Updated: Mar 7
Prep Time: 15 min Cooking Time: 45 min Serves: 4 Ingredients: For Marinade: 750 grams Boneless Chicken Cube 1¼ cup Yoghurt 1½ tbsp Ginger Garlic Paste 1 tbsp Tikka Masala Powder ¼ tsp Garam Masala Powder ½ tsp Red Chilli Powder ¼ tsp Turmeric Powder ½ tsp Salt For Gravy: 2 Medium Onions Finely Chopped (preferably Indian Onions) 2 Medium Tomatoes Finely Chopped 1½ tbsp Tomato Puree 2 tbsp Oil 1 tbsp Butter 1 tsp Cumin Seeds ¼ tsp Asafoetida (Hing) 4 Cloves 5 Cardamoms 1 inch Cinnamon Stick ½ tsp Black Pepper Corns 1½ inch Ginger Finely Chopped 4 Big Cloves Garlic Crushed 1 Dry Red Chilli 1 tsp Turmeric Powder (Haldi) 1½ tsp Kashmiri Red Chilli Powder 1 tbsp Kasuri Methi 1 tsp Tikka Masala Powder 1¼ tbsp Raw Honey 150ml Double Cream Salt to taste
Hang the yoghurt in a muslin cloth for 10 minutes and then toss it in a bowl, add ginger garlic paste, tikka masala, garam masala, red chilli powder, turmeric powder and salt.
Mix well then combine with the chicken cubes. Refrigerate for 3-4 hours or overnight.
Cook the chicken on a grill or a griddle pan until it is fully cooked and keep aside.
In a pan, heat the oil and add the cloves, cardamom, cinnamon stick, black peppercorns and the dry red chilli.
Once hot add the cumin seeds, asafoetida and onions. Cook the onions until lightly brown, then add the ginger and garlic and sauté for a minute.
Now add the chopped tomatoes, tomato puree, turmeric powder, kashmiri chilli powder, kasuri methi, tikka masala powder, honey, salt, add a ¼ cup of water. Simmer for 15-20 minutes until the tomatoes are soft, stirring occasionally.
Allow this to cool, then blend in a mixer until it reaches a smooth paste like consistency.
In the same pan heat the gravy, once hot, add the chicken pieces and cook for a further 5 minutes till the chicken is warm, now add the double cream and mix well. Simmer for 3-4 minutes and the chicken tikka masala is ready.
Garnish with coriander leaves and serve hot with tandoori naan or jeera rice!