Learn, how to make Indian Chicken Tikka Masala | chicken Tikka Masala recipe.

Learn, how to make Indian Chicken Tikka Masala

Marinate the chicken for Chicken Tikka Masala

We need to marinate the chicken first for making Chicken Tikka Masala. We can use 400 grams of chicken breast. Make it thin sliced and long. If it is thinly sliced, it cooks well. For marinating we can use ginger garlic paste, garam masala powder, red chili powder(Kashmiri red chili powder it will give good color for the chicken), turmeric powder, coriander powder, blacker pepper powder, Kasuri Methi and salt. We need a small amount of curd and one lemon.

Add half spoon of lemon juice, two spoon of ginger garlic paste, one spoon of garam masala powder, one spoon of red chili powder, a small amount of turmeric, half spoon of coriander powder, half teaspoon of black pepper powder, salt to taste, half teaspoon of fenugreek leaves(Kasuri methi). Now we need to mix it well using our hand or with the spoon.
Now add some curd to it. We need to marinate it for 3 hours. If you marinate it for enough time the chicken will get more soft so that it will cook very well.

Heat some oil in a pan, don’t pour a lot of oil but add it just for greasing the base. Add chicken pieces to this. Don’t overfill the pan. We can cook these chicken pieces for 5 minutes on each side. Then we need fry this for 5 minutes and keep stirring it so it will not stick on the pan.
Now let us make gravy. Add the cinnamon stick to the pan.

Move to make Chicken Tikka Masala gravy

We can use the same oil from the frying. Add cardamom and black cardamom with cloves. Fry it for 30 seconds. Add finely chopped onion. Fry it, they are very cooked. Cook it for 30 seconds. Then add one spoon of ginger garlic paste. The should cook on the medium or low flame. Keep frying it for 5-7 minutes. Keep stirring in between. Otherwise, it will be stick on the base. Add chopped tomato and fry it for 4-5 five minutes.

Now we are going to add spices to this. Add turmeric powder like a ½ teaspoon, one spoon of garam masala powder, ½ teaspoon of cumin powder, ½ spoon of coriander powder and 1 teaspoon of red chili powder. We have to fry it for 2-3 minutes. Then add salt taste and fry it for 2 minutes. Do not add too much of salt. Now we can feel the smell of gravy. Add some water now like 300 ml. Boil it to 3-4 minutes on high flame. After boiling it switch off the flame and wait till it cools down and put it into the blender.

Now our puree is ready, strain it so that we can remove all the seeds and skin of onion tomato. Add a little oil just for greasy the pan and add some bay leaf and some chopped onion, and cook it. Add some tomato to this. Fry it 2 minutes. Keep the flame is high so that the onion become well crispy. After cooking it like 2 minutes lets add a small amount of butter. Now add our puree to this pan. Cook it for 7-8 minutes. Add chicken pieces, keep the flame high and wait for 5-7 minutes. Make it boiled.
Now chicken masala is ready, add some Kasuri methi on it. we can serve it with roti or rice whatever we like.

Bread Rasmalai | Delicious Rasmalai Recipe | Indian Sweets Recipe

A very delicious Bread Rasamalai recipe. See how to make it in a simple and easy method. Check and try to make it.


Whole Milk-1 litre
White bread slices-6
Sugar-50 gm
Cashew nut (crushed/ powder)-10 to 12
Pistachio(chopped)-10 to 12
Almonds(chopped)-8 to 10
Saffron-2 pinch

The preparation of Bread Rasmalai:

Turn on the flame and put the milk pan on the gas stow. Increase the flame to high and allow the milk to come to boil. Once milk starts boiling reduce the flame to low and stir the milk. Stir it with a spoon. Now boil the milk on low flame till it reduces half of the quantity. It takes 25 minutes on low flame. Keep stirring in between.

When milk has reduced till half of the original quantity, let’s add sugar and dried fruits. Add sugar, cashews, half of the chopped almond, half of the chopped pistachio and we will add saffron. Mix it properly. We will use remaining dried fruits for garnishing. Keep boiling the milk and dried fruits still it has reduced to  ¼ of its original quantity. Keep stirring in between to ensure that it doesn’t stick on the sides and bottom of the pan.

When Milk has reduced ¼ of its original quantity we can turn off the flame. Let it cool down little. Its thickness will increase after its cool down completely. Lets cut bread slices now. You may use cookies cutter for this. You may cut the bread slices using steel class to get it into round shaped. When bread slices cut into the shapes. Let’s move to the final step.

Dip the sliced bread into the milk mixture, gently dip it and flip it in the milk mixture for a minute. Take out the soaked bread slices into the serving plate. Pour some milk mixture on it. Now our bread Rasamai is almost ready. Let’s garnish it with chopped almond, chopped pistachio, and saffron. You may serve it after keeping it in the refrigerator for 2 to 3 hours.

How to make Masala Kinnathappan | Kinnathappam recipe | Steam cooked rice

Kinnathappam is an authentic South Indian dessert. Kinnathappam, which can be translated to English as ‘kinnam’ which means ‘plate’ and ‘appam’ means ‘cake’. This is made in a stainless steel plate.


Basmati Rice – 1 cup
Egg – 1 cup
Coconut Milk – 1 cup
Chicken or Beef – ½ cup
Onion – 1
Ginger Garlic paste – 1 Teaspoon
Red chili powder – ½ Teaspoon
Garam Masala powder – ½ Teaspoon
Turmeric powder – ¼ Teaspoon
Black pepper powder – ¼ Teaspoon
Salt –
Curry leaves –
Coconut Oil – 1 Teaspoon


  • Put the rice soaked in water for four hours
  • Cook chicken/Beef with Salt, Garam masala powder and black pepper powder, and make it shredded
  • Grind rice adding with egg, Coconut milk and salt (Don’t be thick too much)
  • Our batter is read for Kinnathappam
  • Heat oil in a pan
  • Add Slightly chopped Onion to this pan and stir it well
  • Add Salt, Ginger Garlic paste and Curry leaves and stir it well
  • Add Red chili powder, Garam masala powder Turmeric powder and black pepper powder
  • Get these masala powders mixed well until rows smell has gone
  • Add cooked chicken/Beef and mix it well
  • Now our masala ready for Kinnathappam, Keep it aside.

Now we are going to make Kinnathappam with this batter and masala. See how to do it with step by step.

  • Boil water in a steamer.
  • Grease the stainless steel plate with ghee.
  • Pour some batter into this stainless steel plate and spread some Chicken or Beef masala on it.
  • Cover it with a lid and cook it for one minute.
  • Pour some batter again on it and put some Chicken/Beef masala.
  • Repeat this process until our batter and masala have been finished.
  • At last, add chopped coriander leaves and chopped carrot on the top of Kinnathappam.
  • Cook it for 20 minutes.
  • Let cool down and slice into wedges and serve.
  • Leftover Kinnathappams can be kept in the refrigerator, it tastes better when chilled

If you don’t have a steamer, don’t worry follow the below method:
Fill ¼ of a wide bottomed vessel/pan with water.
Cover the plate/pan with the batter with aluminum foil.
Place the plate into the vessel and cover it with its lid.
Steam cook in medium heat for 20 to 25 minutes.

How to make keema biriyani with beef/chicken


Ghee Rice-
Basmati rice – 2 cups(250ml cup measurement)
Ghee – 2 Tbspn.
Onion – 1 small
Carrot – 1 small
Hot water – 4 cups ( water should be double the amount of rice)
Mint & Coriander leaves – a few chopped
Whole spices – 3 cardamoms, 4 cloves, a small cinnamon stick, ½ star anise


Beef Kheema – ½ kg
Curry leaves – a few
Raisins & cashews – a handful
Ghee & Oil – 1 tbsp each
Coriander & mint leaves – a handful
Tomato – 2 medium sized
Black pepper powder – ½ Tspn.
Garlic paste – 1 tbsp
Green Chilly paste – 1.5 tbsp or 2 Tspn.
Turmeric powder – ½ tsp
Red chilly powder – 1 Tbspn.
Ginger paste – 1 Tspn.
Coriander powder – 1 Tbspn.
Onion – 2 medium sized
Garam masala powder – ½ Tspn.

Making of Ghee rice:

Into a bowl add two cups of basmati rice, my cup measurement is 250ml. Wash the rice very well.  Soak for at least 30 minutes. Once it has soaked well drain the water and keep it aside.  Then slice on onion, slice it as thinly as possible. Then slice one small carrot, Here I have taken half of one large carrot.

Now heat a vessel, add two tablespoons of ghee. Add whole spices, cardamom, cloves, cinnamon and star anise. Mix the ghee with it. Then goes with sliced onion and then sort it for one minute. Now add the drained rice into the vessel and roast it for 3 to 4 minutes then add 4 cups of hot water(the water should be doubled the amount of the rice). Then add the chopped carrot. Chop a few mint leaves and some coriander leaves, add these to the rice. Add some salt and mix. Once it starts boiling, cover and cooks in low flame till all the water is dried out. Check the rice and if the all the water dried then just give a mix to the rice. Cover it again and keep it aside.

Moving onto making Keema Masala:

Take two medium size onions and slice it very thinly, only then you will get very crispy onions when deep fried. Then deep fry the onions in hot oil. Add some curry leaves for an extra flavor. Once it turns to a nice golden color, remove it from the oil. The color of biriyani depends on the color of fried onions.

Into the same oil fry the cashews and raisins. Now into a pressure cooker add one tablespoon ghee and one tablespoon oil (you can use the oil from fried onions). Add one tablespoon ginger paste and one tablespoon garlic paste, saute it to the raw smell goes.

Meanwhile, let’s chop two medium tomatoes. Then add chopped tomatoes, mix well. Add ½ or 2 tablespoons green chili paste to this and mix well till the tomatoes goes to really soft. To this add ½ spoon turmeric powder one tablespoon red chili powder one tablespoon coriander powder ½ teaspoon black pepper powder ½ teaspoon garam masala powder and mix together till raw smell goes. Now wash the handful of coriander leaves and chopped and chop the mint leaves as well. Add these to the masala, along with this add fried onions (keep some fried onions aside for garnish).

Mix everything very well. Here I have taken ½ kg beef keema adding it and mix it well for 5 minutes. Add salt and mix again. Now level it, and on top add the ghee rice and spread it well evenly. Cover the pressure cooker and cook it very low flame for 7 to 8 minutes(make sure it’s in very low flame otherwise it may burn at the bottom). And then switch-off the flame. Once the pressure is all released open the lid and serve hot. Garnish with fried onions raisins and cashews. Add some coriander leaves on top for a color. Now our delicious Keema Biriyani is ready to eat.