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 ...

If you're trying to make some chicken masala and notice that it keeps curdling, there's one particular ingredient that is the most likely culprit.

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 ...

Ravi Nage Executive Chef, Emirates Airlines Served at 2014 U.S. Open Chicken Tikka Masala Serves 4 For chicken: 1 ½ to 2 lbs. boneless, skinless chicken thighs 1 tbsp. fresh lemon juice 1 tsp ...

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, ...