It’s been a long time (in months) that I really enjoyed making and eating chicken. Today am excited to try this recipe, I know it sounds strange that I didn’t eat chicken for a long time, but guess what it’s worth waiting. 🙂
When I looked up for some authentic recipes, I was shocked to see that it was not an Indian origin, but British and basically it was a spicy dish which was tweaked less spicy to be mild or medium spicy for them to eat.
I also came to know that any Indian sounding recipe, which calls for cream, is not an Indian origin recipe or maybe improvised or modified to satisfy people who cannot take a lot of Indian spices. It was really nice to read the chicken tikka masala on the wiki.
This is a rich creamy, red gravy. Red does not mean it is spicy, but there is a lot of tomatoes and tomato paste that gives this lovely color to the gravy. The chicken is cooked in a separate tikka masala and yogurt. It originally is cooked in a tandoor, as I don’t have one, I just baked it on high heat in the oven or can even be cooked on a pan.
Basically this recipe uses skinless and boneless chicken pieces, but I used chicken thigh pieces with bones as I love to eat chicken with bone pieces. To make it more kid friendly you can use the boneless chicken. I did make the rest of the recipe less spicy.
I should say it was a winner dish, as I made it for a potluck with my friends and family. Kids did enjoy a lot and adults too. 🙂
- 1 Whole Chicken/Chicken Thigh/Skinless Boneless Chicken cut into medium pieces
- 1/2 Stick Butter
- 1 Tsp Oil
- 1 Tsp Cumin Seeds
- 2-3 Green Chilies
- 1/4 tsp + 1/2 Tsp Turmeric powder
- 1 Tsp + 1/2 Tsp Paprika powder
- 1/2 Tsp + 1/2 Tsp Chili powder
- 1 Tsp + 1 Tbsp Cumin powder
- Salt as needed
- 1 Onion chopped
- 2 Tomatoes chopped
- 1 Can Crushed Tomato
- 2 Tbsp Tomato paste
- 3-4 Tbsp Plain Yogurt/Greek Yogurt
- 1 Tbsp Ginger paste/crushed/grated
- 1 Tbsp Garlic paste/crushed/grated
- 1 Heavy Whipping Cream
- 1/4 Cup Cilantro chopped
- 1-2 Green Cardamon
- 1 Tbsp Black Pepper
- 1 Cinnamon Stick
- 2-3 Cloves
- 1 1/2 Tbsp Coriander seeds
- 1/8 Tsp Nutmeg powder
- 1. In spice grinder, add all the ingredients to make tikka masala powder and powder it, add this tikka masala powder to a small mixing bowl, add salt, 1/4 tsp turmeric, 1/2 tsp paprika, 1/2 tsp chili powder, 1 tsp cumin powder and mix the powder and keep aside.
- 2. In a large mixing bowl, add the chicken (make sure the chicken is dry and does not have any water, else wipe the wet chicken pieces with a paper towel), the above spice mix, ginger and mix well and marinate this for about 1 hour in the fridge.
- 3. Preheat oven to 450 F.
- 4. Arrange these marinated chicken pieces on a sprayed and lined baking sheet and cook it for about 10-12 mins.
- 5. Meanwhile take a heavy bottom sauce pan, add oil and butter, when it's hot add cumin seeds, when they start to brown a little bit add the onions, saute them until translucent.
- 6. Add the garlic and cook it until the raw smell is gone.
- 7. Now add the tomato paste and little salt, and cook it until the tomato paste changes to a little bit darker color and the oil comes out for about maybe 5 mins or so.
- 8. Now add the green chilies and cook more for about 1 min or so.
- 9. Add the rest of the spices and salt and cook until the raw smell is gone.
- 10. Add the tomatoes and cook them till tender and add the crushed tomatoes, cover and cook stirring occasionally so that the tomato gravy gets thicker and darker in color for about 8-10 mins.
- 11. Add the heavy whipping cream and check salt and add some if needed. You can also add some water at this stage to adjust the thickness of the gravy. Cook this until you get a slight boil, keep stirring occasionally.
- 12. Now add the chicken tikka pieces to the gravy and simmer it and cook it for more 10 mins or so.
- 13. Garnish this delicious rich tikka masala with more cream/butter and chopped cilantro.
- * You can substitute heavy whipping cream with coconut milk.
- * You can substitute regular oil with coconut oil.
- * You can also substitute butter with coconut butter to get more coconut flavor to the recipe.
- * For vegetarians you can use paneer, tofu, or any kofta or any veggies or combo of veggies to the same gravy.