Chicken Tikka Masala Recipe

Karthika Gopalakrishnan
47 ratings.
Chicken Tikka Masala Recipe

Chicken Tikka Masala is a curry of roasted chicken pieces in a spicy sauce. The curry is known for its rich creamy texture. Chicken pieces are marinated in yogurt and spices and baked in an oven/pan fried. The fried pieces are then cooked in roasted red bell pepper and tomato sauce and later, heavy cream is added to it to give a creamy texture. The colour of chicken tikka masala is very appetising and the curry is not too spicy.

Serve Chicken Tikka Masala with Steamed rice, Tawa paratha or Tandoori roti for a weekend dinner.

If you like this recipe, you can also try other similar recipe such as

  1. Mutton Do Pyaza
  2. Srilankan Chicken Curry
  3. Kerala Style Fish Curry

Cuisine: North Indian
Course: Lunch
Diet: High Protein Non Vegetarian
Prep in

10 M

Cooks in

50 M

Total in

60 M

Makes:

3 Servings

Ingredients

    To marinate chicken
  • 1 cup Chicken , cut into small size pieces
  • 1 cup Yogurt (Curd)
  • 1 teaspoon Cumin powder
  • 1-1/2 teaspoon Coriander Powder
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Ginger garlic paste
  • 1/2 teaspoon Red chilli powder
  • 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
  • Salt , as required
  • For the gravy
  • 1 Onion
  • 2 Red Bell pepper (Capsicum)
  • 1/2 Tomato
  • 5 Cashew nuts
  • 1 teaspoon Cumin powder
  • 1/2 teaspoon Coriander Powder
  • 2 Cloves
  • 1/4 teaspoon Cinnamon Powder
  • 1/4 teaspoon Cardamom Powder
  • 1/2 cup Fresh cream
  • 1 tablespoon Butter (unsalted)
  • Cooking oil , as required
  • Salt , to taste

Directions for Chicken Tikka Masala Recipe

  1. To begin making the Chicken Tikka Masala, marinate chicken pieces with the mentioned ingredients under ‘For marination’ and keep aside for an hour.

  2. Heat a teaspoon of oil over medium heat. Add onion and cook until they become translucent. Keep them aside.

  3. Add tomatoes and cook them for about two minutes. Add cashews and toss them for a minute.

  4. Dry roast red bell peppers for about 3 minutes and keep aside. Allow them to cool down.

  5. Grind onion, tomato, red bell pepper, and cashew into a fine paste.

  6. In a pan, add a teaspoon of oil and cook marinated chicken pieces until they are cooked well for about 8 minutes. The chicken pieces should be juicy and tender.

  7. Cooking chicken for an extended time will make them hard and rubbery. Do not add water.

  8. If you are baking in an oven, preheat oven to 250 degrees Fahrenheit and bake chicken pieces for about 10 -15 until they are cooked.

  9. Heat a kadhai/wok with a tablespoon of butter followed by oil. Once the butter melts, add cloves, cinnamon powder, and cardamom powder and saute until aroma comes out.

  10. Add cumin powder and coriander powder and combine them well.

  11. Add the bell pepper cashew puree to the pan, combine them well and saute for few minutes.

  12. Crush kasthuri methi with your hand and add to the gravy. Add the marinated chicken pieces, required amount of salt and cream. Toss them well so that they are combined well.

  13. Simmer the curry for about 5 minutes. If the curry is of thicker consistency, adjust addition of water according to your requirements.

  14. Switch off flame, Garnish with coriander leaves and it is ready to be served.

  15. Serve Chicken Tikka Masala with Steamed rice, Tawa paratha or Tandoori roti for a weekend dinner.

Karthika Gopalakrishnan

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Last Modified On Wednesday, 04 January 2017 12:34

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