Chicken Tikka Masala Delight (Printable Version)
Succulent chicken tikka in rich, spiced tomato-cashew sauce, finished with cream and fresh herbs.
# What You'll Need:
→ Chicken Tikka
01 -
500g boneless chicken, cut into cubes
02 -
120ml thick yogurt
03 -
1 tablespoon lemon juice
04 -
1 tablespoon ginger-garlic paste
05 -
1 teaspoon red chili powder
06 -
0.5 teaspoon turmeric powder
07 -
1 teaspoon garam masala
08 -
0.5 teaspoon cumin powder
09 -
0.5 teaspoon coriander powder
10 -
Salt, to taste
11 -
1 tablespoon oil
12 -
1 tablespoon gram flour (besan), optional
13 -
1 tablespoon butter, for grilling
→ Masala Gravy
14 -
2 tablespoons oil
15 -
1 tablespoon butter
16 -
1 bay leaf
17 -
1 cinnamon stick
18 -
2 green cardamoms
19 -
1 onion, finely chopped
20 -
1 tablespoon ginger-garlic paste
21 -
2 tomatoes, pureed
22 -
1 tablespoon tomato paste, optional
23 -
1 teaspoon red chili powder
24 -
0.5 teaspoon turmeric powder
25 -
1 teaspoon coriander powder
26 -
0.5 teaspoon cumin powder
27 -
1 teaspoon garam masala
28 -
Salt, to taste
29 -
120ml fresh cream
30 -
2 tablespoons chopped coriander leaves
31 -
1 teaspoon dried fenugreek leaves (kasuri methi)
# Steps To Follow:
01 -
Combine yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, coriander powder, salt, oil, and optional gram flour in a large bowl. Coat chicken cubes evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
02 -
Preheat grill pan or tandoor to medium heat. Brush with butter. Arrange marinated chicken pieces and grill until slightly charred and cooked through, about 8–10 minutes. Alternatively, bake in a preheated oven at 200°C for 15–20 minutes, turning once halfway. Set aside grilled chicken.
03 -
Heat oil and butter in a pan over medium heat. Add bay leaf, cinnamon stick, and cardamoms; cook until aromatic. Sauté chopped onions until golden. Stir in ginger-garlic paste and cook until raw aroma dissipates. Add tomato puree and optional tomato paste. Cook until oil separates at the edges.
04 -
Mix in red chili powder, turmeric, coriander powder, cumin powder, garam masala, and salt. Sauté briefly for even seasoning.
05 -
Add grilled chicken to the gravy, stirring to coat. Pour in fresh cream and combine well. Crush dried fenugreek leaves between palms and mix into the sauce. Simmer for a few minutes until chicken absorbs the flavors.
06 -
Garnish with chopped coriander leaves. Serve hot with naan, roti, or steamed rice.
# Notes and Tips:
01 -
For the best outcome, marinate the chicken overnight. Roasting the chicken over open flame or a grill enhances the smoky flavor characteristic of classic Chicken Tikka Masala.