Chicken Tikka Masala is a spicy North Indian dish that consists of chunks of marinated chicken that have been roasted and are then covered in a spicy sauce. Typically, the sauce is creamy and orange in color. The dish, which is served in restaurants all over the world, was actually made popular by South Asian chefs who lived in Great Britain.
| MAKES: 4 SERVINGS | PREP TIME: 10 MINS | TOTAL TIME: 45 MINS |
INGREDIENTS
To marinate chicken:
- 300 g of Chicken cut into small size pieces
- 1/2 cup Curd
- 1 tsp Cumin powder
- 1/2 to 1 tsp Coriander Powder
- 1/2 teaspoon Turmeric powder
- 1 inch Ginger, finely chopped
- 6 cloves of Garlic, finely chopped
- 1/2 teaspoon Red Chilli powder
- 1 tablespoon Kasuri Methi
- Salt to taste
For the tikka masala gravy:
- 1 Onion
- 1 Tomato
- 5 Cashew nuts
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander Powder
- Cloves
- 1/4 teaspoon Cinnamon Powder
- 1/4 teaspoon Cardamom Powder
- 1/2 cup Fresh cream
- 1 tablespoon Butter
- Oil as required
- Salt to taste
DIRECTIONS
- Begin by thoroughly cleaning and washing the pieces of chicken.
- To marinate the Chicken, take a mixing bowl, and combine all the spices with yogurt and salt along with the chicken. Allow the chicken to marinate for a minimum of 30 minutes.
- After the chicken is marinated, add a teaspoon of oil and cook for about 8 minutes. The chicken pieces should be juicy and tender. Once this is done, we can move ahead with the gravy.
- Heat a teaspoon of oil over medium heat and add onion to it and cook until they become translucent.
- Add the tomatoes and cook them for about two minutes, followed by the cashews. Allow the onion tomato masala to cool down. Once it cools down, grind them into a fine paste.
- Heat a kadai/pan and add a tablespoon of butter. After the butter melts, add cloves, cinnamon powder, and cardamom powder and saute until the aroma comes out.
- Add cumin and coriander powder and combine them well. After that add the onion-tomato-cashew puree to the pan, combine them well and saute for a few minutes.
- Hand crush the Kasuri methi and add to the tikka masala gravy, followed by the marinated chicken pieces, the required amount of salt and cream. Toss the chicken tikka masala well so that they get combined thoroughly.
- Simmer it for about 5 minutes. If the tikka masala is of a thicker consistency, adjust the water content.
- Once it is done, you can switch off the heat and garnish the chicken tikka masala with coriander leaves and it is ready to be served.
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