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Murg Tikka Masala Recipe
|Chicken thigh||6 (Boneless)|
|Red chili powder||1 Teaspoon|
|Garlic paste||1 Tablespoon|
|Ginger paste||2 Tablespoon|
|Cumin powder||1 Teaspoon|
|Curry powder||1 Teaspoon (Garam Masala)|
|Lemon juice||5 Teaspoon|
|Tomatoes||2 , chopped|
|Ginger garlic paste||1 Teaspoon|
|Cumin powder||1⁄2 Teaspoon|
|Coriander powder||1⁄2 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
Calories 197 Calories from Fat 55
% Daily Value*
Total Fat 6 g9.5%
Saturated Fat 1.9 g9.3%
Trans Fat 0.1 g
Cholesterol 90.3 mg
Sodium 279.4 mg11.6%
Total Carbohydrates 12 g4.1%
Dietary Fiber 2.4 g9.7%
Sugars 6.5 g
Protein 23 g46.1%
Vitamin A 13.6% Vitamin C 24.1%
Calcium 8.8% Iron 12.9%
*Based on a 2000 Calorie diet
Cut chicken into smaller pieces. Drain any water.
Mix all ingredients for the marinade and add chicken into it. Set aside for at least 1 hour
Grill chicken on hot grill (barbecue) to golden brown. Baste butter (or oil) frequently to ensure that chicken remains tender and moist. Do not overcook.
Heat oil and add ginger, garlic paste. Fry a little and add chopped onions.
Keep heat on high to slightly caramelize the onions. Caramelizing onions enhances its flavors for this dish.
When onions turn golden, add chopped tomatoes and keep frying on medium heat until the oil separates.
Add cumin and coriander powder. Mix
Add salt and sugar and drop the chicken tikka pieces in it.
Let it simmer for 5 minutes on low heat and let the flavors mingle a little.
Increase heat to high and incorporate milk slowly. Stirring continously.
Once the gravy is of right consistency, reduce heat to low. Prepare any garnish
Serve with white rice.