Chicken Tikka Masala Recipe

Cube chicken to 1 to 1½ inch pieces and add them to a mixing bowl

Check for excess moisture in chicken and pat dry with kitchen tissues if needed

Add red chilli powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger garlic paste, yogurt and kasuri methi to the chicken

Mix well, cover with cling wrap and refrigerate for minimum 8 hours and up to 48 hours

Heat oil or ghee in a pot or pan

Add onions and sprinkle 1 teaspoon salt, then sauté until deep golden

Add ginger garlic paste and green chilli, sauté until aromatic

Reduce heat to low and add red chilli powder, coriander powder, garam masala and cumin powder, stirring well quickly

Add the tomatoes and cook on medium high heat until the onion tomato masala becomes really thick

Pour hot water and mix well, bring to a rolling boil

Cover and simmer until thick

Cool down and blend to a smooth puree, then return to pot and heat up

Thread the chicken onto metal skewers or soaked bamboo skewers and place in prepared tray

Bake in preheated oven at 460°F for 9-10 minutes

Turn chicken to other side and grill for another 9-10 minutes

Broil for 2-3 minutes until slightly charred

Pour 1 tbsp oil to skillet and heat well

Place chicken tikka pieces spacing them apart, cook on medium high heat for 3 minutes

Turn to other side and cook for another 3 minutes until charred

Thread on skewers and place in air fryer basket or tray

Air fry at 400°F for 6 minutes

Turn with tongs and air fry for another 6 minutes

If dry, baste with marinade and continue for another 2 minutes until slightly charred

Add sugar and cream to the simmered tikka masala sauce

Stir well and cook for a few minutes until thick, creamy and aromatic

Add the grilled chicken tikka and crushed kasuri methi to the thick gravy

Stir and cook until chicken tikka is soft and tender

Taste test and add more salt, garam masala and sugar if needed

Turn off heat and garnish with cream and coriander leaves