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Chicken Tikka Kebabs are marinated overnight with our Delhi Tikka Masala and other ingredients and are put on a direct flame @425F for about 15 mins (7 mins each side) before putting it into the curry. This is an excellent recipe to use for vegetarian dishes as well.

Ingredients:

• 2 tbsp ghee (clarified butter),
• 1 tbsp of mustard oil,
• 1 large onion – blended.
• 7 medium tomatoes, blanched and blended.
• 50gms of Delhi Tikka Masala – divided ½,
• 3 tbsp of ginger/garlic paste,
• 150gms of unsweetened yogurt – at room temp – whisked – divided.
• 2 lemons.
• ½ tbsp kasoori methi (fenugreek leaves)
• ½ tbsp dried pudina (mint leaves)
• 3lbs of chicken – cut in bite size pieces.

Steps to blanch tomatoes:

• Take a pan with enough water to cover the tomatoes.
• Add tomatoes and bring the water to boil.
• Once the water has boiled, discard the water and put the tomatoes in another bowl with room temp water.
• Wait for 5 mins – peel the skin off and discard skin.
• Blend the tomatoes.

Steps to Marinate chicken:

• Add 2 tbsp of ginger/garlic paste.
• 1 lemon juice.
• 2 tbsp of yogurt.
• 15gms of Delhi Tikka Masala.
• 1 tbsp of mustard oil (or any other oil available).
• Mix all contents well and do a taste test – adjust salt as neede.
• Add chicken, mix well and marinate overnight. (or at least 3-4 hours).

Steps:

• In a pan – put oil/ghee – let it become hot. Add ½ of the tikka masala to the oil and mix well. Cook for 1-2 mins.
• Add blended onions and cook for 4-5 mins.
• Add remaining ginger/garlic paste and cook till the raw smell of ginger/garlic goes away. About 2-3 mins. Stir regularly.
• Add the blended tomatoes and remaining tikka masala in and cook on medium-low heat till the oil separates. About an hour. Half way through – add the remaining yogurt, mix well and cook till oil separates. Stir every 10-12 minutes.
• Add the kasoori methi and pudina into the mix.
• Add the marinated chicken curry – cook till chicken is tender. Depending on size of pieces ~40 mins.
• Add 1/2 cup water (or as needed) to increase the consistency, depending on how much curry you’d like.
• Taste test – add salt as needed.

Enjoy!

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