Best Chicken Tikka Masala Recipe

This Restaurant Style Chicken Tikka Masala Recipe is one of the best recipes to make your favourite Indian take out. Here is how to make Chicken tikka masala.

Best Chicken Tikka Masala Recipe

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: people

Calories: 465kcal

Author: Neha Mathur

This recipe is one of the Best Chicken Tikka Masala Recipe to make your favourite Indian take out. It tastes very close to your favourite restaurant's version.

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Ingredients

For Marinating the Chicken

500 g Chicken Boneless, Cut into small cubes
¼ cup Hung Curd
2 teaspoon Ginger Garlic Paste
1 tablespoon Lemon Juice
2 tablespoon Tikka Masala Spice Mix
2 teaspoon Salt
2 tablespoon Vegetable Oil
1 pinch Red Food Colour Optional

For the Gravy

2 tablespoon Butter
2 tablespoon Vegetable Oil
2-3 Cardamom
3-4 Cloves
1 inch Cinnamon
3-4 Black peppercorn
½ cup Onion Finely Chopped
1 teaspoon Ginger Garlic Paste
1 cup Tomato Finely Chopped
1-2 Green Chilli Slit into half
¼ cup Tomato Puree
2 teaspoon Kashmiri Red Chilli Powder
½ teaspoon Turmeric Powder
½ teaspoon Roasted Cumin Powder
2 tablespoon Tikka Masala Spice Mix
Salt to taste
½ cup Fresh Cream
1 teaspoon Honey
2 tablespoon Kasuri Methi

For the smoky Flavour

Piece of charcoal
1 teaspoon Ghee / Oil

Instructions

Mix all the ingredients for marinating the chicken in a bowl.
Cover the bowl and refrigerate for 10-12 hours.
Pre heat the oven to 200 degrees C.
Transfer the chicken pieces along with the marinade in a baking tray.
Bake for 25-30 minutes until it is charred from the top.
Heat butter and oil in a pan.
Slightly crush the cardamom, cloves, cinnamon stick and black peppercorn and add them in the hot oil.
Let them crackle for a few seconds.
Add onion and fry until it turns translucent.
Add ginger garlic paste and fry for a minute.
Now add tomato and cook for 3-4 minutes until the tomatoes are mushy.
Add green chilli, tomato puree, Kashmiri red chilli powder, turmeric powder, cumin powder, tikka masala and salt and cook for 3-4 minutes.
Add grilled chicken and ½ cup of water and cook for 2-3 minutes.
Now add fresh cream, honey and kauri methi and cook for another minute.
Heat the piece of charcoal over direct flame until it is red hot.
Keep a bowl in the centre of the karahi with the chicken and keep the hot charcoal piece in the bowl.
Pour ghee on top of the charcoal and immediately cover the karahi with a lid.
Let it rest for 15 minutes for the smoke to incorporate in the masala. Remove teh bowl and discrad the charcoal.
Give the curry a good mix. Re heat if required. Serve hot with naan or laccha paratha.

Notes

You can also grill the chicken over stone top in a pan.

Smoking the curry is optional.

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