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Heavenly Chicken Tikka Masala: A Flavor Odyssey You Won't Forget!

Discover the quintessential taste of the UK's national dish right in your kitchen. Our Chicken Tikka Masala is not just delectable—it's effortlessly chic. Master this classic in a few simple steps and indulge in a meal that's truly better than any restaurant offering. Cheers to elevated home dining!


For Chicken Marinade:

  • Chicken breast 420g, cut into small cubes

  • Mustard oil 1½ tbsp

  • Paprika or Kashmiri red chili 1¼ tsp

  • Salt ½ tsp

  • Ginger paste ½ tsp

  • Garlic paste ½ tsp

  • Lime juice ½ tsp

  • Plain yogurt 2 tbsp

For Masala Gravy:

  • Oil 1 tsp

  • Crushed cardamom 2

  • Very small cinnamon stick 1

  • Cumin ½ tsp

  • Roughly chopped onion 1¼ cup

  • Salt ¼ tsp + ½ tsp

  • Finely chopped green chili 2

  • Ginger paste 1 tsp

  • Garlic paste 1 tsp

  • Paprika/Kashmiri chili 1¼ tsp

  • Small tomatoes 5, cut into cubes

  • Turmeric ½ tsp

  • Garam masala ¾ tsp

  • Kasuri methi (dried fenugreek leaves) 1 tsp

  • Honey or sugar to taste 1 tsp

  • Ghee 1 tbsp

  • Chopped coriander 2 tbsp

  • Thinly sliced ginger 1 tsp


  1. Chicken Marinade: In a pan, heat 1½ tbsp of mustard oil till it smokes for about 5 seconds. Transfer to a bowl.

  2. Add paprika, salt, ginger paste, garlic paste, lime juice, and yogurt. Mix well.

  3. Add the chicken cubes to the marinade and let sit for 10-15 minutes.

  4. Cook the Chicken: Fry the marinated chicken for 4-5 minutes. If you have a small pan, fry them in batches to avoid overcrowding. Once 90% cooked, transfer to a plate.

  5. Prepare the Masala: In the same pan, add 1 tsp of oil and toss in the crushed cardamom, cinnamon stick, and cumin. Sauté for 30 seconds until fragrant.

  6. Add chopped onions, a pinch of salt, and green chilies. Splash some water to loosen up the bits from the pan and sauté until light brown and soft.

  7. Add water, ginger paste, garlic paste, and paprika. Mix well.

  8. Throw in the cubed tomatoes, salt, and turmeric. Cover and simmer on low heat for 15-16 minutes.

  9. Blend: Once the tomatoes are cooked, blend the mixture until smooth. Strain to achieve a clean texture.

  10. Finish the Gravy: Over low heat, add garam masala, Kasuri methi, and honey or sugar to taste. Mix well.

  11. Add the reserved chicken and let it simmer for 2-3 minutes.

  12. Final Touch: Add a dollop of ghee, sprinkle chopped coriander, and thinly sliced ginger.

  13. Mix well and serve your masterpiece with roti, naan, or rice!

Trust us, this Chicken Tikka Masala is not just perfect; it's divine! You'll wonder why you ever settled for less. Enjoy your cooking, and as always, thank you for your amazing support!



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