Chicken Tikka Masala
Chicken Tikka Masala is a flavorful Indian non vegetarian dish with grilled marinated chicken simmered in a creamy, spiced tomato sauce. This easy homemade version brings restaurant-style chicken taste to your table. It is perfect with naan or rice.
Equipment
- 2 Mixing bowls (for marinating and spice paste)
- 2 Measuring spoons and cups
- 1 Knife and cutting board
- 1 Large non-stick pan or skillet
- 1 Spatula or Wooden Spoon
- 1 Blender or grinder (if making homemade garam masala)
- 1 Lid for the pan
- 1 Serving dish
Ingredients
- 1 cup thick yogurt
- 500 grams chicken cubes
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp cumin powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tbsp lemon juice
- Salt
- ½ tsp turmeric powder
- ½ tsp black pepper powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- Water
- Cooking Oil
- 1- inch cinnamon stick
- 1 black cardamom
- 2 medium onions chopped
- 1 tbsp ginger-garlic paste
- ½ cup tomato puree
- ¼ cup water optional, for desired gravy consistency
- 2 tbsp fresh cream for finishing
- Fresh coriander leaves chopped
- A few onion rings optional
- Fresh cream optional
Instructions
- Preparing the marinade: In a large mixing bowl, combine 1 cup thick yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, ½ teaspoon turmeric, 1 teaspoon coriander powder, 1 tablespoon lemon juice, 1 tablespoon oil, and 1 teaspoon salt and mix well until smooth.
- Marinating the chicken: Add 500 grams chicken cubes to the marinade and coat each piece evenly, then cover and refrigerate for at least 1 hour, or overnight for best flavor.
- Making the spice paste: In a small bowl, mix ½ teaspoon turmeric, ½ teaspoon black pepper, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1 teaspoon cumin powder, and 1 teaspoon garam masala with 2–3 tablespoons water until it forms a smooth paste.
- Cooking the chicken: Heat a pan over medium heat, add 1 tablespoon oil and 1 tablespoon butter, then place the marinated chicken in the pan and cook for 5–7 minutes, turning occasionally until lightly browned, then set aside.
- Starting the sauce: In the same pan, heat 4 tablespoons oil, add 1-inch cinnamon stick and 1 black cardamom, and sauté 2 medium chopped onions for 2 minutes until they turn golden brown.
- Enhancing the flavor: Add 1 tablespoon ginger-garlic paste to the onions and cook for 5–7 minutes, stirring until the onions are soft and aromatic.
- Adding the spice paste: Stir in the prepared spice paste and cook for 5 minutes, then add ½ cup tomato puree, cover, and simmer on low flame for 7 minutes, adding ¼ cup water if needed for a thick gravy.
- Combining chicken with sauce: Add the cooked chicken tikka pieces to the masala, mix thoroughly so each piece is coated, and simmer for 5 minutes to allow the flavors to blend.
- Adding creaminess: Pour 2 tablespoons fresh cream over the chicken, stir gently, cover, and cook on low flame for another 5 minutes until the sauce becomes rich and creamy.
- Garnishing and serving: Turn off the heat, transfer the Chicken Tikka Masala to a serving dish, and garnish with fresh cream, chopped coriander leaves, or a few onion rings before serving.
Notes
- Serve Chicken Tikka Masala with butter naan, tandoori roti, or basmati rice.
- Enjoy the dish with cucumber raita, spicy raita and a fresh salad on the side.
- You can replace cream with coconut milk for a dairy-free and slightly sweeter version of Chicken Tikka Masalsa.