Chicken Tikka Masala
Recipe Summary
- A rich and creamy Indian curry featuring tender pieces of pre-cooked chicken tikka simmered in a flavorful tomato and cashew-based gravy. Garnished with fresh coriander and a dollop of butter, it's a popular and satisfying dish, perfect for dinner.
All Ingredients - For Gravy
- Oil 1 tbsp
- Butter 1 tbsp
- Onions 2 (chopped)
- Ginger-Garlic Paste 1 tbsp
- Salt as per taste
- Dried Fenugreek Leaves 2 sprigs
- Dried Red Chilli Paste 1 tbsp
- Turmeric Powder 1/4 tsp
- Coriander Seeds Powder 1 tsp
- Cumin Seeds Powder 1 tsp
- Tomatoes 2 (chopped)
- Water as required
- Tomato Purée 1/2 cup
- Honey 1 tsp
- Cashew Paste 2-3 tbsp
- Fresh Cream 2-3 tbsp
- Coriander Leaves 2 tbsp (chopped)
- Butter 1 tbsp
All Ingredients - Main Ingredients
- Chicken Tikkas 8-10 (chopped)
- Capsicum & Tomatoes 1/4 cup (cubed)
Tools You'll Need
- Pan
- Spatula
Don't have an ingredient? Try these swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Honey?
- Maple syrup (1:1)
- 1 1/4 cup sugar + 1/4 cup water (per 1 cup honey)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Sauté Onions and Ginger-Garlic Paste
Heat 1 tbsp oil and 1 tbsp butter in a pan. Add 2 chopped onions and 1 tbsp ginger-garlic paste. Sauté until the onions turn golden brown and the raw taste of ginger-garlic goes away. Add salt as per taste to help onions cook faster and extract flavors.
Step 2: Add Spices
Once onions are almost brown, add 2 sprigs of dried fenugreek leaves (kasuri methi) and 1 tbsp dried red chilli paste. Cook for a few seconds. Add 1/4 tsp turmeric powder, 1 tsp coriander seeds powder, and 1 tsp cumin seeds powder. Cook for a few more seconds to remove the rawness of the masalas.
Step 3: Cook Tomatoes
Add 2 chopped tomatoes to the pan. Cook the tomatoes until they completely soften and dissolve into the gravy. You can mash them with a spatula to achieve a smoother consistency.
Step 4: Simmer Gravy
Add water as required to the mixture. Let it simmer and cook for until the tomato pieces are nicely dissolved with the gravy.
Step 5: Enhance Gravy Texture
Add 1/2 cup tomato purée for a smoother texture and body. Mix well. Add 1 tsp honey to cut the sour taste of the tomatoes.
Step 6: Add Cashew Paste
To make the gravy richer, add 2-3 tbsp cashew paste. Cook for a few minutes until the chunky bits of tomatoes have disappeared and the gravy is thick and rich.
Step 7: Add Capsicum, Tomatoes, and Chicken Tikka
Add 1/4 cup cubed capsicum and tomatoes (if desired, these were likely cooked with the tikka). Add 8-10 chopped chicken tikkas (pre-cooked). Add the veggies that were cooked along with the chicken tikka.
Step 8: Adjust Consistency and Seasoning
Add water as required to achieve your desired consistency (thicker for naan, slightly liquid for rice/pulao). Let it come to a boil. Add salt as per taste.
Step 9: Finish with Cream and Coriander
Add 2-3 tbsp fresh cream to increase richness. Blend it through. Add 2 tbsp freshly chopped coriander leaves.
Step 10: Final Touch
Add 1 tbsp butter for a rich flavor when the dish is absolutely ready. Blend it through.
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