Chicken Tikka Masala Recipe

Method15 steps · about 1 hr

1. 1

   Step 1: Cube chicken (700 g) to 1 to 1½ inch pieces. Add them to a mixing bowl. Make sure there is no excess moisture in your chicken. If you want you may pat dry with a few kitchen tissues.

   Uses 700 g boneless chicken

2. 2

   Step 2: Add red chilli powder, garam masala (1 tsp), cumin powder (0.5 tsp), coriander powder (1 tsp), turmeric (0.25 tsp), salt (0.5 tsp), lemon juice (1 tbsp), oil (1 tbsp), ginger garlic paste (1 tbsp), yogurt and kasuri methi. Skip the lemon juice if your yogurt is sour.

   Uses 0.5 cup Greek yogurt · ½–1 tsp Kashmiri red chili powder · 1 tsp garam masala · 0.25 tsp turmeric · 1 tsp coriander powder · 0.5 tsp cumin powder · 0.5 tsp salt · 1 tbsp lemon juice

3. 3

   Step 3: Mix well, cover and refrigerate at least 8 hours and up to 48 hours. If rushed, marinate at least 3 hours. This passive time is additional to the sixty-minute active estimate.

   Uses chicken coated in thick yogurt, marinade spices/herbs/oil

4. 4

   Step 4: Heat oil (3 tbsp) or ghee in a pot or pan. Add onions (180 g) and sprinkle 1 teaspoon salt. Saute until deep golden, for 10 to 12 mins.

   Uses 3 tbsp oil · 180 g onion · 1 tsp salt

5. 5

   Step 5: Add ginger garlic paste (1 tbsp) and green chilli. Saute until aromatic, for 40 to 60 seconds.

   Uses 1 green chili · 1 tbsp ginger-garlic paste · onions sautéed 10–12 minutes with sauce oil and salt

6. 6

   Step 6: Reduce the heat to low. Add red chilli powder, coriander powder (1 tbsp), garam masala (2 tsp) and cumin powder (1–1½ tsp). Stir well quickly.

   Uses ½–1 tsp Kashmiri red chili powder · 2 tsp garam masala · 1 tbsp coriander powder · 1–1½ tsp cumin powder · ginger-garlic and optional chili sautéed 40–60 seconds with onion

7. 7

   Step 7: Add the tomatoes (450 g) and cook on a medium high heat until the onion tomato masala becomes really thick. (If using fresh tomatoes, it takes about 7 to 8 mins and tomato puree/passata takes only 2 minutes)

   Uses 450 g tomatoes · sauce spices stirred briefly over low heat

8. 8

   Step 8: Pour hot water (1 cup) and mix well. Bring to a rolling boil and cover. Simmer until thick, for about 12 to 14 mins.

   Simmer sauce · 14 minUses 1 cup hot water · chosen tomatoes cooked thick with onions and spices

9. 9

   Step 9: For a smooth sauce, optionally cool the cooked sauce and blend, then return to the pot and reheat. For a chunky sauce, skip blending. Choose one chicken-cooking route in steps 10–12 while the sauce simmers.

   Uses onion-tomato sauce simmered 12–14 minutes

10. 10

    Step 10: Oven route only: thread the marinated chicken onto metal or soaked bamboo skewers and place on a tray. Bake in a preheated oven at 460°F (240°C) 9–10 minutes on the first side. Turn and cook another 9–10 minutes, optionally broiling 2–3 minutes until slightly charred. Skip skillet 11/air-fryer 12 and continue to 13.

    Oven chicken first side only · 10 minUses soak water ONLY if using bamboo skewers · ONLY oven route: refrigerated marinated chicken threaded on skewers

11. 11

    Step 11: Skillet route only: heat the separate 1 tbsp skillet oil. Add the marinated chicken spaced apart and cook about 3 minutes each side over medium-high heat until browned and almost cooked. Work in batches, then promptly finish in the hot gravy at 14. Skip air-fryer 12 and continue to 13.

    Uses 1 tbsp oil · ONLY skillet route: refrigerated marinated chicken cooked in batches

12. 12

    Step 12: Air-fryer route only: thread the marinated chicken onto suitable skewers and cook at 400°F (200°C) 6 minutes. Turn and cook 6 minutes more. If needed, baste with a little remaining marinade and continue cooking about 2 minutes until slightly charred; never use raw marinade on finished chicken. Continue to 13.

    Uses soak water ONLY if using bamboo skewers · ONLY air-fryer route: refrigerated marinated chicken threaded on skewers · ONLY air-fryer route: small remaining marinade portion used before further cooking, never on finished chicken

13. 13

    Step 13: After the sauce has simmered 12–14 minutes, stir in 1–2 tsp sugar and one cream route: ½ cup main heavy cream, OR grind 30 cashews with ⅓ cup water to a smooth thick cream and add it. For the cashew route swirl the blender with a separate ¼ cup water and add that too. Weak blenders may need the nuts softened overnight in the blend water in the refrigerator. Simmer until thick, creamy and aromatic. Keep the separate 3 tbsp garnish cream for the last step.

    Uses 1–2 tsp sugar · ½ cup main cream ONLY if cashew alternative omitted · 30 cashews ONLY instead of main cream · ⅓ cup blend water ONLY for cashew cream · ¼ cup blender swirl water ONLY for cashew cream · ONLY unblended route: thick sauce from step 8, skipping optional step 9 blending · ONLY smooth route: cooked sauce cooled, blended and reheated in step 9

14. 14

    Step 14: Add only the chicken from the chosen oven, skillet or air-fryer route and the finishing dried fenugreek leaves (1 tbsp) to the thick hot sauce. Add extra hot water only if needed. Simmer about 2–3 minutes, continuing until the chicken is tender and reaches 165°F (74°C) in its thickest pieces. Taste the fully cooked curry and adjust extra salt, garam masala (to taste) or sugar (to taste) only if needed.

    Uses 1 tbsp dried fenugreek leaves · hot water (extra only if gravy too thick) · salt (extra only to taste after fully cooked) · garam masala (extra only to taste after fully cooked) · sugar (extra only to taste after fully cooked) · ONLY oven route: chicken cooked 9–10 minutes each side, optional brief broil · ONLY skillet route: chicken browned in pan, promptly finishes in hot gravy · ONLY air-fryer route: chicken cooked 6 minutes each side, optional extra 2 minutes

15. 15

    Step 15: Turn off and garnish the finished tikka masala with the separate 3 tbsp cream and chopped coriander leaves (3 tbsp). Serve with cooked rice or flatbread.

    Uses 3 tbsp heavy cream · 3 tbsp coriander leaves · one chosen grilled-chicken batch finished 165°F in sauce with fenugreek