Creamy Chicken Tikka Masala: Authentic North Indian Recipe
2 hours 30 minutes
1145 reads
About Creamy Chicken Tikka Masala: Authentic North Indian Recipe
Indulge in the rich flavors of authentic Chicken Tikka Masala, a beloved North Indian dish. This recipe guides you through creating tender, smoky chicken tikka in a luscious, creamy tomato-based gravy, bursting with aromatic spices like cardamom and mace. It's a comforting and flavorful meal perfect for a weeknight dinner or a special occasion.The creamy sauce is a masterpiece of balanced spices and textures, complemented by the succulent chicken. This recipe delivers restaurant-quality results in your own kitchen, promising a culinary journey to the vibrant streets of India with every bite.Serve this delightful dish with fluffy basmati rice, warm naan bread, or roti for the ultimate culinary experience. Prepare to be transported!
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Recipe Time & More
Prep2 hours
Cook30 minutes
Total2 hours 30 minutes
Ingredients
For the Chicken Tikka
- 500 gm Chicken boneless, cut into 1-inch cubes; can also use pre-made chicken tikka kebabs, skinless chicken thighs or breasts
- 2 tbsp Yogurt
- 1 tbsp Lemon Juice
- 1 tsp Garam Masala
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder adjust to your spice preference
- 1 tsp Salt or to taste
For the Masala Sauce
- 12 Tomatoes chopped, ripe
- 4 tbsp Butter
- 4 Cardamom Pods elaichi, green cardamom
- 1 gm Mace javitri
- 2 tbsp Ginger-Garlic Paste
- 1.5 tsp Salt or to taste
- 1 tbsp Chili Powder red
- 1/4 tbsp Fenugreek Leaves kasoori methi, dried, roasted
- 1 tbsp Sugar
- 4 tbsp Heavy Cream fresh
- 1 cup Water
Instructions
Prepare the Chicken Tikka
- Marinate the chicken cubes in yogurt, lemon juice, garam masala, turmeric powder, chili powder, and salt for at least 30 minutes, or preferably overnight in the refrigerator.
Make the Tomato Puree
- Blend the chopped tomatoes into a smooth puree.
Cook the Masala Sauce
- Heat 2 tablespoons of butter in a large pan or pot over medium heat. Add the cardamom pods and mace; cook for 30 seconds, stirring constantly, until fragrant.
- Add the ginger-garlic paste and cook for another minute until fragrant. Stir in the tomato puree, 1.5 tsp salt, and red chili powder. Simmer for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
Finish the Sauce
- Stir in the roasted kasoori methi and the remaining 2 tablespoons of butter. Cook for 5 minutes. In a small bowl, whisk together the sugar and heavy cream. Add this mixture to the sauce and cook for another 4 minutes until slightly thickened. Stir in 1 cup of water if the consistency is too thick.
Combine Chicken and Sauce
- Add the marinated chicken tikka to the sauce. Cook for 5-7 minutes, allowing the chicken to heat through and the flavors to meld. Gently stir to prevent burning.
Serve
- Serve hot with naan bread, basmati rice, or roti. Garnish with fresh cilantro (optional).
Recipe Notes
Expert Tips for the Best Chicken Tikka Masala
- Marinate the chicken thoroughly: The longer the chicken marinates, the more flavorful and tender it will be. Overnight is ideal.
- Roast the kasoori methi: Lightly roasting the dried fenugreek leaves enhances their aroma and flavor.
- Adjust the spice level: Feel free to adjust the amount of chili powder to your preferred level of spiciness.
- Don't overcook the chicken: Overcooking the chicken will make it dry. Cook it just until it's heated through and cooked thoroughly.
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Recipe Nutrition
Calories: 79kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gCholesterol: 1mgSodium: 489mgFiber: 1gSugar: 4g
Sayan Majumder
Articles: 33
5 Comments
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This looks so good! Appreciate the share.
Looks so good! Can’t wait to try it.
This looks incredible! I need to try it.
Such a lovely dish! Thanks for sharing.
Great food starts here..