Punjabi Chicken Tikka Masala: The Magic of Indian Cooking at Home
The History of Chicken Tikka Masala
The precise origins of Chicken Tikka Masala are debated, but most food historians concur that it first appeared in the mid-20th century, probably created by Indian cooks in the United Kingdom. It’s a cross between a classic Indian chicken tikka (which is grilled, marinated chicken) and a spicy, rich tomato gravy. Now it’s a global comfort food and a staple of Indian restaurants everywhere.
You are both trained and worn out.
How To Make Chicken Tika Masala
Preparation Time: 30 minutes (+ 2 hours marinating)
Cook Time: 40 mins
Serves: 4-6
INGRIDENTS FOR CHICKEN TIKKA MASALA
500 g chicken thigh (boneless, cut into small pieces)
1 cup of plain yogurt (Greek or hung curd)
1 tbsp ginger-garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp cumin powder
1 tbsp lemon juice
Salt to taste
2 tbsp oil (for grilling)
For the Masala Gravy:
3 tbsp butter or ghee
1 large onion (finely minced)
2 tbsp ginger-garlic paste
2 cups tomato puree (either fresh or canned)
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp kasturi methi (dried fenugreek leaves)
1 cup heavy cream or coconut milk (for a dairy free version)
1 tsp sugar (optional, to cut acidity)
Salt to taste
Fresh cilantro (for garnish)
Step-by-Step Instructions
Marinate the Chicken:
Combine / mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin, lemon juice and salt in a bowl.
Add pieces of chicken and coat thoroughly. Cover and refrigerate for at least 2 hours (preferably overnight).
Grill the Chicken:
Preheat the oven to 200°C (400°F), or use a grill pan.
Thread marinated chicken on skewers. Brush with oil.
Grill about 15 to 20 minutes, turning now and again, until lightly charred. Set aside.
Prepare the Masala Gravy:
Heat butter/ghee in a pan. Sauté onions till their golden brown.
Stir in ginger-garlic paste and cook for 2 minutes.
Add tomato puree and cook until oil separates for about 5–7 mins.
Next, add in >> red chili powder —> coriander powder —> cumin powder-garam masala —> kasuri methi —> sugar and salt. Cook for 2-3 minutes.
Add cream/coconut milk and leave to simmer on low for 5 minutes.
Combine Chicken and Gravy:
Substitute the grilled chicken pieces with the gravy. Bring to a simmer for 10 minutes to meld flavors.
Garnish and Serve:
Add kasturi methi and some chopped fresh cilantro.
Serve hot with naan, steamed basmati rice, or jeera rice.
CHEF’S TIPS FOR THE BEST CHICKEN TIKKA MASALA
Charred Chicken: To achieve authentic smokiness, grill the chicken on charcoal, or include a pinch of smoked paprika.
Creaminess: Use cashew paste in place of cream for a more viscous texture.
Spice Level: Increase chili powder or add green chilies for more heat.
How Long to Marinate: The longer you can marinate, the juicier and tastier the chicken will be.
Why You’ll Love This Dish
Restaurant Quality at Home: Say no to takeout, and have fresh homemade flavors.
Fusion twist: Goes well with rice, naan, even wraps.
Crowd-Pleaser: Great for dinner parties or comfy family dinners.
Final Thoughts
Chicken Tikka Masala is not just a dish—it’s a marriage of flavors and cultures. This recipe will ensure you don’t screw it up, whether you’re a beginner or an experienced cook. And don’t forget to share your delicious creation with everyone around you!
Hungry for more? Check out our blog for more Indian classics like Butter Chicken or Paneer Tikka.
