Reshmi Murg Tikka Masala/Reshmi Chicken Tikka Masala

November 29, 2014 Motions and Emotions 6 Comments

 Today I am sharing a restaurant style chicken preparation Reshmi Murg Tikka Masala. Since I have bought my OTG, I keep trying various recipes. Reshmi Murg Tikka Masala is a famous Mughlai dish.  Reshmi murg tikka masala can be prepared in various way. Recently I saw this method in a cookery show and realized that its quite easy. Hence, immediately I experimented reshmi murg tikka masala in my kitchen. While cooking any mughlai recipes, if you use boiled onion paste it tastes really good. Weekend started, try this restaurant style Chicken Preparation Reshmi Murg Tikka Masala.

Reshmi Murg Tikka Masala

For Marination
Chicken - 500gms
Vinegar - 1 tablespoon
Lemon Juice - 2 teaspoon
Salt to taste
Sugar - 11/2 teaspoon
Ginger Paste - 2 teaspoon
Garlic Paste - 2 teaspoon
Cashew Paste - 1 tablespoon
White Pepper Powder
Corn Flour - 21/2 teaspoon
Egg White - 2
Refine Oil - 2 teaspoon

For Gravy

Boiled Onion  Paste
Ginger Paste - 2 teaspoon
Garlic Paste - 2 teaspoon
Cashew Paste - 1 tablespoon
Poppy Seed Paste - 2 teaspoon (Optional)
Kasoori Methi
Curd - 11/2 cup
Fresh Cream - 2 tablespoon
Kashmiri Red Chilli Powder - 2 teaspoon
Green Chilli Paste - 1 teaspoon
Garam Masala Powder - 2 teaspoon
Salt to taste
Butter - 2 teaspoon
Cardamom - 2
Clove - 2
Cinnamon Stick - 1 inch
Peppercorn - 2 to 3
Refined Oil - 1 tablespoon


Take all the ingredients for marination in a bowl and marinate the chicken for 2 hours. Keep the marinated chicken pieces in refrigerator. Preheat oven at 200 degree C for 10minutes. After 2 hours, take them out from refrigerator and put the chicken pieces in skewers and grill them for 15 minutes till they are cooked. Allow them to cool and take out the pieces from skewers. Keep them aside.

Now in a pan heat little butter and oil together and add cardamom, cinnamon stick, peppercorn and clove. Next add boiled onion paste and cook until it turns slight brown in colour. Then add ginger and garlic paste. After mixing them add red chilli powder, Green chilli paste, Garam masala powder and salt. Cook the spices for a while and add kasoori methi & grilled chicken pieces. Add little water, cover with lid and cook under low flame for 10 minutes. Add the beaten curd and some more water (1/2cup). Mix all the spices well and add fresh cream, switch off the gas after 2 minutes. Serve it with roti, naan or paratha.


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