Chicken Tikka Masala Recipe
Description:
Chicken Tikka Masala is a beloved North Indian curry featuring roasted chicken pieces in a rich, spicy, and creamy sauce. The chicken is marinated in a yogurt and spice blend, then baked or pan-fried. The fried pieces are simmered in a flavorful aromatic sauce and finished with a touch of heavy cream for a luxurious texture.
Cuisine:
North Indian
Course:
Lunch
Diet:
High Protein, Non-Vegetarian
Ingredients:
For the Chicken Marinade:
- 300 grams Chicken, cut into small pieces
- 1/2 cup Curd (Dahi/Yogurt)
- 1 teaspoon Cumin Powder (Jeera)
- 1 1/2 teaspoons Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric Powder (Haldi)
- 1-inch piece of Ginger, finely chopped
- 6 cloves Garlic, finely chopped
- 1/2 teaspoon Red Chilli Powder
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- Salt, as needed
For the Tikka Masala Gravy:
- 1 Onion
- 1 Tomato
- 5 Cashew Nuts
- 1 teaspoon Cumin Powder (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 1 Clove (Laung)
- 1/4 teaspoon Cinnamon Powder (Dalchini)
- 1/4 teaspoon Cardamom Powder (Elaichi)
- 1/2 cup Fresh Cream
- 1 tablespoon Unsalted Butter
- Oil, as required
- Salt, to taste
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Instructions:
-
Marinate the Chicken:
Clean and wash the chicken pieces thoroughly. In a mixing bowl, combine yogurt, cumin powder, coriander powder, turmeric powder, ginger, garlic, red chilli powder, kasuri methi, and salt with the chicken. Allow the chicken to marinate for at least 30 minutes. -
Cook the Chicken:
Heat a teaspoon of oil in a pan and cook the marinated chicken pieces for about 8 minutes until they are cooked through, juicy, and tender. Avoid adding water to prevent the chicken from becoming tough. -
Prepare the Tikka Masala Gravy:
Heat a teaspoon of oil in a pan over medium heat. Add the chopped onion and sauté until translucent. Add the chopped tomato and cook for about 2 minutes. Toss in the cashew nuts and cook for an additional minute. Let the mixture cool down, then grind the onion, tomato, and cashews into a smooth paste. -
Make the Masala:
In a kadai or wok, melt a tablespoon of butter. Add cloves, cinnamon, and cardamom powders, sautéing until aromatic. Stir in the cumin and coriander powders. Add the ground onion-tomato-cashew paste and cook for a few minutes until it thickens. -
Combine Chicken with Gravy:
Crush the kasuri methi with your hands and add it to the gravy. Add the cooked chicken pieces, adjust the salt, and stir in the cream. Mix well and simmer for about 5 minutes. If the gravy is too thick, add water to reach your desired consistency. -
Final Touches:
Turn off the heat and garnish with fresh coriander leaves.
Serving Suggestion:
Serve this rich and flavorful Chicken Tikka Masala with Dhaba Style Spicy Ghee Rice or Butter Garlic Naan along with Pickled Onions for a perfect weekend dinner.
Enjoy your meal!
