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Description
Chicken Tikka Masala is a westernized Indian dish originating from Punjab. Succulent Tandoori Chicken cooked in creamy tomato onion cashew gravy with grilled veggies.
Restaurant Style Tikka Masala / British Tikka Masala / Tandoor Masala / Chicken Masala / Punjabi Tikka Masala
| Ingredients-1 | |
|---|---|
| 6 nos | Chicken tenders |
| ½ cup | Yogurt (plain) |
| ¼ tsp | Ginger garlic paste |
| 1 pinch | Orange red food colour |
| 1 tsp | Lemon juice |
| ¼ tsp | Turmeric powder (for marinating) |
| ¼ tsp | Kashmiri red chili powder (for marinating) |
| 1 tsp | Coriander /dhania powder (for marinating) |
| ¼ tsp | Salt |
| Ingredients-2 | |
|---|---|
| 1 no | Onion (cut into big dices) |
| 2 cup | Mixed bell peppers (cut into big squares) |
| 1 pinch | Salt (for mixing) |
| 1 tsp | Oil (for mixing) |
| Ingredients-3 | |
|---|---|
| 1 no | Onion (big size, roughly chopped) |
| 3 nos | Tomato (ripe and juicy) |
| 1 inch | Ginger (crushed) |
| 3 clove | Garlic (crushed) |
| 1 no | Green chili (small) |
| ½ tsp | Kasoori methi (dry fenugreek leaves) |
| 1 tsp | Corainder seeds |
| 1 tsp | |
| 10 nos | Black peppercorns (crushed) |
| 6 nos | Whole cashews |
| 2 tsp | Oil (for sauteing) |
| Ingredients-4 | |
|---|---|
| 2 tsp | Melted butter (for gravy) |
| 1 tsp | Kashmiri red chili powder (for gravy) |
| ½ tsp | Garam masala powder (for gravy) |
| ¼ tsp | Turmeric powder (for gravy) |
| ½ tsp | Salt (or to taste) |
| 3 stks | Corainder leaves (chopped for garnishing) |
| 1 tsp | Cream (optional) |
| 1 pinch | Orange red food colour (for gravy) |
| 2 tsp | Honey |
| Ingredients-5 | |
|---|---|
| 6 nos | Bamboo skewers |
| 1 no | Baking dish (which can withstand broiler heat) |
| 1 no | Baking tray |
| 2 tsp | Melted butter (for brushing) |
Instructions
For Marinade : Wash the chicken tender and cut into big chuunks. In a bowl combine all ingredients from table-1 chicken pieces, yougurt, ginger garlic paste, turmeric powder, kashmiri red chili powder, corainder powder, lemon juice, food colour and salt. Mix well and let the marinade sit for atleast 1 hour.
Grilling : Grilled veggies are not a part of traditional tikka masala but adds great colour and helps for yielding a considerable quantity if feeding a large crowd. Cut the veggies listed under table-2, mix with salt and oil. Soak the bamboo skewers in water for 1/2 hour so that it may not break easily while broiling. Place the oven grill under the broiler, probably the second rack from top. Turn the setting to broil so that the upper coil lights up. Thread the marinated chicken and veggies as shown onto the bamboo skewers and place them in baking tray and broil for 10 to 12 minutes, turning twice or thrice to cook evenly, brush with little melted butter and cook until small dark black spots appear on th veggies and chicken. When done remove and set aside. Caution: If broiling pls make sure you check it every few minutes to avoid burning, because this could happen soon depending on your baking sheet.
Alternatively you can also grill over regular electric grill or bake on the lower rack for 40 minutes. If you don't have an oven, use a griddle to cook them but will miss the smoky flavour.
For Sauce : Using the ingredients from table-3, heat up oil, add the corainder seeds, cumin seeds, black peppercorns and toast for few seconds. Add the chopped onions, ginger, garlic, green chili and kasoori methi and fry for 3 minutes over medium flame. When they turn slighly brown, add the chopped toamtoes and cook until tender and soft. When done remove from stove and let cool completely. Grind this mixture along with cashews to make a thick sauce.
For gravy: Using ingredients from table-4, heat butter in a pan, add the onion tomato sauce, turmeric powder, kashmiri red chili powder, garam masala powder, leftover chicken marinade(if any) or 1/4 cup water, food colour, honey and salt. Bring it one boil, add the skewered chicken and simmer for few minutes(5 minutes low flame). Garnish with skewered veggies and corainder. It is edible at this stage but to make it more flavourful, I usually broil the whole gravy for few minutes and then serve.
Broil ing the gravy : Turn the oven to broil setting, tranfer the gravy to a baking tray or dish which is capable of withstanding the broiler heat. Place the dish under broiler for 5 minutes or less. We need nice dark red colour on top with dark spots and upper layer getting thick with butter separating. This step is optional but gives that restaurant look and quality which you are looking for.
Serving : Straight from the oven with light cilantro garnish and cream and serve with Naan bread or choice of rice. Good with any flat bread, fried rice, pilaf, light less spicy variety rice or even plain cooked basmati rice
Notes
Yield: 3 approx.
I've used plain aluminum cake pan for broiling the final dish and Everest brand graram masala and Kashmiri red chili powder.
Checkout my other other recipe made with store bought tikka masala here.
hi mullai, i hav tried ur
hi mullai,
i hav tried ur recipe yesterday with parotta..it came out excellently..and it replaced hotel taste..i got credit from my hus..thanks for ur recipe..its rocking tak car