Chicken Tikka Masala Recipe

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Tikka is a Hindi term that implies chunks, parts, orbits. pre-marinated chicken chunks are grilled and then added to a thick, creamy gravy in chicken tikka masala, a wonderful North Indian meal. The end product is a delicious smokey taste. This recipe can be cooked and frozen, or you can marinate the chicken ahead of time and create (without the cream) and freeze the sauce.

When ready to serve, just grill the chicken and heat the gravy through, then add the cream and mix the chicken and gravy together before serving. With heated naan, serve chicken tikka masala (leavened tandoor-baked flatbread).


Ingredients

To make the marinade for the chicken, combine the following ingredients in a mixing bowl:

  • 1 cup finely chopped fresh coriander leaves
  • 2 tsp. ginger paste
  • Garlic paste (three tablespoons)
  • Garam masala, 3–4 teaspoons
  • 2 dried red chillies or 6 peppercorns
  • 3 tbsp. lime juice (or lemon juice)
  • 1/2 teaspoon food colouring (orange)
  • 1 quart of yoghurt
  • 1/4 pounds chicken breasts or thighs, cut into 2-inch slices 

To make the gravy
  • 3 tbsp. vegetable oil (canola or sunflower oil)
  • 2 finely sliced medium onions
  • 5 cardamom pods, entire
  • 6 garlic cloves, finely chopped
  • garam masala (garam masala) 2 tblsp.
  • 2 tsp. brown sugar 
  • 6 medium tomatoes, fresh
  • 3 tablespoons blanched and ground almonds
  • 1 cup cream
  • a quarter teaspoon of salt, or to taste

How to Make It

  • In a food processor, blend the chopped coriander (save some for garnishing) and all other marinade ingredients (excluding yoghurt) into a smooth mixture.
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  • Pour the aforementioned mixture into a large mixing basin and stir in the yoghurt. Mix thoroughly. Mix in the chicken pieces thoroughly. Refrigerate the bowl after covering it. Allow marinating for at least 24 hours.
  • Prepare the chicken by threading it onto skewers.
  • Preheat your oven to medium-high or your grill to high. In your oven, place the skewers on the grill racks with a tray underneath to catch the drippings. Roast open until the chicken is golden and cooked on both sides. Set aside for now.
  • In a deep pan, heat the oil over medium heat and add the onion. Cook until the vegetables are tender.
  • Add the cardamom and garlic now. Cook for 2–3 minutes.
  • Mix in the garam masala, brown sugar, tomatoes, and almonds. Cook, stirring occasionally until the tomatoes are mushy and a thick paste develops.
  • Stir in the grilled chicken tikka (chunks/pieces). Cook for 10 minutes before serving.
  • Mix in the cream thoroughly. Extinguish the flame. Serve hot with naans and garnished with chopped coriander leaves.

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