Chicken Tikka Masala | Authentic Chicken Tikka Masala | chef Harpal singh

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based option, while chickpeas offer a budget-friendly protein.

cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories, while the milk and cornstarch mix is cost-effective.

Cut 500 grams of boneless chicken breast into tikka-sized pieces.

Marinate chicken with ginger-garlic paste, red chili powder, lemon juice, salt, dried fenugreek leaves, black pepper, coriander powder, and oil.

Add 1 tablespoon of roasted gram flour to the marinade and mix well.

Set the marinated chicken aside for 20 minutes.

In a kadhai, heat 3-4 tablespoons of cooking oil and add 1 teaspoon of cumin seeds.

Add chopped onions and sauté until brown, about 5 minutes.

Add 2 tablespoons of ginger-garlic paste and cook for 2 minutes.

Add 4 chopped medium-sized tomatoes, salt, coriander powder, turmeric powder, and Kashmiri red chili powder, and cook until the tomatoes are soft.

Add 1 cup of yogurt and mix well, then add water to create a gravy consistency.

Cover and cook for a few minutes until the mixture is well combined.

Prepare the grill pan and add the marinated chicken pieces to grill them.

Grill the chicken until cooked through, about 20 minutes at 180 degrees Celsius.

Once grilled, add the chicken to the gravy in the kadhai.

Finish the dish by adding ginger slices, slit green chilies, dried fenugreek leaves, and 1/2 cup of fresh cream.

Serve with coriander garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens