• 8 - 10  boneless Chicken pieces 
• 2 teaspoon Greek yogurt or hung curd.
•  1/2 teaspoon ginger garlic paste
•  1/2 teaspoon  cumin powder
•  1/2 teaspoon garam masala
•  1/3 teaspoon red chilly paste
•  1/2 teaspoon red chilli powder        
•  1/3 teaspoon lemon juice
• Salt as per taste

•  2 medium size onion finely chopped.
•  3 medium tomatoes ( roughly chopped)
•  1 big onion finely sliced.
•  8 to 10 cashew nuts
•  1 bay leaf (tez patta)
•  1/2 inch cinnamon stick ( dalchini)
•  2 cloves
•  2 green cardamom
•  1/2 black cardamom
•  2 - 3 black pepper
• 1/2 teaspoon red chilli powder
•  1/4 teaspoon turmeric powder
•  1/4 teaspoon coriander powder
•  1/3 teaspoon garam masala
• Some dry Fenugreek leaves
•  1/2 teaspoon ginger garlic paste
•  1/2 teaspoon Kashmiri chilly paste
•  2 teaspoon cooking oil
•  1 butter cube
•  2 teaspoon yogurt (curd)
•  2 tablespoon heavy fresh cream.
•  1/4 teaspoon salt .
•  1/4 teaspoon sugar ( optional)
•  Some chopped Cilantro leafs

1. Wash and clean the chicken pieces and pat them dry completely.
2. Take yoghurt in a mixing bowl and add all the marinating ingredients one by one.
3. Whisk everything well to make a fine thick mixture or masala.
4. Mix the chicken pieces with this masala and marinate for 30 minutes.
5. After that roast or grilled them using an oven or non stick pan or tawa.

   Making chicken Tikka masala

1. Heat half teaspoon oil in a pan and roast all the whole spices for few seconds. Add the sliced onions and fry till light brown.
2. Add the roughly chopped tomatoes and fry till soft. Switch off the flame and cool  them completely. Discard the whole spices.
3. Add the cashew nuts with them and make a fine paste.
4. Again heat 1 teaspoon oil in a pan and fry the chopped onions till light brown.
5. Add the ginger garlic paste and saute till the raw smell disappear.
6. Add red chilly paste and stir. Mix the curd and saute till water from curd evaporated.
7. Now mix the red chilli powder, cumin powder, coriander powder, turmeric powder, garam masala and salt.
8. Pour the tomato onion cashew paste and cook for 5 minutes or till the gravy  become thick.
9. Add the fresh cream, sugar and mix with the gravy. Then add the roasted  chicken tikka pieces into the gravy and cook for 2 to 3 minutes till the sauce become thick and bubbling.
10. Check the seasoning and remove in a serving bowl. Garnish with fres cream and coriander leaves.

• CALORIES :- 725kcal
• Carbohydrate :- 29 gm | Fats :- 53 g
• Saturated fats :- 13 gm | protein :- 34gm
• Cholesterol :- 128mg | fiber :- 6 gm

•  Chicken Tikka masala is served as a main course dish. Generally it is best to have some Indian breads with chicken Tikka masala like you can have some Tandoori rotis, Butter Naan and Lachcha paratha.
• A Tandoori garlic butter Naan is most sought after bread with chicken Tikka masala.
• Some homemade chapati and phulka can also be served with it.
• Many people prefer it with steam basmati rice. A long grains basmati rice is a ideal choice with chicken Tikka masala

•  You can use chicken breast pieces instead of chicken legs but that won't be much juicy and succulent.
• If using chicken breast then marinate them for longer hour for better results.
• Kashmiri chilli is used to give it a nice colour only. If you find it in store then use it. It is not hot and spicy. Any other ground red chilli or cayenne pepper can be used instead of it.
• For a smoky flavours, use a heavy cast iron skillet instead of a Non stick pan.
• Chicken Tikka masala taste little bit Tangy flavour due to the use of yogurt or curd. It is not hot but a little spicy.
• For garnishing chicken Tikka masala , you can use fresh Cilantro leafs , little fresh cream and one green chili slits into two parts.

•  Curry leaves fried chicken recipe
• Chicken ghee roast recipe
• healthy chicken parmesan recipe
• Pizza sauce recipe
  
• Chicken do pyaza