Akshay Mehndiratta says-Chicken tikka masala is a popular North Indian dish that is known for its rich and flavorful tomato-based sauce and succulent pieces of chicken. This dish is a favorite among many people and can be found in Indian restaurants around the world. Through the help of Akshay Mehndiratta you will learn how to make restaurant-style chicken tikka masala that is sure to impress your taste buds.
Ingredients:
- 1 kg boneless chicken thighs, cut into small pieces
- 1 cup plain yogurt
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- Salt to taste
- 1/4 cup oil or ghee
- 2 onions, finely chopped
- 4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp garam masala
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 2 cups tomato puree
- 1 cup heavy cream
- 1/2 cup unsalted butter, cut into small pieces
- Fresh cilantro, chopped for garnish
Directions:
- In a bowl, mix the chicken pieces with yogurt, ginger paste, garlic paste, turmeric powder, chili powder, coriander powder, cumin powder, and salt. Marinate the chicken for at least an hour or overnight in the refrigerator.
- Preheat your oven to 400°F. Thread the marinated chicken pieces onto skewers and place them on a baking sheet. Bake the chicken for 15-20 minutes until it is cooked through and slightly charred.
- In a large pan, heat oil or ghee over medium heat. Add the onions and sauté until they are golden brown.
- Add the minced garlic and grated ginger and sauté for another minute.
- Add the garam masala, ground cardamom, ground cinnamon, and ground cloves. Stir well and cook for a minute until fragrant.
- Add the tomato puree and stir well. Cook for 5-7 minutes until the sauce thickens.
- Add the heavy cream and butter to the pan and stir well until the butter is melted and incorporated into the sauce.
- Add the cooked chicken tikka to the sauce and stir well until the chicken is coated in the creamy sauce.
- Simmer the chicken tikka masala for another 5-7 minutes until the sauce thickens and the chicken is heated through.
- Garnish with fresh cilantro and serve hot with rice or naan.
Tips by Akshay Mehndiratta :
- To make the tomato puree, blend canned or fresh tomatoes until smooth.
- You can also grill the chicken tikka instead of baking it in the oven.
- If you prefer a spicier chicken tikka masala, add more chili powder or fresh green chilies.
- You can substitute chicken thighs with chicken breast or even paneer (Indian cottage cheese) for a vegetarian option.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.