Chicken Tikka Masala

Ingredients

• 500 g Boneless chicken breast or thigh (Cut into tikka-sized pieces)
• Salt (To taste, for the marinade)
• 0.25 tsp Turmeric (For the marinade)
• 1 tsp Garam masala (For the marinade)
• 1 tsp Cumin powder (For the marinade)
• 1 tsp Kasuri methi (Optional; for the marinade)
• 1 tsp Red chilli powder (For the marinade)
• 1 tbsp Ginger garlic paste (For the marinade)
• 1 tsp Lemon juice (For the marinade)
• 0.25 cup Yogurt (For the marinade)
• Oil (For shallow-frying the chicken)
• Charcoal (For smoking)
• Ghee (For smoking the chicken with charcoal)
• 1 tbsp Oil (For the butter chicken gravy)
• Butter (The method calls for butter in the gravy, but no quantity is provided)
• 1 tsp Cumin seeds (For the gravy)
• 2 Cardamom pods (For the gravy; source gives 2–3 pods)
• 1 Bay leaf (For the gravy)
• 1 Red onion (Large, finely chopped; for the gravy)
• 2 Tomatoes (Medium; for the gravy)
• 1 tbsp Ginger garlic paste (For the gravy)
• 3 Dried red chillies (Source gives 3–4)
• 1 tsp Kasuri methi (Optional; for the gravy)
• 10 Cashews (For the gravy)
• Water (As needed for the gravy)
• 2 tbsp Oil (For the onion-tomato base)
• 1 tsp Cumin seeds (For the onion-tomato base)
• 2 Green chillies (Chopped; source gives 2–3)
• 3 cloves Garlic (Chopped)
• 1 Red onion (Medium, finely chopped; for the base)
• 3 Tomatoes (Medium, finely chopped; for the base)
• 0.5 tsp Turmeric (For the base)
• 1 tsp Red chilli powder (For the base)
• 0.5 tsp Cumin powder (For the base)
• 1 tsp Coriander powder (For the base)
• Salt (To taste, for the base)
• 2 tbsp Cilantro (Source gives 2–3 tbsp; used as garnish)
• 0.25 cup Heavy cream (Added before simmering)
• Water (As needed to loosen the finished gravy)

Steps

1. 1

   Marinate the chicken with the salt, turmeric, garam masala, cumin powder, optional kasuri methi, red chilli powder, ginger-garlic paste, lemon juice, and yogurt. Set aside to marinate; the source does not specify a marinating time.

2. 2

   Shallow-fry the marinated chicken in oil until cooked and browned. Set the fried chicken aside.

3. 3

   Smoke the fried chicken with charcoal and ghee, then set it aside.

4. 4

   In the same pan, add the butter called for in the method, followed by the cumin seeds, cardamom pods, and bay leaf. Sauté for a few minutes.

5. 5

   Add the large chopped red onion, dried red chillies, ginger-garlic paste, and optional kasuri methi. Sauté until the onion and aromatics have softened.

6. 6

   Add water as needed and cook the gravy mixture down. Cool it, then blend it until smooth.

7. 7

   In a new pan, heat the oil for the onion-tomato base.

8. 8

   Add the cumin seeds, chopped green chillies, and chopped garlic. Sauté for a few minutes.

9. 9

   Add the chopped medium onion, chopped tomatoes, turmeric, red chilli powder, cumin powder, coriander powder, and salt. Cook over medium heat until the mixture is softened and reduced.

10. 10

    Add the fried chicken to the onion-tomato base.

11. 11

    Add the blended butter chicken gravy and enough water to loosen the consistency.

12. 12

    Add the heavy cream and simmer for 5 minutes.

13. 13

    Garnish the finished chicken tikka masala with fresh cilantro and serve.

Notes

The source lists oil for the butter chicken gravy but the method says to add butter; the quantity of butter is not provided. No marinating time, chicken-frying time, smoking duration, or exact amount of water is specified.

Nutrition per serving

• main
• South Asian
• Indian
• chicken
• spicy
• stovetop
• smoked
• creamy