This document provides a recipe for chicken tikka masala. It includes instructions for marinating chicken cubes in a mixture of spices like cumin, garam masala, coriander, ginger, turmeric and paprika. The chicken is then grilled and added to a creamy tomato-based curry sauce made with onions, garlic, ginger, evaporated milk and various Indian spices. The full recipe takes over 6 hours from marinating to cooking, but provides a delicious, flavorful and nutritious Indian dish.

1. CHICKEN TIKKA MASALA
Chicken tikka is an Amazing recipe. It is a delicious meal that also includes marinated and grilled
chicken, which is cut into small pieces and then served in a warm, delicious and colorful curry. The
color of chicken tikka is red or nearly orange. It is very creamy with a very good flavor and taste
because of lot of use of spices in it.
Chicken tikka masala is very famous in India and some of the spices it contains are coriander, ginger,
turmeric (Haldi), paprika and a little bit touch of cayenne pepper to add some heat.be careful if you add
lots of cayenne pepper then food will become lot spicy.
PREPERATION TIME
10 mins
COOK TIME
25 mins
MARINADE
6 hrs.
TOTAL TIME
6 hrs. 35 mins
INGREDIENTS:=
FOR THECHICKEN
1) 2 chicken breasts cut into cubes.
2) 1/2 tbsp ground cumin.
3) 3/4 cup Greek yogurt plain.

2. 4) 1 1/2 tbsp garam masala.
5) 1 tbsp coriander.
6) 1/2 tbsp ground ginger.
7) 1 1/2 tbsp salt.
8) 1/2 tbsp ground turmeric.
9) 1/2 tbsp paprika.
FOR THESAUCE
1) salt to taste.
2) 2 tbsp ghee can replace with butter or another oil of your choice.
3) 1 tbsp grated ginger.
4) cayenne pepper to taste…
5) 1 can evaporated milk can replace with coconut milk.
6) 1 onion finely chopped.
7) 5 cloves garlic finely chopped.
8) cilantro chopped, optional.
9) 1 tbsp ground cumin.
10)1 tbsp ground turmeric.
11)1 tbsp ground fenugreek.
12)1 can tomato puree.
PREPERATION
FOR THE CHICKEN
 Combine all of the ingredients in a plastic bag or a large bowl with a lid.
 Shake the bag or stir everything together and let it marinate all night.
 Once marinated, cook the chicken in a skillet with one tablespoon of oil or butter
until it is cooked through. Set aside

3. FOR THE SAUCE
 Add the ghee to a hot skillet with the onion and sauté for about 3 minutes.
 Add the ginger and cook for one additional minute.
 Add the garlic and let caramelize over medium heat for approximately 5
minutes.
 Add the rest of the spice and the tomato puree and let reduce for approximately
15 minutes.
 Add the evaporated milk.
 At this point, you can use an immersion blender or a standard blender to blend
the sauce so that it is extra smooth, although this is not required.
 Add the chicken to the skillet with the sauce and let cook for 10 additional
minutes.
 Serve hot with rice.
SOMENUTRITIONFACTS
Chicken tikka:
 Vitamin A15.4%.
 Vitamin C14.9%.
 Calcium27.1%.
 Sugars 10g.
 Iron26%.
 Total Fat 17g 26%.
 Saturated Fat 8g 40%.
 Cholesterol 153mg 51%.
 Sodium 2407mg 100%
 Protein 48g 96%.
 Sugars 10g.
 Potassium 1253mg 36%.
 Total Carbohydrates 19g 6%.
 Dietary Fiber 3g 12%.