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Chicken Tikka Masala | Indian Chicken Tikka Masala Recipe

Chicken Tikka Masala is one of the most popular and loved curry dish around the world. Chicken tikka masala is spicy, buttery, creamy and smoky delicious gravy which can be made easily at home. In this recipe I have shared detailed recipe for making chicken tikka and restaurant style tikka masala gravy at home. Serve it with jeera rice, ghee rice, naan, roti, chapati, garlic naan or with plain steamed basmati rice. Learn how to make this restaurant style chicken tikka masala with step by step pictures and video.
4.64 from 11 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 287kcal

Equipment

  • Cooking pot
  • OTG or Oven
  • Blender

Ingredients

For Chicken Tikka

  • 500 grams Boneless Chicken Thighs
  • ½ cup Curd | Yogurt
  • 2 tbsp Ginger Garlic paste
  • 2 tbsp Lemon Juice
  • 1 tbsp Kashmiri Chilli powder
  • 1 tsp Turmeric powder
  • 2 tsp Cumin Powder
  • 1 tbsp Coriander Powder
  • 2 tsp Garam Masala Powder
  • Salt to taste

For Chicken Tikka Masala

  • 1 large Onion chopped finely
  • 4 large Tomato pureed
  • 2 tbsp Ginger garlic paste
  • 1 tsp Garam masala powder
  • 1 tsp Roasted Cumin powder
  • 2 tbsp Kashmiri Red Chilli powder
  • ¼ cup Cream
  • Salt to taste
  • 4 tbsp Butter or Oil
  • 3 tbsp Coriander leaves chopped finely

Instructions

How to Make Chicken Tikka Masala

  • Take chicken in a bowl, add spice powders, yogurt, oil, lemon juice, salt and ginger garlic paste. Mix well and Marinate for 2 hours. Preheat oven to grill mode to 250 degree C. Line a baking tray with parchment paper or foil. Place the chicken and cook the chicken in oven for 12 to 15 mins. Flip over in between and brush with oil if needed. Remove from oven, sprinkle top with ghee or butter, sprinkle with chaat masala powder. Serve hot or use in chicken tikka masala.
  • Heat butter in a kadai. Add in ginger garlic paste, onions and salt. Cook this till golden brown. Add in Red chilli powder, cumin powder if using and garam masala powder and mix well. Pour in tomato puree and cook till oil separates from this.
  • Add in chicken tikka pieces and pour in some water. Cover this and simmer for 10-15 mins until all flavour gets together.
  • Now add in cream and mix well. Garnish with coriander leaves and mix well. Serve with rice or roti.

Notes

  • I made a basic gravy for chicken tikka. You can add whole spices like cumin seeds, cinnamon, cardamom, cloves. 
  • A small pinch of kasuri methi leaves can be added in the end for taste.
  • Instead of cream, you can add milk for creamy texture. 
  • You can pan fry chicken in a pan, instead of cooking in oven.

Nutrition

Serving: 1servings | Calories: 287kcal | Carbohydrates: 12g | Protein: 17g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 154mg | Potassium: 657mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2455IU | Vitamin C: 21mg | Calcium: 85mg | Iron: 3mg
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