Chicken Tikka Masala
This creamy, perfectly spiced curry is made with yogurt marinated chicken, smothered in a flavourful spice infused curry sauce. It is a popular favorite Indian food around the world. Today we are making it from scratch with ingredients that are widely available in grocery stores. You won't believe how easy it is to make this at home.
Ingredients
Chicken Tikka Marinate
- 1 tsp garam masala Note 1
- 1/2 tsp cumin
- 1 1/2 tbsp chili powder Kashmiri or hot paprika (Note 2)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger garlic paste Note 3
- 600 gm chicken cut into 2-inch pieces (Note 4)
For Cooking Chicken
- 3 tbsp oil
Curry Sauce Spices:
- 1 tsp turmeric
- 1 tsp garam masala
- 2 tsp coriander powder
- 1 tsp cumin
- 1 tsp chili powder Kashmiri or hot paprika
- 1 tsp salt
- 1/2 tsp black pepper
For Curry Sauce:
- 1 tbsp Ginger Garlic paste
- 2 Onions finely chopped
- 1 1/3 cup Tomato puree
- 1/3 cup Fresh cream
- 1 1/4 cup water
- 3 tbsp oil
For Garnish
- 1 tbsp Kasuri methi
Instructions
Preparation
- Wash and Cut Chicken in to ~2 inch pieces
- 2 Onion, finely chopped
- Puree the tomatoes in a blender or you can use canned tomato puree.
- You can buy the dried Kasuri methi or roast the fresh Kasuri methi. If you're using fresh Kasuri methi then roast them and crush them into powder.
Marinate Chicken
- In a medium bowl, combine all ingredients (Chicken Tikka Marinate) 1 tsp garam masala, 1/2 tsp cumin, 1 1/2 tbsp Kashmiri chili powder,1 tsp salt, 1/2 tsp black pepper, 1/3 cup yogurt, 1 tbsp lemon juice, 1 tbsp ginger garlic paste.
- Add chicken and toss to coat with all spices. Cover and chill at least 1 hour, up to 8hrs
Pan Fry Chicken
- Heat 2 tbsp oil in a nonstick pan over medium-high heat. Add half of the marinated chicken pieces and spread them out. Reduce heat to medium and cook for 5 minutes or until one side is cooked.
- Flip each piece and cook the other side or another 5 minutes or until it is cooked. Reduce heat to low and Flip the chicken pieces again and cook for another 3 minutes each on both sides. Once the chicken pieces are lightly charred, brown in spots, remove them to a bowl.
- Add more oil if required and cook remaining chicken pieces the same way.
Prepare Sauce
- Heat 3 tbsp of oil in a large skillet and add the onion and salt. Cook over medium heat, stirring often until the onion is tender and light golden in color. It takes about 6-8 minutes.
- Add the ginger-garlic paste and cook until fragrant, about 2-3 minutes
- Add tomato puree and mix, stir frequently until tomato puree has started caramelizing on the bottom of the pan and oil starts seperating, 5 minutes
- Reduce heat to low and add the Curry Sauce Spices, and cook for 2-3 minutes, stirring frequently until spices are fragrant.
- Add pan-fried Chicken, stir for a few minutes until the chicken is combined with all spices, 2-3 minutes
- Add 1 1/4 cup of water and mix.
- Bring the sauce to a boil and then reduce heat to medium-low. Cover with a lid and Simmer for about 10 minutes, stirring occasionally.
- Open the lid and continue to simmer few more minutes until the sauce is thickened nicely, and turn in to deep brown-red color. 5-10 minutes.
- Add 1/3 cup fresh cream, stir, cook for 3-5 minutes over low heat. Then sprinkle 1 tbsp Kasuri methi
- Optional: Add pinch of extra garam masala at the end. Check salt and other spices and adjust to your taste.
- garnish the dish with chopped coriander leaves and serve with rice or Naan for dipping
Notes
- You can find garam masala in the spice aisle at most of every grocery store. It is a MUST for chicken tikka masala since it gives the dish so much flavor
- If you can find Kashmiri chili I highly recommend it! It's a more gentle chili powder but gives that dark color of chili and flavor without the intense heat. Kashmiri chili powder gives the curry a more authentic taste. However, if you can not find don't worry you can replace it with red chili powder or cayenne. You just need to adjust the amount to fit your heat choice and taste.
- If you don't have ginger garlic paste, you can replace: 6 cloves garlic (~1.5 tbsp) mined, 1 tbsp fresh ginger grated. Ginger Garlic paste is available in most of the Asian/Indian grocery stores.
- Tomato Puree: You can get canned tomato puree in most of the grocery stores. Otherwise, just make it your own, it'll be litter thinner. You can use canned tomatoes, just grind them in a food processor or blender till smooth. You just need plain tomato puree without any seasoning.
- Dairy-Free Chicken Tikka Masala: You can substitute coconut milk instead of heavy cream and it's delicious.