Chicken Tikka Masala | Tandoori Chicken Tikka Masala Recipe | Chicken Tikka Masala Gravy

Chicken Tikka Masala Recipe | Tandoori Chicken Tikka Masala Recipe | How To Make Chicken Tikka Masala | Chicken Tikka Masala | Tikka Masala Indian Chicken Tikka Masala Recipe | Spice Eats Chicken Tikka Masala

Ingredients for Chicken Tikka Masala Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

For making Chicken Tikkas:

Boneless Chicken - 500 gms (cut into 2” tikka pieces)

Marinade:
Hung Curd/Yoghurt- 5 tbsp
Turmeric Powder- a pinch (1/8 tsp)
Kashmiri Chilli Powder- 5 tsp
Garam Masala Powder- 3/4 tsp
Kasuri Methi(Fenugreek Leaves), dry roasted & powdered- 1/2 tsp
Salt- 1 tsp
Lemon Juice-1.5 tsp
Ginger Garlic Paste- 1 tbsp
Cooking Oil- 2.5 tbsp

Other Ingredients:
Cooking Oil for pan frying -2 tbsp

Preparation:
To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water. This may take 1.5 to 2 hrs, so plan accordingly.
You can use chicken tikka pieces or alternatively cut boneless chicken fillets into 2 inch tikka pieces.

Marination:
To prepare the marinade, add all the ingredients specified above in a bowl.
Whisk everything together and then add the chicken pieces . Mix everything well so that the chicken tikka pieces are well coated with the marinade.
Set aside to marinate for 1-2 hours in the refrigerator. Take out the marinated chicken from the refrigerator 30 mins before cooking.

Process:
Heat 2-3 tbsp oil in a pan and arrange the marinated chicken tikkas side by side. Don’t crowd the pan, make it in 2 batches.
Fry on medium heat for 3 mins, flip the tikkas on the other side and continue to fry on medium heat for 3 mins on the other side.
Flip again on the other side and continue to fry on medium heat for 2 mins on each side. .
Repeat the above steps for the next batch too.
Remove onto a plate and set aside to be added to the gravy later.


For Making the Gravy:

Onions, fine chopped- 2 medium
Ginger Garlic Paste- 2 tsp
Tomato purée - 1 US cup measure
Fresh Cream- 6 tbsp

Spice Powders:
Turmeric Powder- 1/4 tsp
Red Chilli Powder- 1 tsp
Coriander Powder- 1 tsp
Cumin Powder- 1/2 tsp
Garam Masala Powder- 1/2 tsp
Kasuri Methi ( Fenugreek leaves, roasted and crushed)- 1 tsp

Other Ingredients:
Refined Oil- 3 tbsp
Salt for seasoning- a pinch

Preparation:
Fine chop the onions and roast the Kasuri Methi (Fenugreek leaves), crush it roughly.

Process:

Heat 3 tbsp oil in a pan and add the chopped onions. Fry on medium heat for 7-8 mins till light brown in colour.
Add the ginger garlic paste and fry on low heat for 2 mins.
Add the tomato purée, give a mix and add the turmeric, red chilli, coriander, cumin powders and a pinch of salt. Mix & fry for 2-3 mins on low heat.
Add the fried tikkas, give a mix and add 300 ml water. Add the garam masala powder, give a mix and cover & cook on low heat for 10 mins.
Now open the lid, add the fresh cream and roasted & crushed Kasuri Methi give a mix and cook on low heat for 2 mins
Serve with naan or rice.


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