November 13, 2005

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!

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25 Comments:

Blogger Peter Zwart said...

Looking good!

I'll send you my favorite Goat Kurma recipe FYI.

Any tips on how to make 'the perfect biriyani'?

11/14/2005  
Anonymous Anonymous said...

Hi!

I like most of ur recipes...tooo good! i tried them all! keep it up!
you are the BEST!

11/14/2005  
Blogger Shakthi said...

Another mouth-watering recipe to try this week. Thank you for posting.

11/14/2005  
Blogger vkn said...

Peter - awaiting your favorite goat kurma recipe to try it at my dhaba :-)

On biriyani tips - Yes I do have some exclusive tips on making a perfect biriyani. Let me try to post a wonderful biriyani recipe this week. I will include all those tips that I have on that post. Hope that is fine.

11/14/2005  
Blogger vkn said...

Anonymous - wow! Thanks pal. Out of the my dhaba's recipes tried out by you, which are your favorites now, say best 5! :-)

11/14/2005  
Blogger vkn said...

Hi Shakthi - thanks for your nice words. It makes me feel that the efforts and time spent on my dhaba are worthwhile :-) Long way to go friend as there are too many recipes to savor.

11/14/2005  
Blogger rokh said...

looks good. will try it out

11/14/2005  
Blogger Faffer said...

Hi VKN,
Thanks for the recipe. I am going to try this one soon and will let you know how it turns. And yeah, looking forward to your Biriyani post.

11/15/2005  
Blogger mg said...

Hello VKN,

This looks delicious - is it me, or is it really smiling at me...

I love your site too! Thanks for visiting mine.

Wish i could be round yours for dinner! LOL... *must stop drooling now*

11/15/2005  
Blogger Atabela said...

I make this dish a couple times a month to satisfy the members of the household. I marinated the chicken just this morning!

Although, your recipe is much healthier. Mine has cream and butter, I only allow myself a small portion. I'll have to try your method of gravy, I know that my waistline will thank me for it and I'll be able to enjoy more! And, just my luck, I made fresh chicken stock today...

11/15/2005  
Anonymous Anonymous said...

Heyy!

I have tried all these .......

Fish curry
Butter chicken recipe
HOBIY -Energy Drink
Mutton Chilli Fry
Chicken Tikka Masala recipe
Drumstick leaves fried with Eggs

Hope to c more of your yummy recipes! Thanx to u!

11/15/2005  
Blogger vkn said...

Hi Lonely traveler - ok. :-) Take care of the sauce and ensure to get the desired thick consistency and enjoy!

11/15/2005  
Blogger vkn said...

Thanks Mae Gabriel for dropping by. Do you make exotic Indian dishes at home?

11/15/2005  
Blogger vkn said...

Jenn - I used to add heavy cream to the gravy few years before but started liking it this way.

Btw - would you please share your method of making chicken stock?

11/15/2005  
Blogger vkn said...

Anonymous - you are always welcome! If god willing, long way to go for my dhaba recording traditional Indian home cooking recipes. Please do stay in touch. Cheers!

11/15/2005  
Blogger mg said...

Hi,

Not much because i've always thought that it would be so complicated with all the different spices. But i'll definitely try some of your recipes.

My fiance doesn't mind indian curry as long as it's not too oily and hot. Whilst i like em HOT!

But seeing your recipes with fresh ingredients, it's easy enough not to put much chillies.

Can't wait to try them.

11/16/2005  
Blogger mg said...

Oh, just call me Mae...

11/16/2005  
Blogger vkn said...

Mae - not all Indian dishes are oily and fiery. It is the subtle blend of various pure, fresh spices and herbs which make Indian dishes distinct.

I would be more than glad to hear your feedbacks. Enjoy!

11/16/2005  
Anonymous Anonymous said...

hello,
ur site is awesome.i m new to cooking .ur dishes r very helpful.i ve tried chilly chicken gobi manchurian n chicken tikka masala.everything came out well.my hubby wants me to do it again.thank u.but tikka masala was not as good as we eat in restaraunts help me with some tips tp improve tht dish the sause was not thick. xpecting ur reply

12/23/2006  
Anonymous ss said...

traditinally mustard oil is also added to the marinade. it makes a lot of difference !as for the tomatoes add fresh tomato puree you will get a thicker and richer gravy and don't forget cashewnut paste too !

1/27/2007  
Blogger Krish said...

very nice recipe. Tried it. Won't change a thing.

3/01/2007  
Blogger Yamuna said...

Hi,

I am Yamuna. I love your chicken tikka masala.....You are doing a great job by posting your recipes.
I am great fan of your blog and your fellow bloggers too....

keep up the great work...
Fans request do post your Authentic Biryani Recipe...

Regards
Yamuna

7/16/2008  
Anonymous Anonymous said...

Great recipe and pics. Have you ever tried with paprika as recipe shown in http://www.food-india.com/recipe/R051_R75/R071.htm

1/06/2010  
Anonymous Good Pediatrician in Chennai said...

Mouthwatering here, very tempting tikkas..Great recipe for baked chicken, so i will try make it. Thanks

2/28/2011  
Blogger Sunny Ajani said...

I m trying this tonight...put chicken to marinate n will see how it goes thank u for the recepy...

7/09/2013  

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