Chicken Tikka Masala Traditional

Chicken Tikka Masala Traditional Recipe

This version of chicken tikka masala is more traditional than the other we have. It’s really popular in India and there’s a good reason for that! So tasty!

Preparation: 10 minutes
Marinate time: Overnight Cooking time: 45 minutes Total time: 55 minutes Quantity: 6 servings 439 calories per serving
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Ingredients:

For the chicken marinade:

  • 1 kg chicken (breast or thigh) skinless
  • 1 cup of finely chopped fresh coriander leaves
  • 1 cup of fresh nature yogurt
  • 3 tablespoons of garlic paste
  • 2 tablespoons of ginger paste
  • 2 dry red chilies
  • 4 tablespoons of garam masala
  • 3 tablespoons lemon juice
  • 1/2 teaspoon orange food coloring (optional)

For the gravy:

  • 6 fresh tomatoes chopped fine
  • 2 onions finely chopped
  • 6 cloves garlic chopped fine
  • 5 pods cardamom
  • 2 tablespoons of garam masala
  • 2 teaspoons of soft brown sugar
  • 3 tablespoons of vegetable oil
  • 1 cup single cream
  • Salt to taste
  • 3 tablespoons of almonds blanched and ground to a paste

How to prepare:

  1. Keep some coriander aside for garnishing and then grind the remaining coriander with all the marinade ingredients except yogurt together in the food processor to have a smooth paste.
  2. Pour the mixture in a large bowl with the yogurt and mix well.
  3. Cut the chicken into 2 inches chunks.
  4. Add the chicken pieces then mix well.
  5. Cover the bowl and refrigerate overnight.
  6. Thread the chicken pieces on the skewers.
  7. Preheat the grill to medium-high (400 F) and put the skewers on the grill with a tray underneath it to collect the drippings.
  8. Roast the chicken pieces until they become brownish and tender.
  9. Heat the oil in a pan on medium flame.
  10. Add the onions to the oil and fry it until soft.
  11. Add the garlic and the cardamom and fry for 2 to 3 minutes.
  12. Add the brown sugar, garam masala, almonds, and tomatoes then mix well.
  13. Cook the mixture well until the tomatoes become soft and thick paste is formed.
  14. Add the grilled chicken pieces and stir, then cook for approximately 10 minutes.
  15. Add the cream and mix well.
  16. Garnish with chopped coriander leaves.
  17. Serve hot with Indian flatbread (Naans) or rice.
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Nicolas Desjardins

Hello everyone, I am the main writer for SIND Canada. I've been writing articles for more than 10 years and I like sharing my knowledge. I'm currently writing for many websites and newspapers. All my ideas come from my very active lifestyle, every day I ask myself hundreds of questions to doctors, specialists, and physicians. I always keep myself very informed to give you the best information. In all my years as a computer scientist made me become an incredible researcher. I believe that any information should be free, we want to know more every day because we learn every day. Most of our medical sources come from Canada.ca and government research. You can contact me on our forum or by email at info@sind.ca.