Chicken Tikka Masala – Classic Indian Curry

Step 1: Marinate the Chicken

In a large bowl, combine the 500 grams of chicken cubes with 1/2 cup plain yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1 tablespoon lemon juice, 1 teaspoon salt, and 1 tablespoon cooking oil. Mix everything thoroughly until the chicken is well coated. Cover the bowl and refrigerate for at least 30 minutes, preferably 2-4 hours, or overnight for best results.

Step 2: Cook the Chicken Tikka

Heat 1 tablespoon of cooking oil in a large pan or skillet over medium-high heat. Add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 8-10 minutes, turning occasionally, until the chicken is cooked through, tender, and has developed a slight char or golden-brown crust. Remove the cooked chicken from the pan and set aside.

Step 3: Sauté Onions for Gravy

In the same pan, add 2 tablespoons of cooking oil or butter. Once hot, add the 1 large finely chopped onion. Sauté the onion over medium heat for 5-7 minutes, stirring frequently, until it turns soft and golden brown.

Step 4: Add Aromatics and Tomato Puree

Add 1 tablespoon of ginger-garlic paste to the sautéed onions and cook for 1 minute until fragrant. Then, pour in 1 cup of tomato puree. Cook the tomato puree for 8-10 minutes over medium heat, stirring frequently, until the mixture thickens and the oil starts to separate from the sides.

Step 5: Incorporate Spices and Cashew Paste

Reduce the heat to low. Add 1 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala, and salt to taste. Mix well and cook for 2 minutes, stirring constantly to prevent burning. Stir in the 2 tablespoons of cashew paste and cook for another 3-4 minutes, allowing the flavors to combine.

Step 6: Simmer the Gravy

Pour in 1/2 cup of water (or more, depending on desired consistency) and mix thoroughly. Bring the gravy to a gentle simmer. Cover the pan and let it cook on low heat for 5-7 minutes, allowing the spices to meld and the gravy to thicken slightly.

Step 7: Combine Chicken with Gravy

Add the previously cooked chicken tikka pieces to the simmering gravy. Gently stir to ensure the chicken is evenly coated with the rich sauce.

Step 8: Finish and Garnish

Stir in 1 teaspoon of crushed Kasuri Methi (dried fenugreek leaves) and 1/4 cup of fresh cream. Mix gently and cook for an additional 2-3 minutes, just until the dish is heated through and the cream is incorporated. Do not boil after adding cream. Garnish generously with fresh chopped coriander before serving.

Step 9: Serve Hot

Serve the Chicken Tikka Masala hot with your choice of naan bread, roti, or steamed basmati rice.

• Marinate chicken for at least 2-4 hours, or preferably overnight, for the best flavor and tenderness.

• Adjust the amount of red chili powder and green chilies to suit your preferred spice level.

• For a smoky flavor, you can char the cooked chicken tikka pieces over an open flame or under a broiler for a few minutes.

• Serve hot with fresh naan, roti, or steamed basmati rice.

• For a vegetarian option, replace chicken with paneer (Indian cottage cheese) or firm tofu.

• Add some bell peppers (capsicum) or green peas along with the chicken for added vegetables and texture.

• A pinch of sugar can be added to balance the tanginess of the tomatoes if desired.