Description
Learn how to make delicious Chicken Tikka Masala at home with our easy-to-follow recipe. Perfect for a flavorful dinner option. Start cooking now!
Ingredients
- – 11/2 lbs (2.49 kg). (700 grams) chicken boneless (Preferably thighs, or breasts)
- – ½ cup (120 ml) Greek yogurt (hung curd)
- – 1/2 to 1 teaspoon (8 ml) Kashmiri red chili powder (use less for low heat, use 11/2 teaspoons (28 ml) for extra heat)
- – 1 teaspoon (5 ml) garam masala
- – 1/4 teaspoon (1 ml) turmeric
- – 1 teaspoon (5 ml) coriander powder
- – 1/2 teaspoon (3 ml) cumin powder
- – 1/2 teaspoon (3 ml) salt
- – 1 tablespoon (15 ml) lemon juice
- – 1 tablespoon (15 ml) kasuri methi
- – 1 tablespoon (15 ml) ginger garlic paste (or 3/4 tbsp (11 ml) grated ginger + 3/4 tbsp (11 ml) grated garlic)
- – 1 tablespoon (15 ml) oil (vegetable oil if you have)
- – 3 tablespoons (45 ml) oil (or ghee)
- – 11/2 cups (1320 ml) (150 grams) onions (fine chopped, 1x – 1 large or 2 medium)
- – 1 green chili (optional)
- – 1 teaspoon (5 ml) salt
- – 1 tablespoon (15 ml) ginger garlic paste (or 3/4 tbsp (11 ml) grated ginger + 3/4 tbsp (11 ml) grated garlic)
- – 1/2 to 1 teaspoon (8 ml) Kashmiri red chili powder (can use up to 1 tablespoon (15 ml) for extra heat)
- – 2 teaspoons (10 ml) garam masala (adjust to taste)
- – 1 tablespoon (15 ml) coriander powder
- – 1 to 11/2 teaspoon (28 ml) cumin powder
- – 1 to 2 teaspoons (8 ml) sugar (adjust to taste)
- – 1.1 lbs (499 g). (500 grams) tomatoes (pureed/chopped or 10 oz (283 g). (11/4 cup (660 ml)) tomato puree/ passata or 14 oz (397 g) can peeled tomatoes, read notes)
- – 1 cup (240 ml) hot water (double if using cashews)
- – 1 tablespoon (15 ml) kasuri methi (dried fenugreek leaves)
- – 1/2 cup (120 ml) heavy cream/whipping cream (or 1x – 1/3 cup (80 ml) whole raw cashews, 30, refer notes)
- – 3 tablespoons (45 ml) heavy cream (or any cream)
- – 3 tablespoons (45 ml) coriander leaves (fine chopped)
Instructions
- ▢ Chop the chicken into pieces about 1 to 1½ inches in size. Place them in a mixing container, ensuring they are not damp. You can pat them dry with paper towels if needed.
- ▢ Introduce the spices, salt, lemon juice, oil, ginger garlic paste, yogurt, and kasuri methi to the chicken. If the yogurt is tangy, omit the lemon juice.
- ▢ Thoroughly combine the ingredients. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or up to 48 hours. If short on time, a 3-hour marination will suffice.
- ▢ Warm oil or ghee in a cooking vessel. Add chopped onions and a teaspoon of salt. Cook until they turn a deep golden shade.
- ▢ Introduce ginger garlic paste and an optional green chili. Stir until fragrant, which should take about 40 to 60 seconds.
- ▢ Lower the heat and quickly incorporate the remaining spices. Stir swiftly to combine.
- ▢ Add the tomatoes and cook over medium-high heat until the mixture thickens considerably. This takes about 7 to 8 minutes for fresh tomatoes and only 2 minutes for puree.
- ▢ Pour in hot water, mix thoroughly, and bring to a rapid boil. Cover and let it simmer until it becomes thick, around 12 to 14 minutes.
- ▢ Optionally, allow the mixture to cool, then blend until smooth. Return it to the pot and reheat to reduce any acidity from canned tomatoes.
- ▢ To grill the chicken in an oven, thread it onto skewers and arrange them on a prepared tray. Cook in a preheated oven at 460 F (240 C) for 9 to 10 minutes, flip, and grill for another 9 to 10 minutes. Broil for an additional 2 to 3 minutes for a slight char.
- ▢ Alternatively, heat a tablespoon of oil in a skillet. Place the chicken pieces with space between them, cook on medium-high for 3 minutes, flip, and cook for another 3 minutes until slightly charred. Remove and repeat in batches.
- ▢ For air frying, thread the chicken on skewers, place them in the basket, and cook at 400 F (200 C) for 6 minutes. Turn and cook for another 6 minutes. If they dry out, you can baste with marinade and continue for 2 more minutes until charred.
- ▢ After 12 to 14 minutes of simmering, incorporate sugar and cream (or cashew cream) into the sauce. Stir and cook until the mixture is thick, creamy, and aromatic.
- ▢ Add the cooked chicken pieces and crushed kasuri methi to the sauce. Ensure the sauce has a creamy consistency before adding the chicken. Stir and cook for 2 to 3 minutes until the chicken is tender. Taste and adjust the seasoning if necessary.
- ▢ Turn off the heat and garnish with cream and chopped coriander leaves. Serve the chicken tikka masala alongside Butter Naan, roti, paratha, Basmati rice, or Jeera rice.
Notes
- Use Greek yogurt instead of heavy cream for a lighter dish.
- Toast kasuri methi in a dry pan to enhance flavors.
- Balance acidity in canned tomatoes with a pinch of sugar.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling, Stovetop Cooking
- Cuisine: Indian
Nutrition
- Calories: 450
- Fat: 20g
- Protein: 30g
Keywords: chicken tikka, creamy masala, grilled skewers, Indian curry, spicy marinade
