Chicken Tikka Masala

Here is the recipe…

Marinate the chicken with all the ingredients for marination for about 20-30 minutes…

Step 1- Chicken Tikka Masala
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Grill or pan roast the marinated chicken and set aside…

Step 2 - Chicken Tikka Masala
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Roast the onions in the pan with a few drops of oil until lightly browned. Add the cubed red capsicum and cashew and toss them around for a couple of minutes. Take if off the stove and once cooled, grind to a smooth paste…

Step 3 - Chicken Tikka Masala
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In the same pan, heat a tbsp of oil and a tbsp of butter.When the butter just melts, add all the powders (clove, cinnamon, cardamom powder, cumin and coriander) and saute until their aroma wafts around. Add the red capsicum, onion and cashew puree and gently saute for 3-4 minutes…

Step 4 - Chicken Tikka Masala
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Add the chilli powder and salt and the tomato ketchup. Crush kasoori methi in your hands before adding to the mix and cook for 2 minutes. Mix well and add the cream…

Step 5 - Chicken Tikka Masala
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Now add the grilled chicken pieces and toss to coat well in the sauce. Garnish with chopped coriander leaves…

Step 6 - Chicken Tikka Masala
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Recipe adapted from here

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Chicken Tikka Masala

Print Pin
Course: Side Dish
Cuisine: Indian, North Indian, Punjabi
Servings: 4
Author: Maria Jose Martin

Ingredients

For the marinade:

  • 400 gms Chicken (cut into cubes (I used boneless chicken))
  • 1 cup Whisked Yogurt
  • 1 tsp Cumin powder
  • 1/2 tbsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 1/2 - 1 tbsp Crushed ginger & garlic (each)
  • 1.5 tsp Chilli powder
  • Salt

For the sauce:

  • 2 medium Onion (cubed)
  • 1 small Red Capsicum (refer notes)
  • 6 Cashews
  • 1 tsp Cumin powder
  • 1/2 tsp Coriander powder
  • 3 Cloves (ground into fine powder)
  • 2 Cardamom pods (ground into fine powder)
  • 1/2 inch Cinnamon (ground into fine powder)
  • 1 tbsp Kasoori Methi (dried fenugreek leaves - 1 tbsp)
  • 1/4 cup Cream (I used whipping cream)
  • 2 tbsp Tomato ketchup
  • 1 - 1.5 tsp Chilli powder
  • 1 tbsp Butter (I used unsalted butter)
  • Oil
  • Salt
  • Coriander leaves (for garnish)

Instructions

  • Roast the red capsicum over a gas stove until the skin is charred black. Use tongs for the same.
  • Place the charred pepper in a bowl and cover tightly to let it steam. This helps to peel the skin quickly. When the pepper is cooled enough, rub the skin off. Remove the stem and seeds.
  • Cut the pepper into small cubes. Keep this aside.
  • Marinate the chicken with all the ingredients for marination for about 20-30 minutes.
  • Grill or pan roast the marinated chicken and set aside.
  • In the mean time, roast the onions in the pan with a few drops of oil until lightly browned.
  • Add the cubed red capsicum and cashew and toss them around for a couple of minutes. Take if off the stove and cool until ready to handle.
  • Blend the mixture into a fine puree. Add a few tablespoons of water only if necessary.
  • Heat a pan (you can use the same pan used for roasting) with a tablespoon of oil and a table spoon of butter.
  • When the butter just melts, add all the powders (clove, cinnamon, cardamom powder, cumin and coriander) and saute until their aroma wafts around.
  • Add the red capsicum, onion and cashew puree and gently saute for 3-4 minutes.
  • Add the chilli powder and salt and the tomato ketchup. Crush kasoori methi in your hands before adding to the mix and cook for 2 minutes. Mix well and add the cream.
  • Now add the grilled chicken pieces and toss to coat well in the sauce.
  • Check taste and adjust salt or chilli powder as desired.
  • If you want a thinner consistency add a few more tablespoons of hot water and a sparing splash of cream. Gently simmer for 5 minutes.
  • Garnish with chopped coriander leaves and serve with Naans, roti, Pulao or plain white rice.

Notes

You can use store bought roasted red capsicum instead of fresh one.
Unless it's necessary,try not to add water while grinding onion, capsicum and cashew.
Like me, if you've a tendency to overcook chicken, I suggest you make thin cubes of chicken and cook.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

Chicken Tikka Masala
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21 thoughts on “Chicken Tikka Masala”

  1. Hi Maria,
    Have just tried this recipe for lunch, happy it was was liked by all especially my fussy teenager son. Also, tried your other recipes like chocolate moist cake which was liked by all at home & work so your recipes are circulated in the office too. I must say it’s easy to follow and turns out delicious as well, thanks

    Reply
    • Hi Lini,

      Thank you so much for your wonderful feedback :) I’m glad your son enjoyed this dish! Thanks for sharing the recipes with your colleagues too, appreciate it very much :)

      Cheers
      Maria

      Reply
  2. Hi Maria,
    Tried your chicken tikka masala curry last weekend for the first time and it came out just awesome. You know something, I used to live in Manama, Bahrain, years back.. and it tasted just like a curry I used to have at a restaurant there.. Guests were here and everyone loved it.. It is a superb recipe. Thank you Maria.. Keep up the good work!

    Reply
    • Hi Bindu,

      Thank you so much :) Really happy to know that the recipe came out well for you and your guests also liked it. Good to know that you were in Bahrain. Bahrain has some good Indian restaurants which specialises in these kind of dishes.

      Cheers
      Maria

      Reply
  3. Hi Maria,
    I absolutely love all ur recipes, all have been a success, Thank u very much for sharing it with us.. I made Chicken Tikka today and its delicious, thanks to u, god bless u.. :)

    Reply
    • Hi Sanaya,

      Thank you very much for your wonderful feedback :) Really happy to know that you love the recipes on the site. I’m glad that chicken tikka masala worked out well for you..

      Cheers
      Maria

      Reply
  4. I am sorry but no cook worth his or her salt would use tomato ketchup for Chicken Tikka Masala. You can call it anything, but it definitely ain’t chicken tikka masala…

    Reply
  5. For the first time ever, my Chicken Tikka Masala is edible. :) :) Requires very less prep time and doesn’t have all hi fi ingridents…This recipe is Definitely a keeper… Thanks a lot Maria…

    Reply

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