Chicken Tikka Masala

Chicken Tikka Masala



Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.



Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice.


Drain excess marinade and bake for another 2 minutes.


While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.


Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt.


Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.


If the chicken tikka masala sauce tastes sour, add sugar to taste. Add fenugreek and ginger juliennes, stir, and serve with chopped green coriander.


  • 2 lbs.boneless chicken breast
  • 1/4 cup yogurt
  • 3 tsp Ginger Paste
  • 3 tsp Garlic Paste
  • 1/4 tsp Keya White Pepper 
  • 1/4 tsp cumin powder
  • 1/4 tsp mace
  • 1/4 tsp nutmeg
  • 1/4 tsp Keya Cardamom Powder 
  • 1/4 tsp turmeric
  • 3 tbsp lemon juice
  • 4 tbsp vegetable oil melted margarine (for basting)
  • 10 oz. tomato puree
  • 2 lbs. tomatoes, chopped
  • 2 tsp green chilies
  • 2 tsp Keya Cloves 
  • 8 Keya Cardamoms 
  • Keya Salt to taste 
  • 3 tbsp butter
  • 2/3 cup cream
  • 1 tsp fenugreek
  • 2 tsp ginger, julienned
  • few sprigs of green coriander
  • sugar to taste
  • Keya shahi jeera 

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