Introduction
Chicken Tikka Masala is one of the world’s most loved Indian-inspired curries. Tender chicken tikka pieces are marinated in yogurt and spices, pan-fried until golden, then simmered in a rich, creamy tomato-based gravy flavored with aromatic spices and Kasuri methi. It pairs perfectly with naan, roti, or steamed rice.
Ingredients for Marination
- 500 g chicken, cut into tikka-sized pieces
- 1 tsp salt
- 1–2 tsp lemon juice or ½ tsp chaat masala
- 3–4 tbsp thick curd (yogurt)
- 2 tsp ginger-garlic paste
- 3–4 tsp Shilpa’s Masala Mill Kashmiri Chilli Powder
- ½ tsp Shilpa’s Masala Mill Garam Masala
- 1–2 tbsp oil for frying
Note: You may substitute the Kashmiri chilli powder and garam masala with Shilpa’s Masala Mill Special Tandoori Masala.
Prepare the Chicken Tikka
- Combine all the marination ingredients with the chicken.
- Marinate for 1–2 hours.
- Heat oil in a pan.
- Fry the marinated chicken pieces until golden brown.
- Remove and keep aside.
Ingredients for the Gravy
- 1–2 medium onions, grated
- 2 tsp ginger-garlic paste
- 1 cup grated tomato
- 4–5 tbsp cream
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala powder
- 1 tbsp Kasuri methi, roasted and crushed
- Salt to taste
- Pinch of sugar
- Oil
- 250–300 ml hot water
Prepare the Gravy
- Heat oil in a pan.
- Add the grated onions and fry over medium heat until golden brown.
- Add the ginger-garlic paste and sauté for 2–3 minutes.
- Add the grated tomato.
- Mix in all the powdered spices.
- Sauté for 2–3 minutes until aromatic.
- Add the fried chicken tikka pieces.
- Pour in the hot water.
- Add the garam masala powder.
- Mix well, cover, and simmer over low heat for 6–8 minutes.
- Stir in the cream.
- Cook for another 2–3 minutes.
- Add the roasted and crushed Kasuri methi.
- Cook for another 1–2 minutes.
Serving Suggestions
- Your rich and creamy Chicken Tikka Masala is ready.
- Serve hot with naan, roti, paratha, jeera rice, or steamed basmati rice.
Spice Level: 🌶🌶
