Chicken Tikka Masala is one of the exotic dishes from the Punjabi Cuisine. Chicken Tikka Masala, a preparation of grilled chicken tikka, cooked in the exotic rich gravy and topped with dried fresh cream, butter and nuts. Yummmyyyy!!

Preparation time: 10-15 minutes
Cooking time: 20-30 minutes
Servings: 4-5


For the marinade you need:

  • 500 gm Chicken (Skinless Breast)
  • 2 tablespoon Ginger-Garlic Paste
  • 1 tablespoon Lemon Juice
  • 2 tablespoon fresh Yogurt
  • 1 tablespoon Garam Masala Powder
  • 4-5 chopped Green Chillies
  • And Salt according to your taste

For the Rich Indian Gravy:

  • 2-3 Onions slices
  • 3-4 Tomatoes chopped
  • 1/2 inch Cinnamon
  • 1 Bay Leaf
  • 3-4 Green Cardamoms
  • 1 tablespoon Fresh Cream
  • 2-3 Cashew Nuts
  • 1/2 tablespoon Poppy Seeds
  • 1/2 tablespoon Cumin Seeds
  • 2 tablespoon fresh Almonds Blanched
  • 1 tablespoon Dried Fenugreek (Kashuri Methi)
  • 1 tablespoon red Chilli Powder
  • 2 tablespoon Coriander Powder
  • Fresh Cilantro Chopped
  • 3-4 tablespoon Vegetable oil
  • 1/2 tablespoon fresh Butter
  • Salt according to your taste


  • Mix all of your ingredients of marinade and make it like a smooth paste.
  • Clean the Breast of Chicken with water and chopped into small pieces.
  • Squeeze out whole water from the Breast then mix thoroughly in the marinade.
  • Cover the mixture; keep aside for 4-5 hours.
  • Keep the skewers in warm water for 10-15 minutes and thread the pieces of chicken on to the soaked skewers one by one.
  • Preheat the oven to 350 F degrees on your grill mode.
  • Place your skewers on the grill rack and roast your chicken until the brown from all the sides.
  • Combine the cashew nuts and poppy seeds and blend all together for make a smooth powder.
  • Now, heat the oil in your pan and put slices of onion and fry until onion translucent.
  • Take it out for cool and grind it in the mixer along with the chopped tomatoes.
  • Heat the same pan again and put whole Garam Masala along with the cumin seeds.
  • Mix it well for just few seconds and add the ground puree of onion and tomatoes then add salt, red chilli powder and leave it to cook for 2-3 minutes on low flame.
  • Add the grilled pieces of chicken and 2 cups of water.
  • Mix it well and stir with the grounded powder of seeds and leave it to cook for 8-10 minutes on low flame until chicken tenders.
  • Add butter and fresh cream.
  • Stir it for 2 more minutes.
  • Add Dried Fenugreek (kasuri methi), mix well and garnish it with fresh cilantro and almonds.

Now, Serve your Punjabi dish Chicken Tikka Masala with Roti, Chapatti, Naan or any bread.

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