Chicken Tikka Masala Curry

One dish that Indians hold steady fast too, specially when we are far from home is Chicken Tikka Masala. Be it Paneer Tikka masala or Chicken Tikka Masala, it never fails to satisfy our taste buds. And, I think that’s why they are a part of every party buffet.

This recipe is very close to the restaurant style Chciken Tikka masala that you’d find at restaurants and you can always substitute the chicken with paneer and follow the rest of the recipe as is to get the perfect restaurant dish.

This recipe is one of the Best Chicken Tikka Masala Recipe that you can cook with ease. The flavor is smoky and making this dish at home also gives you the benefit of eating clean and fresh. At present my reasons to try this dish is because its the quarantine period and as much as I enjoy cooking, I leave some dishes to the restaurant to enjoy some favorites outside the house. But since we hit the Covid-19 Quarantine period, I had to start cooking at home and with the high spiked taste buds of my kids, I got down to making an at home Chicken Tikka Masala curry.

Ingredients to make Chicken Tikka Masala Curry Recipe, we would require Yogurt, I prefer the thick greek yogurt but you can always use the regular yogurt and hang it for 30 minutes to an hour. The thick yogurt helps adding a lot of creaminess to the curry. Boneless Chicken thighs work best for the recipe. A lot of times I have been asked why I prefer Boneless thighs over Boneless chicken breast and my answer is simple, that chicken breast tends to get dry quickly and specially with gravy dishes, Chicken breast fails to absorb the juices from the gravy.

The chicken needs to be marinated in ginger garlic paste, lemon juice, salt, vegetable oil and tikka masala spice mix to marinate the chicken. You’d require onions, whole spices, tomatoes [chopped and pure’ed] , chilies, ginger garlic paste and the regular spices as red chili powder, turmeric powder, cumin powder and tikka masala powder, along with honey, kasuri methi and cream.

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Chicken Tikka Masala

Chicken marinated, baked and added to cream rich gravy

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Rating: 5
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Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

40 minutes

Passive Time

10 hours

Servings

people MetricUS Imperial

Ingredients

• 1 lbs Chicken, thigh and leg boneless meat cut to small pieces
• 1/2 cup Greek Yogurt For Marination
• 1 tbsp Ginger garlic paste For Marination
• 1 tbsp Lemon juice For Marination
• 2 tbsp Tikka masala spice For Marination
• 2 tsp Salt More or less according to your taste, For Marination
• 2 tbsp Vegetable oil For Marination
• 1/8 tsp Red food color For Marination
• 2 tbsp Butter For Gravy
• 2 tbsp Vegetable oil For Gravy
• 3 No. Green cardamom For Gravy
• 4 No. cloves For Gravy
• 1 No. Cinnamon stick For Gravy
• 4 No. Black whole pepper For Gravy
• 1 No. Bay leaf
• 1/2 - 1 cup Onion Finely chopped, For Gravy
• 2 tsp Ginger garlic paste For Gravy
• 1/2 cup Tomato Finely chopped, For Gravy
• 3 No. Green chilies slit, For Gravy
• 1/4 cup Tomato puree For Gravy
• 2 tsp Kashmiri Red chili powder For Gravy
• 1/2 tsp Turmeric Powder For Gravy
• 1/2 tsp Cumin powder For Gravy
• 2 tbsp Tikka masala spice powder For Gravy
• 1/2 tsp Salt For Gravy
• 1/2 cup Fresh cream For Gravy
• 1 tsp Honey For Gravy
• 2 tbsp Kasoori methi For Gravy

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 40 minutes Passive Time 10 hours Servings people MetricUS Imperial Ingredients 1 lbs Chicken, thigh and leg boneless meat cut to small pieces 1/2 cup Greek Yogurt For Marination 1 tbsp Ginger garlic paste For Marination 1 tbsp Lemon juice For Marination 2 tbsp Tikka masala spice For Marination 2 tsp Salt More or less according to your taste, For Marination 2 tbsp Vegetable oil For Marination 1/8 tsp Red food color For Marination 2 tbsp Butter For Gravy 2 tbsp Vegetable oil For Gravy 3 No. Green cardamom For Gravy 4 No. cloves For Gravy 1 No. Cinnamon stick For Gravy 4 No. Black whole pepper For Gravy 1 No. Bay leaf 1/2 - 1 cup Onion Finely chopped, For Gravy 2 tsp Ginger garlic paste For Gravy 1/2 cup Tomato Finely chopped, For Gravy 3 No. Green chilies slit, For Gravy 1/4 cup Tomato puree For Gravy 2 tsp Kashmiri Red chili powder For Gravy 1/2 tsp Turmeric Powder For Gravy 1/2 tsp Cumin powder For Gravy 2 tbsp Tikka masala spice powder For Gravy 1/2 tsp Salt For Gravy 1/2 cup Fresh cream For Gravy 1 tsp Honey For Gravy 2 tbsp Kasoori methi For Gravy

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Mix all the ingredients listed with marination with the chicken in a bowl.

   
2. Cover the bowl and refrigerate for 10-12 hours. Now this marination time is important because you want to let the juices mingle to enhance flavors. Though if you are running short on time, 2 hours should be good too. My suggestion, do this part in the night if planning on making this curry the next day.

   
3. Preheat the oven to 200 C / 350 F. Transfer the chicken pieces along with the marinade in a baking tray. Bake for 25-30 minutes until it is charred from the top.

   
4. Heat butter and oil in a pan. Slightly crush the cardamom, cloves, cinnamon stick and black peppercorn and add them in the hot oil. Let them crackle for a few seconds.

   
5. Add onion and fry until it turns translucent.

   
6. Add ginger garlic paste and fry for a minute.

   
7. Now add tomato and cook for 5-7 minutes until the tomatoes are soft.

   
8. Add green chilli, Kashmiri red chilli powder, turmeric powder, cumin powder, tikka masala and salt and cook for 3-4 minutes.

   
9. Add Tomato puree and mix well.

   
10. Add grilled chicken and 1/2 cup of water and cook for 2-3 minutes.

    
11. Now add honey and kasoori methi and cook for another minute.

    
12. Add Fresh cream.

    
13. Cook on low heat for 5-7 minutes.

    
14. Serve hot with naan or parantha.