Chicken Tikka Masala

5 from 1 vote

Chicken Tikka Masala, with its most delicious looks and flavor-packed gravy, is a lovely treat at a weekend dinner, potlucks, or get–together. The sheer delight that each mouthful bite brings is inexplicable. This rich and creamy dish will exhilarate the senses and drive your taste buds to sheer ecstasy.

Prep: 30

Cook: 1

MARINATE TIME6

Total: 7 30

Course: Main Course

Cuisine: Indian

Servings: SERVINGS

Calories: 558kcal

Author: Ruchi

Ingredients

MARINATE CHICKEN

2.2 LB Boneless Chicken cut into cubes
1 tablespoon Lemon Juice
¾ teaspoon Salt

SECOND MARINADE

¼ cup Yogurt whisked
1 teaspoon Kashmiri Red chili powder
1½ teaspoons Coriander powder
1 teaspoon Ginger paste
1 teaspoon Garlic paste
¼ teaspoon Haldi (Turmeric powder)
1 teaspoon Garam Masala Powder
1½ teaspoons Cumin powder roasted- bhuna jeera
1½ tablespoons Homemade tandoori masala
1 tablespoon Kasoori methi/ dried fenugreek leaves

INGREDIENTS FOR MASALA

10-12 - Cashews
1 tablespoon Melon seeds charmagaz
2 tablespoons Mustard Oil
2 - Bay leaves
2 - Whole Black Cardamom
1¼ teaspoons Cumin seeds
1¼ teaspoons Ginger paste
1 teaspoon Garlic paste
2 medium Onions minced
2 - Green chilies
2 medium Tomatoes minced
2½ tablespoons Yogurt whisked well
1¾ teaspoons Coriander powder (sukha dhaniya)
⅓ teaspoon Haldi (Turmeric powder)
2 teaspoons Kashmiri Red chili powder
1 tablespoon Tandoori Masala
3 tablespoons Cream divided
2 tablespoons Garam Masala Powder
1 tablespoon Kasoori methi/ dried fenugreek leaves
1¾ cups Water
1¾ tablespoons Unsalted Butter
- - Salt to taste
1 tablespoons Chopped cilantro leaves

GARNISHES

- - Chopped cilantro leaves
- - Green Chilies
- - Cream

Instructions

MARINATE CHICKEN

Combine the rinsed chicken pieces with lemon juice and salt in a large whisking bowl.
Toss to combine. Cover and refrigerate the chicken for at least 30 minutes.
Add yogurt to a large whisking bowl. Add Kashmiri red chili powder, coriander powder, ginger-garlic paste, Haldi (turmeric), garam masala powder, cumin powder, and tandoori masala powder to it.
Crush and add Kasoori methi.
Mix until all the ingredients are well blended.
After 30 minutes, add this second marinade to the chicken pieces.
Rub the marinade all over the chicken until all the pieces are covered in it.
Cover the bowl and allow the chicken to marinate for 4-5 hours.

COOK THE CHICKEN

After the marination time is done, Preheat the oven @400°F. Thread the marinated chicken pieces onto the skewers.
Line the skewers on a baking tray and grill in the preheated oven for 25 minutes or until done.
Once done, remove from skewers and transfer them onto a clean plate. Cover and set them aside.

PREPARE THE GRAVY/SAUCE

Add cashew nuts and melon seeds to a bowl. Pour water and allow them to soak for 30-40 minutes. After the soak time is over, add soaked cashews and melon seeds mixture to a blender and blend until smooth. The melon-cashew mix should be smooth, not gritty in texture.
Heat mustard oil in a large pan over medium heat. Add whole black cardamom and bay leaves.
Lightly sauté the whole spices in oil to release their aroma and flavor. Add cumin seeds to the whole spices.
As they start to crackle, stir in the ginger-garlic paste.
Cook until the raw smell is gone.
Add the minced onions and green chilies.
Cook for 2 minutes over medium heat, stirring in between to avoid burning.
Stir in tomato purée and tomato paste.
Cook for 3-4 minutes over medium heat until the oil separates.
Add whisked yogurt, coriander powder, Haldi powder, Kashmiri red chili powder, and salt.
Add tandoori masala powder and mix until everything is well blended.
Add the melon-cashew mix to the simmering masala. Mix it well.
Stir in garam masala powder, kasoori methi, and mix again.
Close the burner and allow the masala to cool completely.
Transfer it to a blender, add 1/4 cup of water, and pulse, until smooth.

ASSEMBLE CHICKEN TIKKA MASALA

Pass the puréed tikka masala through a sieve into a large pan.
Press to sieve all the liquid through the strainer. Discard the gritty stuff.
The chicken tikka masala is strained to attain that soft and velvety texture. Add 1¾ cup of water to dilute the masala.
Add cream and mix until blended.
Time to add grilled chicken tikka to the gravy.
Lower the heat and allow the gravy to simmer.
Add butter pieces and mix it well. Allow the chicken tikka masala to simmer for 4-5 minutes over medium-low heat.
Once done, take it off the heat. Finish the Chicken tikka masala with a swirl of cream, garnish with chopped cilantro leaves and serve alongside Tandoori garlic roti.

Notes

Frequently asked questions

Chicken breasts or Thighs! Which is the best?

We are not getting into the debate over which is better: Chicken breasts or chicken thighs. Both serve the purpose equally well.

However, I prefer to cook Chicken Tikka Masala with chicken breasts as it is the healthiest white meat and has the edge over the other as it cooks faster. Contrary to this, dark meat like chicken thighs or legs take longer to cook due to their higher fat content and density.

A word of caution, though; while cooking chicken breasts for this recipe, keep a watch over the cooking time as the meat can go from tender and flavorful to dry and chewy after an extra minute into cooking.

If that bothers you, feel free to use chicken thighs as they are extremely forgiving when it comes to cooking, even for a few minutes longer. If you cook them for several extra minutes, you will still have juicy, succulent chicken pieces at the end!

Can I store Chicken Tikka Masala?

Yes, you can! It stores perfectly well in the refrigerator for up to 5 days. Transfer the left-over Chicken Tikka Masala to an air-tight container and slide it into the fridge when thoroughly cooled. Consume within 5 days.

Can I reheat the Chicken Tikka Masala?

Yes, you can reheat the Chicken Tikka Masala over a cooktop. Take it out from the fridge and let it come to room temperature. Add a little water and reheat it in a non-stick pan. Serve hot, garnished with chopped coriander leaves.

Can I freeze Chicken Tikka Masala?

Yes, Chicken Tikka Masala freezes wonderfully and can be stored in the freezer for 3 months. You can make the dish in bulk, and when cooled, transfer it to an air-tight container and slide it into the freezer.

Can I omit any of the spices that I cannot find?

Spices reserve themselves for being the secret of delicious Indian cuisine! The flavors cannot be considered fully accomplished if a dish is devoid of a seasoning that is used explicitly for its taste and aroma. Therefore, I would not recommend missing out on herbs in this dish, as all the spices here come together to luxuriate the dish with their distinct flavors.

What is Chicken Tikka Masala served best with?

But if you are looking for a few options to round up the meal, then here are some of my favorites pairings –

You can pick one of them or all to make it a wholesome and delicious meal.

Nutrition