Chicken Tikka Masala
Servings 4
Ingredients
- 1 kg chicken thighs skin removed, cleaned and drained
- 2 tbsp oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 350 gm tomato paste refer notes
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- 1 tsp sugar
- Salt to taste
- 25 gm butter
- 1 tbsp kasuri methi
- 1/2 tsp garam masala powder
- Coriander leaves to garnish
Instructions
- Heat oil in a saucepan. Fry the ginger and garlic paste till the raw smell is gone.
- Add the tomato paste and saute on medium-low flame till oil starts floating on the top.
- Add in the powders and cook for a couple of minutes.
- Now add the chicken, coat with the masala. Add the sugar and salt and mix.
- Close the lid and allow the chicken to cook. Midway through, add the butter.
- Once the chicken is done, sprinkle in the kasoori methi and garam masala and cook for a couple of minutes. Serve hot garnished with coriander leaves.
Notes
1. Normally, chicken tikka uses boneless chicken. Use if available.
2. For tomato paste, I pureed two tomatoes, that weighed approximately 215 gm without adding any water, and also used a 135 gm packed of tomato paste to give a rich color.
3. The recipe I used had a proportion of 75:25 of chicken and mushrooms. You can try that proportion if interested. Add the mushrooms when the chicken is 3/4 done.
4. Add water if the masala is sticking to the pan. I didn't add any, as the stock from the chicken was more than enough. In case you need more curry, then add some water, but not too much.
5. I only used coriander for garnishing. You can drizzle some cream and sprinkle some ginger julienne as well.
2. For tomato paste, I pureed two tomatoes, that weighed approximately 215 gm without adding any water, and also used a 135 gm packed of tomato paste to give a rich color.
3. The recipe I used had a proportion of 75:25 of chicken and mushrooms. You can try that proportion if interested. Add the mushrooms when the chicken is 3/4 done.
4. Add water if the masala is sticking to the pan. I didn't add any, as the stock from the chicken was more than enough. In case you need more curry, then add some water, but not too much.
5. I only used coriander for garnishing. You can drizzle some cream and sprinkle some ginger julienne as well.