Chicken Tikka Masala's picture

Nov. 15, 2009


Garlic 5 Clove (25 gm) , peeled
Onion 1 Large , peeled and cut into 8 wedges
Serrano peppers/Jalapeno peppers 6 , stems removed (To Taste)
Fresh ginger piece 1 1/2 Inch , peeled and cut into thin slices
Vine ripened tomatoes 5 Large , coarsely chopped
Loosely packed fresh cilantro leaves 1 Cup (16 tbs) , soft stems included
Peanut oil 3 Tablespoon
Dried coriander 1 Tablespoon
Ground cumin 2 Teaspoon
Paprika 1 Teaspoon
Ground dried fenugreek leaves 2 Teaspoon
Garam masala 1 1/4 Teaspoon
Salt 1/2 Teaspoon (To Taste)
Plain non fat yogurt
Milk/Half and
Chicken 1 Pound , meat removed from the bone and cut into bite
Chopped fresh cilantro 1 Teaspoon (For Garnish)


In the work bowl of a food processor fitted with the metal blade and the motor running, process the garlic, onion, and peppers until smooth by dropping them through the feed tube.

Remove to a bowl.

In the same work bowl, process the ginger, tomatoes, and cilantro until smooth.

Set aside.

In a large nonstick saucepan, heat the oil over medium heat and cook the pureed onion-garlic mixture, stirring, until fragrant and golden brown, 7 to 10 minutes.

Add the pureed tomato mixture and cook, stirring as necessary, until all the liquid evaporates, 10 to 15 minutes.

Mix in the coriander, cumin, paprika, fenugreek leaves, 1 teaspoon of the garam masala, and the salt, and add the yogurt in a steady stream, stirring constantly to prevent it from curdling, until it is absorbed into the sauce.

Finally, add the milk, increase the heat to high, and bring to a boil.

Carefully mix in the Chicken Tandoori and simmer over medium-low heat for 5 to 10 minutes to blend the flavors.

The sauce should be of medium consistency.

Add some extra milk or water if it seems too thick or cook, uncovered, over high heat to thicken the sauce.

Garnish with the remaining 1/4 teaspoon garam masala and cilantro and serve.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1870Calories from Fat 971

 % Daily Value*

Total Fat 109 g167.7%

Saturated Fat 26 g130%

Trans Fat 0 g


Sodium 1683 mg70.13%

Total Carbohydrates 109 g36.3%

Dietary Fiber 22 g88%

Sugars 54 g

Protein 125 g250%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet