Try this Chicken Tikka Masala recipe.
- salt to taste
- 1 bay leaf
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 3 medium onions finely chopped
- 1/8 tsp turmeric
- 1 tbsp red chili powder
- 1/2 tsp cumin powder
- 1 tbsp oil for frying
- 1 tbsp ginger garlic paste
- 400 to 500 grams chicken cubes (boneless chicken)
- 1 tsp kashmiri red chili powder
- lemon juice from 1/2 lemon (refer notes)
- 1/2 cup greek yogurt or hung curd or 1 cup curd (refer ins
- 1 tsp coriander powder
- 1 tsp kasuri methi (dried fenugreek leaves)
- 3 tbsps oil
- 1 to 2 black cardomom
- 3 green cardamom
- 3 cloves (can use up to 5)
- 1 inch cinnamon stick (can use 2 inch stick)
- 3 medium tomatoes (pureed)
- 2 tsps ginger garlic paste
- 1 1/2 tsp coriander powder
- 4 tbsp cashewnut and melon paste (you can just use cashew
- 1/2 tsp kasuri methi
- 1/4 cup cream (optional can even use smooth almond or cashew milk or cream)
- 1/2 tsp. garam masala
- coriander leaves chopped
- 1/2 tsp. sugar (optional)
- 1 large onion (separate the layers of onion cubes)
- 1/2 small green capsicum
- 1/2 small red capsicum (optional)
- 1 tomato (remove the pulp) (optional)
- Carbohydrate 3.70769053597574 g
- Cholesterol 0 mg
- Fat 28.9300945306247 g
- Fiber 1.99872534597823 g
- Protein 0.754200294082795 g
- Saturated Fat 2.3678575580833 g
- Serving Size 1 1 Serving (38g)
- Sodium 1189.82423070417 mg
- Sugar 1.70896518999752 g
- Trans Fat 1.3825460698331 g
- Calories 268 calories
Step-by-step
- Add yogurt or curd to a thin cheese cloth or muslin cloth and knot it, hang it inside the refrigerator for 5 to 6 hours for the whey to drip off completely
- Wash and drain chicken thoroughly, pat dry with a kitchen tissues
- Add the marination ingredients to a bowl and marinate the chicken. Set aside in the refrigerator for at least 2 hrs, overnight yields the best.
- You can grill these in a preheated oven at 240 C for 20 minutes. Adjust the timing slightly.
- If you do not have a oven, you can pan roast the chicken tikka. Add one tbsp. oil to a non-stick pan and heat it. Swipe off the excess marinade from the chicken and fry them on a high flame till they are almost cooked. The masala burns quickly at this stage, so take care. Do not cook on a low flame, the tikka gets spoilt with all moisture oozing out. Do not overcook the tikka, they turn hard
- While the tikka is getting cooked, marinate the veggies in the left over marinate that was swiped off the chicken. Repeat swiping off the excess marinade from the veggies and fry these for 2 minutes or more till the marinade dries up. Transfer this to a wide tray. The chicken should look moist, tender and veggies crunchy, with the marinade almost dried up
- Grind tomatoes to a smooth puree in a blender. Set this aside
- Add the oil for the gravy to the same pan. Add dry spices, allow them to sizzle
- Add chopped onions, fry evenly till turn golden
- Add garlic ginger paste, fry till the raw smell disappears
- Pour in the tomato puree, red chili, coriander powder, salt. Mix and fry for 2 to 3 minutes
- Add cashew & melon paste, fry till the mixture leaves the sides of the pan
- Add sugar, tikka pieces and veggies, stir well and fry for 2 to 3 minutes
- Add water just enough to make a gravy. Bring it to a good boil
- Add kasuri methi cook for 2 to 3 mins.
- Pour in the cream, add garam masala and add coriander leaves, off the flame. Keep covered for at least 15 minutes
- Serve with paratha, roti, naan
Pan-roasting chicken on a high flame requires strict vigilance because yogurt-based marinades scorch rapidly if the heat is too low or moisture accumulates. High heat sears the exterior while locking internal juices into the boneless cubes, preventing rubbery textures.
Selecting the Right Accompaniments
Sauces rich in dairy or nut pastes demand sturdy breads that can absorb heavy liquids without disintegrating. Traditional wheat rotis, butter-brushed naans, or flaky layered parathas offer the structural density necessary to scoop up thick tomato and cashew gravies. If avoiding gluten, substitute traditional flatbreads with certified grain-free options that maintain a chewy crumb capable of holding heavy sauces.
Adapting Dairy and Nuts
Traditional gravies rely on heavy cream and cashew pastes to achieve a velvety mouthfeel, but alternative fats substitute seamlessly. Unsweetened almond milk or cashew milk reduces saturated fat while preserving opacity, though plant-based milks curdle if boiled aggressively over high heat. Add alternative milks only after turning off the burner or reducing the heat to a low simmer. For nut-free kitchens, roasted pumpkin seed paste mimics the thickening properties of melon and cashew blends without triggering common allergies. Hang thick yogurt inside cheesecloth for five to six hours to expel excess whey before marinating, yielding a dense protein base that adheres tightly to meat surfaces without sliding off during the sear.
