Chicken Tikka Masala Recipe | Homemade Chicken Tikka Masala

Chicken Tikka Masala Recipe | Homemade Chicken Tikka Masala - Zoobia Farooq

Zoobia Farooq

Chicken Tikka Masala Recipe. Chicken Tikka Masala is one of my favourite dishes, and this recipe is the pakistan! Everything is made in the same pan, so the flavour of the meat transfers into the curry making for a meaty, rich, and creamy sauce that is to die for. This is one of those recipes that I guarantee you'll make again and again for years to come :)

Ingredients for Chicken Tikka Masala:

- Bones Chicken - 500 gms (cut into tikka shapes)

For Marination:
- Salt- 1 tsp
- Lemon juice- 2 tsp
- Thick Curd/Yogurt- 4 tbsp
- Ginger Garlic Paste- 2 tsp
- Kashmiri Chilli Powder- 4 tsp
- Garam Masala Powder- 1/2 tsp
- Refined Oil- 2 tbsp

For the Gravy:
- Onions, fine chopped- 2 medium
- Ginger Garlic Paste- 2 tsp
- Tomato purée - 1 US cup measure
- Yoghurt- 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 tbsp

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

Preparation:

- Clean & pat dry the bones chicken fillets. Cut them into 2” size tikkas.
- Marinate the tikkas with the items indicated. Set aside in room temperature for 1 hour.
- Fine chop the onions and roast the Kasuri Methi (Fenugreek leaves), crush it roughly.

Process:

Frying the tikkas:
- Heat oil in a frying pan and place the tikkas side by side. Don’t crowd the pan, you can do in batches.
- Fry on medium heat for 2 mins and then turn on the other side. Continue to fry it on medium heat on the other side for another 2 mins.
- Now turn it again and continue to fry it on low heat for 3 mins. Flip it and continue the same on the other side too.
- Take these out on a plate and repeat with the balance marinated tikkas.

Making the gravy:
- Heat 2 tbsp oil in a pan and add the chopped onions. Fry on medium heat for 5 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 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 cream, give a mix and cook on low heat for 2 mins
- Lastly add the roasted & crushed Kasuri Methi and cook on low heat for 2 mins.
- Serve with naan or rice.
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