chicken Tikka(Murgh Tikka) masala recipe

 Indian chicken tikka masala recipe

Chicken Tikka masala is one of the most popular dish through out the world.
It is a rich tomato based curry sauce where  roasted or grilled chicken pieces are simmered with other spices.

The best part of this recipe is that all the ingredients are readily available in your kitchen. If not they are so easy to find in any grocery store.

Authentic chicken tikka masala 
Authentic chicken Tikka masala is prepared with yogurt marinated chicken pieces, Shewered and char grilled to incredible BBQ flavours. You can use Oven or a pan to roast them as well. 

Make a puree of tomato, onion and cashew nuts after boiling them with some whole spices. Discard  the spices before making the paste.

Now fry some chopped onions and ginger garlic paste till light brown and add some spice powder. Pour the prepared puree and cook until thick and bubbling. 

Add the roasted chicken pieces and cream. Simmer and remove to serve.
Chicken also known as murgh in India, Bangladesh and Pakistan  So chicken tikka masala is known as murgh tikka masala in these countries.

Steps to make tikka masala

Preparation
1. Take a mixing bowl and add the yogurt and all other marinating ingredients one by one to make a thick masala or paste.
2. Wash and Clean the chicken pieces and mix with the above mixture and marinate for 30 minutes.  You can marinate it for longer periods or overnight .

3. After the marination period, you can roast  the chicken pieces either using an Oven or non stick pan.
4. If using Oven then thread  the chicken pieces in  a shewer or spread over a baking tray applying little oil over the chicken pieces and roast for 15 minutes.
5 If using  pan, heat oil in medium high flame and add the chicken pieces over it removing excess marinate from the chicken pieces.
Chicken Tikka recipe using  non stick pan

6. Roast them both side till brown for at least 3 minutes. We will cook the chicken pieces later in the sauce.

For more chicken recipe using tandoor 

• Restaurant style Tandoori chicken
• Healthy Kandhari chicken Tikka
• Chicken reshmi kabab
  
• Chicken cafreal recipe
  

 Making  the puree for the recipe

1. Heat 1 teaspoon cooking oil in a pan in slow flame and add the whole spices and saute for 30 seconds. Add the onion slices and fry until light brown.

2.Now add the tomatoes and cooked for two minutes. Switch off the flame and let the mixture cool down.

3. When the mixture become cool, discard the whole spices.  Add cashew nuts and grind and blend them into a fine paste . Keep aside.

Making Chicken Tikka masala

4. Heat oil and butter in a pan and fry the chopped onions until soft and light brown. Add ginger garlic paste and fry until raw smell disappears.

5. Add Kashmiri chilly paste and saute further add the yogurt or curd and cook till the water from yogurt evaporated.

6. Now add the cumin ,coriander powder, garam masala, turmeric powder, red chilli powder and saute for 30 seconds untill fragrant while stirring occasionally.
7. Pour in the tomato onion puree and simmer for 7- 8 minutes untill the sauce become thick while stirring occasionally.

8. Add the cream and sugar into the above sauce and stir. Add the chicken tikka pieces and further cook for 3 - 4 minutes untill the sauce become thick and bubbling. You can add additional water to thin the sauce.

9. Check the seasoning of the Tikka masala, if required add salt and powder. Switch off the flame and remove the chicken Tikka masala in a serving bowl or plate.
Garnish with fresh cilantro or coriander leafs.

Origin of chicken tikka masala

There are many stories about the origin of this famous dish. Some food expert claim that it a Punjabi dish and its roots is firmly grounded in Indian subcontinent. They say that it was first invented by Kundan Lal from Moti Mahal restaurant, Delhi.
But one of the most convincing claim comes from the great Ali Ahmed Aslam of Glasgow's inimitable Shish Mahal , an authentic Scottish Curry house. That this chicken Tikka masala was originated from there.

Some other claim it as an unofficial national dish of UK. Ethnic food historians. Colleen and Peter Grove, who remain adamant that the dish is most certainly invented in Britain, probably by a Bangladeshi chef.
Whatever the origin, we have a wonderful heavenly dish The Chicken Tikka masala, that can be prepared in many ways and the taste remains the same .

Difference between chicken Tikka masala and butter chicken
This is one of the interesting question we face at our corporate events and functions.
Many guests asked what is difference between a chicken Tikka masala and butter chicken?

• The main difference between them is onion. In butter chicken there is no use of onion in any form whereas in chicken Tikka masala , onions are used in two form.
• Butter chicken is little sweet in taste and chicken Tikka masala is Tangy and little spicy.
• Butter chicken is a rich gravy or sauce where more amount of Butter and Cream are used.
• Butter chicken can be made using boneless and with bone chicken. Sometimes shredded chicken pieces are also used .
• But chicken Tikka masala is made using boneless chunks of chicken pieces either a Leg boneless or Breast boneless.

You can  read the full recipe of butter chicken 
Delicious Butter Chicken recipe
To make this recipe at home you can either roast the chicken pieces in an Oven or use a  pan to cook the chicken pieces with those amazing flavours.
If you love the recipe of chicken tikka masala then I am sure you would love the recipe of

•  Homemade yummy chicken curry  
• Mutton galouti kebab recipe
• Chicken lababdar
  
• Kadai chicken
  
•  Chicken lollipop gravy recipe 

 Restaurant style chicken Tikka masala 

Chicken tikka masala is a hugely popular chicken recipe where yoghurt marinated chicken pieces are cooked in a tandoor and simmered in a rich tomato onion gravy. Chicken tikka masala gravy can be served with rice and naan or roti.
Prep time      cooking time               serving

60 min.           10 min                                2
Author :- Mobasir hassan

Ingredients
   For marinating chicken pieces

• 8 - 10  boneless Chicken pieces ( leg or breast)

•  2 teaspoon Greek yogurt or hung curd.
•  1/2 teaspoon ginger garlic paste
•  1/2 teaspoon  cumin powder
•  1/2 teaspoon garam masala
•  1/3 teaspoon red chilly paste
•  1/2 teaspoon red chilli powder        
•  1/3 teaspoon lemon juice
• Salt as per taste

   For the gravy or sauce

•  2 medium size onion finely chopped.
•  3 medium tomatoes ( roughly chopped)
•  1 big onion finely sliced.
•  8 to 10 cashew nuts
•  1 bay leaf (tez patta)
•  1/2 inch cinnamon stick ( dalchini)
•  2 cloves
•  2 green cardamom
•  1/2 black cardamom
•  2 - 3 black pepper
•  1/3 teaspoon cumin powder
•  1/2 teaspoon red chilli powder
•  1/4 teaspoon turmeric powder
•  1/4 teaspoon coriander powder
•  1/3 teaspoon garam masala
•  1/2 teaspoon ginger garlic paste
•  1/2 teaspoon Kashmiri chilly paste
•  2 teaspoon cooking oil
•  1 teaspoon butter
•  2 teaspoon yogurt (curd)
•  2 teaspoon heavy fresh cream.
•  1/4 teaspoon salt .
•  1/4 teaspoon sugar ( optional)
•  2 teaspoon chopped Cilantro leafs

   How to make the recipe

   Preparation

1. Wash and clean the chicken pieces and pat them dry completely.e
2. Take yoghurt in a mixing bowl and add all the marinating ingredients one by one.
3. Whisk everything well to make a fine thick mixture or masala.
4. Mix the chicken pieces with this masala and marinate for 30 minutes.
5. After that roast or grilled them using an oven or non stick pan or tawa.

   Making chicken Tikka masala

1. Heat half teaspoon oil in a pan and roast all the whole spices for few seconds. Add the sliced onions and fry till light brown.
2. Add the roughly chopped tomatoes and fry till soft. Switch off the flame and cool  them completely. Discard the whole spices.
3. Add the cashew nuts with them and make a fine paste.
4. Again heat 1 teaspoon oil in a pan and fry the chopped onions till light brown.
5. Add the ginger garlic paste and saute till the raw smell disappear.
6. Add red chilly paste and stir. Mix the curd and saute till water from curd evaporated.
7. Now mix the red chilli powder, cumin powder, coriander powder, turmeric powder, garam masala and salt.
8. Pour the tomato onion cashew paste and cook for 5 minutes or till the gravy  become thick.
9. Add the fresh cream, sugar and mix with the gravy. Then add the roasted  chicken tikka pieces into the gravy and cook for 2 to 3 minutes till the sauce become thick and bubbling.
10. Check the seasoning and remove in a serving bowl. Garnish with fres cream and coriander leaves.

               Nutritional value

• CALORIES :- 725kcal
• Carbohydrate :- 29 gm | Fats :- 53 g
• Saturated fats :- 13 gm | protein :- 34gm
• Cholesterol :- 128mg | fiber :- 6 gm

                Serving tips    
• Chicken Tikka masala is served as a main course dish. Generally it is best to have some Indian breads with chicken Tikka masala like you can have some Tandoori rotis, Butter Naan and Lachcha paratha.
A Tandoori garlic butter Naan is most sought after bread with chicken Tikka masala.
• Some homemade chapati and phulkas can also be served with it.
•  Many people prefer it with steam basmati rice. A long grains basmati rice is a ideal choice with chicken Tikka masala

                Recipe notes
• You can use chicken breast pieces instead of chicken legs but that won't be much juicy and succulent.
• If using chicken breast then marinate them for longer hour for better results.
• Kashmiri chilli is used to give it a nice colour only. If you find it in store then use it. It is not hot and spicy. Any other ground red chilli or cayenne pepper can be used instead of it.
• For a smoky flavours, use a heavy cast iron skillet instead of a Non stick pan.
• Chicken Tikka masala taste little bit Tangy flavour due to the use of yogurt or curd. It is not hot but a little spicy.
• For garnishing chicken Tikka masala , you can use fresh Cilantro leafs , little fresh cream and one green chili slits into two parts.

Also read

•  Curry leaves fried chicken recipe
• Chicken ghee roast recipe
• healthy chicken parmesan recipe
• Pizza sauce recipe
  
• Chicken do pyaza