Ingredients
- 1 1/2 lbs chicken boneless (Preferably thighs, or breasts)
- 1/2 cup greek yogurt
- 1/2 to 1 tsp garam masala
- 1/4 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp salt
- 1 Tbsp lemon juice
- 1 Tbsp kasuri methi (fenugreek leaves)
- 1 Tbsp ginger garlic paste
- 1 Tbsp oil (mustard oil if you have it)
- 3 Tbsp oil (or ghee)
- 1 1/2 cups onion, finely chopped
- 1 green chilli
- 1 tsp salt
- 1 Tbsp ginger garlic paste
- 1/2 to 1 tsp kashmiri red chili powder
- 2 tsp garam masala
- 1 Tbsp coriander powder
- 1 to 1 1/2 tsp cumin powder
- 1 to 2 tsp sugar
- 1.1 lbs fresh tomatoes (or 10 oz 1 1/4 cup tomato puree)
- 1 cup hot water
- 1 Tbsp kasuri methi (fenugreek leaves)
- 1/2 cup heavy cream
- coriander leaves for garnish
Instructions
Cube chicken to 1 to 1½ inch pieces. Add them to a mixing bowl. Make sure there is no excess moisture in your chicken. If you want you may pat dry with a few kitchen tissues.
Add red chilli powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger garlic paste, yogurt and kasuri methi. Skip the lemon juice if your yogurt is sour.
Mix well. Cover with a cling wrap and refrigerate for minimum of 8 hours and up to 48 hours. If you are in a rush, you may cut down to 3 hours.
Make Tikka Sauce. Heat oil or ghee in a pot or pan. Add onions and sprinkle 1 teaspoon salt. Saute until deep golden.
Add ginger garlic paste and green chilli. Saute until aromatic, for 40 to 60 seconds.
Reduce the heat to low. Add red chilli powder, coriander powder, garam masala and cumin powder. Stir well quickly.
Add the tomatoes and cook on a medium high heat until the onion tomato masala becomes really thick. (If using fresh tomatoes, it takes about 7 to 8 mins and tomato puree/passata takes only 2 minutes)
Pour hot water and mix well. Bring to a rolling boil and cover. Simmer until thick, for about 12 to 14 mins.
Optional – Cool down and blend to a smooth puree. Return it to the pot and heat up. This step cuts down the acidity from canned tomatoes.
thread chicken on skewers
grill in oven for 10 minutes at 450. or cook in skillet. or grill on bbq
After 12 to 14 mins of simmering the tikka masala sauce, add sugar and the cream (or cashew cream, check notes to make your own). Stir well and cook for a few minutes until thick, creamy and aromatic. (Check video for consistency)
Add the grilled chicken tikka and crushed kasuri methi. (Make sure your gravy has reached a thick gravy consistency/serving consistency, before adding chicken). Stir and cook for 2 to 3 mins until chicken tikka is soft and tender. Taste test and add more salt, garam masala and sugar if needed.
Turn off and garnish with cream and coriander leaves. Serve chicken tikka masala with Butter Naan, roti, paratha, Basmati rice or Jeera rice.
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