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Chicken Tikka Masala

Author- Admin

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28 Oz. (800g) Boneless and Skinless Chicken Thighs (cut into bite-sized pieces)

1 Cup Plain Yogurt

1½ Tbsps. Minced Garlic

1 Tbsp. Minced Ginger

2 Tsps. Garam Masala

1 Tsp. Turmeric

1 Tsp. Ground Cumin

1 Tsp. Kashmiri Red Chili Powder (or ½ Tsp. Ground Red Chilli Powder)

1 Tsp. Salt

2 Tbsps. Vegetable/Canola Oil

2 Tbsps. Butter

2 Small Onions (or 1 large onion), finely diced

1½ Tbsps. Finely-grated Garlic

1 Tbsp. Finely-grated Ginger

1½ Tsps. Garam Masala

1½ Tsps. Ground Cumin

1 Tsp. Turmeric Powder

1 Tsp. Ground Coriander

14 Oz. (400g) Tomato Puree (Tomato Sauce/Passata)

1 Tsp. Kashmiri chilli (optional for colour and flavour)

1 Tsp. Ground Red Chili Powder (as per need)

1 Tsp. Salt

1¼ Cups of Heavy or Thickened Cream (use evaporated milk for lower calories)

1 Tsp. Brown Sugar

¼ Cup Water (if needed)

4 Tbsps. Fresh Cilantro or Coriander Leaves to Garnish



To begin with the marination process, take a bowl of chicken and add in yogurt, garlic, ginger, garam masala, turmeric powder, ground cumin, Kashmiri red chilli powder and salt to taste.



Combine the chicken well and then refrigerate it covered for 30 minutes to 1 hour. This completes the marination process.



Next, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add in the marinade chicken in batches and fry until golden brown in colour. Turn over the chicken pieces and cook for only 3 minutes for each side. Once cooked, transfer the chicken to a separate dish for later.



Now, melt 2 tablespoons of butter in the same skillet and then sauté the sliced onions for about 3 minutes until tenderized. Then, add in the ginger and garlic pastes and cook until fragrant.



Later, add the garam masala, cumin, turmeric and coriander and then continue cooking for about 20 seconds until aromatic. Stir the mixture occasionally to avoid sticking or burning.



At this point of time, add in the tomato puree, red chilli powder and salt. Bring it to a simmer for about 10-15 minutes, while stirring from time to time until the sauce thickens and changes its colour to dark reddish-brown.



Later, add in the cream and a tiny pinch of sugar to the sauce. Mix it well. Now, add the chicken pieces back into the skillet and cook for another 8-10 minutes. If the sauce becomes thick, add in some water to thin it out, if required.



Cook for another couple of minutes and then turn off the heat. Garnish it with chopped cilantro or coriander leaves and serve it hot with basmati rice or naan.



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