Flavorful Chicken Tikka Masala
Savor the rich, creamy goodness of Chicken Tikka Masala, a classic Indian dish bursting with aromatic spices and tender grilled chicken. Marinated in yogurt and spices, the chicken is cooked to perfection and enveloped in a velvety tomato-based gravy, finished with a touch of cream. Perfect for serving over basmati rice or with naan, it’s a guaranteed favorite for any occasion.
ingredients
- Boneless Chicken - 1.1 lbs (cut into tikka shapes)
- Salt - 1 tsp
- Lemon juice - 2 tsp
- Thick Curd/Yogurt - 4 tbsp
- Ginger Garlic Paste - 2 tsp
- Kashmiri Chilli Powder - 4 tsp
- Garam Masala Powder - 1/2 tsp
- Refined Oil - 2 tbsp (for marinade)
- Onions, fine chopped - 2 medium
- Ginger Garlic Paste - 2 tsp (for gravy)
- Tomato purée - 1 cup
- Fresh Cream - 6 tbsp
- Turmeric Powder - 1/4 tsp
- Red Chilli Powder - 1 tsp
- Coriander Powder - 1 tsp
- Cumin Powder - 1/2 tsp
- Garam Masala Powder - 1/2 tsp
- Kasuri Methi (Fenugreek leaves, roasted and crushed) - 1 tbsp
- Refined Oil - 3 tbsp (for frying)
- Salt for seasoning - a pinch
steps
- 1.
Clean and pat dry the boneless chicken fillets, then cut them into 2-inch pieces.
- 2.
In a bowl, marinate the chicken with salt, lemon juice, yogurt, ginger garlic paste, Kashmiri chilli powder, garam masala, and oil. Set aside for 1 hour at room temperature.
- 3.
Fine chop the onions and roast kasuri methi, then crush it roughly.
- 4.
Heat 2 tbsp of oil in a frying pan, add the marinated chicken, and fry until golden brown and cooked through.
- 5.
In another pot, add 3 tbsp of oil and sauté the chopped onions until translucent. Add ginger garlic paste and cook for another minute.
- 6.
Stir in the tomato purée and cook until the oil separates. Add turmeric, red chilli, coriander, cumin, and additional garam masala, mixing well.
- 7.
Add the fried chicken to the gravy, followed by cream and kasuri methi. Simmer for 5-7 minutes. Adjust seasoning with salt.
- 8.
Serve hot with basmati rice or naan, garnished with fresh cilantro if desired.
