Chicken Tikka Masala is a westernized Indian dish originating from Punjab. Succulent Tandoori Chicken cooked in creamy tomato onion cashew gravy with grilled veggies. This is one of signature dishes….and get to make often for family and friends, especially all our non desi friends prefer a mild curry, and this one suits best for all those special get-togethers. This recipe is very mild sauce and if you prefer lightly spicy, hike on a few green chilies or use plain red chilli powder instead of the kashmiri chili. It has been more favorite recipe of mine ever since the movie despicable 2 got released- instant love when the minions mention chicken tikka masala in French….” Poulet Tikka Masala” hilarious!
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| Ingredients-1 | |
|---|---|
| 6 tenders | Chicken tenders (Boneless chicken strips about 1 pound or 1/2 kg) |
| 1/2 cup | Yogurt (plain) |
| 1/4 teaspoon | Ginger garlic paste |
| 1 pinch | Orange red food colour |
| 1 teaspoon | Lemon juice |
| 1/4 teaspoon | Turmeric powder (for marinating) |
| 1/4 teaspoon | Kashmiri red chili powder (for marinating) |
| 1 teaspoon | Coriander /dhania powder (for marinating) |
| 1/4 teaspoon | Salt |
| Ingredients-2 | |
|---|---|
| 1 cup | Onion (cut into big dices) |
| 2 cups | Mixed bell peppers (cut into big squares) |
| 1 pinch | Salt (for mixing) |
| 1 teaspoon | Oil (for mixing) |
| Ingredients-3 | |
|---|---|
| 1 cup | Onion (big size, roughly chopped) |
| 3 (medium size) | Tomato (ripe and juicy) (about 2 cups chopped) |
| 1 inch | Ginger (crushed) |
| 3 cloves | Garlic (crushed) |
| 1 | Green chili (small) |
| 1/2 teaspoon | Kasoori methi (dry fenugreek leaves) |
| 1 teaspoon | Coriander seeds |
| 1 teaspoon | Cumin seeds |
| 10 | Black peppercorns (crushed) |
| 6 | Whole cashews |
| 2 teaspoons | Oil (for sauteing) |
| Ingredients-4 | |
|---|---|
| 2 teaspoons | Melted butter (for gravy) |
| 1 teaspoon | Kashmiri red chili powder (for gravy) |
| 1/2 teaspoon | Garam masala powder (for gravy) |
| 1/4 teaspoon | Turmeric powder (for gravy) |
| 1/2 teaspoon | Salt (or to taste) |
| 3 teaspoons | Coriander leaves (chopped for garnishing) |
| 1 teaspoon | Cream (optional) |
| 1 pinch | Orange red food colour (for gravy) |
| 2 teaspoons | Honey |
| Ingredients-5 | |
|---|---|
| 6 | Bamboo skewers |
| 1 | Baking dish (which can withstand broiler heat) |
| 1 | Baking tray |
| 2 teaspoons | Melted butter (for brushing) |
For Marinade : Wash the chicken tender and cut into big chunks. In a bowl combine all ingredients from table-1 chicken pieces, yogurt, ginger garlic paste, turmeric powder, kashmiri red chili powder, coriander powder, lemon juice, food colour and salt. Mix well and let the marinade sit for atleast 1 hour.
Grilling : Grilled veggies are not a part of traditional tikka masala but adds great colour and helps for yielding a considerable quantity if feeding a large crowd. Cut the veggies listed under table-2, mix with salt and oil. Soak the bamboo skewers in water for 1/2 hour so that it may not break easily while broiling. Place the oven grill under the broiler, probably the second rack from top. Turn the setting to broil so that the upper coil lights up. Thread the marinated chicken and veggies as shown onto the bamboo skewers and place them in baking tray and broil for 10 to 12 minutes, turning twice or thrice to cook evenly, brush with little melted butter and cook until small dark black spots appear on th veggies and chicken. When done remove and set aside. Caution: If broiling, please make sure you check it every few minutes to avoid burning, because this could happen soon depending on your baking sheet.
Alternatively you can also grill over regular electric grill or bake on the lower rack for 40 minutes. If you don’t have an oven, use a griddle to cook them but will miss the smoky flavour.
For Sauce : Using the ingredients from table-3, heat up oil, add the coriander seeds, cumin seeds, black peppercorns and toast for few seconds. Add the chopped onions, ginger, garlic, green chili and kasoori methi and fry for 3 minutes over medium flame. When they turn slightly brown, add the chopped tomatoes and cook until tender and soft. When done remove from stove and let cool completely. Grind this mixture along with cashews to make a thick sauce.
For gravy: Using ingredients from table-4, heat butter in a pan, add the onion tomato sauce, turmeric powder, kashmiri red chili powder, garam masala powder, leftover chicken marinade(if any) or 1/4 cup water, food colour, honey and salt. Bring it one boil, add the skewered chicken and simmer for few minutes(5 minutes low flame). Garnish with skewered veggies and coriander. It is edible at this stage but to make it more flavourful, I usually broil the whole gravy for few minutes and then serve.
Broiling the gravy : Turn the oven to broil setting, transfer the gravy to a baking tray or dish which is capable of withstanding the broiler heat. Place the dish under broiler for 5 minutes or less. We need nice dark red colour on top with dark spots and upper layer getting thick with butter separating. This step is optional but gives that restaurant look and quality which you are looking for.
Serving : Straight from the oven with light cilantro garnish and cream and serve with Naan bread or choice of rice. Good with any flat bread, fried rice, pilaf, light less spicy variety rice or even plain cooked basmati rice
Notes
- Yield: Serves 4 approx
- I’ve used plain aluminum cake pan for broiling the final dish and Everest brand garam masala and Kashmiri red chili powder.
- Checkout my other other recipe made with store bought tikka masala here.
Comments
39 responses to “Chicken Tikka Masala – Easy Tikka Masala – Indian Chicken Tikka Masala Recipe”
Thanks for such a wonderful recipe. I blogged about it on my blog…
https://sumikitchen.wordpress.com/2015/08/21/chicken-tikka-masala/
This looks like a great recipe but I am trying to find a CTM that is not tomato based, but rather cashew based. Any suggestions?
Thanks
Doug
Hi Mullai,
Can you suggest the number of chicken tenders I can use to serve 18 to 20 people ? This is a wonderful recipe, cant wait to try this for a baby shower this saturday.
Shelbin, assuming them with good appetite then one per person and that will make 18 chicken tenders. But if you include more of the grilled veggies then go with about 12. Make extra gravy though! Thanks.
Thankyou so much for your reply.
Hi Mullai,
I have one more question, can I use canned tomato sauce or puree? Which one will best suit this recipe? Can you tell me the amount too? Sorry to trouble you so much.
Go with crushed tomatoes with no citric acid. Most of the canned tomatoes use citric acid which makes the the dish very tangy and sour. So try to get one with which says just tomatoes and salt. Do not use tomato sauce, puree is ok.
hi mullai,
i hav tried ur recipe yesterday with parotta..it came out excellently..and it replaced hotel taste..i got credit from my hus..thanks for ur recipe..its rocking tak car
its nice
hi mullai
looks amazing.must try.can u tell the chicken in pound.
I tried this last sunday … It came out very well… nice recipe… bcos of your recipes we cut out going out to eat ! Thanks a lot !
Hi Mullai,Yesterday i tried chicken tikka masala it came out really gud.everyone at home appreciated but the credits goes to "Mullai"thanks a lot….
thanks for the recipe.
Mullai! romba romba nandri! the recipe was toooooooo gooodddddddd
u r such a lovely cook man!
Nisha!
What do you mean by 6 chicken tenders .. how many pounds approx ?
Hi Mullai……i can make either gravy or thick sauce right? Or should i add the sauce to the gravy?
Hi Mullai Akka,
No words to appreciate you..!!! U r fab and awesme…
I treated my guest last week wthy prawn biriyani,chicken tikka masala,roti,ur ur egg spicy masala..(in a gravy consisitency)..sme phirni..
Wow..everythng was awesme..came exactly hw it is to be…
Thanks …a lot..waz showered wth gud appreciationzzz…
Luv ur recipies..
Thanks a lot..
rohini
Dear Mullai,
I like to try this dish.. Can u tell me how the dish tastes ( Tangy, sweety, spicy) pls let me know it will helpful for me….. 🙂
hi mullai,
How abt the combination of pulov and tikka masala.. pls suggest
LARA
Hey why not??? you would never believe this but true.. it goes very well freshly cooked plain basmati rice. Try and let me know.
Mullai,
I tried your chicken tikka masala instead of chicken I added paneer. The only change I made is, I took 1 tsp butter and 1tsp all purpose flour fried it and added 1/4 cup milk,6 cashews and boiled for 2 minutes and ground in mixie after cooling.
I learnt this tip from my family friend who owns indian restaurant in US.
Thanks Mullai, the taste of the gravy was so good, I got that real retaurant taste.
I hope all our members will try and enjoy this scrumptious recipe.
WOWW Amazing !!!!!!!!!!!!!!!!
Wow.. Very tempting.. very nice presentation. Will try it soon..
The same here.. I am so damn hungry now… Have to order something frm the food shop………. look at this pic and eat the food….
i have decided something…NOT TO SEE THIS WEBSITE WHEN HUNGRY 🙂
Pattayai Kalapareenga Madam…..Keep Rocking…
Wow Mullai Very tempting.. Will try it soon.. VIJI
Wow!!! looks yummy!!!
Sadhana Raveen
very nice presentation …..great work wil try this weekend
colorful & wonderful presentation mullai chancea illa……
Hi Mullai!!!
The way u take the fotos r really good.What camera do u use?.Where do u get the bamboo skewers?.Thanx.
Sumi,
Canon SD450 5 MP, check my store for a quick peek. Bamboo skewers from Dollar tree chain, even regular stores sell them, check the grilling section. thanks!!!
Amazing Work Mullai..really tempting n extraordinary presentation..feel like in star Hotels..
wow g8 presentation….very colourful dish….
hey mullai,
ur dish looks very colourful & tempting.
thanks for the onderful dish !
regards
sathya.
I was searching for this recipe in many sites but i was not able to get the extract recipe. Anyway thank you so much.I am really excited!!!1
Mullai
Iam a veggie, but would like to do the dish with panner. is marinating need for panner. what modifications do i need to do for making this wonderful dish with panner
Preetha, Paneer doens't need much marinating, use the same marinade, but for broiling cut the time.. as it takes less time to grill. Probably 5 to 6 minutes or until it gets browned on the outside. Try and let me know. Same recipe works good with Tofu and Plain grilled mixed veggies too
PRESENTATION PRESENTATION PRESENTATION
YOU ARE FABULOUS!!!
hey mullai,
thanks for the recipe