Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Lunch

Chicken Tikka Masala

🍗 Non-veg🌾 Gluten-free📊 Medium

Traditional Recipe 8: Chicken Tikka Masala recipe

⏱️270 minPrep
🔥35 minCook
🕒305 minTotal
🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Chicken Tikka Masala

  1. Tikka: Mix yogurt (150ml), ginger-garlic paste (30g), red chili powder (5g), turmeric (2g), lemon juice (30ml), salt (8g), and garam masala (3g) in a bowl.
  2. Add chicken cubes (600g), coat evenly. Cover and marinate in refrigerator for at least 4 hours.
  3. Heat oil (30ml) in a grill pan or cast-iron skillet over high heat (200°C) until very hot.
  4. Thread marinated chicken onto skewers. Place on grill, cook 4-5 minutes per side until charred at edges and cooked through (internal temperature 75°C). Set aside.
  5. Masala: Heat oil (40ml) in a separate large pan over medium-high heat (190°C). Add chopped onions (200g), cook 5 minutes until softened and edges turn golden-brown.
  6. Add minced ginger (15g) and garlic (12g), cook 1 minute until fragrant.
  7. Add crushed tomatoes (300g), cook 5 minutes until broken down and oil separates from the mixture.
  8. Add coriander powder (8g), turmeric (2g), red chili powder (4g), garam masala (5g). Stir for 1 minute.
  9. Add water (300ml), bring to a simmer over medium heat (160°C). Simmer for 10 minutes, stirring occasionally.
  10. Add butter (50g) and cream (150ml), stir until fully incorporated.
  11. Add grilled chicken tikka pieces and any juices. Simmer gently for 5 minutes over low heat (130°C).
  12. Add salt (10g). Gravy should be creamy and coat the back of a spoon.
  13. Garnish with coriander leaves (20g). Serve hot with naan, rice, or roti.

📖 Cultural notes

Chicken Tikka Masala is Punjab's most famous export to world cuisine, blending tandoori smokiness with creamy tomato-based gravy in a harmonious marriage of spices. ---

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