Hey everyone, it’s O’Neill, welcome to my recipe site. Today, we’re going to prepare a special dish, chicken tikka masala. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Chicken Tikka Masala is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Chicken Tikka Masala is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have chicken tikka masala using 27 ingredients and 19 steps. Here is how you cook it.
The ingredients needed to make Chicken Tikka Masala:
- Make ready For marination:
- Get 800 grams boneless and skinless chicken thighs cut into bite-sized pieces
- Take 1 cup plain yogurt(Not Greek)
- Get 1.5 tablespoon ginger-garlic paste
- Get 2 teaspoons garam masala
- Take 1 teaspoon turmeric powder
- Take 1 teaspoon ground cumin
- Get 1 teaspoon Kashmiri red chilli powder(or 1/2 teaspoon ground red chilli powder)
- Take 1 teaspoon salt
- Prepare For the gravy:
- Prepare 2 tablespoons vegetable/canola oil
- Get 2 tablespoons butter
- Get 1 large onion chopped finely
- Prepare 1.5 tablespoons garlic finely grated
- Prepare 1 tablespoon ginger finely grated
- Make ready 1.5 teaspoons garam masala
- Prepare 1.5 teaspoons ground cumin
- Make ready 1 teaspoon turmeric powder
- Get 1 teaspoon ground coriander
- Get 400 grams tomato puree
- Prepare 1 teaspoon Kashmiri chilli Powder
- Get 1 teaspoon red chilli powder
- Take to taste Salt
- Get 1 1/4 cup heavy cream
- Get 1 teaspoon brown sugar
- Make ready as needed Water
- Get Handful freshly chopped coriander leaves
Steps to make Chicken Tikka Masala:
- In a bowl, combine chicken with all of the ingredients for the chicken marinade.
- Mix well and let marinate for 10 minutes to an hour (or overnight if time allows).
- 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
- Melt the butter in the same pan
- Fry the onions until translucent
- Add garlic and ginger and sauté until fragrant
- Then add garam masala, cumin, turmeric and coriander.
- Saute until fragrant, while stirring occasionally.
- Pour in the tomato puree, chilli powders and salt.
- Let simmer for about 10-15 minutes, stirring occasionally until gravy thickens and becomes brownish-red in colour.
- Stir the cream and sugar through the gravy
- Add the chicken and it's juices back into the pan
- Cook for an additional 8-10 minutes until chicken is cooked through and the gravy is thick and bubbling.
- Pour in the water to thin out the gravy, if needed.
- Garnish with cilantro (coriander) and serve with fresh, hot basmati rice/any flat breads. Bon Apetit!
- 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.
- 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
So that’s going to wrap it up with this exceptional food chicken tikka masala recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this webpage in your browser, and share it to your family, friends and colleague. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to chicken tikka masala cooking. Go on get cooking!