Murgh Tikka Masala

Excerpts from the Book - Simplifying Indian Cuisine - Shakesh Singh/Aman Publication

Masala literally means spices and this type of preparations are are synonymous with mouthwatering spicy and tangy preparations.

Murgh Tikka Masala

Chicken, boneless 750gm
For the first marinade
Lemon juice 1 1/2tbsp
Salt 1 tsp
Ginger Garlic Paste 1 tbsp
For the second marinade:
Curd 100 gm
Garlic garlic paste 2 tbsp
Garam masala powder 1/2 tsp
Salt to taste
White pepper Powder ½ tsp
Red chilli powder 1 tsp
Cumin powder 1 tsp
Lemon juice 1 tsp
Coriander Chopped 10 gms

For the masala:
Tomato purees 250 ml
Ginger Garlic Paste 1 tbsp
Onions 100 gm
Refined oil 2 tbsp
Turmerric powder 1 tbsp
Garam masala 1 tsp
Salt to taste
Butter 50 gm
Green chilli 2-3 no
Cream 2 tbsp
Coriander chopped 10 gm

First marination
Mix all the ingredients together and rub into the chicken; keep aside for half an hour.

Second marination
Mix all the ingredients in a bowl. Add the marinated chicken, mix well and keep aside for another 3-4 hours.


Put the marinated chicken in a preheated oven set at 180C for about 10 minutes. Brush the chicken with oil and put it back in the oven for another 10 minutes. Remove and keep aside.or roast it in a moderately hot tandoor.

For the masala, heat the oil in a pan; add onion and sauté till golden brown. Mix in ginger- garlic paste and sauté for about 2-3 minutes.
Stir in all the spices and salt. Add the cooked chicken and sauté for 4-5 minutes.
Add green chilli, tomato puree and lemon juice; stir for another 4-5 minutes.Add butter and stir for 2-3 minutes Mix in the cream.

Dishing Technique

Portion it in a bowl, Garnish with some green coriander and serve with your choice of Indian bread.

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