Ultimate Chicken Tikka Masala Recipe | Creamy Authentic | Sharp Blades

There are few meals as universally liked as Chicken Tikka Masala.  It's a symphony of flavours, with tender pieces of perfectly charred marinated chicken floating in an opulently creamy, spicy tomato sauce.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Let the chicken marinate: Greek yoghurt, lemon juice, grated ginger, minced garlic, and all of the marinating spices (garam masala, cumin, turmeric, paprika, chilli powder, and salt) should all be combined in a big bowl. Mix thoroughly. Make sure all of the chicken is well covered by adding the cubed chicken. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight.

Step 2

Prepare the Tikka Chicken. Here, you have two choices: The skillet method In a large skillet, place a tablespoon of oil over medium-high heat. Using tongs, place the marinated chicken pieces in a single layer (work in batches to minimise overheating). Cook for 3-4 minutes per side until cooked through and attractively blackened. Take it out and put it away.

Step 3

Oven Method: Set the oven temperature to 220°C, or 425°F. Thread the marinated chicken onto skewers and lay them on a roasting pan coated with paper. Bake until slightly blackened, 15 to 20 minutes.

Step 4

Make the masala sauce: By heating the oil or ghee in the same saucepan or skillet over medium heat. Cook the finely chopped onion for 5 to 7 minutes, or until it is transparent and tender. For uniform cooking and a smoother sauce base, a sharp knife is essential for chopping the onion. Add the minced garlic and grated ginger, and sauté for another minute until fragrant. Add the pureed tomato and simmer for one minute. Add the sugar, paprika, coriander, cumin, chilli powder, garam masala, and crushed tomatoes. In order to enable the flavours to merge and the sauce to gradually thicken, stir everything together, bring to a simmer, then lower the heat and stew for ten to fifteen minutes.

Step 5

Combine and Finish: Reduce the heat to low. Stir in the heavy cream. Add the cooked chicken tikka pieces to the sauce, swirling gently to coat. Give it another five minutes of gentle simmering. To get the right consistency, add a little water if the sauce is too thick. Adjust the salt according to your taste.

Step 6

Serve: Garnish generously with fresh coriander. Serve your homemade Chicken Tikka Masala immediately with fluffy basmati rice and warm, buttery naan bread.

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