Chicken Tikka Masala could be very clean to make proper at domestic in one pot with easy elements! It is wealthy and Creamy flavoursome rival chook Tikka Indian eating places! Why exit whilst you can make it higher at home! With the aromatic golden chook portions swimming in an exquisite curry sauce, this fowl Tikka Masala recipe is one of the nice you may strive!


The high-quality component about this recipe is that you may already have this component in your kitchen. If now not, they're very smooth to locate in any grocery shop, you don't need to search around excessive and low to discover them! proper hen Tikka Masala is generally made with fowl, skewed and scorched yoghurt for its super BBQ taste. For the sake of making this recipe easier for us to make at home, we use a frying pan or pan to prepare dinner everything, whilst nonetheless maintaining an fantastic flavor.

We're nevertheless Coating and marinating our chickens with flavored Tikka aromatic yogurt, the usage of chook thighs in preference to breasts for juicy and scrumptious results. using the thigh also cuts at the marinating time, it best takes at the least 10 mins to soak all of the flavors in! 

You may use breasts in case you want, however I advise salting them overnight for better outcomes. This gives the yogurt time to melt them, resulting in better outcomes whilst cooking over excessive warmth.

For the exceptional effects, use an skilled cast iron skillet when you have one. you could also use a ordinary nonstick pan over high warmness. Burn your chickens in batches of  or 3 to avoid greater than a clustered pan helps fry or char don't burn your bird pieces in preference to boiling in juice. You want golden fowl pieces.


For the chicken marinade:

  • 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
  • 1 teaspoon of salt

For the sauce:

  • 2 tablespoons of vegetable/canola oil
  • 2 tablespoons butter
  • 2 small onions (or 1 large onion) finely diced
  • 1 1/2 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14 oz (400g) tomato puree (tomato sauce/Passata)
  • 1 teaspoon Kashmiri chili (optional for colour and flavour)
  • 1 teaspoon ground red chili powder (adjust to your taste preference)
  • 1 teaspoon salt
  • 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
  • 1 teaspoon brown sugar
  • 1/4 cup water if needed
  • 4 tablespoons Fresh cilantro or coriander to garnish


  1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
  2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
  4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
  5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
  7. Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.

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