Chicken tikka masala is a flavorful and rich dish from western Indian cuisine. With a creamy sauce and marinated chicken, it’s a classic favorite. Here’s how to make this delicious chicken tikka masala at home:
Ingredients:
For the Marinated Chicken:
- 2–3 pounds diced chicken
- 4 tbsp ginger-garlic paste (equal parts ginger and garlic)
- 2 tsp chili powder
- 5 tbsp mustard seed oil
- 1 tbsp turmeric
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp kasuri methi (dried fenugreek leaves)
- 4–5 tbsp yogurt
- Salt, to taste
- Juice of 1 lemon
For the Sauce:
- 2 tbsp ghee
- 1 tbsp neutral cooking oil
- 1 tsp cardamom
- 1 tbsp cumin
- 4 bay leaves
- 1 chili
- 3 tbsp ginger-garlic paste
- 1 tbsp turmeric
- 1 tbsp chili powder
- 1 tbsp garam masala
- 1 tbsp kasuri methi
- 5–6 tomatoes
- 4–5 red onions
- Salt, to taste
- 1–2 ounces cashews
- ½ cup cream
- 1 stick butter
- Coriander, for garnish
- Honey, for drizzling (optional)
Instructions:
- Marinate the Chicken: Dice the chicken and prepare ginger-garlic paste. In a bowl, combine diced chicken, 2 tbsp ginger-garlic paste, chili powder, lemon juice, and a pinch of salt. Let it marinate for at least 30 minutes.
- Prepare Mustard Seed Oil: Heat mustard seed oil in a small pot until it smokes, then let it cool down.
- Complete Chicken Marinade: In a larger bowl, combine marinated chicken, remaining ginger-garlic paste, mustard seed oil, turmeric, garam masala, ground cumin, kasuri methi, more salt, and yogurt. Mix and marinate overnight or for at least 6 hours.
- Cook the Sauce: In a wide pan or wok, add ghee and oil. When hot, add cardamom, cumin, bay leaves, and chili. Add chopped onions and stir-fry until slightly translucent.
- Add Spices and Tomatoes: Add ginger-garlic paste, turmeric, chili powder, garam masala, kasuri methi, and tomatoes to the pan. Cook until tomatoes release their liquid, then add water to loosen the mixture.
- Simmer the Sauce: Simmer for 20–30 minutes. Cook marinated chicken on skewers or a baking tray until slightly charred.
- Blend the Sauce: Remove bay leaves and chili from the sauce. Blend the sauce until creamy and smooth.
- Combine Chicken and Sauce: Bring the sauce to a simmer and add cooked chicken and cashews. Mix well.
- Finish the Dish: Stir in butter and cream until melted and the sauce is creamy. Garnish with cashews, coriander, and drizzle with honey if desired.
- Serve: Serve the chicken tikka masala with basmati rice, naan bread, and extra coriander.
Note: This recipe serves 2–3 people. Adjust quantities for more servings.
Making chicken tikka masala involves several steps, including marinating the chicken, preparing the sauce, and combining them for a delicious and satisfying dish. While the process may take time, the flavors and results are well worth the effort. Enjoy your homemade chicken tikka masala!
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