How to Make Appetizing Chicken Tikka Masala

Chicken Tikka Masala.

You can have Chicken Tikka Masala using 27 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Chicken Tikka Masala

1. It's of For marination:.
2. It's 800 grams of boneless and skinless chicken thighs cut into bite-sized pieces.
3. It's 1 cup of plain yogurt(Not Greek).
4. Prepare 1.5 tablespoon of ginger-garlic paste.
5. You need 2 teaspoons of garam masala.
6. You need 1 teaspoon of turmeric powder.
7. Prepare 1 teaspoon of ground cumin.
8. Prepare 1 teaspoon of Kashmiri red chilli powder(or 1/2 teaspoon ground red chilli powder).
9. It's 1 teaspoon of salt.
10. You need of For the gravy:.
11. You need 2 tablespoons of vegetable/canola oil.
12. Prepare 2 tablespoons of butter.
13. It's 1 of large onion chopped finely.
14. You need 1.5 tablespoons of garlic finely grated.
15. It's 1 tablespoon of ginger finely grated.
16. Prepare 1.5 teaspoons of garam masala.
17. It's 1.5 teaspoons of ground cumin.
18. You need 1 teaspoon of turmeric powder.
19. You need 1 teaspoon of ground coriander.
20. It's 400 grams of tomato puree.
21. You need 1 teaspoon of Kashmiri chilli Powder.
22. It's 1 teaspoon of red chilli powder.
23. Prepare to taste of Salt.
24. You need 1 1/4 cup of heavy cream.
25. Prepare 1 teaspoon of brown sugar.
26. It's as needed of Water.
27. Prepare Handful of freshly chopped coriander leaves.

Chicken Tikka Masala step by step

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade..
2. Mix well and let marinate for 10 minutes to an hour (or overnight if time allows)..
3. Heat oil in a large skillet or pot over medium-high heat..
4. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan..
5. Fry until browned for only 3 minutes on each side. Set aside and keep warm.
6. Melt the butter in the same pan.
7. Fry the onions until translucent.
8. Add garlic and ginger and sauté until fragrant.
9. Then add garam masala, cumin, turmeric and coriander..
10. Saute until fragrant, while stirring occasionally..
11. Pour in the tomato puree, chilli powders and salt..
12. Let simmer for about 10-15 minutes, stirring occasionally until gravy thickens and becomes brownish-red in colour..
13. Stir the cream and sugar through the gravy.
14. Add the chicken and it's juices back into the pan.
15. Cook for an additional 8-10 minutes until chicken is cooked through and the gravy is thick and bubbling..
16. Pour in the water to thin out the gravy, if needed..
17. Garnish with cilantro (coriander) and serve with fresh, hot basmati rice/any flat breads. Bon Apetit!.
18. My tip:If you can use Kashmiri red chilli powder use it. It’s a mild chilli but intensifies the colour and adds a wonderful flavour to the gravy..
19. My tip:For the best charred results, use a well seasoned cast iron skillet if you have one. Searing your chicken in batches of two or three to avoid over crowding the pan helps fry or char (not burn) your chicken pieces.