Chicken Tikka Masala | Tandoori Chicken Tikka Masala Recipe | Chicken Tikka Masala Gravy

Chicken Tikka Masala Recipe | Tandoori Chicken Tikka Masala Recipe | How To Make Chicken Tikka Masala | Chicken Tikka Masala | Tikka Masala Indian Chicken Tikka Masala Recipe | Spice Eats Chicken Tikka Masala Ingredients for Chicken Tikka Masala Recipe: (Tsp-Teaspoon; Tbsp-Tablespoon) For making Chicken Tikkas: - Boneless Chicken - 500 gms (cut into 2” tikka pieces) Marinade: - Hung Curd/Yoghurt- 5 tbsp - Turmeric Powder- a pinch (1/8 tsp) - Kashmiri Chilli Powder- 5 tsp - Garam Masala Powder- 3/4 tsp - Kasuri Methi(Fenugreek Leaves), dry roasted & powdered- 1/2 tsp - Salt- 1 tsp - Lemon Juice-1.5 tsp - Ginger Garlic Paste- 1 tbsp - Cooking Oil- 2.5 tbsp Other Ingredients: - Cooking Oil for pan frying -2 tbsp Preparation: - To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water. This may take 1.5 to 2 hrs, so plan accordingly. - You can use chicken tikka pieces or alternatively cut boneless chicken fillets into 2 inch tikka pieces. Marination: - To prepare the marinade, add all the ingredients specified above in a bowl. - Whisk everything together and then add the chicken pieces . Mix everything well so that the chicken tikka pieces are well coated with the marinade. - Set aside to marinate for 1-2 hours in the refrigerator. Take out the marinated chicken from the refrigerator 30 mins before cooking. Process: - Heat 2-3 tbsp oil in a pan and arrange the marinated chicken tikkas side by side. Don’t crowd the pan, make it in 2 batches. - Fry on medium heat for 3 mins, flip the tikkas on the other side and continue to fry on medium heat for 3 mins on the other side. - Flip again on the other side and continue to fry on medium heat for 2 mins on each side. . - Repeat the above steps for the next batch too. - Remove onto a plate and set aside to be added to the gravy later. For Making the Gravy: - Onions, fine chopped- 2 medium - Ginger Garlic Paste- 2 tsp - Tomato purée - 1 US cup measure - Fresh Cream- 6 tbsp Spice Powders: - Turmeric Powder- 1/4 tsp - Red Chilli Powder- 1 tsp - Coriander Powder- 1 tsp - Cumin Powder- 1/2 tsp - Garam Masala Powder- 1/2 tsp - Kasuri Methi ( Fenugreek leaves, roasted and crushed)- 1 tsp Other Ingredients: - Refined Oil- 3 tbsp - Salt for seasoning- a pinch Preparation: - Fine chop the onions and roast the Kasuri Methi (Fenugreek leaves), crush it roughly. Process: - Heat 3 tbsp oil in a pan and add the chopped onions. Fry on medium heat for 7-8 mins till light brown in colour. - Add the ginger garlic paste and fry on low heat for 2 mins. - Add the tomato purée, give a mix and add the turmeric, red chilli, coriander, cumin powders and a pinch of salt. Mix & fry for 2-3 mins on low heat. - Add the fried tikkas, give a mix and add 300 ml water. Add the garam masala powder, give a mix and cover & cook on low heat for 10 mins. - Now open the lid, add the fresh cream and roasted & crushed Kasuri Methi give a mix and cook on low heat for 2 mins - Serve with naan or rice. #chickentikkamasala #chickentikkagravy #tikkamasala #chickenmasala #chickencurry #chickengravy #spiceeats #spiceeatschicken #spiceeatsrecipes