Chicken Tikka Masala is a favorite dish regularly ordered at dhabas in the Indian subcontinent. Chicken Tikka Masala has much demand in Britain too, and now it has become the global favorite. Who can resist having some spicy, roasted chicken tikkas in thick creamy, mouth-watering gravy!
Tikka or chicken pieces are roasted in the microwave and then added to gravy gives a heavenly experience of eating chicken. At dhabas or in some part of north India, tikkas are roasted in the clay oven or roasted on the tandoor. In Punjab region, tikka is made from boneless chicken, but if you travel to Kashmir, tikkas will consist of bones too.
Now no need to go out and wait to get served tasty Chicken Tikka Masala while you can make it at home by just following some simple steps.
Yogurt marination increases the tenderness of chicken while cooking. Added heavy cream makes it more creamy and rich. If you want to skip the roasting of tikkas, you can only stir-fry chicken tikkas with some oil in fry pan. If tikkas are coated with ghee while roasting, it will increase the taste-making tikkas more smoky and tasty.
Chicken Tikka Masala makes an authentic combination of hot butter naan or butter paratha. Jeera Rice served with Chicken Tikka Masala makes a delectable combination. You can serve some Raita along with Chicken Tikka Masala. You can check out some raita recipes on our website; it will increase the pleasure of the meal.
Chicken Tikka Masala Recipe Video:
Recipe Card for Chicken Tikka Masala Recipe:
- 3 pieces Chicken Breast ( Roughly Chopped )
- 4 tbsp Ginger-garlic Paste (Adrak-Lehsun Paste)
- 4 tbsp Red Chili Powder (Lal Mirch Powder)
- 3 tbsp Lemon Juice (Nimbu Ras)
- 4 tbsp Olive Oil (Or any oil as per preference)
- 1 tsp Carom Seed (Ajwain)
- 2 tbsp Gram Flour (Besan)
- 1.5 cup Yogurt (Dahi)
- 2 tbsp Garam Masala
- 2 tbsp Turmeric Powder (Haldi)
- 1 tbsp Mustard Oil (Rai Tel)
- 1 tsp Mustard Seeds (Sarson)
- 3-4 pieces Green Cardamom (Chhoti Elaychi)
- 1-2 pieces Black Cardamom (Badi Elaychi)
- 1-2 pieces Bay Leaf (Tejpatta)
- 4-5 pieces Cloves (Laung)
- 1 piece Cinnamon (Dalchini)
- 2 pieces Onions (Pyaz)
- 4 pieces Tomatoes (Tamatar)
- 1 tbsp Coriander Powder (Dhaniya Powder)
- 1 piece Green Pepper (Hari Shimla Mirch)
- 1/2 cup Heavy Cream
- Salt to taste
Take a bowl, add roughly chopped three chicken breasts, two tablespoons of ginger-garlic paste, two tablespoons of red chili powder, salt to taste, three tablespoons of lemon juice. Mix well.
Marinate at least 1 hour.
Take a skillet pan and add two tablespoons of olive oil, one teaspoon of carom seeds, two tablespoons of gram flour. Roast it for 2 to 3 minutes on low flame. Gram flour should not get burnt.
Take 1 cup of plain yogurt in a bowl and add roasted gram four in the yogurt. Mix well.
Add one tablespoon of red chili powder, one tablespoon of ginger-garlic paste, one tablespoon of garam masala, one tablespoon of turmeric. Mix well.
Add one tablespoon of mustard oil, mix well and add it to marinated chicken breasts. Mix well.
Cover the chicken, keep it aside and let it get marinated overnight.
Take a baking tray and brush oil.
Add the marinated chicken to the skewers.
Bake the chicken at 3750 Fahrenheit for 30 minutes.
Take out the tikka out of the microwave and cut each in two; keep it aside.
Take a skillet pan, add 2 tbsp of oil(any preferred oil), let it get hot.
When the oil gets hot; add one tsp of mustard seeds, let the mustard seeds crackle.
Add 3 to 4 pieces of green cardamom, 1 to pieces of black cardamom, 1 to 2 pieces of bay leaf, 4 to 5 cloves, one stick of cinnamon. Sauté it for 2 to 3 minutes; care should be taken so that the spices don't get burnt.
Add two large finely chopped onions, sauté it for 5 to 7 minutes or till the onions turns golden brown.
Add 1 tbsp of ginger-garlic paste, sauté it for 2 to 3 minutes and simmer the masala for 4 to 5 minutes with closed lid.
Open the lid and add tomato puree made by grinding four large tomatoes, mix well and let the tomatoes cook for 4 to 5 minutes with closed lid.
Open the lid; now raw tomato puree gets cooked well. Add 1 tbsp of coriander powder, 1 tbsp of red chili powder, one tsp of turmeric powder, some salt to taste; mix well.
Add ½ cup of yogurt and combine it with the spices, add 2 cups of water and make even gravy by mixing well.
Add roasted tikka cut in half to the gravy, add 1 cup of water and mix well. Add some slices of tomato, green pepper, and onion; simmer it for 7 to 8 minutes.
Add ½ cup of heavy cream, combine well the cream with the gravy.
Tasty, delicious, creamy Chicken Tikka Masala is ready to serve. Garnish it with some chopped cilantro leaves. Serve hot with butter naan or paratha.
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