Chicken Tikka Masala
A recipe that’s always in demand! A recipe that is always savoured with great delight! Here's sharing the recipe of the classic Chicken Tikka Masala, famous not only in India but also across the globe. The ingredients might differ, but it's a taste that everyone loves in their own way. This recipe gives you the detailed procedure to achieve that taste without marring its original and authentic flavour.
Table of Contents
- What is Chicken Tikka Masala ?
- Quick and Easy Chicken Tikka Masala
- How to make Chicken Tikka Masala ?
- Expert Tips
- Recipe Card
What is Chicken Tikka Masala ?
The classic Chicken Tikka Masala is a composition of chicken thigh chunks, roasted in a masala marination and then added to a gravy consisting majorly of tomatoes and onions. This dish is very similar to butter chicken, both in looks as well as taste. The major difference is the chunky tomato masala at the end which is mixed with the makhani gravy and makes a coarser, chunkier gravy than that of butter chicken. The dish was invented in the Indian subcontinent even though it is the second most popular foreign dish in Great Britain./span>
Why should you try Chicken Tikka Masala ?
Chicken Tikka Masala is a name we've heard quite often, but it gets lost under the huge demand for the butter chicken. Believe me when I say that Chicken Tikka Masala is superior and better in taste as well as the texture of the gravy. Even though it takes a little more effort, making that extra masala adds more freshness as well as some chunky body to the gravy. It's a recipe you should try and make at your home because it's not as difficult as the ingredients make it look. The time it takes to prepare Chicken Tikka Masala will be totally worth it, when you taste it at the end.
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Suggested Cookware
How to make Chicken Tikka Masala ?
1) Start with the first marination by adding chicken thighs cut into cubes into a large bowl. Add salt and kashmiri chilli powder to the chicken, followed by some lemon juice and ginger garlic paste. Mix it all together and let it rest for 5-10 minutes.
2) In a separate bowl make the second marination, in oil add all the dry spice powders with some ginger garlic and chilli paste. Finally add some hung curd and whisk it all together.
3) Add the second marination to the chicken and rub it all together. Set it aside for a minimum of 30 minutes or overnight.
4) Heat a non-stick ceramic pan on medium high heat and roast and place your chicken thigh cubes on it, spread evenly.
5) Roast them till they are cooked and have some browning on both sides, it should take about 5-6 minutes. Once cooked, set it aside.
6) In a large non-stick kadai, start making the makhani gravy. For that add some oil to the pan and to that add all the whole spices. Fry them for a bit.
7) To the spices, add sliced onions, chopped tomatoes, whole garlic cloves with some ginger chunks and green chillies. Follow this by adding the dried kashmiri red chillies and chopped cashew nuts.
8) Over the pile of chopped vegetables and aromas, add the powdered spices and season to taste with salt. Saute the vegetables for a bit.
9) Add water to the kadai, until everything inside is completely submerged. Cover it with a lid and simmer for 15 -20 minutes or until everything is fully cooked.
10) Let the vegetables cool down and blend them to a fine paste. Start cooking the tomato masala in a clean kadai. Add some ghee and cumin seeds to begin with.
11) Next add some chopped garlic and chillies and saute them for a bit. Add the chopped onions and sweat them for a bit.
12) Add turmeric powder and degi mirch to the onions, mix it up and deglaze the pan with water. Add the rest of the dry spice powders and mix them up.
13) To the masala add the chopped tomatoes, saute them for a bit and add water till submerged to cook them. Season the masala with some salt in the end.
14) To the masala, add the blended makhani gravy and mix these together till they become a cohesive gravy.
15) Finish the gravy with some honey, some soft butter. Add some fresh cream on top with crushed kasuri methi and mix them all together.
16) Add the roasted chicken into it and mix it all together. Plate them in a bowl and top with some more fresh cream, coriander leaves and ginger juliennes.
Expert Tips
1) Marinating the chicken for a longer time would ensure a more tender meat at the end.
2) Make sure the vegetables are cooled down before blending or it might spill with the pressure.
3) While roasting the chicken make sure there is enough browning so the marination gets fused with the chicken.
Recipe Card
Recipe Card
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