CHICKEN TIKKA MASALA RECIPE | AUTHENTIC INDIAN | BRITISH NATIONAL DISH | DETAIL | SIMPLY DELICIOUS

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.

Chop 2 big onions finely and 3 medium tomatoes finely.

Cut 1 small yellow capsicum and 1 green capsicum into big pieces.

In a mixing bowl, add 1 kg of boneless chicken cut into medium pieces.

Add 1 tbsp ginger-garlic paste, 1 tsp roasted cumin powder, 1/2 tsp black pepper powder, 1 tbsp kashmiri chili powder, 1 tsp garam masala, 1 tsp turmeric powder, 2 tbsp curd, salt to taste, and juice of 1/2 lemon to the chicken.

Mix well to coat each piece with the marinade.

Add a little oil to the chicken and mix again, then let it marinate for 30 minutes.

Preheat the oven to 220 degrees Celsius.

Grill the marinated chicken in the oven until cooked on both sides.

In a vessel, add a little oil and 2-3 tbsp butter and let it melt.

Add 1 tsp ginger-garlic paste and sauté until the raw smell goes away.

Add the chopped onions and sauté until they are well cooked.

Add the chopped tomatoes and cook until they turn mushy.

Add 1 tsp roasted cumin powder, 1 tbsp garam masala, 1 tsp coriander powder, and 2 tbsp kashmiri chili powder to the mixture and cook until the oil separates from the masala.

Add a few cashew nuts and cook further until the masala is well cooked and oil separates.

Turn off the heat and let the masala cool completely.

Blend the cooled masala into a smooth paste, adding a little water if necessary.

In a new vessel, add butter and oil and let the butter melt.

Add 1 bay leaf, 1 inch cinnamon stick, and 2 cardamom pods and sauté for a second.

Add the capsicum and onion petals and fry until they turn brown.

Add salt to taste and continue frying.

Add 1 tbsp kashmiri chili powder for color and mix well.

Add the blended masala paste to the vessel and mix everything together.

Cover and cook for 2 minutes.

Add the grilled chicken pieces into the gravy and mix well.

Add 1 tsp honey and mix again, adjusting the consistency with water if the gravy is too thick.

Add 1 tsp kasoori methi and mix everything together, then cover and let it cook for 2-3 minutes.

After 3 minutes, add a little butter and stir.

Add 2 tbsp fresh cream and mix well.

Finally, add chopped coriander leaves and mix again before turning off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens