Hello food explorers!
Get ready to take your taste buds on a flavor-packed journey with Chicken Tikka Masala, a globally loved Indian dish with smoky, marinated chicken chunks simmered in a luscious tomato-based gravy. Whether served with naan or rice, this dish is pure royalty on a plate!
Recipe: Chicken Tikka Masala
Ingredients:
For Chicken Tikka (Marination):
- 500 g boneless chicken (thigh or breast), cut into cubes
- ½ cup thick yogurt (curd)
- 1 tbsp lemon juice
- 1 tbsp ginger‑garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- 1 tbsp oil or mustard oil
- 2 tbsp butter or oil
- 1 onion, finely chopped
- 2 tsp ginger‑garlic paste
- 1 cup tomato purée (fresh or canned)
- 1 tsp chili powder (Kashmiri for color)
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ cup fresh cream
- Salt to taste
- Fresh coriander, chopped (garnish)
- Optional: 1 tbsp cashew paste for richness
Cooking Instructions:
2. Grill or Pan-Sear the Chicken: Skewer and grill the chicken on high heat or roast in an oven (220°C) for 15–20 minutes. Alternatively, pan-fry in batches until charred and cooked through. Set aside.
3. Prepare the Gravy:
- Heat butter in a pan. Add chopped onions → sauté until golden.
- Add ginger‑garlic paste → cook until raw smell disappears.
- Stir in tomato purée and cook for 6–8 minutes until oil separates.
- Add chili, turmeric, cumin, and coriander powders → mix well.
- Pour in cream (and optional cashew paste) → simmer for 3–5 minutes.
- Add grilled chicken tikka pieces into the gravy and mix gently.
- Simmer everything for 5 more minutes → finish with garam masala and coriander leaves.
What Makes It Special?
- Smoky, Grilled Goodness: Chicken tikka is marinated with spices and cooked till charred.
- Velvety Gravy: Creamy tomato base with balanced spice and depth.
- Color & Aroma: Kashmiri chili powder gives it that signature restaurant-style glow!
Chef’s Tips
- Want authentic smokiness? Place hot charcoal in a small bowl, put it in the curry, and cover for 2 mins (dhungar method).
- Boneless thighs yield juicier tikka than breast.
- Add a pinch of sugar if the tomatoes are too tangy.
Enjoy your homemade Chicken Tikka Masala—a dish that beautifully blends tradition with indulgence. Don't forget to pair it with butter naan or jeera rice.
Enjoy this luscious, heartwarming dish from your very own kitchen! Let me know if you try it—and what you served it with.
Frequently Asked Questions
Q: Can I make it dairy-free?
Yes. Use coconut cream and vegan yogurt alternatives.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat with a splash of water.
Q: Is it spicy?
You control the spice! Use Kashmiri chili for color and reduce regular chili for less heat.
Happy cooking!
Culinary Ninja
