Chicken Tandoori Tikka Masala Recipe
- 9 months ago
Below is a delicious recipe for Chicken Tandoori Tikka Masala:
Ingredients:
For Chicken Tandoori Tikka:
500 grams boneless chicken (cut into bite-sized pieces)
1 cup plain yogurt
2 tablespoons Tandoori masala powder
1 tablespoon ginger-garlic paste
1 tablespoon lemon juice
1 tablespoon vegetable oil
Salt to taste
For Tikka Masala Sauce:
2 tablespoons vegetable oil
1 large onion (finely chopped)
2 teaspoons ginger-garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon paprika or Kashmiri red chili powder (adjust to your spice preference)
1 cup tomato puree
1 cup heavy cream or full-fat yogurt (for a lighter version)
1 tablespoon butter
Salt to taste
Fresh coriander leaves (cilantro) for garnish
Instructions:
For Chicken Tandoori Tikka:
In a large mixing bowl, combine yogurt, Tandoori masala powder, ginger-garlic paste, lemon juice, vegetable oil, and salt.
Add the chicken pieces to the marinade and coat them thoroughly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours or preferably overnight to enhance the flavors.
For Tikka Masala Sauce:
In a large skillet or pan, heat vegetable oil over medium heat. Add the finely chopped onions and sauté until they become translucent and slightly browned.
Stir in the ginger-garlic paste, cumin powder, coriander powder, garam masala, and paprika. Cook for a minute or until the raw smell of spices disappears.
Add the tomato puree to the pan and cook the mixture until the oil begins to separate from the sauce, and it thickens to a rich consistency.
Lower the heat and add the heavy cream or yogurt, mixing it well with the tomato-based sauce. Let it simmer for a few minutes, allowing the flavors to meld together.
Add butter to the sauce and season with salt according to your taste preferences. If the sauce seems too thick, you can adjust the consistency by adding a little water.
For Assembling:
Preheat the grill or oven to 200°C (390°F).
Thread the marinated chicken pieces onto skewers and grill or bake them until they are cooked through and have a slightly charred appearance. This should take around 15-20 minutes depending on the thickness of the chicken.
Once the chicken tandoori tikka is ready, add it to the prepared Tikka Masala Sauce, stirring well to coat the chicken evenly with the sauce.
Garnish with fresh coriander leaves (cilantro) and serve hot with steamed basmati rice or naan bread.
Enjoy the flavorful and aromatic Chicken Tandoori Tikka Masala!
Ingredients:
For Chicken Tandoori Tikka:
500 grams boneless chicken (cut into bite-sized pieces)
1 cup plain yogurt
2 tablespoons Tandoori masala powder
1 tablespoon ginger-garlic paste
1 tablespoon lemon juice
1 tablespoon vegetable oil
Salt to taste
For Tikka Masala Sauce:
2 tablespoons vegetable oil
1 large onion (finely chopped)
2 teaspoons ginger-garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon paprika or Kashmiri red chili powder (adjust to your spice preference)
1 cup tomato puree
1 cup heavy cream or full-fat yogurt (for a lighter version)
1 tablespoon butter
Salt to taste
Fresh coriander leaves (cilantro) for garnish
Instructions:
For Chicken Tandoori Tikka:
In a large mixing bowl, combine yogurt, Tandoori masala powder, ginger-garlic paste, lemon juice, vegetable oil, and salt.
Add the chicken pieces to the marinade and coat them thoroughly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours or preferably overnight to enhance the flavors.
For Tikka Masala Sauce:
In a large skillet or pan, heat vegetable oil over medium heat. Add the finely chopped onions and sauté until they become translucent and slightly browned.
Stir in the ginger-garlic paste, cumin powder, coriander powder, garam masala, and paprika. Cook for a minute or until the raw smell of spices disappears.
Add the tomato puree to the pan and cook the mixture until the oil begins to separate from the sauce, and it thickens to a rich consistency.
Lower the heat and add the heavy cream or yogurt, mixing it well with the tomato-based sauce. Let it simmer for a few minutes, allowing the flavors to meld together.
Add butter to the sauce and season with salt according to your taste preferences. If the sauce seems too thick, you can adjust the consistency by adding a little water.
For Assembling:
Preheat the grill or oven to 200°C (390°F).
Thread the marinated chicken pieces onto skewers and grill or bake them until they are cooked through and have a slightly charred appearance. This should take around 15-20 minutes depending on the thickness of the chicken.
Once the chicken tandoori tikka is ready, add it to the prepared Tikka Masala Sauce, stirring well to coat the chicken evenly with the sauce.
Garnish with fresh coriander leaves (cilantro) and serve hot with steamed basmati rice or naan bread.
Enjoy the flavorful and aromatic Chicken Tandoori Tikka Masala!