Chicken tikka masala is one of the most popular entrees in Indian restaurants and some say it’s the national dish of UK. The origin of this dish is very complex and controversial. This recipe is a perfect combination of Indian spiced-roasted chicken and a rich, spicy and creamy sauce.
Chicken Tikka Masala Recipe
Course: MainCuisine: IndianDifficulty: Medium8
servings20
minutes40
minutes8
hours or overnightChicken Tikka Masala Recipe is a hands down one of the most popular dish in India and other countries especially UK. Grilled chicken cooked in creamy tomato sauce.
Ingredients
- Dry Masala (Spices):-
2 tsp of chilly powder
2 tsp of coriander powder
1 tsp of cumin powder
1 tsp of turmeric powder
1 Tbsp of garam masala/chicken masala/curry powder
2 tsp of chilly powder
1 Tbsp of kashmiri red chilly powder or paprika(for color)
1/2 tsp of kasuri methi
- For Marination :-
2 lb of boneless chicken, cut into bite size pieces
1 cup of yoghurt
1 Tbsp of lemon juice
2 tsp of grated ginger
2 tsp of grated garlic cloves
Half of the above spice/masala mixture
1 tsp of salt
Oil for spraying
- For Gravy :-
2 medium onions, finely chopped
4 medium red tomatoes, finely chopped
1 Tbsp of grated ginger
1 Tbsp of garic cloves
2 inch of cinnamon stick
4 cardamon pods
Remaining masala/spice mixture
2 Tbsp of cashews, coarsely powdered
3/4-1 cup of heavy cream
Handful of chopped cilantro
2 Tbsp of oil/butter
Salt and peeper to taste
Directions
- Marinate chicken overnight in yogurt and all the ingredients listed under marination except oil.
- Now take the chicken out from marination and shake off excess marinade and place it over the hot grill and cook the chicken over high heat until it is charred or gets nice brown color on each sides ( (The internal temperature should be around 165 F).
- Or if you are using oven for cooking chicken:- Preheat oven to 450 F and generously grease grill rack and put a tray beneath the rack to catch the drippings. Put the chicken pieces over the rack and cook for 10 minutes, then flip and again cook for 10 minutes or until it gets nice brown color on each sides.(The internal temperature should be around 165 F.)
- Keep aside the chicken aside for later use.
- For Gravy :-
- Heat oil in a pan, add cinnamon, cardamom, onion, ginger and garlic and saute until onions are translucent.
- Now add remaining half of the masala mixture and fry for 1 minute. Then add tomatoes and saute until tomatoes are super tender and the mixture starts to release oil. The onion-tomato mixture should be smooth, if not let it get cool down a bit and blend it in a blender.
- Add the cashew powder and saute for 5 minutes. Now pour 2 cups of water and let it comes to a boil.
- Now add cooked chicken to the gravy and simmer for 5 more minutes .
- Lastly add the cream and cilantro and turn off the heat.
- Serve it with rice or naan or roti.
