Name: How to make Chicken Tikka Masala
Prep time: 20 min
Cook time: 45 min
Total time: 2 h 25 min
Ingredients: 1 kg Chicken (boneless); Lime juice (from 1/2 lime); Salt (1 tsp., to taste); 2 tbsp. ginger garlic paste (made fresh); 4 tbsp. hung yogurt or Greek yogurt; 1/4 tsp. turmeric powder; 1/2 tsp. black pepper powder; 2 tsp. Kashmiri red chilli powder; 1 tsp. garam masala powder; 1 tbsp. Kasuri methi or dried fenugreek leaves (powdered); 1 tbsp. mustard oil; 4 tbsp. oil (any neutral oil); 2 inch cinnamon stick; 3 large tomatoes; 12 cashew nuts; 1 medium onion (finely chopped); 1 tbsp. ginger garlic paste (made fresh); 3 tsp. Kashmiri red chilli powder; 1/2 tsp. normal red chilli powder (or to taste); 1/4 tsp. cumin powder; 1 tsp. coriander powder; 1 tsp. garam masala powder; 1 tbsp. dried fenugreek leaves or Kasuri methi; Salt (to taste); Coriander leaves; 1/4 cup heavy cream; Charcoal pieces; Metal bowl; Oil/ghee; Lighter fluid or flame

Instructions

Making the Chicken tikka

Cut the boneless chicken in bite size pieces

Make sure to make fresh ginger garlic paste for this recipe (use equal parts of garlic cloves and ginger)
For the first marination, add the juice of one small lime or half a big lime, salt (to taste) and 2 tbsp. ginger garlic paste.
Let this marinate for 20 min at room temperature or for longer in the refrigerator

The first marination helps to get rid of any “poultry” smell from the chicken pieces
For the second marination, add hung yogurt or greek yogurt, turmeric powder, 1 tsp. garam masala powder, black pepper powder, 2 tsp. Kashmiri red chilli powder, 1 tbsp. Kasuri Methi or dried fenugreek leaves (crushed) and 1 tbsp. mustard oil.
If you don’t have mustard oil, replace with normal cooking oil
Mix well and marinate for 1 hr at room temperature or longer in the refrigerator

Cook the chicken at 400F for 5 min in the air fryer or you can pan fry the pieces as well.
You can also bake the pieces in an oven instead.
If you are cooking the pieces in the air fryer, make sure to save the drippings for the gravy

Make sure to keep the chicken tikka covered, so they stay moist and juicy

Making the gravy

Use a wide pan for this recipe
Make a paste of tomatoes and cashew nuts and set aside

Add oil to the pan and set on medium heat
Add cinnamon sticks along with finely chopped onion
Sprinkle some salt so the onion cooks faster

Stir fry the onion for ~1 min or till they look translucent
Add 1 tbsp. fresh ginger garlic paste
Stir fry the onion till it turns golden brown in color

Turn down the heat and add cumin powder, coriander powder and 3 tsp. Kashmiri red chilli powder (for red color)
Add some normal red chilli powder (for heat)
Give it a quick stir

Add tomato/cashew purée
Turn up the heat and stir the gravy vigorously until it thickens and oil floats on the surface
Add any drippings from the chicken tikka and stir till the gravy thickens

Add chicken tikka pieces
Stir fry for 5 min on high heat
Add 1 cup hot water and let the gravy simmer (with the lid placed on) for 5 min

Add salt to taste.
Add 1 tsp. garam masala powder and 1 tbsp. Kasuri Methi (crushed)
Add heavy cream

Give it a stir and place the lid on for 2 min so that the cream slightly melts
Garnish with chopped coriander leaves
Rest the curry for sometime, so the gravy further thickens

Smoking the chicken tikka masala

You can place a piece of burning charcoal in a metal cup and add some ghee/oil to it
Once the charcoal starts to smoke, place the lid on for 20 min
This will infuse the curry with a smoky aroma