The chicken tikka masala is one of the most popular chicken recipes in India. It is so delicious and flavorful with lots of spices and herbs. The wonderful gravy has an unforgettable taste made with tomatoes, onions, and cream.
This dish is high in protein, low in fat, and can be easily digested. It is one of the most favorite dishes for chicken lovers of all ages. You can prepare this dish in many different ways such as sauté it, steam it, or bake it. Serve the delicious chicken tikka masala with rice or roti.
Ingredients
- 400 grams Boneless chicken cut into pieces
- 1 1/2 teaspoons Ginger paste
- 3 teaspoons Garlic paste
- 1 tablespoons Kashmiri red chillies paste
- Salt to taste
- Black salt (kala namak) 1/2 teaspoon
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Yogurt
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Carom seeds (ajwain)
- 3 1/2 teaspoons Lemon juice
- 1/2 tablespoon Gram flour (besan)
- 1 teaspoon Red chillies crushed
- 3 tablespoons Oil
- 4 medium Onions
- 5 tablespoons Oil
- 2 medium Green capsicums cut into 1 inch pieces
- 4 medium Tomatoes, seeded, cubed
- 1 1/2 inch piece Ginger chopped
- 10 Garlic cloves chopped
- 1 teaspoon Coriander powder
- Turmeric powder a pinch
- 1/2 cup Tomato puree
- 1/4 cup Khoya/mawa grated
- Salt to taste
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Green cardamom powder
- 1/2 teaspoon Dried fenugreek (kasoori methi)
- 2 tablespoons Fresh cream
- 2 tablespoons Honey
How to make chicken tikka masala
Add chicken to a bowl and mix with ginger paste, garlic paste, yogurt, Kashmir red chilli paste, salt, black salt, turmeric powder, garam masala powder, carom seeds, lemon juice, gram flour, and crushed red chillies. Marinate the chicken with masala for 1-2 hours.
In a non-stick pan, heat oil and cook chicken for 3 to 4 minutes on high heat then reduce heat to cook further.
Chop 2 onions in a chopper and cut into cubes the remaining 2 onions. Remove seeds of 2 tomatoes and cut into 1 inch cubes. Also, cut the capsicum into 1 inch cubes.
In another non-stick pan, heat 3 tbsp oil and sauté the cubed onions, tomatoes, and capsicum for 2 minutes and transfer the vegetables to a bowl.
In another pan, heat 2 tbsp oil and add cumin seeds and sauté for a minute then add chopped onions, ginger and garlic and sauté. Grind the remaining 2 tomatoes and add the mixture to the pan and cook.
After a minute, add coriander powder, a pinch of turmeric powder and sauté. Add tomato puree and khoya and sauté for a few minutes.
Now, add red chilli powder, salt, green cardamom powder, and kasoori methi. Sauté until the oil begins to separate then add chicken and mix.
Finally, add fresh cream, honey, and sautéed vegetables. Mix well.
Serve the chicken tikka masala hot and enjoy!
Chicken Tikka Masala Recipe Sanjeev Kapoor
Ingredients
- 400 grams Boneless chicken cut into pieces
- 1 1/2 teaspoons Ginger paste
- 3 teaspoons Garlic paste
- 1 tablespoon Kashmiri red chillies paste
- Salt to taste
- Black salt (kala namak) 1/2 teaspoon
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Yogurt
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Carom seeds (ajwain)
- 3 1/2 teaspoons Lemon juice
- 1/2 tablespoon Gram flour (besan)
- 1 teaspoon Red chillies crushed
- 3 tablespoons Oil
- 4 medium Onions
- 5 tablespoons Oil
- 2 medium Green capsicums cut into 1 inch pieces
- 4 medium Tomatoes, seeded, cubed
- 1 1/2 inch piece Ginger chopped
- 10 Garlic cloves chopped
- 1 teaspoon Coriander powder
- Turmeric powder a pinch
- 1/2 cup Tomato puree
- 1/4 cup Khoya/mawa grated
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Green cardamom powder
- 1/2 teaspoon Dried fenugreek (kasoori methi)
- 2 tablespoons Fresh cream
- 2 tablespoons Honey
Instructions
- Add chicken to a bowl and mix with ginger paste, garlic paste, yogurt, Kashmir red chilli paste, salt, black salt, turmeric powder,garam masala powder, carom seeds, lemon juice, gram flour, and crushed red chillies. Marinate the chicken with masala for 1-2 hours.
- In a non-stick pan, heat oil and cook chicken for 3 to 4 minutes on high heat then reduce heat to cook further.
- Chop 2 onions in a chopper and cut into cubes the remaining2 onions. Remove seeds of 2 tomatoes and cut into 1 inch cubes. Also, cut the capsicum into 1 inch cubes.
- In another non-stick pan, heat 3 tbsp oil and sauté the cubed onions, tomatoes, and capsicum for 2 minutes and transfer the vegetables to a bowl.
- In another pan, heat 2 tbsp oil and add cumin seeds and sautéfor a minute then add chopped onions, ginger and garlic and sauté. Grind the remaining 2 tomatoes and add the mixture to the pan and cook.
- After a minute, add coriander powder, a pinch of turmeric powder and sauté. Add tomato puree and khoya and sauté for a few minutes.
- Now, add red chilli powder, salt, green cardamom powder, and kasoori methi. Sauté until the oil begins to separate then add chicken and mix.
- Finally, add fresh cream, honey, and sautéed vegetables. Mix well.
- Serve the chicken tikka masala hot and enjoy!
