Chicken Tikka Masala
ID: bb8b866e...
A rich and flavorful homemade Indian curry featuring marinated, pan-fried boneless chicken pieces simmered in a spiced, creamy tomato and onion gravy.
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🍳 요리 흐름
Cut the chicken and marinate it with spices, yogurt, and oil for 1 hour. → Pan-fry the chicken pieces until golden and cooked through, then set aside. → Sauté chopped onions and ginger-garlic paste until brown. → Stir in tomato purée and dry spices to form the masala base. → Add the chicken back in with water, simmer covered for 10 minutes, then finish with cream and Kasuri Methi.
조리 단계
간단한 조리 순서
Cut the chicken and marinate it with spices, yogurt, and oil for 1 hour. → Pan-fry the chicken pieces until golden and cooked through, then set aside. → Sauté chopped onions and ginger-garlic paste until brown. → Stir in tomato purée and dry spices to form the masala base. → Add the chicken back in with water, simmer covered for 10 minutes, then finish with cream and Kasuri Methi.
소개
A rich and flavorful homemade Indian curry featuring marinated, pan-fried boneless chicken pieces simmered in a spiced, creamy tomato and onion gravy.
단계 1
Clean and pat dry the boneless chicken fillets. Cut them into tikka pieces. Marinate with ginger garlic paste, Kashmiri chilli powder, garam masala, salt, thick curd, lemon juice, and refined oil. Mix well and set aside for 60 minutes.
단계 2
Heat 1.5 tbsp oil in a frying pan and place the marinated chicken tikkas side by side. Fry on medium heat for 2 minutes, then flip.
단계 3
Continue to fry on medium heat for another 2 minutes. Flip again and fry on low heat for 3 minutes on each side. Remove to a plate.
단계 4
In a pan, heat 2 tbsp oil and add chopped onions. Fry on medium heat for 5-6 minutes until light brown.
단계 5
Add ginger garlic paste to the onions and fry for 2 minutes on low heat.
재료 목록
중요 사항
Kashmiri chilli powder is used in the marinade to give the tikkas a vibrant red color without making it too spicy.
Do not crowd the pan when frying the chicken; cook in batches to ensure proper browning.
Roast the Kasuri Methi slightly before crushing it into the gravy to maximize its aroma.
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