Chicken Tikka Masala

Chicken Tikka Masala is a very popular Indian dish and we’re not the only country claiming it’s origin. Pakistan believes that they invented it and Britain proclaims that it is their National dish. While they fight it out, let’s learn how to make it.

While the ingredients are very similar to Butter Chicken(Murgh Makhani), there are some distinct differences. To me Tikka Masala is a more intense and robust sauce compared to Butter Chicken which is more mellow. Everywhere I’ve enjoyed this dish, it is served tossed with green peppers(capsicum) and onions.

Chicken Tikka Masala

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Ingredients

  

Chicken

• 2 lbs boneless Chicken
• Juice of 1/2 Lime
• Salt to taste
• 1/2 tsp Pepper
• 1 tsp red Chilli powder
• 1/2 tsp Turmeric
• 1 tsp Cumin powder
• 1/2 tsp Garam Masala
• 1 tsp Ginger & Garlic paste
• 2 tbsps Yogurt
• 1 tbsp Mustard Oil
• 1 tbsp dried Fenugreek or Kasuri Methi
• 1 cup Onion petals
• 1 cup pieces of Green Pepper
• 2 large green Chillies

Gravy

• 1 tbsp Oil
• 2 tbsps Mustard Oil
• 1/2 cups diced Onion
• 1 tsp Ginger & Garlic paste
• 1 tsp red Chilli powder
• 1/2 tsp Turmeric
• 1 tsp Cumin powder
• 1/2 tsp Garam Masala
• Salt to taste
• 2 cups pureed Tomatoes
• 1/2 cup Water
• 1 tbsp dried Fenugreek or Kasuri Methi

To finish

• Salt to taste
• 1/2 more tsp dried fenugreek
• 1/2 tsp Garam Masala
• 1 tsp red Chilli Powder
• 2 tbsps of heavy cream

Instructions

 

• Marinate the boneless chicken with the lime juice, salt, pepper, chilli, turmeric and cumin powder
• Add the Garam Masala, ginger and garlic paste, yogurt, mustard oil, dried fenugreek and marinate
• Skewer together with the onion petals and green pepper and BBQ
• Also BBQ the green chillies
• To make the gravy, heat up the regular and mustard oil and saute the diced onion
• Add the ginger and garlic paste, red chilli, turmeric and cumin powder, garam masala, salt to taste, pureed tomatoes water and dried fenugreek
• Add all the cooked chicken, onion petals and green pepper to the gravy
• Also add the green chillies and add the extra salt, dried fenugreek, chilli powder & Garam Masala and cook for 5 – 10 mins
• Finish off with the heavy cream