രണ്ടാൾക്കും സുഖമായി🤔😂

Ingredients

• 1 kg Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 1 cup Plain Yogurt (full‑fat, at room temperature)
• 2 tbsp Ginger Paste (freshly grated or store‑bought)
• 2 tbsp Garlic Paste (freshly minced or store‑bought)
• 2 tbsp Tikka Masala Powder (store‑bought Indian spice blend (contains salt))
• 3 tbsp Ghee (Clarified Butter) (for frying and sauce base)
• 1 medium Onion (finely chopped)
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Garam Masala
• 300 ml Tomato Puree (or blend 2 large ripe tomatoes)
• 200 ml Water
• 2 tbsp Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Clean and Cut Chicken

   Rinse the chicken pieces under cold water, pat dry with paper towels, and cut into bite‑size cubes.

   Time: PT5M

2. Prepare the Marinade

   In a mixing bowl combine the yogurt, ginger paste, garlic paste, and tikka masala powder. Mix until smooth.

   Time: PT5M

3. Marinate the Chicken

   Add the chicken pieces to the bowl, coat thoroughly with the yogurt‑spice mixture, cover, and refrigerate for 3–4 hours (or overnight for best flavor).

   Time: PT3H30M

4. Finely Chop Onion

   While the chicken is marinating, finely chop the onion and set aside.

   Time: PT5M

5. Shallow Fry Marinated Chicken

   Heat 1 tbsp of ghee in a skillet over medium heat. Add the marinated chicken pieces and fry for 4–5 minutes, turning until lightly browned but not fully cooked. Remove and set aside.

   Time: PT8M

   Temperature: Medium heat

6. Sauté Onion

   In the same skillet add the remaining 2 tbsp ghee. Add the chopped onion and sauté for 4–5 minutes until golden and fragrant.

   Time: PT5M

   Temperature: Medium heat

7. Add Aromatics and Spices

   Stir in the ginger‑garlic paste (if any extra), turmeric powder, red chili powder, and garam masala. Cook for 2 minutes, stirring constantly.

   Time: PT2M

   Temperature: Medium heat

8. Incorporate Tomato Puree

   Pour in the tomato puree, mix well, and cook for 5 minutes until the mixture thickens and the oil begins to separate from the masala.

   Time: PT5M

   Temperature: Medium heat

9. Create the Sauce Base

   Add 200 ml water, stir, and bring the sauce to a gentle boil.

   Time: PT3M

   Temperature: Medium‑high heat

10. Combine Chicken and Sauce

    Add the previously fried chicken pieces to the boiling sauce, reduce heat to low, and simmer for 5–7 minutes until the chicken is cooked through and the flavors meld.

    Time: PT5M

    Temperature: Low heat

11. Finish with Fresh Coriander

    Stir in the chopped fresh coriander leaves, turn off the heat, and let the dish rest for a minute.

    Time: PT1M

12. Serve

    Transfer the Chicken Tikka to a serving bowl and serve hot with biryani, steamed rice, or naan.

    Time: PT1M

Nutrition Facts

Calories

420

Protein

33 g

Carbohydrates

9 g

Fat

20 g

Fiber

2 g