Chicken Tikka Masala
Chicken Tikka Masala is popular North Indian style curry where grilled chicken tikka pieces and cooked with a creamy Mughlai style curry. It can be served hot with Naan.
Ingredients
For Chicken Tikka
- 1 kilogram chicken cut into small pieces
- 2 tbsp yogurt
- 1 tsp each ginger & garlic paste
- 1 tbsp red chili powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- ½ tsp garam masala powder all spice
- ¼ tsp turmeric powder
- 1 tsp chicken tikka masala powder
- 1 tsp black pepper powder
- 1 tsp lemon juice
- Salt to taste
Ingredients for Masala (Gravy):
- 2 medium onion roughly chopped
- 2 medium ripe tomatoes roughly chopped
- 2 green chilies chopped
- 1 tbsp each ginger & garlic paste
- 1 tbsp red chili powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- ½ tsp black pepper powder
- 1 tbsp kasoori methi powder dry fenugreek leaves crushed
- ¼ tsp turmeric powder
- 2 tbsp yogurt
- 1 tbsp tomato puree
- 7 to 8 cashew nuts
- 1 tbsp melon seeds charmagaz (optional)
- 1 tbsp chicken tikka masala powder
- ½ cup chopped mint leaves
- ½ cup chopped coriander leaves
- ¼ tsp garam masala powder
- 2 tbsp cream optional
- Pinch of red food color
- 2 tbsp butter.
- Salt to taste
- ½ cup oil
- 1 piece of coal
Instructions
For Chicken Tikka
- In a large bowl combine all the above ingredients, mix well and marinate the chicken pieces for about 1 hour.
- Preheat oven at 250 deg C. And grill the marinated chicken for 25 minutes or until done. (Do not overcook the chicken as it will again be cooked in gravy as well)
- Remove the chicken from oven, set aside and keep it warm till we prepare the gravy. Also preserve the excess water from the grilled chicken on the baking tray. This liquid will be added to the gravy for the flavors.
For the gravy:
- Heat oil in a nonstick saucepan and fry the onion and green chili till onion turns light golden and soft.
- Then add tomatoes, ginger paste, garlic paste, and mint leaves. Fry till the tomatoes melt, combined with onion and oil starts to separate.
- While the tomatoes are cooking add all the spice powders – 1 tbsp red chili powder, 1/4 tsp turmeric powder, 1 tbsp coriander powder, 1 tsp cumin powder, 1/2 tsp black pepper powder, 1 tbsp kasoori methi powder. Stir well and cook till the raw smell of spices turns aromatic. This will take 4 to 5 minutes. While frying the masala keep the flame on lowest and keep stirring in order to avoid burning the spices. In case if the mixture sticks to the pan, add few drops of water.
- Now add whisked 2 tbsp whisked yogurt, 1 tbsp tomato puree, 1 tbsp tikka masala and stir well.
- Grind cashew nuts and melon seeds together to a fine powder and add it to the gravy.
- Remove the gravy from heat, cool it and blend it to a smooth paste. Return the ground paste back to the saucepan and add the grilled chicken pieces along with all the liquid.
- Switch on the heat and cook the gravy on low flame along with red food color, chopped coriander leaves, 2 tbsp of butter, garam masala powder, cream and 1 cup of water. More water can be added according to the required consistency. Bring the gravy to a slow boil and keep stirring. Taste and check the seasoning at this point, add salt.
- Once the gravy is completely cooked, place a small piece of foil paper in the center and place a hot burning piece of coal over it. Pour a tsp of butter over the coal and immediately place the lid to trap all the smoke inside the saucepan. This process will give the whole dish a tandoori flavor.
- After 30 minutes open the lid and discard the foil paper and coal. Serve Chicken tikka masala with rice, pulao or tandoori naan.
Notes
- Give close attention while frying the onion. Over-fried onion will give a bitter taste.
- Always fry the spices on low heat and add drops of water if they stick to the pan.
- Keep adjusting the consistency and the seasoning as you cook.
Tips:
- Give close attention while frying the onion. Over fried onion will give a bitter taste.
- Always fry the spices on low heat and add drops of water if they stick to the pan.
- Keep adjusting the consistency and the seasoning as you cook.
