
Chicken Tikka Masala Recipe

35 mins

4-5 servings

25 mins
CHICKEN TIKKA MASALA
Ingredients
For paneer marination
250 gms chicken leg thigh boneless cut into tikka
1st marination
- 1 TSP KASHMIRI CHILLY POWDER
- 1/2 TSP SALT
- 1/2 TSP ginger garlic paste
- 1 tsp lemon juice
2nd marination
- 1 tbsp mustard oil
- 1 TSP DEGHI mirch powder
- 1 TSP Turmeric powder
- 1 TSP coriander powder
- 1 TSP roasted cumin powder
- 1 TSP garam masala powder
- 1 TSP kala namak
- 1 TSP kasoori methi
- 1 TSP lemon juice
- 1salt to taste
- 1/4 cup hung curd
for makhni gravy
- 5 green cardamom
- 2 black cardamom
- 4 cloves
- 1 inch cinnmon
- 1 tbsp coriander roots
- 3 green chillies
- 2 onion roughly cut
- 1/2 cup soaked cashewnuts
- 500 GMS tomato sliced
- 1 inch ginger whole
- 7 cloves of garlic
- kasoori methi
- 1 tbsp oil
- 1 tbsp butter
- 1 tbsp cream
- 1 TSP garam masala powder
- ONION TOMATO MASALA
- 2 tbsp oil
- 1 cup chopped onion
- 1 tbsp Ginger garlic paste
- 2 cups chopped tomatoes
- 1tsp kashmiri chilly powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
Method
For the chicken tikka marination
- Cut the chicken tikka pieces and reserve on the side
- Marinate the chicken leg boneless in lemon juice, ginger garlic paste, salt and red chilli powder and set aside for about an hour.
- Meanwhile prepare the second marination by heating the mustard oil till Luke warm and then add the red chilli powder , turmeric and mix well till it gets the bright red colour.
- Add the rest of the spices and mix well.
- Mix the yoghurt in it and whisk it well so that the curd and the oil mixture gets homogenised
- Now squeeze the chicken pieces of any excess moisture and add them into the second marination and marinate for a minimum 4 hours
- Heat the oven at 200 degrees and then cook the chicken tikka for 8-10 minutes till it gets cooler and done
For the makhni gravy
- Boil water in a cooking pan add a ¼ cut tomatoes, coriander with stem, ginger, garlic cloves, whole red chili, bay leaf, cinnamon, cloves, peppercorn, black cardamom, and green cardamom, boil till tomatoes are very well cooked.
- Then allow it to cool and remove the whole garam masala and make a fine paste
For the onion tomato masala:
- Take a pan and add oil
- Add chopped onion and cook till golden brown
- Add ginger garlic paste and cook well
- Add Deghi mirch powder , salt , turmeric powder and coriander powder and cook well
- When the masalas get cooked then add the chopped tomatoes and cook till tomatoes are cooked and leave oil.
- Now add the makhni gravy and cook till both gravies get homogenised
- Add butter , cream , chopped coriander and kasoori methi.
- Adjust the seasoning.
- Add the chicken tikka and cook well in the gravy
- Add garam masala powder and finish
- Serve hot