𓆝 𓆟 𓆞 𓆝  Chicken Tikka Masala𓆝 𓆟 𓆞 𓆝

Recipe:

• Dice chicken to 1 to 1½ inch pieces and add to a large mixing bowl. Pat dry with a few kitchen tissues to make sure there is no excess moisture. For this recipe, you will need about 1½ lbs. (700 grams) boneless chicken thighs or breasts. A little more or less is just okay. Add the following:

  1. ½ to 1 teaspoon Kashmiri red chilli powder (can use up to 1½ teaspoon for extra heat)

  2. 1 teaspoon garam masala

  3. ½ teaspoon cumin powder

  4. 1 teaspoon coriander powder

  5. ¼ teaspoon turmeric

  6. ½ teaspoon salt

•  Add 1 tablespoon lemon juice and 1 tablespoon oil. Try to avoid lime juice here. For authentic Indian tikka flavors, use mustard oil.

• Add 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger +¾ tbsp grated garlic) and 1 tablespoon kasuri methi (dried fenugreek leaves).

•  Add ½ cup Greek yogurt / strained yogurt or Hung curd. You won’t use the runny yogurt with whey here because that will let out a lot of moisture and ruin your tikkas.

• Mix up everything well. Cover with a cling wrap and let it rest for a minimum of 8 hours & up to 48 hours in the refrigerator. If you are in a rush you may cook them after 3 hours but longer the better as they really become juicy and soak up all the flavors well.

Make The Tikka Sauce

• Pour 3 tablespoons oil or ghee or a mix of both to a pot or pan. When it turns hot, add 1½ cups onions (180 grams, 1 large or 2 medium) and sprinkle 1 teaspoon salt. Saute on a medium heat until they turn deep golden, for 10 to 12 mins. 

• Add 1 chopped green chilli (optional) and 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger +¾ tbsp grated garlic). 

•  Turn the heat to low, add

  • 1 teaspoon Kashmiri red chilli powder (may use up to 1 tablespoon for extra heat or use tikhalal chili powder)

• 1 tablespoon coriander powder

• 2 teaspoons garam masala

• 1 teaspoon cumin powder

• Stir well quickly. We don’t want to burn the spices.

• Immediately add the tomatoes. If using fresh tomatoes, you will chop or puree 450 grams (1 pound) ripe red tomatoes in a blender to a smooth puree. Or use 1¼ cup (10 oz) bottled tomato puree/ passata.

• Tip: If you want a smooth gravy, you may use chopped tomatoes here and puree it later in the next steps.

• Cook this on a medium high heat stirring often until the masala thickens as shown in the picture. This step takes some time so be patient and cook down the tomatoes as the curry develops a flavor at this stage. You may check the video in the recipe card for consistency.

• Bring 1 cup water to a rolling boil in another pot and pour it here.

• Cover and simmer on a low heat until the sauce becomes fragrant and thick, for 10 to 12 mins. Optionally to cut down the acidic taste from canned tomatoes, cool down and blend it to a smooth puree and return the gravy to the pot.

Grill the Chicken Tikka

• While the tikka masala cooks, grill your chicken tikka. Thread the chicken on to the skewers and place them on a prepared tray. Place the tray in the middle rack, in a preheated oven at 240 C or 460 F for 9 to 10 mins.

•  Later turn them with the help of a tong and bake for another 9 to 10 mins. If they look dry in between you can baste the tikkas with the marinade. To char your chicken, broil for 2 mins or until slightly charred.

• To Air fry, place the tikkas in your tray or basket. Air fry for 6 mins at 200 C or 400 F. Turn them to the other side and air fry for another 6 mins.

• To Cook them on the skillet/ pan, Pour 1 tablespoon oil to a heavy bottom skillet or cast iron pan. When the pan is hot, you will place the tikkas in the pan one by one, spacing them apart. Cook for 3 to 4 mins on a medium high heat and turn them to the other side. Cook on the other side until your chicken is almost cooked and charred. I have a picture of this at the end of this step by step photo section.

Make Chicken Tikka Masala

• Pour ½ to ¾ cup heavy cream or thickened cream. Or make your own cashew cream. For this, make a fine powder of 30 whole cashews in a grinder, then pour 1/3 cup water and grind to smooth puree. You will get ½ cup thick cream similar to thickened cream. Pour ¼ cup water to the blender and swirl gently and pour that to the tikka masala. If you do not have a powerful grinder, read my tips below.

•  Add 1 to 2 teaspoons of sugar and give a good mix.

• Let it simmer until thick and aromatic.

•  Add all of the grilled chicken tikka and 1 tablespoon kasuri methi. (If it is too thick, pour some hot water only as required.) Make sure your curry has reached a thick and almost serving consistency before you add chicken. Taste test and add more salt, garam masala or sugar if required to balance the flavors.

• Mix and cook covered, until the chicken is soft and tender, for 2 to 3 mins.

• Garnish with 2 to 3 tablespoons of heavy cream or thickened cream and 3 tablespoons of chopped coriander leaves.