Chicken Tikka Masala

4.41 from 25 votes

Best Chicken tikka Masala - this is an easy chicken recipe of a succulent roasted chicken pieces dunked in rich creamy tomato gravy. Indian Chicken tikka butter masala is a popular chicken gravy dish found across the world. Serve the dish with your favourite Indian flatbread or plain/flavoured rice along with onions rings on the sides. Here is how to make best chicken tikka masala in restaurant style at home.

Prep Time15

Cook Time40

Marination time2

Total Time55

Course: Curries, Main Course

Cuisine: Indian

Servings:

Calories: 454kcal

Author: Farrukh Aziz

Ingredients

To make chicken tikka marinade:

750 gms Boneless chicken cut in bite sized cubes
5 tbsp Thick yoghurt
1 tsp Kashmiri red chilli powder
¾ tbsp Ginger paste
1 tbsp Garlic paste
½ tsp Turmeric powder
1.5 tsp Cumin powder roasted
1 tsp Garam masala powder (a good quality garam masala)
¾ tsp Dried Fenugreek leaves kasuri methi
1 tbsp Lemon juice
Salt and pepper to taste
2 tbsp Oil
A pinch of red colour optional, I have not added any.

To cook chicken tikka masala gravy:

5, Tomatoes large size, finely chopped or blended coarsely
¾ cup Onions finely chopped or blended coarsley
½ tbsp Ginger-garlic paste
1 tsp Cumin seeds
1-2 Green chili chopped
4-5 Green cardamom
2 inch Cinnamon stick
6-8 Cloves
6 tbsp Tomato puree
4 tbsp Capsicum finely chopped
250 ml Cream
1 tsp Cumin powder
½ tsp Turmeric powder
1 tsp Coriander powder
2 tsp Kashmiri red chili powder
¾ tsp Garam masala powder
1 tsp Dried fenugreek leaves kasuri methi
2 tsp Honey
4 tbsp Oil
3 tbsp Butter

For dhungar (smoke chicken tikka masala)

Burning piece of charcoal
1 tsp of ghee

Instructions

To make chicken tikka:

In a bowl add chicken pieces and all the ingredients mentioned for tikka marinade.
Once the marinade is done, cover and refrigerate it overnight. If in hurry marinate atleast for 2 hours.
Pre-heat the oven at 200 degrees. Place the marinated chicken pieces in a tray or skewer it. I have used a tray
Broil the chicken for 20-25 mins or till its charred. You can also grill it in a tandoor or a grill pan.

how to make chicken tikka masala:

In a pan or kadhai, heat oil and butter together.
Add green cardamom, cinnamon stick and cloves. Fry it for 10 seconds, cover it, switch off the heat and leave it for half a minute so that the aroma of the spices gets infused in the oil and butter. You may discard the cloves, cardamom and cinnamon stick or leave them as it is.
Turn on the heat. Add cumin seeds, salt and finely chopped onions. Fry until onions are translucent.
Add green chilies and ginger garlic paste and mix. Cook for few seconds until raw smell goes off.
Now, add chopped tomatoes, cook till tomatoes gets soft and its water dries up.
Then, add capsicum, coriander powder, red chili powder, turmeric and mix. Cook for a minutes
Next, add tomato puree and cumin powder. mix and cook for another minute.
Now, add ¾ cup of warm water and cook for 2 to 3 mins.
Add chicken pieces, cream, honey, and garam masala powder. Cook for 3-4 minutes.
Lastly, add kasuri methi and simmer for another minute.

For Dhungar (to smoke chicken tikka masala gravy):

Heat a piece of charcoal on open flame on stove top.
Once the gravy is done, place a small steel bowl or piece of aluminium foil on top of the gravy.
Put the heated charcoal on the foil.
Pour 1 tsp of ghee over it to create smoke. Immediately, cover it with a tight lid to allow the smoke to penetrate in the gravy. Let it stand for 10 mins.
Discard the charcoal.
Dish out and garnish with coriander leaves.
Serve Chicken tikka masala with steamed rice or zafrani pulao and naan or laccha paratha

Notes

You can add water to the gravy as per the required consistency.
Spiciness of the dish can be adjusted as per the personal preference.
Chicken tikka can be made a day in advance, and next day add it to the tikka masala gravy (for guests, get togethers and daawat)

Nutrition