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CHICKEN TIKKA MASALA

A mouth watering dish made with marinated chicken cubes and Indian spices to give it a delicious flavour.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 450g Boneless chicken
  • 1 tbsp Ginger-garlic paste
  • 1 onion,chopped
  • Puree of 4 tomatoes
  • 1 tsp honey
  • 2 Green chillies, finely chopped
  • 1 tbsp curd 2 tbsp coriander leaves
  • 1 tbsp curd
  • 2 tbsp Knorr Chef’s Chicken Masala
  • 2 tbsp Mustard oil
  • 1 tsp Lemon juice
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • salt To taste
  • 2 tbsp Cashew paste
  • 2 Capsicum, cubes
  • 1/2 tsp Kasoori methi

NUTRITIONAL INFORMATION

 

Amount per serving

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Sugar (g)

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Fibre (g)

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Fat (g)

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Saturated fat (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

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Polyunsaturated fat (g)

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Trans fat (g)

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Cholesterol (mg)

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Sodium (mg)

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Salt (g)

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Vitamin A (IU)

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Vitamin C (mg)

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Calcium (mg)

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Iron (mg)

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Potassium (mg)

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  • 1 Marinate the chicken with red chilli powder, lemon juice, a portion of ginger garlic paste, yoghurt and coriander powder. Set aside for 1-2 hours.
  • 2 Pre-heat the oven to 200 degrees C and put the marinated chicken in the oven for 15 minutes.
  • 3 To make Makhani gravy, heat 1 tsp oil in non-stick pan.
  • 4 Add remaining ginger-garlic paste and sauté for two minutes.
  • 5 Add tomato puree and Knorr Chef’s Chicken Masala to the pan.
  • 6 Add 1 cup (150ml) water.
  • 7 Bring the mixture to boil reduce the heat and add honey.
  • 8 Add the marinated cooked chicken pieces and kasoori methi powder.
  • 9 Add cashew paste.
  • 10 Simmer for 5 mins and garnish with chopped coriander leaves.
  • 11 Serve hot!