Chicken tikka masala is almost like the twin brother of the butter chicken. The difference that I could figure out is that there is no butter involved in the making of chicken tikka masala while butter chicken has a lot of butter in it. Also, cashew paste is used in the chicken tikka masala which gives it that nutty flavour. But these ingredients make one hell of a difference to the taste. So if you do not like that prominent taste of butter then you can definitely try the chicken tikka masala. Here is a step by step recipe of the same.
Also Read: How to Make Chicken Tikka in Easy Steps
Ingredients:
For the marinade:
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- Chicken- 400-500 grams (boneless cubes)
- Kashmiri red chilli powder- 1 tsp.
- Lemon juice- 1 tbsp.
- Hung curd- ½ cup
- Turmeric- 1/8 tsp.
- Coriander powder- 1 tsp.
- Cumin powder- ½ tsp.
- Ginger garlic paste- 1 tbsp.
- Kasuri methi- 1 tsp.
- Salt- as per taste
- Oil- 1 tbsp.
For the gravy:
- Oil- 3 tbsp.
- Cumin- ½ tsp.
- Bay leaf- 1
- Black cardamom- 1-2
- Green cardamom- 3
- Cloves- 3
- Cinnamon stick- 1-inch stick
- Onion- 3, medium sized (finely chopped)
- Tomato- 3, medium sized (pureed)
- Ginger garlic paste- 2 tsp.
- Coriander powder- 1 ½ tsp.
- Red chilli powder- 1 tbsp.
- Turmeric powder- ¼ tsp.
- Cashew paste- 4 tbsp.
- Kasuri methi- ½ tsp.
- Cream- ¼ cup
- Garam masala- ½ tsp.
- Coriander leaves- 2-3 tbsp. (chopped)
- Sugar- ½ tsp
Additional ingredients:
- Onion- 1, large (cubed and layers separated)
- Capsicum- 1, small (cubed)
- Tomato- 1, medium (cubed and pulp removed)
Procedure:
- Wash the chicken really well and soak the excess water with a paper towel.
- In a bowl add all the ingredients mentioned under the heading “marinade” and mix them really well.
- Transfer the chicken to this bowl and mix it really well so that the chicken is well coated with the marinate. Place the bowl in the refrigerator for at least 2 hours. If you have time you can marinate the chicken overnight in the refrigerator.
- Take out the chicken from the refrigerator 30 minutes before you start cooking. Heat a non-stick pan and 1 tbsp. oil to it. Cook the chicken on high heat until almost cooked. Do not cook on low flame or for too long or the texture of the chicken will get spoilt.
- You will be left with quite a bit of the chicken marinade; use that to marinate the vegetables.
- Once the chicken is cooked remove it from the pan and in the same pan roast the marinated vegetables for around 2 minutes. Remove in a bowl and set aside.
- Now you can start preparing the gravy. In the same pan heat the oil and roast all the dry spices until they get fragrant.
- Now add the chopped onions and saute until the onions are golden brown in colour.
- Add the ginger garlic paste and cook until the raw aroma fades away.
- Now add the tomato puree, coriander powder, red chilli powder and salt. Cook the tomato masala for 5-6 minutes.
- Add the cashew paste and fry until the masala starts to leave the sides of the pan.
- Add the sugar along with the chicken and the roasted vegetables. Stir and cook for 3-4 minutes.
- Add some water and bring the gravy to a boil.
- Sprinkle kasuri methi and continue to cook for another 2-3 minute.
- Add the garam masala, cream and chopped coriander. Mix and turn off the flame.
- Put on a lid and leave it for 15 minutes.
- Serve the chicken tikka masala with butter naan, tandoori roti or paratha.
Image Source: epicurious
Also Read: Chicken Fry Recipe (Andhra Style)
