Marinated Chicken Tikka Masala

Sat, 8 February 2025

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• 1½ lbs. (700 grams) chicken boneless (Preferably thighs, or breasts)
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• ½ cup (120 ml) Greek yogurt (hung curd)
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• ½ to 1 teaspoon Kashmiri red chili powder (use less for low heat, use 1½ teaspoons for extra heat)
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• 1 teaspoon garam masala
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• ¼ teaspoon turmeric
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• 1 teaspoon coriander powder
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• ½ teaspoon cumin powder
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• ½ teaspoon salt
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• 1 tablespoon lemon juice
• 1 tablespoon ginger garlic paste
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• 1 tablespoon oil (mustard oil if you have)

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• 3 tablespoons oil (or ghee)
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• 1½ cups (150 grams) onions (fine chopped, 1x – 1 large or 2 medium)
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• 1 green chilli (optional)
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• 1 teaspoon salt
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• 1 tablespoon ginger garlic paste
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• ½ to 1 teaspoon Kashmiri red chili powder (can use up to 1 tablespoon for extra heat)
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• 2 teaspoons garam masala (adjust to taste)
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• 1 tablespoon coriander powder
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• 1 to 1½ teaspoon cumin powder
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• 1 to 2 teaspoons sugar (adjust to taste)
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• 1.1 lbs. (500 grams) tomatoes (pureed/chopped or 10 oz. (1¼ cup) tomato puree/ passata or 14 oz can peeled tomatoes, read notes)
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• 1 cup hot water (double if using cashews)
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• 1 tablespoon kasuri methi (dried fenugreek leaves)
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• ½ cup heavy cream/whipping cream 

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• 3 tablespoons heavy cream (or any cream)
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• 3 tablespoons coriander leaves (fine chopped)

• Cube chicken to 1 to 1½ inch pieces. Add them to a mixing bowl. Make sure there is no excess moisture in your chicken. If you want you may pat dry with a few kitchen tissues.

• Add red chilli powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger garlic paste, yogurt. Skip the lemon juice if your yogurt is sour.
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• Mix well. Cover with a cling wrap and refrigerate for minimum of 8 hours and up to 48 hours. If you are in a rush, you may cut down to 3 hours.

• Heat oil or ghee in a pot or pan. Add onions and sprinkle 1 teaspoon salt. Saute until deep golden.

• Add ginger garlic paste and green chilli. Saute until aromatic, for 40 to 60 seconds.

• Reduce the heat to low. Add red chilli powder, coriander powder, garam masala and cumin powder. Stir well quickly.

• Add the tomatoes and cook on a medium high heat until the onion tomato masala becomes really thick. (If using fresh tomatoes, it takes about 7 to 8 mins and tomato puree/passata takes only 2 minutes)

• Pour hot water and mix well. Bring to a rolling boil and cover. Simmer until thick, for about 12 to 14 mins.

• Optional – Cool down and blend to a smooth puree. Return it to the pot and heat up. This step cuts down the acidity from canned tomatoes.

• Grill in Oven : While the gravy simmers, thread the chicken to the metal skewers or soaked bamboo skewers and place them in a prepared tray. Bake them in a preheated oven at 460 F or 240 C for 9 to 10 mins. Turn them to the other side with a tong and grill then for another 9 to 10 mins. To char the chicken, broil for 2 to 3 mins or until slightly charred.

• Or In a Skillet: Pour 1 tbsp oil to a skillet and heat it well. Place the chicken tikka one by one, spacing them apart. Cook on a medium high heat for 3 mins, turn them to the other side with a tong and cook for another 3 mins, until charred and not essentially fully cooked. Remove to a plate and Cook in batches.
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• After 12 to 14 mins of simmering the tikka masala sauce, add sugar and the cream. Stir well and cook for a few minutes until thick, creamy and aromatic. 
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• Add the grilled chicken tikka and crushed kasuri methi. (Make sure your gravy has reached a thick gravy consistency/serving consistency, before adding chicken). Stir and cook for 2 to 3 mins until chicken tikka is soft and tender. Taste test and add more salt, garam masala and sugar if needed.
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• Turn off and garnish with cream and coriander leaves. Serve chicken tikka masala with Butter Naan, roti, paratha, Basmati rice or Jeera rice.