Chicken Tikka Masala

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The best homemade Chicken Tikka Masala. This recipe includes home made tikka masala. Why would you bother, ordering in when you can make such delicious food at home??

This recipe can be used for bone-in or boneless chicken. Use the different method mentioned according to what you choose. In the video, we are using boneless chicken.

The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.

Marination time will be 30 minutes. Plan accordingly.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Boneless chicken cubes (OR 2 large pairs of joint thigh and leg portions of chicken (bone left in, skin removed)		800 gms
Oil for Shallow frying ( for boneless) OR Ghee for basting ( for bone-in oven roasting)		As needed
Fresh coriander leaves for garnish, finely chopped		3-4 Tbsp

Note that whole spices are being used. If using powdered spices, adjust measures accordingly.

For Marinating:

Black peppercorns		¼ tsp
Cumin seeds		1 tsp
Red chilli flakes or 2-3 long Dried red chillies		1 tsp
Cloves		6
Cardamom pods		6
Coriander seeds		1 tsp
Black stone flower (Kalpasi) - Optional: omit if not available		¼ tsp
Cinnamon (roughly 1- 1 1/4 tsp when crumbled)		1 small stick or quill
Mace (1/4 tsp)		1 whole spice of
Piece of Nutmeg		Just Less 1/4 tsp
Greek-style yoghurt		5 Tbsp
Ginger Garlic paste		1 Tbsp
Kashmiri Chilli powder		3 tsp
Turmeric powder		1/4 tsp
Lime or Lemon juice(Indian yellow lime preferred )		1 tsp
Salt		1 tsp

 

For the Gravy (Masala):

Oil plus butter / ghee		3 Tbsp PLUS 1 Tbsp
Cumin seeds		1/2 tsp
Red onion, finely chopped - about 2 cups		4 medium-sized
Ginger-garlic paste		2 tsp
Tomatoes, freshly pureed ( that's - just ground - without cooking or adding any water)		5 medium-sized
Kashmiri chilli powder		1 TO 2  tsp
Coriander powder		1 TO 1 - 1  1/2 tsp
Black pepper powder plus		1/2 tsp
Ghee/ clarified butter		1 tsp
Salt		To taste
Garam Masala		1/2 tsp
Small hot green chillies, left whole		6-8
Butter		1 Tbsp
Dried fenugreek leaves (Kasuri methi) , best if toasted first		1 Tbsp
Cooking cream		4 Tbsp / 1/3 cup
Corinader/ Cilantro , freshly chopped		3-4 Tbsp
Water - Adjust for gravy as desired		1 1/2 cups

Method:

Note that oven needs to be pre-heated for roasting the bone- in pieces. If using boneless chicken we can shallow fry them instead.

If using boneless chicken:

1. Cut the chicken into bite-sized chunks. Pat dry and set aside in a bowl

If using bone-in chicken pieces:

1. Preheat the oven 210°c/ 410°F.
2. Wash the joint thigh and drumstick portions well. Make a single, long gash – vertically through the centre. Start from the side of the thigh to the end of the drumstick – for both pieces.
3. Make further crosswise gashes all over the length of the 2 pieces. The gashes should just brush against the bone. This helps to remove the chicken without shredding, after grilling. It also helps the marinade to penetrate better.
4. Pat dry and set aside in a bowl.

Marination:

1. Add all the dry whole spices (for marinating) to a dry pan and toast lightly till fragrant. You can even heat them up together for about 6 -7 seconds in the microwave, till popping. If your spices are quite fresh, toasting may be omitted.
2. Add to a spice/ coffee grinder and grind to a powder. This is our homemade Tikka masala powder for chicken tikka masala.
3. Add this spice powder to the chicken, along with yoghurt, ginger-garlic paste, Kashmiri chilli powder.
4. Marinate for 30 minutes, while you prepare the ingredients for the gravy.

For boneless chicken (Shallow-fry) :

1. Heat sufficient oil for shallow frying the chicken in batches, to a wide non-stick pan.
2. Add the marinated chicken chunks, in 3 batches, to prevent overcrowding. Fry one side till slightly coloured. Then flip over the pieces and allow the other side to develop some brown marks too. The chicken should not be fried too long since we will cook it again in the wet-masala. Frying the chicken ‘too long’ will cause it to become hard and lose flavour. We just want a fried crust and the pieces cooked 80 % on the inside.
3. Remove the fried chicken and 

For bone-in (Oven roast):

1. Line an oven tray with aluminium foil. Place a wire rack over it and brush with oil.
2. Place the marinated (bone-in) chicken on the wire rack. Pour over any remaining marinade from the bowl.
3. Place in the hot oven closer to the upper heat source. The aluminium lined tray should be placed below to catch drippings.
4. Bake for 30-40 minutes, or till chicken is tender.
5. After 20-30 minutes, baste with ghee and turn over the pieces.
6. Baste again with ghee, once done. The chicken should be slightly charred.
7. While the chicken is being cooked, prepare the gravy.
8. Once the chicken is cooked tender and basted with ghee, remove the chicken from the bones easily with the gash lines to guide you. Try not to shred the chicken. The bone should not show any signs of red if cooked thoroughly.
9. Set aside till the gravy is ready

For the Masala:

1. Heat the oil(3Tbsp) and butter/ghee(1Tbsp) combination  in a non-stick pan.
2. Add the cumin seeds(1/2tsp) and allow to pop.
3. Add the chopped onion(4 medium-sized)  and sauté till just softened and changing colour.
4. Add the ginger-garlic paste(2tsp) and sauté till the raw smell dissipates.
5. Add the freshly ground tomato puree(5tomatoes). Cook well till the colour deepens, the sauce thickens with oil appearing on top. The raw taste of the tomato should be completely gone, before adding further spices.
6. Now add (1 tsp each) of the chilli powder and coriander powder as well as 1/4 tsp black pepper powder. We will add more of these later to taste, after the gravy thickens further, and adding chicken.
7. Add a little salt to taste for the gravy, remembering that the chicken already contains salt.
8. Add the ghee(1tsp) and stir through.
9. Add approximately one and a half cups water to the prepared thick gravy.   Bring again to a simmer. As it thickens a up a bit, add the garam masala(1tsp) and more chilli powder after tasting for heat. I add the remaining Kashmiri chilli powder (1tsp )here.
10. Now, Add the par-cooked chicken pieces and simmer briefly. Add water only if gravy seems to dry.
11. Add the whole green chillies and stir through. As the flavour from the prepared chicken tikkas, mixes in with the gravy, do a final taste test and adjust spice. I add the remaining coriander powder(1/2tsp) and black pepper powder (1/4tsp)now (to taste).
12. Once the seasoning is right, stir in the butter(1Tbsp). Once the chicken is added we need to cook about 5 minutes on low heat.
13. Add the toasted Kasuri Methi(1Tbsp) followed by the cooking cream (4Tbsp)
14. Stir through till heated. Taste and add a dash of salt if needed.
15. Lastly, remove from heat and garnish with the chopped fresh coriander.
16. Serve with Naan or Rice.

Notes:

• Bone-in chicken  OR boneless chicken may be used for this recipe. Follow the different methods according to what you choose.

  

• If you don’t have fenugreek leaves, use dried coriander leaves instead or omit.
• Read about Black Stone Flower.

 

Chicken Tikka Masala

Key Ingredients: Chicken, Tomatoes, Onion, Ginger, Garlic, Chillies, Coriander, Spices, Fenugreek leaves dry, Butter, Oil, Ghee, Cream, Salt.

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