery show and instantly thought of trying it. I have never tried the original one but was very happy the way it came out and now it has become one of my  favorite side dish or as starter. Ghee (Clarified Butter) Roast is said to be native to coastal Karnataka. The word ‘Roast’ loosely means braising rather than actually sticking the meat into an oven. The first step is to braise the chicken and then add spices into the same pot to cook slowly till it becomes tender. A more healthier version would be to reduce the quantity of ghee but I think the dish will miss that distinct ‘ghee roasted’ aroma and flavor. I would suggest indulging in this heavenly delicacy only occasionally. As always, the freshly grounded masala (spices) tastes lot better. I hope you like this recipe. Enjoy!!

Ingredients :-

Ghee (Clarified Butter) 1/2 cup
Chicken, dried and cut in bite size
1 kg
Thick Yogurt/Curd
1/2 cup
Turmeric Powder
1/2 teaspoon
Lemon Juice
1 tablespoon
Jaggery/Sugar (Optional)
2 tablespoon
Curry Leaves
Kashmiri Red Chillies
Small Red Chillies 7-8
Black Peppercorns
Coriander Seeds 1 1/2 tablespoon
Cumin Seeds 1/2 tablespoon
Fenugreek Seeds 1/2 teaspoon
Cloves 4
Garlic cloves 12-16
Tamarind paste 1 1/2 tablepoon
Salt to taste
Fresh Cilantro Leaves, Finely chopped
1-2 tablespoons

Method :-

  • Marinate the chicken with curd, turmeric powder, lemon juice,  1/2 tsp of salt for a minimum of 3-4 hrs or overnight in the refrigerator. I marinated it for overnight.
  • Heat a pan and dry roast the red chilies on low flame for 2 mts. Keep in mind that it should not burn otherwise it will spoil the dish. Remove from fire and keep aside. In the same pan, add a tsp of ghee and roast, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 3 minutes. Remove from the heat and let it cool.
  • Grind the red chillies and spices along with garlic and tamarind to make a fine paste. This is your ground spice/masala.
  • Heat a big pan with 1/4 cup of ghee and fry the marinated chicken until it gets almost cooked, but not fully cooked.
  • Remove the sauteed chicken pieces and keep aside. Remove the remaining liquid into another bowl.
  • To the same pan add the remaining ghee and fry the ground spice/masala paste for 5 to 8 minutes over medium flame, or until the spice/masala starts leaving ghee on the sides. Make sure not to burn the spice/masala mixture while doing this process.
  • Add the fried chicken pieces and mix well. Add the left over liquid,curry leaves and jaggery/sugar and cook on medium flame for 5 minutes. Add salt to taste. Remember that marinated chicken already had salt added in it. So add salt accordingly.
  • Reduce the flame and cover the chicken with lid. Cook the chicken till the spices/masala dries up and there is thick coating of spice/masala on chicken pieces. This will take approximately 8-10 minutes on medium flame.
  • Remove lid, roast the chicken for 2-3 minutes. Turn off flame, remove onto a serving bowl.
  • Finally garnish the chicken with chopped cilantro leaves and serve immediately.


Notes :-

  • Kashmiri Red chillies are not spicy at all. So you may go easy with the quantity of Kashmiri chillies. Also the small chillies are hot in taste so add according to your taste.
  • Adding sugar/jaggery suppresses the hotness of the dish.
  • Ghee gives extraordinary flavor to this dish but if you think its heavy on your calorie count then you can decrease the quantity of ghee and add some olive oil instead.
  • Any part of chicken goes well with this dish but it will taste best if made with chicken in bone.

The word “Chicken” makes me nostalgic and takes me to my childhood days when having a chicken dish was feast for us (me and my 2 younger brothers). Being the eldest child it was always expected from me to sacrifice everything for my siblings. But how in world can anyone expect me to sacrifice for succulent and juicy leg pieces (Yum Yum!).  Still I don’t know why there was so much fascination for chicken legs. Maybe as a kid we were more interested in holding meaty bone than the white meat. After all  life is all about these little rewards . Alas, chicken only has 2 legs, so to have the leg piece a big battle of Mahabharata used to be fought at our backyard (or aangan you can say). Yah you read correctly, our special non vegetarian dishes were cooked in backyard and not in kitchen due to my mother’s special rites and rituals. And winner was either me or youngest brother. The younger brother (after me) was always confused why he was born in between two devils :D. Stories apart, whether you have tried Chicken Tikka Masala or not you will be in love as soon as you taste it. Its a real treat. The vegetarian version is Paneer Tikka Masala (but in comparison it stands nowhere). Its a dish comprising chicken pieces marinated in yoghurt , grilled and then added to a thick tomato and cream based gravy. This dish is worth all the efforts as it will surely accrue many praises and compliments for you. Enjoy it in cool and brisk evening.

Ingredients :-

For Chicken Tikka –

First Marinade

Boneless Chicken, cut into 1 1/2 inch pieces 800 gms/1.25 pounds
Ginger Paste
1 tablespoon
Garlic Paste 1 tablespoon
Kashmiri Red chilli powder 1 teaspoon
Lime juice
1 teaspoon
to taste

Second Marinade

Yogurt hung 1 cup
Ginger Paste
1 tablespoon
Garlic Paste 1 tablespoon
Kashmiri Red chilli powder 1 teaspoon
Turmeric Powder
1/4 teaspoon
to taste
Oil 2 teaspoon
Ajwain seeds
1 teaspoon
Gram Flour
2 tablespoon
Garam Masala 1/2 teaspoon
Mustard Oil 3 tablespoon

For Onion Tomato Masala

Onion, chopped
2 large
Tomatoes, chopped
4 medium
Garlic, chopped
7-8 cloves
Cumin seeds /21 teaspoon
Roasted Cumin Powder
1/2 – 1 teaspoon
Coriander Powder 2 teaspoon

For Gravy

2 tablespoon
Ginger Paste
1 teaspoon
Garlic Paste
1 teaspoon
Tomato Puree
1/4 cup
Onion Tomato Masala
1 cup
Kashmiri Red chilli powder 1 teaspoon
Garam Masala Powder 1/2 teaspoon
Fresh Cilantro Leaves, chopped
2 tablespoon
Dried fenugreek leaves (kasoori methi),roasted and crushed
1 teaspoon
Cream 1/4 cup
Ginger, cut into thin strips
1 inch
to taste

Method :-

1st Marinade –

  • Add garlic paste, ginger paste, Kashmiri red chilli powder, salt and lemon juice to the chicken. Mix it well and marinate it for at least 45 mins.

2nd Marinade –

  • Heat oil in the pan. Add ajwain seeds and gram flour and cook it in medium flame as you don’t want the gram flour to get burn. Keep stirring the gram flour and you will get a nutty smell which means that gram flour has cooked.
  • Add this cooked gram flour to the hung yogurt. Add Kashmiri red chilli powder, ginger garlic paste, turmeric powder, garam masala powder and whisk this mixture into smooth creamy marinade.
  • Add the mustard oil and mix it properly. Now add marinated chicken to this mixture. Keep it for at least 3-4 hrs. I kept it overnight.
  • Preheat the oven to 400 degree Fahrenheit. Take the chicken out of the fridge before 30 minutes so that it comes to room temperature and cooks evenly.
  • Thread the chicken onto skewers. Arrange it in a foil lined baking tray. Place the tray in the top rack and grill the chicken. Cook, turning the skewers a few times, so that the chicken gets cooked and evenly browned on all sides.
  • Take the pieces off the skewers and place on a plate. This is Chicken Tikka and you can have it as starter.

Onion Tomato Masala

  • Heat the oil in a pan. Add the cumin seeds and when they begin to change color, add the onions and saute till well browned.
  • Add the garlic and saute till lightly browned. Add the ginger and garlic pastes and continue sauteing. Add the cumin powder and coriander powder and mix well.
  • Add the tomatoes and continue to saute on low heat till the tomatoes are completely cooked and the oil separates.
  • Add salt and mix. Remove from heat and set aside.

Gravy –

  • Heat the butter in a separate pan and add the ginger and garlic pastes and tomato puree and saute for two minutes.
  • Stir in half a cup of water and cook for two to three minutes. Add the chicken and onion-tomato masala and simmer till the gravy reduces a little.
  • Adjust salt according to taste and add the red chilli powder, garam masala powder and half the coriander leaves. Mix well and cook for two minutes.
  • Stir in the kasuri methi and cream. Remove from heat and serve hot, garnished with the ginger strips and the remaining coriander leaves.

Note :-

  •   Don’t keep the chicken pieces larger as it will not cook faster.
  • You can skip adding mustard oil if you don’t like its flavor. But for smoky kebab it is a  must required.
  • You can also add Capsicum, Onion, Tomato cubes to the chicken tikka masala. Remove the pulp of tomatoes. Just before adding the cream to final gravy add onion.Let it cook for 2 minutes along with the final gravy and then add cubes of tomato and capsicum. This will add flavor and colors to the chicken tikka masala.
  • Here I have not added red color to chicken tikka which is generally added in restaurants. If you want you can add to get authentic and extra color.