Chicken tikka masala is one of the popular chicken dishes served in restaurants around the world. A yummy combination of tandoori chicken with tomato gravy. You can serve it with Roti/Naan/Steamed rice.
3 tbsp thick curd/yogurt
2 tbsp ginger garlic paste
2 tsp Kashmiri red chili powder
1 tsp Turmeric powder
1 tsp Tandoori chicken masala powder
1 tbsp Kasuri methi
1 tbsp Lemon Juice
Salt to taste
200 gm boneless chicken, cut into cubes
1/2 cup onion, cut into cubes
1/2 cup capsicum, cut into cubes
3 green cardamom
1/2 tsp shahi jeera
1 bay leaf
1 black cardamom
1 tbsp Ginger garlic paste
1/2 tsp Turmeric powder
1 tsp Kashmiri red chili powder
1 tsp Coriander powder
1 1/2 cup tomato puree
1/4 cup Cream
1 tsp Garam masala powder
1 tsp kasuri methi
Salt to taste
To marinate the chicken - In a mixing bowl add thick curd/yogurt, ginger garlic paste, Kashmiri red chili powder, turmeric powder, tandoori chicken masala powder, salt, kasuri methi, and lemon juice. Mix it well.
Add in boneless chicken pieces, onion, and capsicum. Mix it well and marinate for at least 2 hours. Keep it in the refrigerator.
Preparing chicken tikka - Thread the chicken pieces, onion and capsicum cubes onto the skewer. Same way, prepare the others too.
Cooking the chicken tikka - Heat a tawa. Alternatively, you can use a frying pan too. The pan should be very hot for making chicken tikka.
Put the prepared skewers on it. Turn occasionally and fry it from all the sides.
Once it starts to change its color to light brown, from all the sides, turn the flame to medium and cook it for 15 minutes. Turn it occasionally.
Let a few black spots appear on them. Chicken tikka is ready. You can serve chicken tikka with green chutney(dip)
To make the chicken tikka masala - Heat oil in a pan. Saute cinnamon, green cardamom, shahi jeera, bay leaf, cloves and black cardamom for a minute.
Now add onion and ginger and garlic paste. Saute it till onions change its color to a golden brown.
Add turmeric powder, Kashmiri red chili powder & coriander powder. Mix it well and cook it for 2-3 minutes.
Add tomato puree and salt. Mix it well. Cover and cook for 20 minutes on low flame.
The mixture will release oil and will become completely dry. Add 1 cup of water, cream, garam masala powder & kasuri methi. Mix it well. Cover and cook the gravy for 2-3 minutes.
Add chicken tikka and coriander leaves. Cover and cook for 5 minutes on low flame.
Chicken tikka is ready to serve. Switch off the flame. Serve chicken tikka masala hot with Roti/Naan or Steamed rice. Garnish chicken tikka masala with fresh cream and coriander leaves.
- Cook on high flame. Never cook chicken tikka on low flame. The time you put your skewers on the pan you can hear the sizzling sound. This will make the exterior of the chicken crispy while keeping the chicken tender & juicy.
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