Ramadan Special Recipe | Low Calorie Chicken Tikka Masala | How To Make Chicken Tikka Masala

Ramadan Special Recipe | Low Calorie Chicken Tikka Masala | How To Make Chicken Tikka Masala |

While the origin of the recipe is not clear, one thing we are sure of is that this is one of the most popular chicken recipes. Next time when you wish to have some Chicken Tikka Masala, you don’t need to call a restaurant, you can make it at your home! This recipe is the perfect blend of flavours and spices! Try it out!

Are you a chicken lover then you must try these recipes.

Chicken Pandhra Rassa

Chicken Cafreal

Ingredients

For the chicken marinade
400 gm boneless chicken (cut into bite-sized pieces)
1/2 cup curd
1 tbsp ginger garlic paste
1 tsp garam masala
1/4 tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
1 tsp Kashmiri chilli powder
1/2 tsp of salt
For the gravy
1 tbsp oil
1 tbsp butter
1/2 cup onion (chopped)
1 tbsp ginger garlic paste
1 tsp garam masala
1 tsp cumin powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp Kashmiri chilli powder
200g tomato puree
1/2 tsp salt
1 cup milk
1 tbsp almond
1 tbsp melon seeds
1 tsp brown sugar
2 tbsp coriander (chopped)

Method

Marinate the chicken with all of the ingredients for the ‘chicken marinade’ and refrigerate for 3 hours.
Soak the almonds and melon seeds in hot water for 10 mins.
Peel the almonds and grind to a smooth paste with melon seeds and 2 tbsp water, keep aside.
Boil the milk, then reduce the heat and cook till it reduces to its 3/4 of the quantity stirring continuously, keep aside.
Heat oil in a pan and add chicken in batches, making sure not to crowd the pan.
Fry until it turns brown on each side. Set aside and keep warm.
Melt the butter in the same pan and fry the onions till they turn brown.
Add ginger garlic paste and sauté for 2 mins until the raw aroma fades.
Add salt, chilli powder, garam masala, cumin, turmeric and coriander, fry for a min or till it starts sticking to the pan.
Add 1/4 cup water and let the spices cook for 30 seconds.
Add almond paste and sauté till oil starts to separate.
Add tomato puree and let it simmer for about 10-15 minutes, stirring occasionally until the gravy thickens and becomes deep brown red in colour.
Add brown sugar, give it a mix and cook for more 5 mins.
Add the chicken and its juice back into the pan, cook for 10 minutes until chicken is done through and the gravy is thick and bubbling.
Add the milk to the gravy, give it a mix and let it simmer for 5 mins on low flame.
Garnish with coriander and serve hot with brown rice.

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