Empty My Fridge
Chicken Tikka Masala Recipe
Ingredients
- Chicken · boneless1 ½ lb
- Greek yoghurt½ cups
- Chili powder1 to 1 teaspoon
- Garam masala3 tsp
- Turmeric¼ tsp
- Coriander seed · powder4 tsp
- Cumin · powder½ tsp + 1–1 ½ tsp
- Salt1 ½ tsp
- Lemon1 tbsp
- Fenugreek1 ½ tbsp
- Garlic · paste2 tbsp
- Oil4 tbsp
- Onion1 ½ cups
- Chili pepper1
- Sugar1–2 tsp
- Tomato1 lb
- Heavy cream11 tbsp
- Cilantro3 tbsp
Instructions
- Cut the chicken into 1 to 1½ inch pieces and pat dry. Place in a bowl.
- Add the Kashmiri chilli powder, garam masala, cumin, coriander, turmeric, salt, lemon juice (skip if yogurt is sour), oil, ginger garlic paste, yogurt and kasuri methi. Mix well, cover and refrigerate at least 8 hours, up to 48 hours (3 hours if rushed).
- Heat the oil or ghee in a pot or pan. Add the onions and 1 teaspoon salt, and sauté 10 to 12 minutes until deep golden.
- Add the ginger garlic paste and green chilli and sauté 40 to 60 seconds until aromatic.
- Reduce the heat to low. Add the chilli powder, coriander powder, garam masala and cumin, and stir quickly.
- Add the tomatoes and cook over medium-high heat until the mixture becomes very thick. Fresh tomatoes take about 7 to 8 minutes; tomato puree or passata takes about 2 minutes.
- Pour in the hot water, mix well, bring to a rolling boil, then cover and simmer 12 to 14 minutes until thick.
- Optional: cool, blend to a smooth puree, then return to the pot and heat through.
- Thread the marinated chicken onto skewers. Bake in a preheated oven at 460°F (240°C) for 9 to 10 minutes, turn, and bake another 9 to 10 minutes. Broil 2 to 3 minutes until slightly charred. (Alternatively, skillet-cook in 1 tablespoon oil over medium-high heat, 3 minutes per side, in batches; or air-fry at 400°F (200°C) for 6 minutes, turn, and air-fry another 6 minutes, then baste and cook 2 mor
- To the simmered sauce, add the sugar and cream (or cashew cream). Stir and cook a few minutes until thick, creamy and aromatic.
- Add the grilled chicken and crushed kasuri methi. If the gravy is too thick, add a little more hot water first. Cook 2 to 3 minutes until the chicken is tender. Taste and adjust salt, garam masala and sugar.
- Finish with cream and chopped coriander leaves.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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GarlicOnionTomatoLemonCreamYoghurtHeavy creamChicken
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