PLANT-BASED CHICKEN TIKKA MASALA with CHICKEN MASALA

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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.

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