This rich and creamy Chicken Tikka Masala is sure to become your new favorite! Why go out to grab this well-known Indian curry when you can make it just as good, if not better at home! With aromatic, spiced chicken pieces simmered in a luxuriously smooth curry sauce, this Chicken Tikka Masala recipe is a must-try. LIKE, SHARE, COMMENT, and SUBSCRIBE for more delicious recipes!
FULL RECIPE
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FOR THE MARINATION:
INGREDIENTS:
-800gm boneless chicken thighs cut into small cubes
-¾ cup yogurt
-1 tablespoon minced ginger
-2 tablespoon minced garlic
-2 tablespoon lemon/lime juice
-1 teaspoon red chili powder or paprika
-½ teaspoon garam masala
-1 teaspoon cumin powder
-½ teaspoon turmeric powder
-2 teaspoon coriander powder
-Salt according to taste
PROCESS :
-Cut the boneless chicken into small cubes.
-Add the chicken in marination bowl
-Add yogurt, lemon/lime juice, ginger, garlic, red chilli powder/paprika, garam masala, cumin powder, turmeric powder, coriander powder and salt
-Mix all these ingredients together in the chicken
-Cover and refrigerate the marinated chicken for at least 30 minutes or more if time permits
-After 30 mins, grease a griddle or pan with oil and cook the chicken for 3 minutes on each side. Remember do not cook the chicken all the way through, only 3 mins on each side to get a little color and char or both sides. It will be cooked completely in the sauce/gravy
-Keep the chicken aside after getting the char on it
SUBSTITUTIONS AND COOKING OPTIONS:
-You can use chicken breast in this recipe instead of chicken thighs. Let the marination sit in the refrigerator for at least 2-3 hours or even overnight since chicken breast is very dry and the longer marination helps absorb the flavors better.
-Instead of griddle, you can use a pan, air fryer or broiler to get the char on your chicken.
FOR THE TIKKA MASALA GRAVY:
INGREDIENTS:
-2 cups roughly sliced onion
-2 cups chopped tomato
-1 tablespoon minced garlic
-½ tablespoon minced ginger
-1 teaspoon red chilli powder/paprika
-½ teaspoon garam masala
-2 teaspoon coriander powder
-1 teaspoon turmeric powder
-1 teaspoon cumin powder
-1 cup tomato sauce (canned)
-¾ cup heavy cream
-2 teaspoon sugar
-1 tablespoon butter
-3 tablespoon oil
-½ cup water if needed
-Salt according to taste
-Fresh cilantro leaves for garnish
-2 tablespoon fresh heavy cream for garnish
PROCESS:
-In a hot pan, add 2 tablespoon oil
-Add onions and sauté on high flame for 2-3 minutes
-Add ginger and garlic and sauté for another 2-3 mins on high flame until the garlic and ginger turns light brown
-Then add red chili powder/paprika, turmeric, garam masala, cumin powder, coriander powder, and salt
-Sauté on high flame for 2-3 minutes
-Add chopped tomato and mix it together
-Then add tomato sauce (canned) and mix
-Cover and cook on low/medium heat for 20 mins until the tomato are softened
-After 20 minutes, turn off the stove and let the mixture cool. Once cooled, add it to the blender and grind it to a smooth fine paste
-Now, sieve the mixture through a metal sieve so that the bits and skin of onion and tomatoes remain on the top and you get a smooth textured gravy. You can add up to ½ cup of water while sieving if the mixture is too thick
-After you sieve the mixture, add the remaining 1 tablespoon oil and butter to a hot pan
-Add the sieved gravy to it and simmer for 2 minutes
-Add the sugar and the chicken and mix it well
-Add the cream now and cook and cover for 20 minutes on low/medium flame until the chicken is completely cooked
-Garnish with fresh cilantro and heavy cream
-Serve with your favorite Naan, Cumin Rice and Raita
ENJOY!!!
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