If you asked me to define it, I would say Chicken Tikka Masala is heaven! LOL!! But Wikipedia does a better job in explaining what this dish is so here goes “Chicken tikka masala is a dish of chunks of roasted marinated chicken (Chicken Tikka) in a spiced curry sauce. The sauce is usually creamy and orange-colored.”
As promised, I am sharing my recipe for this yummy dish. It has a lot of variations, this is my take on it.
I have divided this recipe into 2 parts, the 1st being for making the Chicken Tikka and the 2nd one being the entire dish – Chicken Tikka Masala.
You can stop at Part 1 for a mouth watering appetizer, Chicken Tikka.
Part 1 – for the Chicken Tikka:
– 2 lbs. boneless chicken breast, trimmed
– 1/2 cup yogurt
– 3 tsp ginger garlic paste
– 1/4 tsp roasted cumin powder
– 1/4 tsp green cardamom powder
– 1/4 tsp red chili powder
– 1/4 tsp turmeric
– 3 tbsp lemon juice
– 4 tbsp vegetable oil
– Whisk all of the ingredients together in a large bowl. Add the chicken breast after cutting into 2 inch cubes.
– Marinate overnight in the refrigerator.
– Preheat oven to 350º F. Line baking sheet with aluminum foil and spray oil. Bake the chicken for 8-10 minutes ensuring not to overlook as that makes the chicken dry.
Part 2: Chicken Tikka Masala Gravy/Curry
– 4 big tomatoes, pulsed
– 2 tbsp tomato puree
– 3 big tomatoes, chopped
– 2 tsp ginger garlic paste
– 2 medium green chillies chopped
– 1 tbsp red chili powder
– 6 cloves
– 8 green cardamoms
– 1 big bay leaf
– 1/2 inch cinnamon stick
– 3 tbsp butter (optional)
– 2/3 cup cream or use milk or even yogurt is fine, if you want to make a healthier version
– 1 tsp crushed dried fenugreek
– Salt and sugar to taste
– 1 cup green coriander for garnish
– While the baking of Part 1 is happening, make the sauce in Part 2. Add chopped green chillies to heated Olive oil and then add the tomatoes, tomato paste and tomato puree and add 5 cups of water.
– Now add the ginger- garlic paste, red chili powder, cloves, cardamoms, and salt to the mixture and cool on low heat until reduced to a thick sauce. Bring to boil. Now strain through a strainer if you don’t want the whole spices to be in the dish. Now add butter and cream/milk/yogurt and stir.
– If the chicken tikka masala sauce tastes sour, due to the spices, add sugar to taste. Add dried crushed fenugreek, stir, and add the baked chicken tikkas. Mix well.
– Serve hot with a garnish of chopped green coriander. Best served with hot Rotis, Naans or Basmati Rice!