Sunday, May 24, 2015

Chicken Tikka Masala

I have tried chicken tikka masala in India and I liked it a lot, so I wanted to give it a shot. I looked online and tried to find the original recipe, but it is hard to find an authentic one.
I found couple of recipes and tried to do my own version. According to Wikipedia origins of this dish is unclear. But there are claims that it was originated in an Indian Restaurant in United Kingdom.


  • 2 chicken breasts
  • 1 small onion
  • 3 cloves of garlic
  • 1 dessertspoon cumin
  • 1 dessertspoon turmeric
  • 1 dessertspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 dessertspoon ground ginger
  • 1 dessertspoon coriander
  • 1 dessertspoon masala punjabi chole
  • 1 cup yogurt
  • 1/2  lemon juice
  • 1/4 cup milk or heavy cream
  • Butter or ghee


 Mix cumin, paprika, coriander, turmeric and cayenne in a small bowl and separate one third of it.
Add 2 cloves of garlic, 1 teaspoon ginger, yogurt and 1/4 lemon juice in the remaining mixture and marinate sliced chickens with this mixture. Put chickens in the refrigerator 3 to 4 hours. 
To prepare the sauce put butter in a pan with chopped onion and garlic, add remaining ginger and cook it until it changes color. Then add the spice mixture and cook couple of minutes and add milk or cream and remaining lemon juice and cook couple of minutes more. Take chickens from the fridge separate excess sauce and bake them in the 550 F oven about 10 minutes, or you can put them on skew and grill. Then take them from the oven and put it in the pan together with the excess sauce and cook about 10 minutes, until chickens are cooked well. They usually serve it with Indian Bread, which is like flat bread with butter or ghee. Enjoy!