Chicken Tikka Masala

  • 1½ lbs. Chicken
  • ½ cup Greek Yogurt
  • ½ to 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon garam masala
  • ¼ teaspoon turmeric
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon kasuri methi
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon mustard oil

Tikka Masala

  • 3 tablespoons oil or ghee
  • 1½ cups chopped onions
  • 1 green chilli
  • 1 teaspoon salt
  • 1 tablespoon ginger garlic paste
  • ½ to 1 teaspoon Kashmiri red chili powder
  • 2 teaspoons garam masala
  • 1 tablespoon coriander powder
  • 1 to 1½ teaspoon cumin powder
  • 1 to 2 teaspoons sugar
  • 1.1 lbs. fresh tomatoes (pureed or 1x – 10 oz., 1¼ cup tomato puree/ passata)
  • 1 cup hot water
  • 1 tablespoon kasuri methi
  • ½ cup heavy cream/whipping cream

For Garnish

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

Chicken Marinade

  • 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 and kasuri methi. Skip the lemon juice if your yogurt is sour.
  • 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.

Make Tikka Sauce

  • 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.
  • Pour tomato puree and cook on a medium high heat until the onion tomato masala becomes really thick and begins to leave the sides of the pan. It also turns fragrant. (Check video for consistency)
  • Pour hot water and cover. Simmer until thick, yet of pouring consistency. (Check video for consistency)

How to Make Chicken Tikka Masala

  • 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 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.
  • Or in the air fryer: Thread on skewers and place them in the basket or in the tray. Air fry for 6 mins, at 400 F or 200 C. Turn them with tongs and air fry for another 6 mins. If they dry out, you may baste with marinade and continue for another 2 mins, until slightly charred.
  • When the tikka masala turns thick, add sugar and the cream (or cashew cream, check notes to make your own). Stir well and cook for a few minutes until thick, creamy and aromatic. (Check video for consistency)
  • 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.
  • Turn off and garnish with cream and coriander leaves.

Notes

  • To make this authentic Indian, add 1 bay leaf, 3 to 4 cardamoms, cloves, 2 inch cinnamon to the hot oil before sautéing the onions. Also add bell peppers and onions to the marinade before grilling them. Use mustard oil for the tikkas.
  • To mimic the smoky flavor of the Tandoor, you may smoke your chicken tikka masala. For that, Place a small piece of foil or a tall steel cup on the finished chicken tikka masala. Hold 1 to 2 inch piece of natural wood charcoal with a tong and burn it on direct fire until red hot. Later place it on the foil kept over the curry or in the steel cup. Quickly pour ¼ tsp ghee on the hot coal. Immediately cover the pot and smoke for 4 to 5 mins. For stronger flavor, add another ¼ tsp ghee on the coal and repeat the smoking. If you overdo this, it will have very strong smoky flavors, so be cautious.