Chicken Tikka Masala
This Chicken Tikka Masala dish combines elements of Chicken Tikka and Butter Chicken, offering a unique taste that is beloved across India. Let's create an authentic Tikka Masala that everyone will enjoy.
Ingredients
- 500 gms Chicken, boneless and cubed (Boneless and cubed size)
- 1 cup Plain yogurt
- 1 tbsp Ginger garlic paste
- 1 tsp Kashmiri chili powder
- 1 tsp Mustard oil
- 1 tsp Garam masala
- 1 tbsp Lemon juice
- 1 pinch Kabab chini (Optional)
- 3 unit/count Onions
- 10 gms Ginger
- 10 unit/count Garlic cloves (Big ones)
- 1 cup Tomato puree
- 1 tsp Turmeric
- 1 tbsp Cumin powder
- 1 tbsp Coriander powder
- 1 unit/count Bay leaves
- 1 tbsp Kasuri methi
- 1 tbsp Salt
- 1 tbsp Cream
- 1 bunch Parsley
- 1 pinch Red food color
- 1 pinch Jeera
- 2 unit/count Green cardamom pods
- 1 unit/count Cinnamon stick
- 2 unit/count Tomatoes
- 10 unit/count Cashew nuts
- 2 tbsp Butter
- 2 tbsp Oil
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Instructions
- 1In a bowl, combine the chicken with 3 tablespoons of yogurt, lemon juice, ginger garlic paste, Kashmiri chili powder, mustard oil, garam masala, salt, kabab chini, crushed kasuri methi, and red food color. Mix well and set aside to marinate for at least 1 hour.
- 2Chop the onions and heat oil in a pan. Add bay leaves, jeera, cardamom, and cinnamon stick. Stir briefly, then add onions and sauté for a minute. Add tomatoes, garlic cloves, ginger, and cashew nuts.
- 3Cook the mixture for 4-5 minutes over medium heat, then add 400 ml of water. Stir, cover, and cook for 10 minutes. Remove from heat and allow to cool. Once cooled, transfer to a mixer jar and blend into a smooth puree, removing bay leaves beforehand.
- 4In a frying pan, add butter and cook the marinated chicken until tender, using skewers or directly in the pan. Once cooked, char the chicken over an open flame for a smoky flavor.
- 5In a pan, heat oil and sauté thinly sliced garlic cloves until light brown. Add onions and cook until they change color. Reduce heat and add turmeric, red chili powder, cumin powder, coriander powder, and garam masala. Stir-fry for 2 minutes, then add tomato puree and salt.
- 6Cook the masala on low heat for 6-7 minutes until oil separates. Add the blended masala puree and cook for 4-5 minutes, stirring frequently. Add the chicken tikka, kasuri methi, butter, finely chopped parsley, and cream. Cook for 2-3 minutes and serve hot with naan or rice.
