Chicken Tikka Masala Recipe

Ingredients

For the Chicken Marinade:

• 700 g boneless chicken (thighs preferred)
• ½ cup Greek yogurt / hung curd
• 1 tsp garam masala
• ½–1 tsp Kashmiri red chili powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ¼ tsp turmeric
• ½ tsp salt
• 1 tbsp lemon juice
• 1 tbsp mustard oil (or neutral oil)
• 1 tbsp ginger garlic paste
• 1 tbsp kasuri methi (dried fenugreek leaves)

For the Masala Sauce:

• 3 tbsp oil or ghee
• 1½ cups finely chopped onions
• 1 green chili (optional)
• 1 tbsp ginger garlic paste
• 1 tsp Kashmiri red chili powder
• 1 tbsp coriander powder
• 2 tsp garam masala
• 1–1½ tsp cumin powder
• 500 g ripe tomatoes (pureed) or 1¼ cup tomato passata
• 1–2 tsp sugar
• 1 cup hot water (double if using cashew cream)
• ½ cup heavy cream or cashew cream
• 1 tbsp kasuri methi

For Garnish:

• 3 tbsp cream
• 3 tbsp chopped coriander leaves

Method

1. Marinate Chicken: Mix all marinade ingredients with cubed chicken. Cover and refrigerate for at least 8 hours (minimum 3 hours if rushed).
2. Prepare Sauce:
   • Heat oil/ghee, sauté onions until deep golden.
   • Add ginger garlic paste and chili.
   • Lower heat, add powdered spices. Stir quickly.
   • Add tomato puree and cook until thick and aromatic.
   • Pour hot water, simmer 12–14 minutes until rich and fragrant.
   • Blend if using canned tomatoes (to reduce acidity).
3. Grill Chicken Tikka:
   • Oven: Bake skewered chicken at 240°C (460°F) for 9–10 mins each side, then broil 2 mins for char.
   • Air Fryer: 200°C (400°F), 6 mins each side.
   • Skillet: Cook in hot oil 3–4 mins per side until charred.
4. Finish Curry:
   • Stir cream (or cashew cream) and sugar into sauce.
   • Add grilled chicken and kasuri methi. Simmer 2–3 mins until chicken is tender.
   • Garnish with cream and coriander.

Source: - indianhealthyrecipes.com