Authentic Chicken Tikka Masala
Authentic, creamy, luscious Chicken Tikka Masala just like you get at your local Indian restaurant.
Ingredients
- 500 g boneless chicken cut in cubes
FOR MARINATION
- ¼ cup yogurt
- 1 teaspoon ginger garlic paste
- 1 teaspoon salt
- ¾ teaspoon red chili powder
- ½ teaspoon paprika powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- 2 tablespoon lemon juice
- 2 tablespoon neutral oil
FOR CURRY
- 2 tablespoon neutral oil
- ½ teaspoon cumin seeds
- 2 cloves
- 2-3 whole black pepper
- 2-3 green cardamom
- 1 bay leaf
- 1 cinnamon stick
- 1 small onion chopped
- 1 teaspoon ginger garlic paste
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ½ teaspoon salt
- ½ teaspoon red chili powder
- ½ teaspoon paprika powder
- 2 medium tomatoes sliced
- 1 cup water
- ¾ cup cream
- 1 teaspoon fenugreek leaves
- 50 g butter
Instructions
- Combine all the ingredients of the marination and rub it over the chicken pieces. Leave to marinate for at least 2 hours and if you have time then overnight is best.
- Heat 2-3 tablespoon of oil in your normal/grill pan. Cook the chicken pieces. Put aside when done.
- In another pan, heat 2 tablespoon of oil. Add the cumin seeds, cloves, whole black pepper, green cardamom, bay leaf and cinnamon stick. Stir till the oil is infused with their flavour. It's optional but since I find these strong, at this point I take out the cardamoms, bay leaf and cinnamon stick from the pan.
- Now add the onions and ginger garlic paste. Saute till the onions are translucent.
- Then add in the tomatoes and all the spices; cumin powder, red chili, paprika, salt and turmeric. Cook till the tomatoes are mushy and oil seeps from the side.
- Now pour in the water. Bring to boil and simmer for 2-3 minutes. Turn off the heat, and put the mixture aside to cool.
- Then add it to the blender and pulse till smooth. The curry will achieve a thick consistency now.
- Put the curry back into your pot, keep the flame on medium-low and add the cream. Simmer till the curry starts to thicken.
- Add in your grilled chicken. Sprinkle the fenugreek leaves and add butter. Cover the pot and leave on low heat for 2 mins.
- Garnish with some fresh cilantro and serve with naan or rice!
Notes
- You can use either boneless chicken thighs or breasts. Chicken thighs give juicier results though.
Nutrition
Serving: 1servingCalories: 564kcalCarbohydrates: 11gProtein: 30gFat: 45gSaturated Fat: 19gTrans Fat: 1gCholesterol: 170mgSodium: 1153mgPotassium: 801mgFiber: 3gSugar: 4gVitamin A: 1997IUVitamin C: 16mgCalcium: 110mgIron: 3mg
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