Chicken Tikka Masala Recipe
Ingredients: For Chicken Marinade
- 700 grams (1½ lbs) boneless chicken thighs or breasts, cut into 1 to 1½ inch pieces
- ½ to 1 teaspoon (optional for color)
- 2½ tablespoons **Balwant Masale’s All-in-One Spice Blend** (Contains-Kashmiri red chili powder, kasuri methi)
- ¼ teaspoon turmeric
- ½ teaspoon salt
- 1 tablespoon lemon juice (avoid lime juice)
- 1 tablespoon mustard oil (or any neutral oil)
- 1 tablespoon ginger garlic paste *(or ¾ tbsp grated ginger + ¾ tbsp grated garlic)
- ½ cup Greek yogurt or thick hung curd
Ingredients: For Tikka Masala Sauce
- 3 tablespoons oil, ghee, or a mix of both
- 1½ cups finely chopped onions (1 large or 2 medium)
- 1 teaspoon salt
- 1 green chili (optional, slit or chopped)
- 1 tablespoon ginger garlic paste
- 2 tablespoons **Balwant Masale’s All-in-One Spice Blend**
- 500 grams (1.1 lbs) fresh tomatoes, pureed *(or 1¼ cup tomato puree/passata)*
- 1 to 2 cups hot water
- ½ to ¾ cup heavy cream *(or substitute with cashew cream: 30 cashews + ⅓ cup water blended smooth)*
- 1 to 2 teaspoons sugar (adjust to taste)
Ingredients: For Garnish
- 2 to 3 tablespoons heavy cream
- 2 to 3 tablespoons fresh coriander leaves, chopped
Method: *Step 1: Marinate the Chicken
1. Pat the diced chicken dry to remove excess moisture.
2. In a large mixing bowl, combine chicken with lemon juice, mustard oil, salt, ginger garlic paste, **Balwant Masale’s All-in-One Spice Blend**, turmeric, and yogurt.
3. Mix thoroughly until chicken is well-coated. Cover and refrigerate for at least 8 hours, preferably up to 24–48 hours for best flavor.
Method: Step 2: Prepare the Masala Sauce
4. Heat oil or ghee in a heavy-bottomed pan. Add chopped onions and 1 teaspoon salt. Sauté on medium heat until deep golden brown (7–10 minutes).
5. Stir in green chili (if using) and ginger garlic paste. Sauté until aromatic (1 minute).
6. Lower the heat, add Balwant Masale’s All-in-One Spice Blend and quickly stir to avoid burning.
7. Immediately add the pureed tomatoes.
8. Cook on medium-high heat until the mixture thickens and the raw smell of tomatoes disappears (8–10 minutes), stirring occasionally.
9. Pour 1–2 cups of hot water (adjust based on desired thickness). Mix well.
10. Cover and simmer on low for 10–12 minutes until fragrant and thick.
11. Optional: For ultra-smooth gravy, cool and blend the sauce before proceeding.
Method: Step 3: Grill or Cook the Chicken
Oven Method:
12. Thread marinated chicken onto skewers and place on a baking tray.
13. Bake at 240°C (460°F) for 9–10 minutes. Turn over and bake another 9–10 minutes.
14. To char, broil for 2 minutes until edges darken.
Stovetop Method:
15. Heat 1 tablespoon oil in a heavy skillet. Place chicken pieces spaced apart.
Cook on medium-high heat for 3–4 mins per side, until golden and slightly charred.
Avoid overcrowding the pan.
Method: Step 4: Make the Final Tikka Masala
16. Stir in heavy cream or prepared cashew cream to the simmering sauce.
17. Add sugar and mix well. Let it simmer until thick, creamy, and aromatic.
18. Add grilled chicken tikka to the sauce.
19. Mix and simmer covered for 2–3 minutes until chicken is fully tender and flavorful.
20. Taste and adjust salt, cream, spice, or sugar as needed.
Method: Step 5: Garnish & Serve
21. Garnish with cream and fresh coriander.
22. Serve hot with naan, roti, or basmati rice.