Tandoori Chicken Tikka Gravy

Tandoori Chicken Tikka Gravy

Variations – paneer/ prawns/mushrooms


  • 500 gms boneless chicken pcs / paneer cubes
  • 2 tbsp ginger-garlic paste
  • 2-3 tsp Zaiqa Tandoori Masala
  • Salt to taste
  • 1 cup onion paste
  • 1 cup tomato puree or 300 gms tomatoes (blanched, de-skinned and pureed)
  • 1 tbsp chilli sauce (optional)
  • 1 tbsp cashew paste (kaju )


Chicken Tikka – marinate chicken pieces in 2 tbsp Zaiqa Tandoori Masala, 1-2 tsp lemon juice, ½ cup curd and salt to taste. Fry in a pan or grill till done and use the same in gravy.

  1. Fry onion paste till golden brown. Add ginger-garlic paste and sauté for a few minutes. Add tomatoes puree and fry for 5-7 mins.
  2. Add Zaiqa Tandoori Masala, chilli sauce, cashew paste, salt, cooked tandoori tikka pcs and simmer for about 10 mins.
  3. Meanwhile, separately toss one sliced onion and one diced capsicum on high flame for 3-4 mins and add to the simmering gravy. Garnish with coriander leaves and serve hot.

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