Chicken Tikka Masala is a flavorful silky sauce with cream,tomatoes and grilled chicken. Not too hot, but rich and creamy.

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Ingredients:
  • For the Marination:
    • 1 lb Chicken, cut into cubes or Boneless chicken
    • 1 cup Yogurt
    • 1 tbsp Cumin powder
    • 1/2 tbsp Coriander powder
    • 1/4 tsp Turmeric powder
    • 2 tbsp readymade Tandoori Masala
    • 1 tbsp Garam Masala powder
    • 1 tbsp Ginger and Garlic paste
    • 1 tsp Salt
    • 1/2 tsp Red Chili powder
  • For the Sauce:
    • 1 medium sized Onion, cubed
    • 1/2 roasted Red Bell Pepper (about 1/2 cup when pureed)
    • 6 Cashews
    • 1 tsp Cumin powder
    • 1/2 tsp Coriander powder
    • 3 Cloves, 1/2 inch Cinnamon, 2 Cardamom pods–ground into fine powder
    • 1 tbsp Kasoori Methi (dried Fenugreek leaves, found in Indian grocery stores)
    • 1/4 cup Cream
    • 2 tbsp Tomato ketchup
    • Ready made Chicken Tikka masala packet
    • 1 tbsp Butter
    • 1 tbsp Oil
    • 1/4 tsp of Red Chili powder, or to taste
    • Salt to taste
    • Cilantro for garnish
Method:
  • Marinade the chicken with all the ingredients for marination.Cover and keep it in fridge for about 2 hours.
  • Preheat oven at 200C (400F) and bake the chicken. Keep chicken pieces on oven grill & keep oven tray underneath or put the chicken pieces on soaked skewers. Bake chicken pieces on both sides, each side 8 - 10 min or until golden.
  • If not planning to bake either grill or pan roast the marinated chicken and set aside.
  • In the mean time, roast the onions in the pan or cooker with a few drops of oil until lightly browned.
  • Add the red bell peppers and cashew and toss them around for a couple of minutes. Take if off the stove and cool until ready to handle
  • Blend the mixture into a fine puree. Add a few tablespoons of water if necessary.
  • Heat a pan (you can use the same pan used for roasting) with a tablespoon of oil and a table spoon of butter.
  • When the butter just melts, add all the powders (clove, cinnamon, cardamom powder, cumin and coriander) and saute until their aroma wafts around.
  • Add the red bell pepper, onion and cashew puree and gently saute for 3-4 minutes.
  • Add the chili powder ,salt,tikka masala and the tomato ketchup. Mix well and add the cream.
  • Crush kasoori methi in your hands before adding to the mix and cook for 2 minutes.
  • Now add the grilled chicken pieces and toss to coat well in the sauce.
  • Check taste and adjust salt or chili powder as desired.
  • If you want a thinner consistency add a few more tablespoons of water and a sparing splash of cream. Gently simmer for 5 minutes.
  • Garnish with cilantro and serve with Naans or Basmati rice.