Chicken Tikka Masala

cannot emphasize enough how much I love Indian food! I am shocked that this is my first go at Tikka Masala. I do not claim this as the most authentic recipe but it is certainly delicious. There are no whole spices used here but feel free to add spices like whole cumin seed in to this curry.

It is pretty straight forward and when I made this recipe it was because I wanted a simple-ish weeknight dinner. Yes I think this is simple because though it is ingredients heavy, the technique is quite simple.

A few tips:

1. Low and slow with the curry is best. You really want to get that oil separation before adding in your chicken and water. Just be patient, keep stirring to prevent burning and wait for the ingredients todo their thing.
2. You are trying to get some char on the chicken, charring adds more flavour and will add flavour to the curry similarly to if the chicken tikka was barbecued and got its charring that way. I know not all pots do not always allow to maximum browning but try your best. (Without overcooking your chicken)

Chicken Tikka Masala

A tasty and delicious curry that is so flavourful! Not too difficult to make if you gather up all your dry spices and this meal makes for a great weeknight treat and equally tasty leftovers!

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Resting Time 1 hour hr

Course dinner, Main Course

Cuisine Indian

Ingredients

  

Marinating Chicken

• Chicken 2.5 lbs boneless chicken breast 1-inch cubes
• 2 tablespoons lemon juice
• Salt to taste
• 2 tablespoons ginger garlic paste
• 1/2 cup plain yogurt or curd
• 2 tablespoons Kashmiri chili powder
• 2 teaspoon garam masala
• 2 teaspoons ground cumin
• 3 tablespoons oil
• 3 tablespoons butter, for frying chicken

Curry

• 6 tablespoons vegetable oil mustard seed oil preferred
• 1 large 2 cups red onion, finely diced
• Ginger garlic paste: 2 teaspoons
• 2 cups tomato puree (blended tomatoes)
• 1 teaspoon turmeric
• 3 teaspoons coriander powder
• 3 teaspoons cumin
• 1 tablespoon Kashmiri Chili powder
• 3 teaspoon hot chili powder
• Salt to taste
• 3/4 – 1 cup water or as needed
• 1/3-1/2 cup heavy cream

To finish

• 1 teaspoon garam masala
• 2 tablespoon fenugreek

Instructions

 

Marinate Chicken

• In a bowl, place your cubes chicken and add your lemon juice, salt, yogurt, ginger garlic paste, oil, Kashmiri Chili powder, cumin and garam masala and mix until all ingredients are well combines and properly coat the chicken. Cover with Plastic wrap and place in the fridge for an hour.
• After your chicken is marinated, remove from the fridge and in a pan or pot large enough to make your curry, add a tablespoon of butter and fry 1/3 of your marinated chicken cubes. Fry for about 7 minutes maximum, total on medium high heat until the outside is very well browned, charring is nice too, and set aside. The chicken should be just cooked or even slightly under as it will be added to the curry later and cooked for a few more minutes.
• Fry the remaining chicken cubes in batched and set all your pan seared chicken aside as you make your curry.

Make your curry

• In the same pan or pot your fried your chicken, add oil and add your diced onions. Sauté for up to 10 minutes until nicely browned and wilted on medium heat.
• Add your ginger and garlic paste and sautee for about 5 minutes until the raw smell is removed.
• Add all your dry spiced, Kashmiri Chili powder, cumin, coriander, turmeric, hot chili powder and sauté for a minutes mixing very well.
• Add your tomato puree and mix well and slightly lower heat and let all the water from the tomato mixture evaporate.
• Stir periodically so your curry does not burn and until the oil has separate on top of your curry. This should take about 20-30 minutes.
• Season with salt to taste.
• Add your pan seared chicken to the dry curry and mix till the chicken is coated.
• Add water to you curry mixture and simmer for about 5-10 minutes on medium until the curry has come together, thickened.
• Add your cream and mix well until incorporated and follow with fenugreek and garam masala.
• Serve curry hot with boil rice or naan.

Keyword Chicken Curry, Chicken Tikka, Masala