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How Tikka Masala works

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Indian cuisine is a kitchen that has spread around the world due to the proliferation of Indians and their cultures around the world.

The diversity of his dishes and the spice in them are most distinctive, so his cooks have a bright and distinctive smell from other foods.

Indians also use curry paper that has a hot taste, rice and Indian masala spices, among their most famous dishes is curry rice, curry chicken, tandoori chicken and masala chicken with different recipes.

Tikka Masala

  • 4 chicken breast clip
  • 1 sliced onion bead
  • 2 sliced tomatoes
  • 4 cloves garlic clip
  • 4 tbsp tomato paste
  • 6 tbsp oil
  • 1⁄4 cup lemon juice
  • 1⁄4 cup of chopped parsley
  • 1⁄2 1 cup milk
  • 1⁄2 a chili grain
  • 1 cup chicken broth
  • 1 tbsp brushed ginger
  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon curry
  • 1⁄2 teaspoon hill
  • 1⁄2 teaspoon thyme
  • 1⁄2 teaspoon cinnamon
  • 1⁄2 teaspoon cummins
  • 1⁄2 teaspoon yellow knot
  • 1⁄2 teaspoon red food pepper for coloring

Tikka Masala Method

  1. In a bowl season the chicken with half the amount of yogurt and half the amount of garlic, salt, seasoning, colored red food, lemon juice, two tablespoons of oil. Then leave the chicken in the marinade for 60 minutes.
  2. In an oven tray lined with aluminum paper, place some chicken and then insert the oven at 200 ° C for 30 minutes or until cooked.
  3. In the blender add the peppers, onions, the rest of the garlic, chopped tomatoes, the rest of the milk and chicken stock, then beat them well until homogeneous.
  4. In a saucepan add the onion to the hot oil and slide with the ginger and chilli, then add the mixture made in the blender, after which the tomato paste, stirring well.
  5. Add the chicken after cooking in the sauce pot, and allow to heat for 10 minutes. Then serve hot chicken with white rice

Tikka Masala Yogurt Chicken

Tikka Masala Yogurt Chicken

  • 3⁄4 cup of yogurt milk
  • 1⁄2 teaspoon ginger garlic paste
  • 1 teaspoon chilli
  • 1 teaspoon coriander
  • 1⁄2 teaspoon cummins
  • 1⁄2 teaspoon masala spices
  • 1⁄2 teaspoon salt
  • 1 tbsp lemon juice
  • 1 clip onion bead
  • 1 tbsp oil
  • 500 grams chicken breast clip
  • 2 chopped onion beads
  • 2 chopped tomato beads
  • 3 tbsp green coriander
  • 1⁄2 teaspoon salt for cooking
  • Bharat Masala Cooking 3⁄4
  • 1 tbsp dry coriander
  • 3⁄4 teaspoon chili for cooking

How to work Tikka Masala yogurt chicken

  1. In a bowl mix the yogurt with the ginger paste and garlic, pepper powder, turmeric, masala, coriander, cummins, salt and lemon juice well, then add the chopped chicken cubes and onions and mix until the ingredients combine and leave the chicken for 30 minutes.
  2. Heat a wide pan over medium heat and add 2 tablespoons of oil, then stir the chicken until golden. Then set aside, keeping the chicken marinade seasoned.
  3. Heat the remaining oil spoon in the same pan or in a saucepan to taste and add the onion and salt and stir for 2 minutes. Add the chopped tomatoes and cook for 2 minutes, then pour the mixture into the electric mixer and mash it until it becomes like a sauce, and add a glass of water to the mixture when mixing.
  4. Return the mixture to the saucepan and cook over the heat for 1 minute, then add the ground pepper, coriander and masala and mix. Then add the chicken marinade with yogurt, then add the reddish chicken and stir.
  5. Pour the mixture into the serving dish, scatter the green coriander on the face to decorate and serve hot

Tikka Masala Diet Chicken

Chicken Tikka Msala Diet

  • 1 teaspoon Indian Msala Bharat
  • 500 grams chicken breast
  • 4 teaspoon oil
  • 6 garlic cloves mashed
  • 1 chopped onion bead
  • 4 teaspoons fresh ginger
  • 1 sliced tomato grain
  • 1⁄2 teaspoon salt
  • Precise cup 1⁄2
  • 1⁄2 cup chopped green coriander
  • 3⁄4 Cup Cream Cooking Light
  • 1⁄4 teaspoon turmeric

How Tikka Masala Diet Chicken Works

  1. In a bowl mix the masala, salt and turmeric spices, place the flour in another bowl.
  2. Spread half a teaspoon of the condiment mixture over the chicken, then mix the rest of the condiment with the flour, and dip the chicken into the mixture until completely covered.
  3. Heat 2 tablespoons of oil in a wide pan over medium heat, then add the chicken and stir until browned, then transfer to a plate.
  4. In the same pan heat the remaining two tablespoons of oil over medium heat. Add the onion, garlic and ginger and toss for 5 minutes. Then add the flour mixture with the spices with which the chicken has been dipped and stir for a minute. Then add the tomatoes with their juice and let the mixture boil.
  5. Add the chicken then reduce the heat, leave for 10 minutes, then add the cream, then leave the mixture on the heat, stirring for 5 minutes on low heat.
  6. Pour the mixture into the serving dish and spread the green coriander over the face. Serve hot alongside vegetables or rice.