Chicken Tikka Masala | How To Make Chicken Tikka Masala | Chicken Tikka Gravy
Today I'm going to share with you how to make Chicken Tikka Masala! This delicious dish is prepared with juicy chicken tikka, smothered in creamy tomato gravy, and seasoned with traditional Indian spices. If you are new to Indian food, this one-pot Chicken Tikka Masala is a great recipe to start!
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Chicken Tikka Marinate Ingredients
1 kg Skinless Boneless Chicken Breast/Thighs
1/2 cup Thick Yogurt
1 tsp Garam Masala Powder
1 tsp Turmeric Powder
3 tbsp Kashmiri Chilli Powder
1 tbsp Garlic Paste
1 tbsp Ginger Paste
2 1/2 tbsp Lemon Juice
1 1/2 tsp Salt
2 Tbsp Vegetable Oil
Gravy/Sauce Ingredients
2 medium Onions, finely chopped
1 tbsp Garlic Paste
1 tbsp Ginger Pate
1 1/2 cup Tomato Sauce
1/2 tsp Turmeric Powder
2 tsp Red Chili Powder
2 tsp Coriander Powder
1 tsp Cumin Powder
2 1/2 cups Water
1 1/4 cup Fresh Cream
1 1/2 tbsp Tomato Ketchup
1/4 tsp Garam Masala
2 tbsp Dried Fenugreek Leaves, crushed (Kasuri Methi)
Vegetable Oil
Salt for seasoning- a pinch
Method
Clean and cut the chicken breast into bite-size pieces (tikkas). Marinate the cut chicken with all the items indicated above under Chicken Tikka Marinate (yogurt, garam masala powder, turmeric powder, Kashmiri chili powder, garlic paste, ginger paste, lemon juice, salt, vegetable oil) and set aside at room temperature for 30 minutes to an hour.
In a heated pot/pan add vegetable oil and place the tikkas but don’t crowd the pan. Fry until the chicken is seared on the first side and then turn. Sear on both sides, then remove the tikkas onto a plate to rest and repeat till you’ve seared all the chicken.
In the same pot/pan, add 2 tbsp vegetable oil and add the chopped onions. Fry on medium heat till golden brown in color.
Add the ginger and garlic paste and fry on low heat for 2 to 3 minutes till they lose their raw flavor
Add the tomato sauce, give it a mix, and allow the mixture to reduce a little.
Now add the turmeric, red chili, coriander, cumin powders. Give it a mix and allow it to cook till the oil separates in the mixture.
Add the fried tikkas and make sure that all the tikkas get well covered with the mixture. To create the gravy, add the water and give it a light mix.
Add the garam masala powder, give it a stir, and cover & cook on low heat for 10 mins. Add the cream and cook on low heat for 2 mins. Next, add the ketchup and salt to taste. Lastly add the crushed dried fenugreek leaves, crushed (Kasuri Methi), and cook on low heat for 2 mins.
Serve with naan or basmati rice. Enjoy!