Chicken tikka masala is one of the most popular non-veg dish. You can find this yummy dish in every Indian restaurant. Grilled chicken cooked in thick creamy gravy and a combination of spices makes it very delicious. Chicken tikka masala goes very well with jeera rice, parata or garlic naan.
Ingredients
For Chicken Marination
- 500g Boneless chicken
- 1/2 Green bell Pepper cut in to 1/2 inch pieces
- 1/2 Yellow bell pepper cut in to 1/2 inch pieces
- 1/2 Red bell pepper cut in to 1/2 inch pieces
- 1/2 medium Onion cut in to 1/2 inch pieces
- 1/2 lemon juice
- 1/3 cup Hung curd( thick curd)
- 1/2 tsp Turmeric powder
- 1 tsp Kasoori Methi
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 1 tsp Kashmiri red chili powder
- 1 tsp Garam masala powder
- 2 tbsp Mustard oil
- Salt to taste
For curry
- 2 medium Onion
- 3 big Tomatoes
- 1 tbsp Ginger and Garlic paste each
- 2 tbsp Cashew nuts
- 2 tsp Coriander & cumin powder each
- 2 tsp Chicken tikka masala
- 2 tsp Garam masala powder
- 1 tbsp Kasoori Methi
- 1/4 cup Heavy whipping cream
- 1 tbsp Honey
- Salt to taste
For sesoning
- 3 Bay leaves
- 1 tsp Cumin Seeds
- 1 Black cardamom
- 6 Cloves
- 2 Red chilies
- 3 Green cardamom
- 1'' Cinnamon Stick
- 2 floret Javitri (Mace)
- 7 tbsp Oil for cooking
Instructions
For Chicken Marination
- Clean chicken and wipe excess water from chicken. You can use boneless or with bone. I use a mix of both. Cut bell peppers and onion into 1/2 inch square pieces and keep it aside.
- In a big mixing bowl, add chicken, hung curd, bell peppers, onion, lemon juice, turmeric powder, kasoori methi, ginger- garlic paste, garam masala, kashmiri red chili, oil and salt. Mix all ingredients very nicely. Cover it and keep it in fridge for over night for good results.
- After marinating overnight, preheat the oven at 450 degree F on bake mode. Line the baking tray with aluminium foil and grease with some oil. Arrange the chicken on skewers and place it in tray. Place the chicken in the oven on lower rack.
- Grill chicken for 15 minutes then flip it to other side and let it grill for 15 min until golden. Once its done turn off the oven, take out the tray from oven, cover the chicken with aluminium foil. Grill the marinated bell peppers and onion in a griddle or non-stick pan till brown at medium to high heat. Once it's done remove it into a plate and keep it aside.
For Curry
- Seasoning for curry. You could prepare the curry while the chicken is getting grilled.
- Heat 4 tbsp oil in a kadhai, add cumin seeds, once it starts crackling, add bay leaves, red chilies and all the whole spices listed in ingredient list. Saute it for few seconds, add onion and little salt. Saute it for 12 minutes till golden brown at medium heat. Once it gets brown, add tomatoes and cashew nuts to it. Cook tomato with lid on till gets mushy. Once it's done turn off the heat. Let it cool. Transfer the curry into a blender, add 1/3 cup of water and make a fine paste. Strain the curry using a big strainer. Keep it aside.
- In same kadhai, heat 3 tbsp oil, add 1/3 cup onion and little salt. Cook onion till it is caramelized. Add coriander and cumin powder, garam masala and tikka masala and saute it for 30 sec. Add curry into it and let it boil for 3 minutes at medium heat. Stir it continuously.
- Add grilled bell peppers and chicken in the curry. Add 1 cup of water and kasoori methi and let it boil for 5 minutes at medium heat with lid on. Stir it regularly for even cooking.
- Add whipping cream and mix well. Turn off the heat and leave the chicken covered.
- Transfer the chicken tikka into a serving bowl.
- Chicken tikka masala is ready to be served. Serve it hot.
- Enjoy chicken tikka masala with rice, roti or naan.
Recipe Notes
Paneer Tikka Masala Recipe
Paneer Butter Masala Recipe
Kadhai Chicken Recipe
Kadhai Paneer Recipe
Methi Butter Chicken Masala Recipe
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very nice recipe…droolworthy pics…
Thanks Praba Bubesh