Indian Chicken tikka masala recipe with step-by-step photos and a video recipe. Chicken tikka masala is made with tender chicken pieces marinated in a blend of aromatic spices and yogurt. It is grilled to perfection and then simmered in a rich, creamy, and flavorful tomato-based sauce. Let’s make this popular Indian restaurant-style dish easily at home. Serve with basmati rice or Naan bread.
Prep Time5 minutesmins
Cook Time1 hourhr35 minutesmins
Total Time1 hourhr40 minutesmins
Course: Main
Cuisine: Indian
Servings: 4people
Calories: 560kcal
Author: Preeti Nayak
Equipment
1 Heavy bottom pan
Ingredients
For chicken marinade
600gboneless and skinless chicken breastscut into bite-size pieces
2teaspoonginger-garlic paste
1tablespoonlemon juice
salt to taste
½teaspoonspicy red chili powder
¼teaspoonturmeric powder
1teaspoonKashmiri red chili powder
½teaspooncumin powder
½teaspoongaram masala powder
2teaspoonoil
¼cuphung curd/yogurt
1teaspoonroasted & crushed Kasuri Methi
To make tikka masala sauce
3tablespoonoil
2tablespoonbutteroptional (you can reduce the quantity but do not skip adding it)
2onionschopped
1teaspoonginger-garlic pasteor use minced garlic and grated ginger
1finely chopped green chilioptional
1teaspoonKashmiri red chili powder
½teaspoonturmeric powder
½teaspooncumin powder
2teaspooncoriander powder
1teaspoongaram masala
400gfresh tomato pureeor tomato passata
½teaspoonsugaroptional
½cupheavy cream
½teaspoonKasuri methiroasted and crushed
Coriander leaves
Instructions
Preparations
To marinate the chicken - In a mixing bowl, combine chicken with the ingredients mentioned under chicken marinade. Marinate for 30 minutes.
Chop onions and green chili. Keep it aside.
Making Indian Chicken Tikka Masala
Heat 2-3 teaspoon of oil in a heavy-bottom pan over medium-high heat.
When the pan is hot enough, add the marinated chicken pieces. Do not overcrowd the pan. Fry it in two batches.
Cook on medium heat for 3-5 minutes until it gets char marks. Flip and cook on the other side too until charred. Chicken need not be completely cooked at this stage. Remove it to a plate.
In the same pan, add 1 teaspoon oil and 2 tablespoon butter.
Add onions and sauté on medium heat until golden.
Add ginger-garlic paste, green chili and sauté it for a minute.
Next, add Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala powder. Sauté it for a minute. Be careful, not to burn it.
Pour in tomato puree (passata). Stir to combine & cook until it comes to a boil.
Add ½ cup water and sugar. Cover and cook on medium heat for 10 minutes or until oil separates. Stir it in between as required.
Add heavy cream alongwith the previously cooked chicken to the pan. Cook it on low-medium heat for 10 minutes or until the chicken is cooked. Taste the gravy and add salt.
Finally, add Kasuri methi and coriander leaves. Cook it for a minute. Remove from heat. Serve with steamed rice and Naan.
Video
Notes
Marinate the chicken for at least 30 minutes to 2 hours. If marinating for longer than 30 minutes then cover and keep it in the refrigerator. It makes the chicken juicy and tender.
Cook chicken on high heat.
Do not overcrowd the pan. There should be some space between the chicken pieces while frying them. I fried the chicken pieces in two batches.
You can adjust the spiciness by increasing or decreasing the amount of red chili powder. Skip green chilies, if you prefer less spicy.
If the curd or yogurt you are using is sour then skip the addition of lemon juice.
The combination of turmeric powder and Kashmiri red chili powder gives bright orange color to the dish. If you substitute Kashmiri red chili powder with other red chili powder, you will miss the color.