Chicken Tikka Masala | Tandoori Chicken Tikka Masala Recipe | Chicken Tikka Masala Gravy

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk reduces calories while adding creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based alternative with lower cost.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers similar tang with more protein.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder is often more accessible and affordable.

To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water. This may take 1.5 to 2 hrs, so plan accordingly.

To prepare the marinade, add all the marinade ingredients in a bowl. Whisk everything together and then add the chicken pieces. Mix everything well so that the chicken tikka pieces are well coated with the marinade. Set aside to marinate for 1-2 hours in the refrigerator.

Heat 2-3 tbsp oil in a pan and arrange the marinated chicken tikkas side by side. Fry on medium heat for 3 mins, flip the tikkas on the other side and continue to fry on medium heat for 3 mins on the other side. Flip again on the other side and continue to fry on medium heat for 2 mins on each side. Remove onto a plate and set aside to be added to the gravy later.

Heat 3 tbsp oil in a pan and add the chopped onions. Fry on medium heat for 7-8 mins till light brown in colour.

Add the ginger garlic paste and fry on low heat for 2 mins.

Add the tomato purée, give a mix and add the turmeric, red chilli, coriander, cumin powders and a pinch of salt. Mix & fry for 2-3 mins on low heat.

Add the fried tikkas, give a mix and add 300 ml water. Add the garam masala powder, give a mix and cover & cook on low heat for 10 mins.

Now open the lid, add the fresh cream and roasted & crushed Kasuri Methi give a mix and cook on low heat for 2 mins.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens