Chicken Tikka Masala Recipe

This is the best Chicken Tikka Masala recipe you'll ever make! Filled with tender, marinated chicken pieces swimming in creamy and perfectly spicy curry sauce made from fragrant spices, onions, garlic, ginger, cream, and butter.

👉 Serves 4-5 people
👉 Prep time: 15 minutes
👉 Cook time: 35 minutes

👩‍🍳 Ingredients:

• 1kg chicken
• 3 ½ tsp. salt (to your taste)
• 2 tsp. red chilli powder
• 2 ½ tsp. turmeric
• 2 tsp. garam masla
• 3 tsp. dhana jeera powder (cumin & coriander powder)
• 3 tsp. jeera (cumin)
• 4 tbsp. cooking oil
• 1 ½ tbsp. garlic ginger paste
• 2 tbsp. greek yoghurt (or your preferred choice of yoghurt)
• 1 - 2 tbsp. lime/lemon
• 2 fresh tomatoes or ½ tomato can
• ½ cup - 1 cup of thick cream
• 1 - 2 tsp. kasuri methi (dried fenugreek leaves)
• ½ - 1 tsp. of ghee (or butter)
  
  

1. Chicken marinate:

• 1kg chicken
• 1 - 2 tsp. salt (to your taste)
• 1 tsp. red chilli powder
• 1 ½ tsp. turmeric powder
• 1 tsp. garam masala
• 2 tsp. dhana jeera powder (cumin & coriander powder)
• 1 ½ tsp. jeera (cumin)
• 1 tbsp. cooking oil
• 1 tbsp. garlic ginger paste.
• 2 tbsp. greek yoghurt (or your preferred choice of yoghurt). 

1. Thoroughly mix, leave to marinate for 30 minutes or more. 
   
   

2. Chicken base gravy (soup):

1. Dice 1-2 large onions.
2. Heat 2 tbsp. of cooking oil in pan.
3. Once oil is hot, add 1.5 tbsp. of jeera (cumin) to the oil.
4. Let jeera (cumin) sizzle slightly. 
5. Once jeera (cumin) is done, add all diced onions to pan.
6. Stir thoroughly, and cook until brown. 
7. Add canned tomatoes (or fresh tomatoes), and stir.
8. Add 1 cup of water (until most of the onions are submerged).
9. Bring to boiling point while stirring and then cover with lid.
10. Wait until water is almost gone.
11. Add 1 tsp. of red chilli powder.
12. Add 1 tsp. of turmeric powder.
13. Add 1 tsp. of garam masala.
14. Add 1 tsp. of dhana jeera powder (cumin & coriander powder).
15. Add 1 tsp. of salt (to taste).
16. Add 1 tsp. of garlic ginger.
17. Add 1 tsp. of lime/lemon.
18. Mix thoroughly.
19. Add ½ cup of water, and mix.
20. Let the water dry up, and add 1-2 more cups of water.
    
    

Fry chicken:

1. Heat 2 tbsp. of cooking oil.
2. Add marinated chicken. 
3. Cook on both sides for about 4 minutes (or until you have desired texture).
   
   

Adding chicken to the base:

1. Add the fired chicken to the soup, and stir.
2. Let it sit for a couple of minutes.
3. Add ½ cup to 1 cup of thick cream, and mix.
4. Let it sit for a few minutes.
5. Add kasuri methi (dried fenugreek leaves). 
6. Add ½ tsp. to 1 tsp. of ghee.