Chicken Tikka Masala Recipe

Chicken Tikka Masala is one of the most popular and flavorful Indian dishes. Though this recipe originated in Indian cuisine, it became extremely popular in the UK and other Western countries, adapting to different tastes. This dish is made with marinated chicken pieces that are grilled or pan-fried, then cooked in a creamy tomato curry sauce infused with aromatic Indian spices. For a dairy-free chicken tikka masala, you can also make a Chicken Tikka Masala recipe with coconut milk for a slightly sweeter flavor. Follow this step-by-step guide to prepare authentic Chicken Tikka Masala at home.

Ingredients List

• 1 cup thick yogurt (curd)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 tablespoon lemon juice
• 1 tablespoon oil
• 1 teaspoon salt
• 500 grams chicken (cut into cubes)
• ½ teaspoon turmeric powder
• ½ teaspoon black pepper powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 2 to 3 tablespoons water (to make paste)
• 4 tablespoons oil
• 1 tablespoon butter
• 1-inch cinnamon stick
• 1 black cardamom
• 2 large onions (chopped)
• 1 tablespoon ginger-garlic paste
• Masala paste (prepared earlier)
• ½ cup tomato paste or puree
• Water (as needed for gravy)
• 2 tablespoons fresh cream (for richness)
• Fresh cream and chopped coriander leaves (for garnish)

Chicken Tikka Masala Recipe Step-by-step Instructions

Marinate the Chicken

1. In a large mixing bowl, combine the following ingredients to prepare marinade paste:

• 1 cup of thick yogurt
• 1 tablespoon of ginger-garlic paste
• 1 teaspoon of red chili powder
• 1 teaspoon of garam masala
• 1 teaspoon of cumin powder
• ½ teaspoon of turmeric
• 1 teaspoon of coriander powder
• 1 tablespoon of lemon juice
• 1 tablespoon of oil
• 1 teaspoon of salt

Mix everything well until it becomes smooth and the spices are fully mixed with the yogurt.

2. Add 500 grams of chicken cubes to the bowl with the marinade.

3. Mix everything gently and make sure each piece of chicken is fully covered with the yogurt and spice mixture. The marinade should coat the chicken evenly on all sides so it can soak up all the flavors. Let it sit for a while so the chicken becomes soft and tasty. Cover the bowl and refrigerate for at least 1 hour (overnight for best results).

Make Chicken Tikka Spice Paste Masala

4. In a small bowl, add the following spices:

• ½ teaspoon turmeric powder
• ½ teaspoon black pepper powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder

5. Add 2 to 3 tablespoons of water and mix well to make a smooth spice paste for the chicken tikka.

Cook Chicken Pieces

6. Heat a pan over medium heat, add 1 tablespoon of oil and 1 tablespoon of butter.

7. Once the butter melts, add the marinated chicken pieces to the pan. Cover the pan with lid and cook the chicken on medium heat for 5 minutes.

8. Cook the chicken pieces for a few minutes, turning them in between to make sure all sides are cooked evenly and lightly browned. Once the chicken is cooked, transfer the pieces to a plate and set them aside.

Prepare Chicken Tikka Masala Sauce

9. Heat the same pan in which you cooked the marinated chicken pieces to prepare sauce for chicken tikka masala recipe.

10. Add 4 tablespoons of oil, 1-inch cinnamon stick, and 1 black cardamom. Then, add onions and cook them for about 2 minutes until the onions turn brown.

12. Add 1 tablespoon of ginger-garlic paste and mix well and cook the chopped onions in the pan, stirring often, until they turn golden brown and soft. This should take about 5 to 7 minutes on medium heat.

13. Add the spicy masala paste prepared using the spices and cook for about 5 minutes.

14. After cooking, the spicy masala paste made with the spices will look like the image shown below. It should have a rich red color because of the red chili powder.

15. Add ½ cup of tomato paste or puree, cover the pan with a lid, and let it cook on low flame for 7 minutes. After that, add some water and cook for another 5 minutes until the gravy thickens and the flavors blend well.

16. Cover the pan with a lid and cook on medium-low flame until the tomato-based gravy starts to boil. This will help the gravy get ready and thick enough to add the chicken pieces to make authentic chicken tikka masala recipe .

Combine the Chicken and Sauce

17. Put the cooked chicken tikka into the masala sauce. Mix everything well so the chicken is fully covered in the sauce.

18. Simmer the chicken tikkas in masala sauce for 5 minutes to allow the flavors to blend.

19. Add 2 tablespoons of fresh cream on top of the chicken tikka in the gravy. Mix gently to combine, then cover the pan with a lid and cook for 5 minutes on low flame until everything is well cooked and creamy.

Garnish Chicken Tikka Masala

20. After the chicken is fully cooked, turn off the flame and carefully open the lid. Transfer the Chicken Tikka Masala to a serving plate or bowl. Garnish with fresh cream, chopped coriander leaves, or a few onion rings. Your Chicken Tikka Masala is ready to serve!

Serving Suggestions for Chicken Tikka Masala

• Serve chicken tikka with butter naan (soft, fluffy Indian bread), roti (thin whole wheat flatbread), or steamed basmati rice (long-grain, fragrant rice).
• Pair it with cucumber raita (a cool yogurt dip with cucumber and spices) and a fresh salad for a complete meal. Enjoy your homemade Chicken Tikka Masala with its rich, creamy, and smoky flavors!

How to Make Garam Masala for Chicken Tikka Masala

Ingredients:

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp black peppercorns
• 1 tsp cardamom pods (or ½ tsp ground cardamom)
• 1 small cinnamon stick
• 4 cloves
• 1 tsp nutmeg (grated)

Instructions to Make Garam Masala (Warm Spice Blend) for Chicken Tikka Masala

1. Dry roast spices – Heat a pan on low flame, add all whole spices (except nutmeg), and dry roast for 1-2 minutes until fragrant.
2. Cool the spices – Remove from heat and let them cool completely.
3. Grind them – Use a spice grinder or mortar and pestle to make a fine powder.
4. Mix in nutmeg – Stir in grated nutmeg for extra flavor.
5. Store in an airtight jar – Keep it in a dry place for up to 3 months. Now, you have fresh homemade dish and garam masala for your Chicken Tikka Masala

FAQs

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