Chicken Tikka Masala | Tandoori Chicken Tikka Masala Recipe | Chicken Tikka Masala Gravy

Chicken Tikka Masala Recipe | Tandoori Chicken Tikka Masala Recipe | How To Make Chicken Tikka Masala | Chicken Tikka Masala | Tikka Masala Indian Chicken Tikka Masala Recipe | Spice Eats Chicken Tikka Masala

Ingredients for Chicken Tikka Masala Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

For making Chicken Tikkas:

– Boneless Chicken – 500 gms (cut into 2” tikka pieces)

Marinade:
– Hung Curd/Yoghurt- 5 tbsp
– Turmeric Powder- a pinch (1/8 tsp)
– Kashmiri Chilli Powder- 5 tsp
– Garam Masala Powder- 3/4 tsp
– Kasuri Methi(Fenugreek Leaves), dry roasted & powdered- 1/2 tsp
– Salt- 1 tsp
– Lemon Juice-1.5 tsp
– Ginger Garlic Paste- 1 tbsp
– Cooking Oil- 2.5 tbsp

Other Ingredients:
– Cooking Oil for pan frying -2 tbsp

Preparation:
– To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water. This may take 1.5 to 2 hrs, so plan accordingly.
– You can use chicken tikka pieces or alternatively cut boneless chicken fillets into 2 inch tikka pieces.

Marination:
– To prepare the marinade, add all the ingredients specified above in a bowl.
– Whisk everything together and then add the chicken pieces . Mix everything well so that the chicken tikka pieces are well coated with the marinade.
– Set aside to marinate for 1-2 hours in the refrigerator. Take out the marinated chicken from the refrigerator 30 mins before cooking.

Process:
– Heat 2-3 tbsp oil in a pan and arrange the marinated chicken tikkas side by side. Don’t crowd the pan, make it in 2 batches.
– Fry on medium heat for 3 mins, flip the tikkas on the other side and continue to fry on medium heat for 3 mins on the other side.
– Flip again on the other side and continue to fry on medium heat for 2 mins on each side. .
– Repeat the above steps for the next batch too.
– Remove onto a plate and set aside to be added to the gravy later.

For Making the Gravy:

– Onions, fine chopped- 2 medium
– Ginger Garlic Paste- 2 tsp
– Tomato purée – 1 US cup measure
– Fresh Cream- 6 tbsp

Spice Powders:
– Turmeric Powder- 1/4 tsp
– Red Chilli Powder- 1 tsp
– Coriander Powder- 1 tsp
– Cumin Powder- 1/2 tsp
– Garam Masala Powder- 1/2 tsp
– Kasuri Methi ( Fenugreek leaves, roasted and crushed)- 1 tsp

Other Ingredients:
– Refined Oil- 3 tbsp
– Salt for seasoning- a pinch

Preparation:
– Fine chop the onions and roast the Kasuri Methi (Fenugreek leaves), crush it roughly.

Process:

– Heat 3 tbsp oil in a pan and add the chopped onions. Fry on medium heat for 7-8 mins till light brown in colour.
– Add the ginger garlic paste and fry on low heat for 2 mins.
– Add the tomato purée, give a mix and add the turmeric, red chilli, coriander, cumin powders and a pinch of salt. Mix & fry for 2-3 mins on low heat.
– Add the fried tikkas, give a mix and add 300 ml water. Add the garam masala powder, give a mix and cover & cook on low heat for 10 mins.
– Now open the lid, add the fresh cream and roasted & crushed Kasuri Methi give a mix and cook on low heat for 2 mins
– Serve with naan or rice.

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