Chicken Tikka Masala
For the Gravy
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Onions and Heat Pan
Chop the onions finely. Light the stove and place a pan over medium heat. Add 1 tablespoon of oil and 1 tablespoon of butter to the pan.
Sauté Onions and Ginger-Garlic Paste
Add the chopped onions to the pan. Then add 1 tablespoon of ginger-garlic paste. until the onions turn golden brown and the raw taste of ginger-garlic paste goes away. Add salt as per taste to help extract flavors and cook onions faster.
Add Spices and Red Chilli Paste
Once onions are almost brown, add 2 sprigs of dried fenugreek leaves (Kasuri Methi) and 1 tablespoon of dried red chilli paste. Cook for a few seconds. Then add 1/4 teaspoon of turmeric powder, 1 teaspoon of coriander seeds powder, and 1 teaspoon of cumin seeds powder. Cook for a few more seconds to remove the rawness of the spices.
Cook Tomatoes and Add Water
Add 2 chopped tomatoes to the pan. Cook the tomatoes until they completely soften and dissolve into the mixture. You can mash them with a spatula. Once mashed, add water as required to form a gravy.
Simmer and Add Tomato Purée and Honey
Let the gravy and cook for until the tomato pieces are nicely dissolved. For a smoother texture and body, add 1/2 cup of tomato purée. To cut the sour taste of tomatoes, add 1 teaspoon of honey and mix well.
Incorporate Cashew Paste and Vegetables
To make the gravy richer, add 2-3 tablespoons of cashew paste and cook for a few minutes until it blends well and thickens. Once the gravy is rich and thick, add 1/4 cup of cubed capsicum and tomatoes (if desired for texture).
Add Chicken Tikka and Adjust Consistency
Add 8-10 chopped chicken tikkas to the gravy. Also, add any cooked vegetables (onions, capsicum, tomatoes) that were cooked along with the tikka. If you prefer a slightly liquidy consistency, add water as required and bring it to a boil.
Finish with Cream, Coriander, and Butter
Add salt as per taste. To increase richness, pour in 2-3 tablespoons of fresh cream and mix until a nice pink-orange color is achieved. Add 2 tablespoons of freshly chopped coriander leaves. Finally, add a dollop of butter (1 tablespoon) for a rich flavor and blend it through. The Chicken Tikka Masala is now ready to be served.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 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)
Variations
Simple ways to adapt this recipe.
- Use chicken stock instead ofIngredient swap
Use chicken stock instead of water for a richer flavor base.
- Adjust the amount of red
Adjust the amount of red chili paste to control the spice level.
Helpful Tips
Small details that can improve the final result.
Your Notes
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Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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