Recipe for Chicken Tikka Masala - How to Make Chicken Tikka Masala at Home?

B) For Tikka Masala Sauce

1) Cooking oil – 2 tablespoons

2) Cumin seeds – 1 teaspoon

3) Chopped Onion – 3 of medium size

4) Ginger – 1 (1 inch in length)

5) Garlic – 7 to 8 cloves

6) Coriander Powder – 1 ½ teaspoon

7) Turmeric Powder – ½ teaspoon

8) Salt – a ½ teaspoon or as per individual liking

9) Chilli powder – 1/4^th teaspoon

10) Tomato – 4 of large size (cut into pieces)

11) Garam Masala – 1/4^th teaspoon

12) Water – 1 ½ cup

C) Other Components

1) Butter/Ghee – 30 gm

2) Kasuri Methi (Dried Fenugreek leaves powder) – 1/4^th teaspoon

3) Fresh Cream – ½ cup

4) Coriander leaves – A handful (chopped for decoration)

5) Black pepper powder – ½ teaspoon

6) Sugar – 1 ½ tablespoon

7) Corn starch – 1 ½ teaspoon

How to Make Chicken Tikka Masala at Home?

Marinating the Chicken & Grilling

• A mixture of grated onion, ginger, garlic paste is made by grinding the individual components.  Lemon juice obtained from 1 entire lemon, curd, oil, turmeric powder, coriander powder, garam masala powder, chili powder, salt is next added to the previous mixture.

• Chicken is next marinated with this mixture for at least 6 hours. If possible, it would be preferable to marinate the chicken overnight in the refrigerator by covering it with a wrapping sheet.

• After expiry of the mentioned period, the chicken pieces are taken out from the fridge and fixed individually in skewers and placed inside the grill in the oven for roasting from all sides by brushing oil at regular intervals.

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• After roasting them properly, the chicken pieces are taken out from the oven and separated and then kept aside.

• Just in case, if grilling facilities are not available, then it is possible to fry the chicken in minimum oil and later kept aside.

Preparation of Sauce

• Now in a pan placed on a medium flamed burner, 2 tablespoons cooking oil is put. Next cumin seeds (Jeera) are added to it. When the color of cumin seeds starts changing, then chopped onions are added and the mixture stirred constantly.

• When the onion becomes soft then chopped ginger and garlic is added to it and stirred a little bit. Next coriander powder, salt, turmeric powder, and tomato pieces are added.

• The above mixture is fried nicely until the mixture takes a form of soft mass. The burner is switched off and the mixture is allowed to get cooled. Once it gets cooled, the mixture is ground in a grinder to make a paste, to which ½  cup water is added, which is kept aside for further use later on.

Remaining Part of the Preparation

• In another pan placed on a low flame burner, butter cubes/ghee are put. As the butter/ghee starts melting, a ½ teaspoon of black pepper powder is added to it, followed by previously prepared sauce along with 1 cup of water.

• As the mixture starts boiling then the previously prepared roasted chicken is added to it, followed by chili powder & garam masala powder. This is then allowed to boil for 5 minutes.

• The corn starch is taken and to it, 4 tablespoon water is mixed to form a paste. This paste is added to the above-mentioned chicken preparation, along with Kasuri Methi (dried Fenugreek leaves powder) and sugar.

• The preparation is tasted for its saltiness. If salt is lacking then it can be added as per the individual’s choice.

• The burner is next switched off and fresh cream is added to the preparation. All the components are mixed homogeneously. The dish should have a dense gravy, which can be decorated with chopped coriander leaves.

• Chicken Tikka Masala is ready for consumption now.

Conclusion

For all those of you who have heard a lot about this Indian dish but have never had the opportunity to try it, can easily make this preparation at their home. The above description can easily be described as the best recipe for Chicken Tikka Masala, as we have come up with this recipe, after trying out Chicken Tikka Masala in many Indian eateries and homes. However, as we have mentioned in the beginning, the recipe of Chicken Tikka Masala has undergone many modifications, especially in restaurants located far away from the Indian subcontinent. Reader’s discretion is advised.