Name: Chicken Tikka Masala
Prep time: 20 min
Cook time: 30 min
Total time: 170 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Boneless Chicken, cut into bite-sized cubes; 3 tbsp Indian-Style Yogurt, thick, hung curd is best; 1½ tsp Kashmiri Chili Powder, divided (for marinade and gravy); 1 Onion, large, finely chopped; 1 cup Tomato Puree; 1½ tbsp Ginger-Garlic Paste, divided; ¾ tsp Garam Masala; 1 tsp Dried Fenugreek Leaves, dry roasted and crushed; 2 tbsp Fresh Cream; 1½ tbsp Butter; 1½ tbsp Cooking Oil; 1 tsp Salt, or to taste

2 hr 50 mintotal

50 min hands-on2 hr hands-off

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

In a mixing bowl, combine the curd, a portion of the ginger-garlic paste, a portion of the Kashmiri red chilli powder, a pinch of salt, and the chicken cubes. Toss well to coat and let it marinate.
Heat the cooking oil in a wide skillet. Pan-fry the marinated chicken pieces over medium-high heat until they develop a golden-brown crust and slight charming on the edges. Remove and set aside.
In the same skillet, melt the butter to deglaze the flavorful pan drippings. Add the finely chopped onions and sauté patiently until they turn soft and light golden.
Stir in the remaining ginger-garlic paste and cook for a minute until its pungent, raw scent completely disappears.
Pour in the tomato puree, then the remaining red chilli powder and salt. Cook the masala briskly until the fat separates and pools around the edges.
Stir a splash of water into the thick masala to create a sauce consistency, bring it to a gentle simmer, and slide the pan-fried chicken pieces back in.
Cover the pan and braise the chicken on low heat for 8-10 minutes. Finish the dish by folding in the garam masala, crushed dried fenugreek (kasuri methi), and a rich swirl of fresh cream.
8–10 min
Serve immediately, garnished elegantly with fresh coriander or an extra drizzle of cream.

How to tell it's done

The curry base must be incredibly lush, thick, and vibrant red-orange, coating succulent pieces of deeply seared chicken.

Getting it right

Tip

Achieving that dark, localized char on the chicken pieces in the pan prior to adding them to the sauce is the culinary secret to replicating the authentic, smoky tandoor flavor in a home kitchen.

What to serve it with

Demands a high-quality bread for scooping, such as garlic naan or heavily buttered tandoori rotis.

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Ingredients