Chicken Tikka Masala
About this recipe
Chicken Tikka Masala is a beloved dish that combines tender, marinated chicken with a rich, creamy gravy. In this video, chef Chintan Pandya shares his take on this popular dish, emphasizing the importance of marination and the balance of flavors in the gravy.
This version features a two-stage marination process that ensures the chicken is flavorful and not watery, along with a homemade makhani gravy that brings everything together. It's a great way to enjoy a classic dish right at home.
Ingredient notes
- Use boneless chicken thighs for the best texture and flavor.
- For the second marination, let the chicken sit for at least 6 hours or overnight in the refrigerator.
Tips from Munchies’s video
- Make a ginger garlic paste by blending fresh ginger and garlic with a little water until smooth.
- Always marinate chicken in two stages to ensure it retains flavor and moisture without becoming watery.
- When browning onions, add a little water to halt cooking and achieve the right texture without burning.
Good to know
- How long should I marinate the chicken?
- The chicken should be marinated for at least 6 hours or overnight for best results.
- What type of oil should I use for cooking?
- Use edible mustard oil, heated to smoking point, for a strong flavor.
No life story here — the video and the recipe are the whole point. All credit to Munchies: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Make ginger garlic paste by blending ginger, garlic, and a little water until smooth.
- 2
Prepare the chicken by removing the skin and cutting it into halves.
- 3
For the first marination, mix chicken with lemon juice, salt, ginger garlic paste, and chili powder. Let it marinate for 1.5 hours at room temperature.
- 4
Heat mustard oil until smoking, then let it cool. Add chili powder, turmeric, ginger garlic paste, salt, and garam masala to the oil.
- 5
For the second marination, combine the first marinated chicken with yogurt and the remaining oil mixture. Let it marinate for at least 6 hours or overnight in the refrigerator.
- 6
To make the makhani gravy, blend tomatoes with water, ginger garlic paste, chili powder, green chili, and salt. Add cilantro stems tied in a muslin cloth for flavor.
- 7
Cook the tomato mixture until done, then remove the muslin cloth and blend the gravy until smooth.
- 8
Prepare the onion-tomato masala by browning red onions in oil, adding water to halt cooking, then adding green chilies, ginger garlic paste, and chili powder. Add tomatoes and cook until soft.
- 9
Line marinated chicken on a tray and bake in a preheated oven at 350°F (175°C) for 20-25 minutes.
- 10
Combine the makhani gravy with kasoori methi, chili powder, salt, butter, cream, and honey. Stir well and let it simmer.
- 11
Cut the baked chicken into pieces and add to the gravy. Finish with ghee, cumin seeds, and garnish with cilantro and ginger.
Heads up — we had to guess a little:
- The quantity of chicken is inferred based on typical serving sizes for chicken tikka masala.
Credit where it’s due: this recipe was transcribed from Munchies’s original video on YouTube. Follow them there — it’s their dish.
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