Chicken Tikka Masala Recipe

May 07 2022

Juicy, pre-marinated, then grilled pieces of chicken are cooked in a rich, creamy sauce to make this delicious and popular Indian curry.

Ingredients

For the chicken marinade:
1
cup fresh yogurt (should not be sour)
1
cup finely chopped fresh coriander leaves
2
tbsps ginger paste
3
tbsps garlic paste
3
to 4 tbsps garam masala
6
peppercorns/ 2 dry red chilies
3
tbsps lime/ lemon juice
½
tsp orange food coloring
1
kg chicken (breast or thigh) skinless and cut into 2" chunks
For the gravy:
2
medium-sized onions finely chopped
6
cloves garlic chopped fine
5
pods cardamom
1
tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
2
tbsps garam masala
2
tsps soft brown sugar
1
cup single cream
3
tbsps almonds blanched and ground to a paste
3
tbsps vegetable/ canola/ sunflower cooking oil
Salt to taste

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 .