Chicken Tikka Masala

• Servings: 2
• Marinating time: 30 minutes.
• Preparation time: 10 minutes.
• Barbecue/grill time: 10-12 minutes.
• Frying  masala time: 10-12 minutes.
• Cooking time: 10-12 minutes.
• Total time: 46 minutes. 

‘Chicken Tikka Masala’ is served in restaurant all over the world, very popular in UK and India and Indian continent. Let us prepare it in our home, serve with Basmati rice and Naan a complete and delicious meal for weekend party or any other celebration day.

I cooked here in authentic style, use boneless part like chicken breast/thigh marinated in curd (yogurt) for at least 10 minutes, if you are short of time otherwise it is better to keep it in refrigerator overnight or for longer duration (6 -8 hours).

Grill the marinated chicken and put into creamy gravy.

You may use air fryer, non stick pan or cast iron skillet instead of grilling, my family loves it!!!

Ingredients:

• Chicken (boneless ): 250 gm
• Vinegar/Lemon juice: 1 tablespoon
• Yogurt/Curd: 50 gm
• Onion: 1 no (medium)
• Tomato: 1 no (medium)
• Ginger paste: 2 teaspoon
• Garlic paste: 2 teaspoon
• Chilli powder: 1  teaspoon
• Coriander powder: 1 teaspoon
• Turmeric powder: 1 teaspoon
• Salt: 2 teaspoon
• Garam masala powder: half teaspoon
• Cumin: 1 teaspoon
• Milk: half cup (100 ml)
• Oil: 5 tablespoon
• Butter: 20 gm
• Clove: 4-5 no.
• Green cardamom: 2 no.
• Bay leaf: 1 no.
• Cinnamon: 2 inch stick

Preparation:

1. Take the chicken in a bowl and wash it. Rub the lemon juice/vinegar. Keep aside for 5 minutes.
2. Wash the chicken again.
3. Marinate the chicken with yogurt/curd and 1 teaspoon ginger, garlic paste, half teaspoon turmeric powder and 1 teaspoon salt, leave it for minimum about 30 minutes. You can leave it for longer period also but then keep it in refrigerator.
4. Cook it into the barbecue/grill or shallow fry with less oil.
5. chop onion and tomato; prepare paste, keep aside.

Method:

1. Heat oil in a fry pan. When smoke is coming, put green cardamom, cinnamon, cumin and bay leaf then fry for few seconds.
2. Add 1 teaspoon ginger paste and garlic paste, stir few seconds and then add onion paste and tomato paste. Fry on low flame about 8 -10 minutes till dark golden brown colour appears .
3. Add chilli powder, coriander powder and turmeric powder. Fry few seconds.
4. Add 20 gm of butter and half cup of milk slowly.
5. Boil the gravy.
6. Add chicken Tikka in it. Simmer the flame (at least 10 -12 minutes) .
7. Add Garam masala powder .
8. Serve with “Basmati Rice“, “Tandoori Roti” or “Naan“.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Chicken Tikka Masala by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.