Murg Tikka Masala

Serves: 3-4 nos.

Cooking time: 5-7 mins


  • Kagome Makhani Gravy Base 80 gms
  • Kagome Tomato Puree 40 gms
  • Oil for cooking
  • Chicken tikka pieces 120 gms
  • Cashew paste 30 gms
  • Ginger garlic paste 20 gms
  • Butter 40 gms
  • Sugar 10 gms
  • Coriander powder 1 tsp
  • Chat masala 1 tsp
  • Cumin powder 1 tsp
  • Kashmiri chilli powder 1 tbsp
  • Green cardamom powder 1 pinch
  • Kasuri methi 2 pinch
  • Cream 40 ml
  • Water – As required


  1. In a pan take oil and butter, add in the ginger garlic paste and sauté well. Add in little kashmiri chilli powder, chicken tikka pieces, half of the fresh cream and cook further. Add in the Kagome Makhani gravy base and cook for 10 mins adding in water as required. Add in the tomato puree and cook further.
  2. Add the rest of dry masala powder, chat masala and cook. Add in the cashew paste, sugar and cook well adjusting the water consistency. Add fresh cream and cook further. Finish the gravy with, kasuri methi, cream and ginger juliennes garnish.