← Back to Search Results
Asian, Indian
Laziz Tikka Masala

Photo by: Joseph DeLeo
Comments: 0


Boneless tandoori-style chicken in a spicy sauce

Laziz is the Urdu word for “luscious.” This is an elaborate recipe, but it will win a lot of hearts!

Yield: Serves 4


For the chicken tikka:

  • 14 ounces (400 grams) boneless chicken, cut into 1½-inch (4-cm) pieces
  • 2 teaspoons red chile powder
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon table salt
  • 1 cup (275 grams) plain Greek yogurt
  • 1 tablespoon fresh ginger paste
  • 1 tablespoon fresh garlic paste
  • 1 teaspoon garam masala
  • 2 tablespoons refined mustard oil(see Notes)

For the sauce:

  • 3 tablespoons vegetable oil
  • 2 tablespoons butter
  • ½ teaspoon cumin seeds
  • 3 medium red onions, chopped
  • 2 teaspoons fresh ginger paste
  • 2 teaspoons fresh garlic paste
  • ½ teaspoon ground roasted cumin
  • 1½ teaspoons ground coriander
  • 4 medium tomatoes, chopped
  • ½ teaspoon table salt
  • ¼ cup (60 grams) tomato purée
  • 1 teaspoon red chile powder
  • ½ teaspoon garam masala
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon roasted and crushed kasoori metro (dried fenugreek leaves)
  • ¼ cup (50 ml) heavy cream


1. Make the chicken tikka: Put the chicken in a bowl, add 1 teaspoon of the chile powder, 1 tablespoon of the lemon juice, and the salt, and toss to coat. Cover the bowl with plastic wrap and place in the refrigerator to marinate for about 30 minutes.

2. Combine the yogurt, the remaining 1 tablespoon lemon juice, the ginger paste, the garlic paste, the remaining 1 teaspoon chile powder, and the garam masala in a large bowl. Add the chicken and mustard oil, and stir well. Cover the bowl with plastic wrap and put in the refrigerator to marinate for about 2 hours.

3. Preheat the oven to 400°F/200°C.

4. Thread the chicken onto skewers. Put the skewers on a baking sheet and bake on the middle rack of the oven for 15 to 20 minutes. Remove from the oven. Slide the chicken off the skewers onto a plate and set aside.

5. Make the sauce: Place a nonstick sauté pan over medium heat and add the oil and butter. When small bubbles appear at the bottom of the pan, add the cumin seeds. When they change color, add the onions and sauté for 5 minutes or until well browned.

6. Add the ginger paste and garlic paste and sauté for 1 to 3 minutes. Add the ground cumin and coriander and stir well.

7. Add the tomatoes and stir. Lower the heat to low and sauté for 15 minutes or until the tomatoes are completely cooked and the oil comes to the top. Add the salt and stir.

8. Add the tomato purée and sauté for 2 minutes. Stir in ½ cup (100 ml) water and cook for 2 to 3 minutes. Add the chicken tikka and simmer for 5 minutes. Add the chile powder, garam masala, and 1 tablespoon of the cilantro. Stir well and cook for 2 minutes.

9. Stir in the kasoori methi and cream. Remove from the heat and transfer to a serving bowl.

10. Garnish with the remaining 1 tablespoon cilantro and serve hot.


Mustard Oil

Mustard oil is available in two varieties, filtered and refined. If you are using filtered mustard oil, you will need to first heat it until it reaches the smoking point, then let it cool completely before using. If you are using the refined variety, you can use it right away. In either case, please use mustard oil that is labeled specifically for cooking. If you cannot find it, regular vegetable oil will work as well.

© 2011 Sanjeev Kapoor

Note from Cookstr's Editors

Nutritional information does not include ginger paste, garlic paste, or garam masala. For nutritional information on ginger paste, garlic paste, or garam masala, please follow the links above.


Nutritional Information

Nutrients per serving (% daily value)

587kcal (29%)
1013mg (42%)
47g (72%)
14g (72%)
119mg (40%)
254mcg RAE (8%)
30mg (51%)
153mg (15%)
3mg (17%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
west-coast-cooking West Coast Cooking
by Greg Atkinson
american-masala American Masala
by Suvir Saran
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
new-american-table New American Table
by Marcus Samuelsson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
in-the-kitchen-with-david In the Kitchen with David
by David Venable

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?