Chicken Tikka Masala

ayndrila dutta
ayndrila dutta @titlis_homekitchen
Kolkata, West Bengal, India

#thc
#thcweek20
#hnv
With aromatic golden chicken pieces swimming in an incredible curry sauce, this Chicken Tikka Masala recipe is one of the best you will try! Pair it with our buttery garlic naan breads!

Chicken Tikka Masala

#thc
#thcweek20
#hnv
With aromatic golden chicken pieces swimming in an incredible curry sauce, this Chicken Tikka Masala recipe is one of the best you will try! Pair it with our buttery garlic naan breads!

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Ingredients

1 hr 30 minutes
3 people
  1. 800 gmcurry cut chicken(boneless chicken preferable)
  2. Chicken Marinade
  3. 1 cupplain yogurt
  4. 11/2 tbspminced garlic
  5. 1 tbspginger paste
  6. 2 tspgaram masala powder
  7. 1 tspturmeric powder
  8. 1 tspground cumin powder
  9. 1 tspKashmiri chilli powder
  10. 1 tspsalt
  11. Sauce
  12. 2 tablespoonsvegetable oil
  13. 2 tablespoonsbutter
  14. 2small onions diced
  15. 11/2 tbspgarlic paste
  16. 1 tbspginger paste
  17. 1 1/2 tspgaram masala powder
  18. 1 1/2 tspcumin powder
  19. 1 tspcoriander powder
  20. 1 cuptomato puree
  21. 1 tspKashmiri red chilli powder
  22. 1 tspground red chili powder
  23. 1 tspsalt
  24. 1 1/4 cupsheavy or thickened cream
  25. 1 tspbrown sugar
  26. 2 tbspdry kasuri methi leaves
  27. bbq
  28. 2charcoal pieces
  29. 1 tspghee

Cooking Instructions

1 hr 30 minutes
  1. 1

    In a bowl, combine chicken all of the ingredients for the chicken marinade; let marinate for an hour (or overnight if time allows).

  2. 2

    Heat oil in a large skillet over medium-high heat. When sizzling add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until brown for only 3 minutes on each side. Set aside and keep warm.

  3. 3

    Melt the butter in the same pan. Fry the onions until soft while scraping up any browned bits stuck on the bottom of the pan.
    Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

  4. 4

    Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

  5. 5

    Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed. Add kasuri methi, mix well and switch off the flame.

  6. 6

    Meanwhile activate charcoal on gas flame and take a small bowl with 1 tsp ghee and immediately place the burning charcoal. Place the bowl immediately in the cooked chicken tikka masala and cover vey well. Keep for 30 minutes till the bbq flavours are instilled in the curry.

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ayndrila dutta
ayndrila dutta @titlis_homekitchen
on
Kolkata, West Bengal, India
A research chemist by profession and love simplicity. My passion for cooking and art makes me explore new things and I love pursuing them. Being a chemist, it provokes me to do experiments in my kitchen too.Follow my insta handle @titlis_homekitchen
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