PLANT-BASED CHICKEN TIKKA MASALA with CHICKEN MASALA
Ingredients
- 400gms Plant Base Tikka For Marination
- 2 Tbsp Curd
- 1 Tsp Ginger Garlic Paste
- 1 Tsp Everest Kashmiri Red Chilli powder
- 1/4 Tsp Everest Turmeric powder
- 1/2 Tsp Everest Coriander Powder
- 2 Tsp Mustard Oil
- 1/2 Tsp Everest Chicken Masala
- 1 Tsp Lemon Juice For Cooking for tikka
- 2 Tbsp Oil For Finale Cooking
- 3 Tbsp Oil
- 1/2 Inch Cinnamon Stick
- 2 Cloves
- 1 Green Cardamom
- 3/4 Cup chopped Onion
- 1 Tsp Ginger Garlic Paste
- 1 Tsp Everest Kashmiri Red chilli powder
- 1/4 Tsp Everest Turmeric Powder
- 1 Tsp Everest Coriander Powder
- 1 Tsp Everest Chicken Masala
- 1 Cups Tomato Puree
- 1/2 Tsp Everest Kasuri Methi Powder
- Salt to taste
- 1/4 Tsp Garam Masala powder
- 1 Tsp chopped coriander
- Water As Required
- 2 Tbsp Fresh Cream
Instruction
For Marination
- In bowl take 400gms Plant Base Tikka. And do add 2 Tbsp curd, 1 Tsp Ginger Garlic Paste, 1 Tsp Everest Kashmiri Red Chilli powder, 1/4 Tsp Everest Turmeric powder, 1/2 Tsp Everest Coriander Powder, 2 Tsp Mustard Oil, 1/2 Tsp Everest Chicken Masala and 1 Tsp Lemon Juice in it. Mix all the ingredients well.
For Cooking Tikka
- Heat 2 Tbsp oil in hot pan. Then add marinated Plant base tikka in oil. Flip and fry well from both sides for 2 minutes on medium heat.
- Remove it to a plate.
For Finale Cooking
- In hot kadhai add 3 Tbsp Oil. Then take 1/2 Inch Cinnamon Stick, 2 Cloves, 1 Green Cardamom, 3/4 Cup Chopped Onion. And fry for 5-6 minutes on medium heat till light brown.
- Add 1 Tsp Ginger Garlic Paste and mix it well. Then Add 1 Tsp Everest Kashmiri Red chilli powder, 1/4 Tsp Everest Turmeric Powder, 1 Tsp Everest Coriander Powder, 1 Tsp Everest Chicken Masala and Stir fry to mix masala properly.
- Add 1 Cups Tomato Puree, 1/2 Tsp Kasuri Methi Powder and Salt to taste.
- Then add Fried Marinated Plant-based tikkas in to the masala mixture. Mix well.
- Add water (as per required) keep stiring on medium low heat. Cover and cook for 10 minutes.
- Add 2 Tbsp Fresh Cream. Cook 2-3 minutes on low heat.
- Garnish with fresh chopped Coriander leaves.
- Serve hot with Roti Or Rice.
