Name: Chicken Tikka Masala
Prep time: PT-498225H40M5S
Cook time: PT-498225H40M5S
Total time: PT-498225H40M5S
Cuisine: Indian
Ingredients: • 1½ lbs. (700 grams) chicken boneless ((Preferably thighs, or breasts)); • ½ cup (120 ml) Greek yogurt ((hung curd)); • ½ to 1 teaspoon Kashmiri red chili powder ((use less for low heat, use 1½ teaspoons for extra heat)); • 1 teaspoon garam masala; • ¼ teaspoon turmeric; • 1 teaspoon coriander powder; • ½ teaspoon cumin powder; • ½ teaspoon salt; • 1 tablespoon lemon juice; • 1 tablespoon kasuri methi; • 1 tablespoon ginger garlic paste ((or ¾ tbsp grated ginger + ¾ tbsp grated garlic)); • 1 tablespoon oil ((mustard oil if you have)); • 3 tablespoons oil ((or ghee)); • 1½ cups (180 grams) onions ((fine chopped, 1x – 1 large or 2 medium)); • 1 green chilli ((optional)); • 1 teaspoon salt; • 1 tablespoon ginger garlic paste ((or ¾ tbsp grated ginger + ¾ tbsp grated garlic)); • ½ to 1 teaspoon Kashmiri red chili powder ((can use up to 1 tablespoon for extra heat)); • 2 teaspoons garam masala ((adjust to taste)); • 1 tablespoon coriander powder; • 1 to 1½ teaspoon cumin powder; • 1 to 2 teaspoons sugar ((adjust to taste)); • 1 lb. (450 grams) tomatoes ((pureed/chopped or 10 oz. (1¼ cup) tomato puree/ passata or 14 oz can peeled tomatoes, read notes)); • 1 cup hot water; • ½ tablespoon kasuri methi ((dried fenugreek leaves, I use 1 tbsp)); • ½ cup heavy cream/whipping cream ((or 1x – ⅓ cup whole raw cashews, 30, refer notes)); • 3 tablespoons heavy cream ((or any cream)); • 3 tablespoons coriander leaves ((fine chopped))

Description

This creamy, comforting, and utterly delicious Chicken Tikka Masala is a dish that always brings joy to any table. Tender, marinated chicken pieces are bathed in a rich, aromatic tomato and cream sauce that is simply irresistible. It’s a hug in a bowl and a guaranteed crowd-pleaser for family dinners or special occasions.

Ingredients

• 1½ lbs. (700 grams) chicken boneless ((Preferably thighs, or breasts))
• ½ cup (120 ml) Greek yogurt ((hung curd))
• ½ to 1 teaspoon Kashmiri red chili powder ((use less for low heat, use 1½ teaspoons for extra heat))
• 1 teaspoon garam masala
• ¼ teaspoon turmeric
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon kasuri methi
• 1 tablespoon ginger garlic paste ((or ¾ tbsp grated ginger + ¾ tbsp grated garlic))
• 1 tablespoon oil ((mustard oil if you have))
• 3 tablespoons oil ((or ghee))
• 1½ cups (180 grams) onions ((fine chopped, 1x – 1 large or 2 medium))
• 1 green chilli ((optional))
• 1 teaspoon salt
• 1 tablespoon ginger garlic paste ((or ¾ tbsp grated ginger + ¾ tbsp grated garlic))
• ½ to 1 teaspoon Kashmiri red chili powder ((can use up to 1 tablespoon for extra heat))
• 2 teaspoons garam masala ((adjust to taste))
• 1 tablespoon coriander powder
• 1 to 1½ teaspoon cumin powder
• 1 to 2 teaspoons sugar ((adjust to taste))
• 1 lb. (450 grams) tomatoes ((pureed/chopped or 10 oz. (1¼ cup) tomato puree/ passata or 14 oz can peeled tomatoes, read notes))
• 1 cup hot water
• ½ tablespoon kasuri methi ((dried fenugreek leaves, I use 1 tbsp))
• ½ cup heavy cream/whipping cream ((or 1x – ⅓ cup whole raw cashews, 30, refer notes))
• 3 tablespoons heavy cream ((or any cream))
• 3 tablespoons coriander leaves ((fine chopped))

Instructions

1. Cube chicken into 1 to 1 inch pieces and place in a bowl, ensuring no excess moisture.
2. Add Kashmiri red chili powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice (if yogurt isn’t sour), 1 tablespoon oil, ginger garlic paste, Greek yogurt, and 1 tablespoon kasuri methi to the chicken.
3. Mix everything well, cover, and refrigerate for at least 3 hours, or ideally 8 to 48 hours.
4. Heat 3 tablespoons oil or ghee in a pot over medium heat. Add chopped onions and 1 teaspoon salt, sauting until deeply golden for about 10-12 minutes.
5. Stir in ginger garlic paste and green chili (if using), cooking until fragrant for 40-60 seconds.
6. Reduce heat to low, add Kashmiri red chili powder, coriander powder, garam masala, and cumin powder, stirring quickly.
7. Add pureed or chopped tomatoes and cook on medium-high heat until the onion-tomato mixture thickens significantly, about 2-8 minutes depending on the tomato type.
8. Pour in hot water, stir, bring to a boil, cover, and simmer for 12-14 minutes until the sauce is thick.
9. Optionally, let the sauce cool and blend it for a smoother consistency before returning it to the pot and reheating.
10. To cook the chicken: thread it onto skewers. Grill in a preheated oven at 460F (240C) for 9-10 minutes per side, then broil for 2-3 minutes for char. Alternatively, sear in a well-oiled skillet for 3 minutes per side, or air fry at 400F (200C) for 6 minutes per side.
11. Stir sugar and ½ cup heavy cream into the simmering sauce. Cook for a few minutes until it thickens to a creamy, aromatic consistency.
12. Add the cooked chicken tikka and ½ tablespoon crushed kasuri methi to the sauce. Stir and cook for 2-3 minutes until the chicken is tender. Adjust seasoning with salt, garam masala, and sugar if needed.
13. Garnish with 3 tablespoons cream and chopped coriander leaves before serving.

Notes

Marination is Key: The longer you marinate the chicken, the more tender and flavorful it will become. Overnight marination yields the best results.

Spice Adjustment: Feel free to adjust the amount of Kashmiri red chili powder to suit your personal heat preference. Remember, it adds color as well as mild spice.

Sauce Smoothness: If you prefer a super smooth sauce, don’t skip the optional blending step after simmering. It truly elevates the texture.

Chicken Doneness: Ensure your chicken is cooked through but still moist. Overcooking can make it dry, so keep an eye on it during grilling or searing.

Kasuri Methi Magic: Crushing the dried fenugreek leaves between your palms before adding them significantly enhances their aromatic contribution to the dish.

Prep Time: Approximately 40 minutes (active time)
Cook Time: About 30-40 minutes
Category: Main Course
Cuisine: Indian

Nutrition

Calories: N/A
Fat: N/A
Carbohydrates: N/A
Protein: N/A