• Prep Time
    20-30 minutes
  • Cook Time
    30 minutes
  • Serving
  • View

Chicken tikka masala (CTM) is becoming the Indian signature dish around the world, but unfortunately cannot be enjoyed by vegetarians. This recipe has been my go-to recipe for parties as it provides a good tasty option for both non-vegetarians and vegetarians.



    Step 1

    In heavy bottom saucepan, heat oil (or butter); when hot add onions and fry on medium heat for at least 10 minutes until onions are golden-brown and starting to caramelizing (but not getting burnt)

    Step 2

    Add tomatoes to onions and continue frying for about 5 minutes

    Step 3

    Add ginger-garlic paste, haldi and chill powder and continue frying for about 15 minutes (TIP: the onion-tomato mixture should eventually become thick paste and release oil on the edges; the longer this paste is cooked the tastier the dish)

    Step 4

    Add mushrooms and salt and stir till mushrooms are coated with the onion-tomato paste

    Step 5

    Cover the dish and let it cook on medium heat; do not add any water as the mushroom will release a lot of liquid

    Step 6

    In 10-12 minutes when mushrooms are fully cooked, add cream and kala masala and stir

    Step 7

    Garnish with cilantro (optional) and serve

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