Chicken Tikka Masala easy

In this recipe, I am going to share how to prepare chicken tikka masala at home. A very easy and tasty recipe to follow in which first the chicken pieces are being marinated in thick yogurt and spiced marinade for minimum of 30 minutes. Then, these are dry roasted or pan-fried, and are added into a thick rich, creamy curry which is extremely delicious and loaded with flavors. Find out more Non-vegetarian recipes in this blog here at Non-Vegetarian Archives – Blog Central

Ingredients required to prepare Chicken tikka masala

For marination we need ~

• Chicken boneless 750 gms
• Lemon juice of one whole large sized lemon
• Ginger garlic paste 2 teaspoons
• Yogurt 1/4 cup
• Red chili 1 tablespoon 2 tablespoons
• Garam masala 1 teaspoon
• Crushed cumin 1 teaspoon
• Mustard oil 3 tablespoons

For frying the chicken tikkas ~

• Oil 3 tablespoons

For preparing chicken tikka gravy ~

• Oil 3 to 4 tablespoons
• Onion 1 and 1/2 cup
• Tomato 1 and 1/2 cup
• Ginger garlic paste 2 teaspoons
• Tomato puree 1 and 1/2 cups
• Turmeric 1 teaspoon
• Coriander powder 1 teaspoon
• Crushed cumin 1 teaspoon
• Salt
• Red chili 1 teaspoons
• Water 1/2 cup along with the leftover marinated mixture
• Half and half cream 1 cup
• Garam masala 1/2 teaspoon
• Dried fenugreek leaves 2 tablespoons
• Coriander leaves chopped 2 tablespoons

Short Summary to prepare Chicken Tikka Masala at home ~

The first step is to marinate the chicken pieces with spices mixed in yogurt. Into a bowl add yogurt, red chili powder, crushed cumin seeds, black pepper crushed, coriander powder, garam masala powder, ginger garlic paste, salt, mustard oil, and lemon juice. Mix these well and dip the chicken pieces into this marinade. Keep it marinated for 30 minutes minimum.

Next, after 30 minutes fry these marinated chicken pieces into a frying pan in some oil. Fry both sides until slightly turns golden brown in color and keep aside.

To prepare chicken tikka masala gravy we need to first fry the finely chopped onions in some oil. Once these onions turn translucent next add the ginger garlic paste and stir fry few minutes. Next, add tomato puree and stir and cook for 2 minutes. Then add the spices like red chili powder, some turmeric powder, salt, crushed cumin seeds, coriander powder, and mix. Stir and cook few minutes and then add the leftover marinade along with some water. Mix well then add the pan-fried chicken tikka masala into it and mix. Mix well and continue to cook for a few minutes.

At this point half and half cream or if using thick cream then add a little extra water to adjust the thickness of the gravy. Mix well and then add dried fenugreek leaves crushed by hands, sprinkle some garam masala, and finely chopped coriander leaves. Give these a nice mix. Cook a few more minutes. You may cover this up or just open cook a few minutes and it should be done.

Step-by-step directions to Prepare Chciken tikka masala

Into a bowl, let’s collect all the spices in one place to prepare the marinade for the chicken tikka masala.

Take 4 tablespoons of thick yogurt, Turmeric powder, Kashmiri red chili powder, salt, some freshly crushed cumin seeds, coriander powder, garam masala powder, black peppercorns, ginger garlic paste, and mustard oil.

Give these a nice mix.

Then squeeze out one lemon juice and give it a mix again.

Once our marinade is ready now add the chicken pieces into it and mix. Keep this marinated for a minimum of 30 minutes.

Frying ~

Next, into a frying pan warm up some oil and add the marinated chicken pieces one by one slowly into the pan. Make sure to keep the flame low and the oil should be too hot or else the spices get burnt, as soon as you drop these into the hot oil. Also, try using a non-stick pan to avoid sticking.

Cook these chicken pieces for a few minutes, until you see both sides turn slightly golden brown in color and look nicely fried and cooked. Fry in two batches and keep this aside.

Preparing the curry

Into a wok or a karahi or a deep saucepan heat some oil, Once the oil gets medium hot add finely chopped onions. Saute onions until translucent in color and the rawness disappears.

Then add ginger garlic paste and saute for a few minutes.

Once the mixture turns nicely golden brown in color add tomato puree into it and mix.

Cook tomatoes for about 2 minutes and then add some salt, crushed cumin seeds, red chili powder, turmeric powder, coriander powder 1 teaspoon, then add the leftover marinade if you have, along with some water, say around 1/2 a cup or 1 cup, depends on how much you need. Mix well then add fried chicken tikkas into it.

Mixing with the curry ~

Once you have added the pan-fried chicken tikka masala, mix and continue to cook on low flame. After a few minutes of cooking, you will see these start to leave oil and looks really tempting.

At this point half and half cream or if using thick cream then add a little extra water to adjust the thickness of the gravy.

Mix well and then add dried fenugreek leaves crushed by hands, sprinkle some garam masala, and finely chopped coriander leaves.

Give these a nice mix. Cook a few more minutes. You may cover this up or just open cook a few minutes and it should be done.

Our thick rich and creamy easy chicken tikka masala is all set to be enjoyed.

Print recipe below