~ Chicken Tikka Masala…

If you asked me to define it, I would say Chicken Tikka Masala is heaven! LOL!! But Wikipedia does a better job in explaining what this dish is so here goes “Chicken tikka masala is a dish of chunks of roasted marinated chicken (Chicken Tikka) in a spiced curry sauce. The sauce is usually creamy and orange-colored.”

As promised, I am sharing my recipe for this yummy dish. It has a lot of variations, this is my take on it.

I have divided this recipe into 2 parts, the 1st being for making the Chicken Tikka and the 2nd one being the entire dish – Chicken Tikka Masala.

You can stop at Part 1 for a mouth watering appetizer, Chicken Tikka.

Part 1 – for the Chicken Tikka:


– 2 lbs. boneless chicken breast, trimmed

– 1/2 cup yogurt

– 3 tsp ginger garlic paste

– 1/4 tsp roasted cumin powder

– 1/4 tsp green cardamom powder

– 1/4 tsp red chili powder

– 1/4 tsp turmeric

– 3 tbsp lemon juice

– 4 tbsp vegetable oil


– Whisk all of the ingredients together in a large bowl. Add the chicken breast after cutting into 2 inch cubes.

– Marinate overnight in the refrigerator.

– Preheat oven to 350º F. Line baking sheet with aluminum foil and spray oil. Bake the chicken for 8-10 minutes ensuring not to overlook as that makes the chicken dry.

Part 2: Chicken Tikka Masala Gravy/Curry


– 4 big tomatoes, pulsed

– 2 tbsp tomato puree

– 3 big tomatoes, chopped

– 2 tsp ginger garlic paste

– 2 medium green chillies chopped

– 1 tbsp red chili powder

– 6 cloves

– 8 green cardamoms

– 1 big bay leaf

– 1/2 inch cinnamon stick

– 3 tbsp butter (optional)

– 2/3 cup cream or use milk or even yogurt is fine, if you want to make a healthier version

– 1 tsp crushed dried fenugreek

– Salt and sugar to taste

– 1 cup green coriander for garnish


– While the baking of Part 1 is happening, make the sauce in Part 2. Add chopped green chillies to heated Olive oil and then add the tomatoes, tomato paste and tomato puree and add 5 cups of water.

– Now add the ginger- garlic paste, red chili powder, cloves, cardamoms, and salt to the mixture and cool on low heat until reduced to a thick sauce. Bring to boil. Now strain through a strainer if you don’t want the whole spices to be in the dish. Now add butter and cream/milk/yogurt and stir.

– If the chicken tikka masala sauce tastes sour, due to the spices, add sugar to taste. Add dried crushed fenugreek, stir, and add the baked chicken tikkas. Mix well.

– Serve hot with a garnish of chopped green coriander. Best served with hot Rotis, Naans or Basmati Rice!



~ Teriyaki Chicken!!

One of my all time favorite Chinese dish is Teriyaki Chicken and today I am sharing a tried, tested and trusted recipe.


–  ¼ cup soy sauce

– ⅓ cup freshly squeezed orange juice

– 3 tbsp honey

– 1 tsp finely grated fresh ginger

– 1 tsp sesame oil (you can use any other oil as well, but sesame oil works best)

– 2 lbs boneless skinless chicken thighs, fat removed

– 1 tbsp olive oil

– 1½ tbsp unsalted butter

– Green onion and sesame seeds for garnish


1. In a large bowl, mix together all marinade ingredients: ¼ cup soy sauce, ⅓ cup orange juice, 3 tbsp honey, 1 tsp ginger and 1 tsp sesame oil.

2. Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min. Do not refrigerate. 

3. Heat a non-stick pan over medium-high heat. Add 1 tbsp olive oil. Remove chicken from marinade and put the chicken in the hot pan and sauté, stirring occasionally until golden brown and cooked through.

4. Transfer chicken to a bowl.

5. Remove pan from heat and pour the marinade into the pan, add 1½ tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly, until slightly thickened and then remove from heat. 

6. Add chicken back to the pan and stir to combine. Serve over hot white rice or brown rice, garnished with fresh green onion and a sprinkle of sesame seeds.


Definitely let me know how you liked it!!