Chicken tikka masala is a dish of roasted chunks of chicken tikka in a spicy sauce. The sauce is usually creamy. Chicken tikka masala is one of the most popular Indian recipe, which is prepared with boneless chicken, marinated with yogurt which helps to tenderize the chicken, the garlic, ginger and spices in the marinade infuse it with lots of flavor.  

Preparation time – 15 min

Marination time – 3 hr

Cooking time – 15 min

Serves – 4

Ingredients – 

Chicken boneless – 500 gm (cut into medium pieces)

For marination –

Yogurt – 1 cup

Ginger garlic paste – 1 tbs

Turmeric powder – 1 tsp

Chili powder – 2 tsp

Kasuri methi – 1 tsp

Cumin powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Coriander powder  – 1/2 tsp

Salt

Method 

For marination –

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 3 hours.

To grind –

Onion – 2 medium

Tomato – 2 medium

Cashew nut – 2 tbs

Method 

To make or to prepare chicken tikka masala –

Heat 1 cup of water in a pan, bring it to boil, add roughly chopped onion, tomatoes and cashew into it, and boil for 5 to 8 min.

Remove from the fire and allow it to cool.

Strain it and make a fine and smooth paste, keep ready.

Heat a grill pan, add oil or butter to roast marinated chicken pieces, Arrange chicken on the hot pan,

Roast until chicken starts to blacken in spots, about 10 minutes in a medium flame. Flip to the other side and continue the same, apply oil or butter. When it is done remove from the flame and set aside.

For tempering – 

Fennel seeds – 1/2 tsp

Cardamom – 2 nos (peeled)

Clove – 4 no’s

Cinnamon – 2 small sticks

Green chilies – 2 to 3

Ginger garlic paste – 1 tbs

Other ingredients –

Turmeric powder – 1 tsp

Chili powder – 2 tsp

Kasuri methi – 1 tsp

Cumin powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Coriander powder  – 1/2 tsp

Fresh cream – 1/2 cup

Salt and sugar to taste

Heat a pan by adding oil in it, when it is hot add chopped green chilies and dry spices. Saute for a minute

Add grounded paste into it, stir fry

Add powder spices, stir fry till you get a fresh aroma in a medium flame. Add little water and close the lid for 5 min in a low flame. Add fresh cream, combine, add salt and little sugar to taste.

Add roasted chicken pieces into the gravy, bring it to boil

Cover the lid of the pan and cook in a medium flame for 5 min

When gravy reaches to a thick in consistency add kasuri methi and butter mix properly. Switch off the flame.

Transfer the chicken to a serving dish and garnish with additional coriander (chopped). Serve with naan, chapati, poori or with steamed basmati  rice.