How To Make Laziz Tikka Masala

Laziz Tikka Masala

Ingredients/ Preparation

Ingredients Of Chicken tikkas 

  • 800 grams boneless chicken, cut into 1 ½ inch pieces
  • 1 teaspoon Kashmiri chilli powder
  • 1 teaspoon lemon juice
  • Salt to taste
  • 4 tablespoons oil

Ingredients Of Marinade

  • 1 cup drained yogurt
  • 1 tablespoon ginger paste
  • 1 tablespoon lemon juice
  • Salt to taste
  • 1 teaspoon garam masala powder
  • 1 teaspoon kashmiri chilli powder
  • 2 tablespoons mustard oil
  • 1 tablespoon garlic paste

Ingredients Of Onion- tomato masala

  • 3 medium size onion, chopped
  • 4 medium sized tomatoes, finely chopped
  • 3 tablespoons oil
  • ½ teaspoon cumin seeds
  • 7- 8 garlic cloves, finely chopped
  • ½ teaspoons coriander powder
  • 1 teaspoon garlic paste
  • Salt to taste
  •  1 teaspoon ginger paste

Ingredients Of Gravy

  • 2 tablespoons butter
  • ½ cup onion- tomato masala
  • 1 teaspoon kashmiri chilli powder
  •  1 teaspoon ginger paste
  • ½ teaspoon garam masala powder
  • ¼ small bunch fresh coriander leaves, chopped
  • 1 teaspoon dried fenugreek leaves ( kasoori methi), roasted
  • ¼ cup fresh cream
  • 1 inch ginger, cut into thin strips
  • 1 teaspoon garlic paste

Recipe/ Procedure

  • Mix red chilli powder, salt and lemon juice in a large bowl then add chicken and marinate for about thirty minutes.
  • Combine the ingredients for the marinade and the marinated chicken. Marinate chicken for about three hours in the refrigerator.
  •  Thread chicken onto skewers and Heat oil on a flat pan and place the skewers on it. Cook chicken, turning the skewers a few times, so that the chicken cooks and browns evenly on all sides. Take the pieces off the skewers and set aside.
  • For the onion- tomato masala, heat oil in a pan and add cumin seeds in it and when they begin to change colour then  Add onions in it and sauté till well browned.
  • Add finely chopped garlic and sauté till lightly browned. Then add ginger paste, garlic paste in it and continue to sauté. Add cumin powder and coriander powder and mix well.
  • Add chopped tomato and cook on low heat till tomatoes are completely cooked and the oil begins to separate. Add salt to taste.
  • For the gravy, heat butter in a separate pan; add ginger paste, garlic paste and tomato puree and sauté for two minutes then add half a cup of water and cook for two to three minutes.
  • Add the chicken and onion- tomato masala and simmer it till the gravy reduces a little. Add red chilli powder, garam masala powder and half the coriander leaves and cook for two minutes.
  • Add roasted kasoori methi powder and fresh cream and mix well. Take the pan off the heat and serve hot, garnished with ginger strip and the remaining coriander leaves.

Tips: – To drain yogurt, tie it up in a pieces of muslin and place it over a bowl for at least fifteen minutes.





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