Spicy Chicken Tikka Masala in Borosil Serving Plates

    The Hot and Spicy Chicken Tikka Masala is a dish that’s hard to resist. It can be a wonderful main course meal along with chapatti or paratha. It can also be had with aromatic fried rice made of the aromatic Basmati rice. So, wow your guests the next time they come in for a dinner with this lip smacking and easy to prepare dish.

    2 people made this


    • 1 Kilogram skinless, boneless chicken breasts,6 garlic cloves, grated finely,4 teaspoons finely grated peeled ginger,4 teaspoons ground turmeric,2 teaspoons ground cumin
    • 1 small onion, thinly sliced
    • 3 tablespoons ghee (clarified butter) or vegetable oil
    • 6 cardamom pods, crushed
    • 2 teaspoons garam masala
    • 2 teaspoons ground coriander
    • 1/4 cup tomato paste
    • 1 - 1/2 cups whole-milk yogurt (not Greek)
    • 1 can of 28 ounce whole peeled tomatoes
    • 1/2 teaspoons crushed red pepper flakes
    • 1 tablespoon kosher salt
    • 2 cups heavy cream
    • 3/4 cup chopped fresh cilantro plus sprigs for garnish
    • Steamed basmati rice to serve with the Chicken Tikka Msala


    1. First you should combine ginger, coriander, turmeric, garlic, garam masala, and cumin in a bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Keep it covered and chill remaining spice mixture.
    2. Then the ghee should be heated in a large and heavy pot over medium heat. Add tomato paste, cardamom, onion, and chilies, stirring it often, until tomato paste has darkened and onion is soft, about 5 minutes. The remaining half of spice mixture should be then added and cooked. And keep on stirring until the bottom of pot begins to brown. It should be done for about 4-5 minutes.
    3. The tomatoes should then be added along with juices, while adding them keep on crushing them. Bring the mix to a boil, reduce the heat, and then simmer. Keep on stirring often and scraping up browned bits from bottom of pot. Do this for almost 10 minutes until the sauce thickens.
    4. Now the cream and chopped cilantro should be added and then simmered. It should be done for almost 25-30 minutes.
    5. Meanwhile, preheat broiler preferably a microwavable glassware. Then line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange the chicken on the rack in one layer. Boil until chicken starts to blacken in spots (it will not be cooked through). This should be done for 10 minutes approx.
    6. Cut chicken into medium size (suitable to eat), then add sauce and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes


    Now serve the food in a glass serving plate with basmati rice and cilantro springs.

    See it on my blog

    Microwaveable Glassware

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