Chicken Tikka Masala Recipe
Chicken tikka masala is a classic Indian/British dish with soft tender chunks of grilled chicken in a delicious & super aromatic gravy. This recipe will give you the best! Serve it with Butter naan or with Basmati rice.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 1½ lbs. (700 grams) chicken boneless (Preferably thighs, or breasts)
- ½ cup (120 ml) Greek yogurt (hung curd)
- ½ to 1 teaspoon Kashmiri red chili powder (use less for low heat, use 1½ teaspoons for extra heat)
- 1 teaspoon garam masala
- ¼ teaspoon turmeric
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon kasuri methi
- 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger + ¾ tbsp grated garlic)
- 1 tablespoon oil (mustard oil if you have)
For the tikka masala
- 3 tablespoons oil (or ghee)
- 1½ cups (150 grams) onions (fine chopped, 1x - 1 large or 2 medium)
- 1 green chilli (optional)
- 1 teaspoon salt
- 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger + ¾ tbsp grated garlic)
- ½ to 1 teaspoon Kashmiri red chili powder (can use up to 1 tablespoon for extra heat)
- 2 teaspoons garam masala (adjust to taste)
- 1 tablespoon coriander powder
- 1 to 1½ teaspoon cumin powder
- 1 to 2 teaspoons sugar (adjust to taste)
- 1.1 lbs. (500 grams) tomatoes (pureed/chopped or 10 oz. (1¼ cup) tomato puree/ passata or 14 oz can peeled tomatoes, read notes)
- 1 cup hot water (double if using cashews)
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- ½ cup heavy cream/whipping cream (or 1x - ⅓ cup whole raw cashews, 30, refer notes)
For Garnish
- 3 tablespoons heavy cream (or any cream)
- 3 tablespoons coriander leaves (fine chopped)
How to make the recipe
Chicken Marinade
- Cube chicken to 1 to 1½ inch pieces. Add them to a mixing bowl. Make sure there is no excess moisture in your chicken. If you want you may pat dry with a few kitchen tissues.
- Add red chilli powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger garlic paste, yogurt and kasuri methi. Skip the lemon juice if your yogurt is sour.
- Mix well. Cover with a cling wrap and refrigerate for minimum of 8 hours and up to 48 hours. If you are in a rush, you may cut down to 3 hours.
Make Tikka Sauce
- Heat oil or ghee in a pot or pan. Add onions and sprinkle 1 teaspoon salt. Saute until deep golden.
- Add ginger garlic paste and green chilli. Saute until aromatic, for 40 to 60 seconds.
- Reduce the heat to low. Add red chilli powder, coriander powder, garam masala and cumin powder. Stir well quickly.
- Add the tomatoes and cook on a medium high heat until the onion tomato masala becomes really thick. (If using fresh tomatoes, it takes about 7 to 8 mins and tomato puree/passata takes only 2 minutes)
- Pour hot water and mix well. Bring to a rolling boil and cover. Simmer until thick, for about 12 to 14 mins.
- Optional - Cool down and blend to a smooth puree. Return it to the pot and heat up. This step cuts down the acidity from canned tomatoes.
How to Make Chicken Tikka Masala
- Grill in Oven : While the gravy simmers, thread the chicken to the metal skewers or soaked bamboo skewers and place them in a prepared tray. Bake them in a preheated oven at 460 F or 240 C for 9 to 10 mins. Turn them to the other side with a tong and grill then for another 9 to 10 mins. To char the chicken, broil for 2 to 3 mins or until slightly charred.
- Or In a Skillet: Pour 1 tbsp oil to a skillet and heat it well. Place the chicken tikka one by one, spacing them apart. Cook on a medium high heat for 3 mins, turn them to the other side with a tong and cook for another 3 mins, until charred and not essentially fully cooked. Remove to a plate and Cook in batches.
- Or In the Air fryer: Thread on skewers and place them in the basket or in the tray. Air fry for 6 mins, at 400 F or 200 C. Turn them with tongs and air fry for another 6 mins. If they dry out, you may baste with marinade and continue for another 2 mins, until slightly charred.
- After 12 to 14 mins of simmering the tikka masala sauce, add sugar and the cream (or cashew cream, check notes to make your own). Stir well and cook for a few minutes until thick, creamy and aromatic. (Check video for consistency)
- Add the grilled chicken tikka and crushed kasuri methi. (Make sure your gravy has reached a thick gravy consistency/serving consistency, before adding chicken). Stir and cook for 2 to 3 mins until chicken tikka is soft and tender. Taste test and add more salt, garam masala and sugar if needed.
- Turn off and garnish with cream and coriander leaves. Serve chicken tikka masala with Butter Naan, roti, paratha, Basmati rice or Jeera rice.
NUTRITION (estimation only)
Calories: 483kcal | Carbohydrates: 10g | Protein: 26g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 728mg | Potassium: 555mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1482IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 2mg
