Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Best Chicken Tikka Masala Recipe
Course:
Main Course
Cuisine:
Indian
Prep Time:
10
minutes
Cook Time:
40
minutes
Total Time:
50
minutes
Servings:
4
people
Calories:
465
kcal
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.
Print Recipe
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.
Nutrition
Calories:
465
kcal
|
Carbohydrates:
15
g
|
Protein:
14
g
|
Fat:
40
g
|
Saturated Fat:
24
g
|
Cholesterol:
101
mg
|
Sodium:
1331
mg
|
Potassium:
398
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
1310
IU
|
Vitamin C:
13.4
mg
|
Calcium:
75
mg
|
Iron:
1.7
mg