# Chicken Tikka Masala

Chicken Tikka Masala takes 1 hr (20 min prep, 40 min cooking) and serves 6.

Recipe by indianhealthyrecipes.com · original: https://www.indianhealthyrecipes.com/chicken-tikka-masala/  
Cuisine: Indian · Dish: Curries  
On Meez: https://meezenplace.app/recipes/chicken-tikka-masala-recipe (with step-by-step Cook Mode)

Chicken tikka masala is a classic Indian/British dish with soft tender chunks of grilled chicken in a delicious & super aromatic gravy.

## Ingredients (serves 6)

- ½ cup (120 ml) Greek yogurt (hung curd)
- 1 teaspoon garam masala
- ¼ teaspoon turmeric
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 tablespoon lemon juice
- 1 tablespoon ginger garlic paste (or 0.75 tbsp grated ginger + 0.75 tbsp grated garlic)
- 1 tablespoon oil (mustard oil if you have)
- FOR THE TIKKA MASALA: 3 tablespoons oil (or ghee)
- 1½ cups (150 grams) onions (fine chopped, 1x - 1 large or 2 medium)
- 1 green chilli (optional)
- 2 teaspoons garam masala (adjust to taste)
- 1 tablespoon coriander powder
- 1 cup hot water (double if using cashews)
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- ½ cup heavy cream/whipping cream (or 1x - 0.333 cup whole raw cashews, 30, refer notes)
- FOR GARNISH: 3 tablespoons heavy cream (or any cream)
- 3 tablespoons coriander leaves (fine chopped)
- 10½ lbs (700 grams) chicken boneless (Preferably thighs, or breasts)
- 1.1 lbs (500 grams) tomatoes (pureed/chopped or 10 oz. (10.25 cup) tomato puree/ passata or 14 oz can peeled tomatoes, read notes)
- ½ to 1 teaspoon Kashmiri red chili powder (use less for low heat, use 10.5 teaspoons for extra heat)
- ½ to 1 teaspoon Kashmiri red chili powder (can use up to 1 tablespoon for extra heat)
- 1 to 10½ teaspoon cumin powder
- 1 to 2 teaspoons sugar (adjust to taste)
- ½ teaspoon salt
- 1 tablespoon kasuri methi
- 1 teaspoon salt

## Steps

1. Cube chicken to 1 to 1½ inch pieces and add them to a mixing bowl
2. Check for excess moisture in chicken and pat dry with kitchen tissues if needed
3. 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
4. Mix well, cover with cling wrap and refrigerate for minimum 8 hours and up to 48 hours
5. Heat oil or ghee in a pot or pan
6. Add onions and sprinkle 1 teaspoon salt, then sauté until deep golden
7. Add ginger garlic paste and green chilli, sauté until aromatic
8. Reduce heat to low and add red chilli powder, coriander powder, garam masala and cumin powder, stirring well quickly
9. Add the tomatoes and cook on medium high heat until the onion tomato masala becomes really thick
10. Pour hot water and mix well, bring to a rolling boil
11. Cover and simmer until thick
12. Cool down and blend to a smooth puree, then return to pot and heat up
13. Thread the chicken onto metal skewers or soaked bamboo skewers and place in prepared tray
14. Bake in preheated oven at 460°F for 9-10 minutes
15. Turn chicken to other side and grill for another 9-10 minutes
16. Broil for 2-3 minutes until slightly charred
17. Pour 1 tbsp oil to skillet and heat well
18. Place chicken tikka pieces spacing them apart, cook on medium high heat for 3 minutes
19. Turn to other side and cook for another 3 minutes until charred
20. Thread on skewers and place in air fryer basket or tray
21. Air fry at 400°F for 6 minutes
22. Turn with tongs and air fry for another 6 minutes
23. If dry, baste with marinade and continue for another 2 minutes until slightly charred
24. Add sugar and cream to the simmered tikka masala sauce
25. Stir well and cook for a few minutes until thick, creamy and aromatic
26. Add the grilled chicken tikka and crushed kasuri methi to the thick gravy
27. Stir and cook until chicken tikka is soft and tender
28. Taste test and add more salt, garam masala and sugar if needed
29. Turn off heat and garnish with cream and coriander leaves

## Good to know

### Swaps

No Kashmiri red chili powder? Use sweet paprika with a pinch of cayenne.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stovetop or in the microwave until steaming hot.

### Making it ahead

Marinate the chicken up to 48 hours ahead and keep refrigerated. The gravy can also be made a day ahead and refrigerated, then combined with freshly grilled chicken before serving.

## Nutrition (per serving, 1 serving, as published by indianhealthyrecipes.com)

- Calories: 483 kcal
- Protein: 26 g
- Carbohydrates: 10 g
- Sugar: 6 g
- Fiber: 2 g
- Fat: 38 g
- Saturated fat: 12 g
- Unsaturated fat: 23 g
- Trans fat: 0.2 g
- Cholesterol: 120 mg
- Sodium: 728 mg