Chicken Tikka masala
Chicken Tikka Masala is a rich, flavorful dish consisting of marinated chicken chunks cooked in a creamy, spiced tomato-based sauce. It’s a beloved dish in Indian cuisine and widely enjoyed around the world. Here’s a recipe to make it at home:
Ingredients
For the Chicken Marinade
- 500 grams boneless chicken (cut into bite-sized pieces)
- 1/2 cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- Salt to taste
- 1 tbsp oil (optional)
For the Masala (Sauce)
- 2 tbsp oil or ghee
- 1 large onion, finely chopped
- 2 tomatoes, pureed (or 1 cup canned tomato puree)
- 1 tbsp ginger-garlic paste
- 2-3 green chilies, slit (optional)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1/2 cup cream (or coconut cream for a dairy-free option)
- 1/4 cup water (or as needed for consistency)
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
1. Marinate the Chicken
- In a bowl, combine the yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, garam masala, cumin powder, salt, and oil.
- Add the chicken pieces to the marinade and coat them evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
2. Cook the Chicken (Grill or Pan-fry)
- Option 1: Grilling – Preheat your grill or oven to medium-high heat. Thread the marinated chicken pieces onto skewers and grill for 10-12 minutes, turning occasionally, until cooked through.
- Option 2: Pan-frying – Heat 1-2 tbsp oil in a skillet over medium heat. Cook the chicken pieces until golden and cooked through, about 5-7 minutes. Set aside.
3. Make the Tikka Masala Sauce
- In a large pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies (if using), and cook until fragrant.
- Add pureed tomatoes, red chili powder, turmeric, coriander powder, and salt. Cook for about 10 minutes until the oil starts to separate from the masala.
- Add the grilled or pan-fried chicken pieces into the sauce. Stir well and let it cook for 5-10 minutes, allowing the chicken to absorb the flavors.
- Add cream and a little water to adjust the sauce’s consistency. Simmer for another 5 minutes.
4. Garnish and Serve
- Stir in garam masala and garnish with fresh cilantro leaves.
- Serve hot with naan, roti, or rice.
Serve
Chicken Tikka Masala is best enjoyed with naan, steamed basmati rice, or even jeera rice (cumin rice) for a complete meal.
Let me know if you’d like any variations or tips for extra flavor!