Chicken Tikka Masala Recipe

Here’s a classic Punjabi Chicken Tikka Masala recipe, known for its marinated, grilled chicken pieces in a rich, creamy tomato-based gravy. This flavorful dish is perfect with naan, roti, or basmati rice.

Ingredients

For the Chicken Tikka Marinade:

• 500g boneless chicken, cut into cubes
• 1/2 cup thick yogurt (Greek yogurt works well)
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder (adjust to taste)
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste
• 1 tbsp mustard oil (or any oil)

For the Gravy:

• 2 tbsp butter or ghee
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2-3 large tomatoes, pureed
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• Salt to taste
• 1/2 cup heavy cream or fresh cream
• Fresh coriander leaves, chopped for garnish

Instructions

1. Marinate the Chicken:
• In a bowl, mix yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, cumin powder, coriander powder, garam masala, and salt.
• Add the chicken cubes, making sure they’re well coated with the marinade. Cover and refrigerate for at least 1-2 hours (overnight for best results).

2. Cook the Chicken Tikka:
• Grill Method: Preheat a grill to medium-high heat. Skewer the marinated chicken pieces and grill until they’re cooked through and slightly charred, about 8-10 minutes per side.
• Oven Method: Preheat your oven to 450°F (230°C). Place the chicken pieces on a baking sheet and bake for 15-20 minutes, turning halfway through. Broil for an additional 2-3 minutes to get a charred effect.
• Stovetop Method: Heat a pan over medium-high heat, add a little oil, and cook the chicken pieces until fully cooked and charred on the outside.

3. Prepare the Gravy:
• In a pan, heat butter or ghee. Add chopped onions and sauté until golden brown.
• Add ginger-garlic paste and sauté until the raw aroma disappears.
• Add the tomato puree, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook until the oil starts to separate from the gravy (about 10-15 minutes).

4. Add Chicken and Cream:
• Add the cooked chicken tikka pieces to the gravy, along with salt to taste.
• Stir in the heavy cream and garam masala. Simmer on low heat for 5-10 minutes to let the flavors meld together.

5. Garnish and Serve:
• Garnish with chopped fresh coriander leaves and a drizzle of cream, if desired.
• Serve hot with naan, roti, or basmati rice.

Enjoy this creamy, spicy, and flavorful Punjabi Chicken Tikka Masala!

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