Chicken Tikka Masala
Chicken Tikka Masala is chargrilled chicken tikka pieces marinated in yoghurt and spices and then smothered in a creamy tomato onion based curry.
Ingredients
For Marinade
- 500gms Chicken (I used chicken with bones but boneless also works)
- 1 Tsp Salt
- 2 Tsp Lemon juice
- 2 Tbsp Hung Curd
- 1 Tbsp Ginger Garlic paste
- 1/4 Tsp Turmeric powder
- 1/2 Tsp Cumin powder
- 1 Tsp Coriander powder
- 1 Tsp Chat Masala
- 1/2 Tsp Garam Masala
- 1/2 Tsp Black Pepper
- 2 Tsp Kashmiri Chilli powder/Sweet Paprika
- 1 Tsp Chilli powder/Cayenne pepper
- 1 Tsp Kasturi Methi leaves crushed
- 2 Tbsp Hot Mustard Oil or Vegetable Oil
- Pinch of Food color (optional)
To Fry the Chicken
- 1 Tsp Oil, 1Tsp Butter
For Gravy
- 2 Tbsp Ghee
- 1 Cup Onions finely chopped, 2 medium size Onions
- 1 Tbsp Ginger Garlic paste
- 1/4 Tsp Turmeric powder
- 1/2 Tsp Chilli powder
- 1/2 Tsp Cumin powder
- 1 Tsp Coriander powder
- 1 Cup Tomato pureed with 4 soaked Kashmiri dry red Chillies (2 Medium Tomatoes)
- 2 Tsp Sugar/Honey
- 4-5 Tbsp Fresh Cream
- 1 Tsp Kasturi Methi leaves crushed
- 1/2 Tsp Garam Masala
- Coriander leaves to garnish
Instructions
- Marinate the Chicken with hung curd and spices mentioned above. Add Hot Mustard Oil at the end. Heating Mustard oil improves the flavor, removes the pungency from the oil. Keep it air tight marinated for atleast 30mins or overnight
- Heat Oil and butter. Fry the marinated chicken pieces on High Flame for 2 mins each side till charred then cover cook on low heat for 15mins or till chicken is almost cooked.
- The Chiken tikka can be made in oven too and then broiled till char marks appear on them. Charred Chicken gives an authentic tikka flavor to the chicken curry.
- Make a Puree from two medium sized tomatoes and 4 dry red Kashmiri chillies. Puree should be around 1 Cup. Do not add water.
- Chop 2 Medium sized Onions finely and should yield around 1 Cup of chopped onions.
- Saute the onions in Ghee till light brown. Add Ginger Garlic paste and saute for a min. Add the spices.
- Add the puree and salt to taste. Cover cook for 5-10mins. Add honey to balance the sourness of the tomatoes. You can add sugar too but honey gives a creamier richer flavor to the gravy.
- Add the fried Chicken pieces and hot water. Cover cook for another 10mins on low flame.
- Add room temperature fresh cream once curry looks ready. Reduce heat to low. Mix Well.
- Add crushed Kasturi Methi leaves, Garam masala and Coriander leaves to garnish.
- Do not cook further as the cream will get curdled if cooked for long. Serve hot with plain rice/Naan.
Video
Notes
Use either chicken with bones or boneless for this curry. Chicken with bones tends to give a more richer flavor to the gravy.
Marinate the chicken ahead a day or leave it marinated for atleast few hours to get juicy tender chicken tikkas.
Using fresh dry Kashmiri chillies gives a great flavor and vibrant color to the gravy. However if unavailable you can use Kashmiri chilli powder instead.