AUTHENTIC CHICKEN TIKKA MASALA

Ingredients:

• 500 g boneless chicken cut in cubes

FOR MARINATION

• ¼ cup yogurt
• 1 teaspoon ginger garlic paste
• 1 teaspoon salt
• ¾ teaspoon red chili powder
• ½ teaspoon paprika powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon garam masala
• 2 tablespoon lemon juice
• 2 tablespoon neutral oil

FOR CURRY

• 2 tablespoon neutral oil
• ½ teaspoon cumin seeds
• 2 cloves
• 2-3 whole black pepper
• 2-3 green cardamom
• 1 bay leaf
• 1 cinnamon stick
• 1 small onion chopped
• 1 teaspoon ginger garlic paste
• 1 teaspoon cumin powder
• ¼ teaspoon turmeric powder
• ½ teaspoon salt
• ½ teaspoon red chili powder½ teaspoon paprika powder
• 2 medium tomatoes sliced
• 1 cup water
• ¾ cup cream
• 1 teaspoon fenugreek leaves
• 50 g butter

Preparation:

• Combine all the ingredients of the marination and rub them over the chicken pieces. Leave to marinate for at least 2 hours and if you have time then overnight is best.
• Heat 2-3 tablespoons of oil in your normal/grill pan. Cook the chicken pieces. Put aside when done.
• In another pan, heat 2 tablespoons of oil. Add the cumin seeds, cloves, whole black pepper, green cardamom, bay leaf, and cinnamon stick. Stir till the oil is infused with their flavor. It’s optional but since I find these strong, at this point I take out the cardamoms, bay leaf, and cinnamon stick from the pan.
• Now add the onions and ginger garlic paste. Saute till the onions are translucent.
• Then add in the tomatoes and all the spices; cumin powder, red chili, paprika, salt, and turmeric. Cook till the tomatoes are mushy and oil seeps from the side.
• Now pour in the water. Bring to a boil and simmer for 2-3 minutes. Turn off the heat, and put the mixture aside to cool.
• Then add it to the blender and pulse till smooth. The curry will achieve a thick consistency now.
• Put the curry back into your pot, keep the flame on medium-low and add the cream. Simmer till the curry starts to thicken.
• Add in your grilled chicken. Sprinkle the fenugreek leaves and add butter. Cover the pot and leave on low heat for 2 mins.
• Serve with some naan or rice!

Nutrition

Serving: 1serving | Calories: 564kcal | Carbohydrates: 11g | Protein: 30g | Fat: 45g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 1153mg | Potassium: 801mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1997IU | Vitamin C: 16mg | Calcium: 110mg | Iron: 3mg

Did you make this recipe? Please leave a star rating and a review in the comments. You can also tag Instagram. I love hearing your feedback!

Hi, I am Rene! I share fuss-free recipes from around the world that are rich in flavor and made with easily available ingredients.

Remember we only become better when we learn from those who mastered the trade.

Check out this great Cooking resource Cookbook