Chicken Tikka Masala Recipe
Juicy, pre-marinated, then grilled pieces of chicken are cooked in a rich, creamy sauce to make this delicious and popular Indian curry.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- For the chicken marinade:
- 1cup fresh yogurt (should not be sour)
- 1cup finely chopped fresh coriander leaves
- 2tbsps ginger paste
- 3tbsps garlic paste
- 3to 4 tbsps garam masala
- 6peppercorns/ 2 dry red chilies
- 3tbsps lime/ lemon juice
- ½tsp orange food coloring
- 1kg chicken (breast or thigh) skinless and cut into 2" chunks
- For the gravy:
- 2medium-sized onions finely chopped
- 6cloves garlic chopped fine
- 5pods cardamom
- 1tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
- 2tbsps garam masala
- 2tsps soft brown sugar
- 1cup single cream
- 3tbsps almonds blanched and ground to a paste
- 3tbsps vegetable/ canola/ sunflower cooking oil
- Salt to taste
Instructions
Step 1
Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yogurt) to a smooth paste in a food processor .Step 2
Pour the above mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.Step 3
Thread the chicken onto skewers and keep ready.Step 4
Preheat your oven or grill to medium-high (200 C/400 F/Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.Step 5
Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.Step 6
Now add the cardamom and the garlic. Fry for 2 to 3 minutes.Step 7
Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.Step 8
Add the grilled chicken tikka (chunks/ pieces) and stir. Cook for 10 minutes.Step 9
Add the cream and mix well. Turn off the flame. Garnish the dish with chopped coriander leaves and serve hot with naans .