Chicken Tikka Masala That Beats Any Takeout!
About this recipe
Chicken Tikka Masala is a beloved North Indian dish known for its rich, creamy sauce and tender chunks of marinated chicken. This recipe by Smita Deo brings the authentic taste of restaurant-style Chicken Tikka Masala right into your kitchen, emphasizing the balance of smoky grilled chicken and aromatic spices.
What sets this version apart is the careful marination of the chicken and the unique smoky flavor achieved through a special technique involving coal. It's not just about cooking; it's about creating a dish that impresses with every bite.
Ingredient notes
- The recipe calls for 1 kg (1000 g) of boneless chicken chunks, which is essential for tender pieces that cook quickly.
- For the marination, use a mix of Kashmiri, Byadgi, and Guntur red chili powders to achieve the right heat and color.
- The yogurt (curd) needed is 180 ml, which helps tenderize the chicken and adds creaminess to the dish.
Tips from Smita Deo’s video
- Marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
- When cooking the chicken, be careful not to overcook it, as boneless chunks can become chewy if left too long.
- For the smoky flavor, use a red-hot piece of coal drizzled with ghee, covered to infuse the dish with a unique aroma.
Good to know
- What is the difference between Chicken Tikka Masala and Butter Chicken?
- Chicken Tikka Masala uses a pure tomato and spice base without cashew paste, while Butter Chicken often includes cashew paste and can be slightly sweet due to added ketchup.
- How long should I cook the chicken tikka?
- Cook the marinated chicken for 5 to 7 minutes until just done, being careful not to overcook.
- Can I use vegetables instead of chicken?
- Yes, you can substitute the chicken with tandoori mushrooms, tandoori aloo, or tandoori paneer for a vegetarian option.
No life story here — the video and the recipe are the whole point. All credit to Smita Deo: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the marination for the chicken by mixing garlic paste, ginger paste, turmeric powder, red chilli powder, coriander seed powder, cumin seed powder, black pepper powder, garam masala, yogurt, mustard oil, chaat masala, crushed kasuri methi, salt, and lemon juice in a bowl with the chicken chunks. Massage the chicken pieces and let them marinate for at least 30 minutes.
- 2
Heat peanut oil and butter in a pan. Add finely chopped onions and sauté until they are soft and pink.
- 3
Add garlic paste and ginger paste to the onions and sauté for a minute.
- 4
Stir in turmeric powder, red chilli powder, coriander powder, cumin seed powder, and garam masala powder. Mix well and sauté for a few seconds.
- 5
Add the blanched tomato puree and a little water to deglaze the pan. Season with salt and cook for 4 to 5 minutes until the oil separates from the gravy. Stir in fresh cream and switch off the flame.
- 6
Cook the marinated chicken in a tandoor, oven, or on a tawa. Add a splash of water to deglaze the remaining masala in the pan and pour it over the chicken. Add butter and cook for 5 to 7 minutes until the chicken is just done.
- 7
For the smoky flavor, heat a small piece of coal until red hot, place it on a knife, drizzle ghee over it, and cover the pan for 10 minutes.
- 8
Pour the prepared gravy into the pan with the chicken tikka and cook for another 3 to 4 minutes on low flame to combine the flavors.
- 9
Garnish with cream, kasuri methi, chaat masala, fresh coriander, ginger juliennes, and sliced green chillies. Serve hot with parathas, naan, or jeera rice.
Heads up — we had to guess a little:
- The quantity for lemon juice was inferred as about 1 tablespoon based on common usage.
Credit where it’s due: this recipe was transcribed from Smita Deo’s original video on YouTube. Follow them there — it’s their dish.
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