This chicken tikka masala tastes like restaurant style chicken tikka masala!
How to make Chicken Tikka Masala
If you want to make chicken tikka masala that tastes restaurant-style, this recipe is for you!
Ingredients for gravy
For smoking the curry
- 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
- 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
- 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