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
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:
- 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.
- Pour the mixture in a large bowl with the yogurt and mix well.
- Cut the chicken into 2 inches chunks.
- Add the chicken pieces then mix well.
- Cover the bowl and refrigerate overnight.
- Thread the chicken pieces on the skewers.
- Preheat the grill to medium-high (400 F) and put the skewers on the grill with a tray underneath it to collect the drippings.
- Roast the chicken pieces until they become brownish and tender.
- Heat the oil in a pan on medium flame.
- Add the onions to the oil and fry it until soft.
- Add the garlic and the cardamom and fry for 2 to 3 minutes.
- Add the brown sugar, garam masala, almonds, and tomatoes then mix well.
- Cook the mixture well until the tomatoes become soft and thick paste is formed.
- Add the grilled chicken pieces and stir, then cook for approximately 10 minutes.
- Add the cream and mix well.
- Garnish with chopped coriander leaves.
- Serve hot with Indian flatbread (Naans) or rice.