Chicken Tikka Masala



  • Dahi (Yogurt) 4 Tbsp
  • Limu (Lemon) 1 Large
  • Adrak Lehsan Paste (Ginger Garlic Paste) 1 Tbsp
  • Namak (Salt) To Taste or 1 Tsp
  • Dhania Powder (Coriander Powder) 1 Tbsp
  • Tikka Masala 1 Tsp
  • Kashmiri Lal Mirch (Kashmiri Red Chili) 1 Tsp
  • Chicken 1 Kg
  • Cooking Oil 2 Tbsp


  • Cooking Oil 1/2 Cup
  • Pyaz (Onion) 1 Large
  • Kashmiri Lal Mirch (Kashmiri Red Chili) 1 Tbsp
  • Haldi (Turmeric Powder) 1/2 Tsp
  • Garam Masala 1 Tsp
  • Dhania Powder (Coriander Powder) 1 Tsp
  • Namak (Salt) To Taste or 1 Tsp
  • Tomato Purée 2 Tomato or 1 Cup



In bowl, add yogurt, add lemon juice, ginger garlic paste, salt, coriander powder, tikka masala, kashmiri red chili and mix it well.

Add chicken, mix it well and marinate for over night or 1-2 hours.


In frying pan, add 2 tbsp cooking oil, add marinated chicken and cook on medium flame for 15 minutes.

In wok, add 1/2 cup oil, chopped onion and fry until translucent.

Add kashmiri red chili, turmeric powder, garam masala, coriander powder, salt, 2-3 tbsp water, tomato puree, remaining marination from chicken and cook for 5-7 minutes.

Add chicken and cook on steam for 10 minutes.

Put foil or small steel plate/ bowl, add burning coal, pour some oil and cover it for 10 minutes.

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