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Chicken Tikka Masala

Course: Side Dish
Cuisine: Indian, North Indian, Punjabi
Servings: 4
Author: Maria Jose Martin
This is an Indo British recipe of Chicken marinated and cooked in spices with a rich gravy and well balanced flavors.
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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.