BGC Chicken Tikka Recipe

BGC perfect all-in-one Chicken Tikka Masala spice mix to create your dish hassle free. BGC spice mix adds an exceptional tang to the Chicken Tikka dish making it very flavorful.

  • Prep Time 20 minutes
  • Cook Time 40 minutes
  • Marinating Time 1 hour
  • Servings 4 servings
  • Calories 510 kcal
  • Author Helen Bühner

Ingredients

Marinating the Chicken:

  • 125ml plain yogurt
  • 4 teaspoons ground ginger
  • 4 teaspoons ground garlic
  • 2 teaspoons BGC chilli sauce (only add if you prefer a spicy dish)
  • 1 tablespoon fresh limette juice
  • 2 tablespoons BGC Spice Mix
  • 1kg boneless & skinless chicken breasts

Sauce Ingredients:

  • 1 teaspoon oil
  • 1 onion crushed
  • 1 kg skinless tomatoes (mashed)
  • 2 teaspoons garlic
  • 3 tablespoons BGC Spice Mix
  • 1 teaspoon salt
  • 1 teaspoon tumeric
  • 1 teaspoon BGC chilli paste
  • pinch of sugar
  • 1 1/2 cups fresh cream, thick (can be substituted with coconut milk, us the thick variant)

Cooking the Chicken:

  • 2 tablespoons oil
  • 1 tablespoon Ghee or butter
  • 1 onion sliced
  • 1 cinnamon stick
  • 2 cardamom pods (use on the seeds)

Serving:

  • 1 tablespoon chopped fresh coriander leaves,mint leaves
  • 2 teaspoons of limette juice

Instructions

Preparing the chicken:

  1. Cut the chicken into small pieces (mouth size bites).
  2. Fry the chicken in the ghee and oil for approximately 10 minutes and set aside.

Preparing the Marinade:

  1. Wisk the plain yogurt and limette juice, add the ginger, garlic, BGC spice mix , BGC chilli sauce and mix well.
  2. Add the chicken pieces and mix.The marinade texture should be thick.
  3. Cover and place in the refrigerate for at least 1 hour.

Preparing the sauce

  1. Add 1 tablespoon of oil into a small pot.
  2. Heat the oil.
  3. Add the onion, pinch of sugar and turmeric let this fry for 2 minutes.
  4. Add the garlic, 1 tablespoon of BGC spice mix, 1 teaspoon of BGC chilli paste.
  5. Let this simmer for 2 minutes.
  6. Add the tomatoes and let this simmer for 5 minutes.
  7. Lower the heat and add the fresh cream or coconut milch.
  8. Simmer for 2 minutes.

Cooking the chicken marinade and sauce:

  1. Add 1 tablespoon ghee into the pot.
  2. Add the onions, cinnamon stick, cardamom and let this fry until onions have a golden colour.
  3. Add the chicken marinade, cook for at least 15 minutes on medium heat.
  4. Add the sauce and let this simmer for 5 minutes.
  5. The chicken should be cooked thoroughly and the sauce thick with a vibrant colour.

Serving:

  1. Add 2 teaspoons limette juice and mix well before. Garnish with coriander and mint leaves.
  2. Serve with basmati rice, brown rice, naan bread or roti.
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