Chicken Tikka Masala Bunny Chow

Burger buns cut into bowls, stuffed with a masaledaar mixture made with Chicken tikka, onion and tomatoes This is a Sanjeev Kapoor exclusive recipe.

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Chicken Tikka Masala Bunny Chow

Main Ingredients Chicken tikka, Burger buns
Cuisine Fusion
Course Main Course Chicken
Prep Time 16-20 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Chicken Tikka Masala Bunny Chow

  • 1 cup Chicken tikka , chopped
  • 4 Burger buns
  • 1 tablespoon Oil
  • 1 tablespoon Butter
  • 1 medium Onion , finely chopped
  • 1 tablespoon Ginger , finely chopped
  • 1 tablespoon Garlic , chopped
  • 1 medium Tomato , finely chopped
  • 1 cup Tomato puree
  • 1 teaspoon Coriander powder
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1 tablespoon Cashewnut paste
  • to taste Salt
  • 1/2 teaspoon Dried fenugreek leaves (kasuri methi) powder
  • 1/2 teaspoon Garam masala powder
  • 1/4 cup Tomato , chopped
  • 1/4 cup Onion , chopped
  • 1/4 cup Green capsicum , chopped
  • 1 tablespoon Khoya/mawa
  • 1 tablespoon Fresh cream
  • to garnish Fresh coriander sprigs


  1. Heat oil and 1 tablespoon butter in a non-stick pan, add onion and sauté till golden brown.
  2. Add ginger and garlic, mix and sauté till the raw smells disappear. Add tomato, mix and sauté till soft and pulpy.
  3. Add tomato puree, mix and cook for 2-3 minutes. Add coriander powder, chilli powder and turmeric powder, mix well and sauté for 1 minute.
  4. Add ¼ cup water, mix and cook for 2-3 minutes. Add cashewnut paste, mix and cook for 2-3 minutes.
  5. Add salt, dried fenugreek leaves powder and garam masala powder, mix and cook for 1 minute.
  6. Add chopped tomato, chopped onion, chopped capsicum and chicken tikka, mix and cook for 1-2 minutes. Add khoya and cream and mix well.
  7. Cut off a thin slice off the top of each burger bun and reserve them. Scoop out the flesh to make a cavity in the center. Put the chicken mixture in the center and place them on a serving platter. Cover with the cut top slice, garnish with a coriander sprig and serve hot.