Wednesday, August 12, 2015

Chicken tikka masala Dosa

Chicken tikka masala Dosa

chicken tikka masala dosa



For marinating chicken.....
Chicken boneless pieces           - 250 g or 1 cup (cubed)
Lemon juice                              - 1 tsp
Curd                                         - 2 tbsp
Ginger garlic paste                  - 1 tbsp
Garam masala powder            - 1 tsp           
Turmeric powder                     - 1tsp

For the gravy....
Chopped garlic                        - 2 pods
Chopped ginger                       - 1 tsp
Tomato paste                           - 4 tbsp
Cream                                      -2 tbsp(optional for dosa filling)

  • Marinate the chicken cubes with the above ingredients by adding a little salt and keep refrigerated.
  • Heat 3 tbsp oil in a pan and fry the chicken cubes in high flame. Stir continuously.
  • Now minimize the flame and fry for few more minutes in a medium flame. Drain the excess oil and keep the fried chicken aside. 
  • Heat 2 tbsp butter in a kadaai and when the bubbles start, add chopped garlic and ginger.
  • Saute for few minutes and add the tomato paste.
  • Make the heat medium low and stir well until it gets mixed with the butter mixture.
  • When the color changes to dark red, add the cream and mix well.
  • Now put the fried chicken to this gravy and cook for few minutes until the gravy is get absorbed by the chicken.
  • Garnish with sliced carrot and cabbage.



Urad dal                                       -1 cup
Parboiled rice and regular rice   - 2 cups(1 cup each)
Rice flakes  (optional)                  -2 tbsp (makes dosa crispy but soft)
Fenugreek  (optional)                  -1 tsp
Cooked rice (makes dosa soft)             -4 tbsp


  • Soak the daal and rice for 4 hours in separate bowls.
  • Then grind them together well along with rice flakes, fenugreek, and cooked rice.
  • Pour into a big bowl and mix well.
  • Put salt and keep overnight( at least 6 hours).
  • Heat the pan and make thin big dosas and put the tikka masala as the filling.
  • Serve hot with coconut chutney, sambar and red chili chutney.

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