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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|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 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)|
|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)|
|2 teaspoons||Oil (for sauteing)|
|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)|
|1||Baking dish (which can withstand broiler heat)|
|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
- 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.