Place the marinated chicken pieces on the sheet in a single layer. Bake for about 15-20 minutes or until fully cooked, turning them halfway through. You want them to have a slight char, which is ...

This is a “not so traditional” version of chicken tikka masala. But then again, I am not sure if there is anything that qualifies as a “traditional” Indian tikka masala. In fact, chicken ...

In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper. Using a sharp knife, make a few shallow ...

The Indian restaurant staple chicken tikka masala becomes a simple casserole in this easy, 1-dish dinner. 2 pounds boneless, skinless chicken breast, cut into 1-inch cubes 1/4 cup yogurt, plus ...

3. In a bowl assemble the marinade by adding yogurt, 1 tsp. red chili powder, salt, 1 tbsp. each of ginger and garlic paste, 2 tbsp. lemon juice, ½ tsp. garam masala powder and mustard oil.

Add tandoori masala and fenugreek leaves and cook until fragrant, about 2 minutes. Add tomato puree, cream, honey, salt, and cilantro. Bring sauce to a boil, then reduce heat and simmer 5 minutes.

According to TasteAtlas, Chicken tikka masala is a "British dish influenced by Indian cuisine." The origins are still debated. One of the most popular claims is that it was invented in Glasgow, ...