Chicken Tikka Masala

Presenting to you probably the most popular Indian dish in the world - the Chicken Tikka Masala.

Extract from a speech by British Foreign Secretary, Robin Cook.
"Chicken Tikka Masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken Tikka is an Indian dish. The Masala sauce was added to satisfy the desire of British people to have their meat served in gravy."

There are many versions of the same dish, here is our My Dhaba's chicken tikka masala recipe. Enjoy and tantalize your taste buds with it!

Bringing ingredients together...

Chicken Tikka Masala recipe

Ingredients:
Chicken – ½ kg, boneless, diced

For marinade:
Yogurt/curd – 2 tablespoons
Ginger – ½ inch size, finely chopped and crushed
Garlic – 2 pods, medium size, finely chopped and crushed
Red chilli powder – 1 teaspoon
Lime juice – 1 teaspoon
Salt – 1 teaspoon
Garam masala – 1 teaspoon
Paprika powder - 1 teaspoon (optional)
Saffron – ¼ teaspoon (optional)

For the gravy:
Tomatoes – 2, medium size, fresh, finely chopped
Onion – 1 large, finely chopped
Chicken stock or boiled water –2 cups or as required
Ginger+garlic paste – 1 teaspoon
Green chillies – 2, medium hot, cut into half length-wise
Cummin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Oil – 1+1 teaspoon, for stir-fry
Ghee – 1+1 teaspoon, for stir-fry
Cloves - 3
Cardamom - 3
Cinnamon stick – 1 inch piece
Salt – adjusted to taste

Method: Marinate the chicken pieces with all the marinade ingredients for 2-3 hours in a refrigerator. (Marinating it overnight will greatly flavor the dish). Heat a wide frying pan or skillet and pour in 1 teaspoon oil and 1 teaspoon ghee. When it turns smoking hot, add the marinated chicken pieces and stir-fry vigorously for 5 minutes. Remove from the pan and keep aside. (Alternatively, you may bake the chicken pieces in an oven by preheating the oven to 350 degrees F, baking it for 25 minutes, and then baste with some butter or ghee.) Pour in the remaining oil and ghee and when very hot add the cloves, cinnamon sticks, and cardamom together and follow with onions, ginger, and garlic. Precautionary note, cloves may burst right out of the hot oil, so take care to keep some distance away from the pan when adding it to the hot ghee. Saute till onions turn golden brown here and there. Add tomatoes and keep sauteing until oil separates from it. It takes approximately 5 minutes. Now add cummin powder, coriander powder, salt and return back the chicken pieces with chicken stock or hot water. Cover and allow it to boil over moderate heat for the first 5 minutes and then simmer over reduced heat till chicken is tender and till the sauce get the required thick consistency. Garnish it with chopped coriander leaves, onion rings, lemon wedges, etc. Serve hot with white rice and goes well with mint chutney. Enjoy!

Traditional Indian Home Cooking Recipe: Chicken Tikka Masala