How to make Lazeez Murgh Tikka Masala - Marinated boneless chicken pieces cooked in a rich gravy

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Ginger paste (अदरक की पेस्ट)

Cuisine : Hyderabadi

Course : Main Course Chicken

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Lazeez Murgh Tikka Masala

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Lazeez Murgh Tikka Masala Recipe Card

Lazeez Murgh Tikka Masala
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Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Lazeez Murgh Tikka Masala Recipe

  • Boneless chicken cut into 16 pieces 400 grams

  • Ginger paste 1 1/2 teaspoons

  • Garlic paste 3 teaspoons

  • Kashmiri red chillies paste 3 tablespoons

  • Salt to taste

  • Black salt (kala namak) 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Yogurt 2 tablespoons

  • Garam masala powder 1/2 teaspoon

  • Carom seeds (ajwain) 1/4 teaspoon

  • Lemon juice 3 1/2 teaspoons

  • Gram flour (besan) 1/2 tablespoon

  • Red chillies crushed 1/2 teaspoon

  • Oil 3 tablespoons

  • Onions 4 medium

  • Oil 5 tablespoons

  • Green capsicums cut into 1 inch pieces 2 medium

  • Tomatoes Seeded and cut into 1 inch pieces 4 medium

  • Ginger chopped 1 1/2 inch piece

  • Garlic cloves chopped 10

  • Coriander powder 1 teaspoon

  • Turmeric powder a pinch

  • Tomato puree 1/2 cup

  • Khoya/mawa grated 1/4 cup

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Dried fenugreek leaves (kasoori methi) powdered 1/2 teaspoon

  • Fresh cream 2 tablespoons

  • Honey 2 tablespoons

Method

Step 1

Place chicken in a bowl, add ginger paste, garlic paste, Kashmir red chilli paste, salt, black salt, turmeric powder, yogurt, garam masala powder, carom seeds, lemon juice, gram flour, crushed red chillies and mix well. Let them marinate for 1-2 hours.

Step 2

Heat oil in a flat non stick pan, add the chicken pieces and cook for 3-4 minutes on high heat. Reduce heat and cook.

Step 3

For gravy, chop 2 onions in a chopper. Cube the remaining 2 and separate layers. Cut green capsicums into 1 inch pieces. Halve and remove seeds of 2 tomatoes and cut them into 1 inch pieces.

Step 4

Heat 3 tbsps oil in another non stick pan, add cubed onion layers, capsicums and tomatoes and saute for 2-3 minutes. Transfer into a bowl.

Step 5

Turn over the chicken pieces in the first pan and let the other side cook.

Step 6

Heat 2 tbsps oil in the second pan and add cumin seeds. When they begin to change colour add chopped onions and saute.

Step 7

Grind remaining tomatoes. Add garlic and ginger to the pan and saute. Add freshly ground tomatoes and continue to saute.

Step 8

Add coriander powder, a pinch of turmeric powder and saute for a minute. Add tomato puree and mix. Add khoya and mix and saute for a few minutes.

Step 9

Add salt, red chilli powder, green cardamom powder, kasoori methi and mix and continue to saute till oil begins to separate. Add chicken pieces and mix.

Step 10

Add fresh cream and honey and mix. Add the sautéed vegetables and mix.

Step 11

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.