Be Fat, Be Happy.

So, I used mutton in this recipe instead of chicken (which is used in the original recipe over here ). If you want to make this with chicken then you'll have to vary the amount of spices used since they tend to overpower the bland chicken meat. I like my tikka masala full of flavor and if you prefer a milder version then please adjust the spices according to your taste. Ingredients For Marinade Boneless Mutton Pieces 1 kg Yogurt ½ cup Cream 3-4 tbsp Garlic Paste Of 5 cloves Ginger Powder ½ tsp Tikka Masala 3-4 tbsp Red Chilli Powder 1 – 1½ tsp Paprika ½ tsp Garam Masala ½ tsp Cumin 1 tbsp (ground) Salt 1 tsp Lemon Juice Of 3 lemons Ghee/ Butter 1-2 tbsp (melted) For Sauce/Gravy Ghee/ Butter

Recipe adapted from Annie's Eats . Ingredients Chicken Breast Cooked Chickpeas Onion Dried Apricots Lettuce/ Iceberg Almonds Lemon Juice Honey 1-2 1 cup 1 (sliced thinly) ½ cup (coarsely chopped) As needed (torn into 1 inch pieces) ¼ cup (toasted and roughly chopped) 4-5 lemons ½ tsp Coriander Seeds ½ tsp (ground) Paprika ¼ tsp Salt Black Pepper ¼ tsp ¼ tsp Extra Virgin Olive Oil ½ cup Parsley/ Coriander 2 tbsp (minced) Method Thinly slice the chicken breast into even slices and liberally sprinkle with salt and pepper on both sides. In a grill or frying pan, add 1 tbsp of the olive oil, wait till it's shimmering and then add the chicken. Don't flip immediately, let it brown from one side and then turn over to the other. The chicken should release enough of its own juices to cook through but if it looks dry,