Forklet Search Explore
Recipe

Cards

Ingredients as an Image

Printed at the current scale: 18 servings · Metric · A4 or Letter, one page where it fits

Quick Card

Chicken Tikka Masala

18 servings

Chicken Tikka

  • 2100 gboneless chicken thighs (or breasts), cut into 2.5 to 4 cm cubes
  • 360 mlGreek yogurt or hung curd
  • 7.5 to 15 mlKashmiri chili powder
  • 15 mlgaram masala
  • 3.5 mlground turmeric
  • 15 mlground coriander
  • 7.5 mlground cumin
  • 7.5 mlsalt
  • 44 mllemon juice
  • 44 mlkasuri methi, crushed
  • 44 mlginger garlic paste
  • 44 mlmustard oil or neutral oil

Tikka Masala Sauce

  • 135 mlneutral oil or ghee
  • 540 gonions (1 large or 2 medium), finely chopped
  • 15 mlsalt
  • 44 mlginger garlic paste
  • 3green chili, slit
  • 7.5 to 15 mlKashmiri chili powder
  • 44 mlground coriander
  • 30 mlgaram masala
  • 15 to 22 mlground cumin
  • 1350 gripe tomatoes, pureed or finely chopped
  • 710 mlhot water

Finishing

  • 15 to 30 mlsugar
  • 355 mlheavy or whipping cream
  • 22 to 44 mlkasuri methi, crushed between your palms
  • 135 mlcream, to garnish
  • 135 mlcoriander leaves, finely chopped
  1. Chicken Tikka Make sure 2100 g boneless chicken thighs (or breasts) is dry, patting it with kitchen paper if needed, and put it in a mixing bowl.
  2. Add 7.5 to 15 ml Kashmiri chili powder, 15 ml garam masala, 3.5 ml ground turmeric, 15 ml ground coriander, 7.5 ml ground cumin, 7.5 ml salt, 44 ml lemon juice, 44 ml mustard oil or neutral oil, 44 ml ginger garlic paste, 360 ml Greek yogurt or hung curd and 44 ml kasuri methi. Mix until every piece is coated. 5 min
  3. Cover and refrigerate for at least 8 h and up to 48 h. 4 °C
  4. While the masala simmers, heat the oven to 240 °C. Thread the chicken onto skewers and set them on a rack over a tray.
  5. Roast for 9 min to 10 min, turn the skewers with tongs and roast the other side for the same time. 240 °C
  6. Switch to the grill (broiler) and cook for 2 min to 3 min more.
  7. Tikka Masala Sauce Heat 135 ml neutral oil or ghee in a heavy pot over medium heat. Add 540 g onions (1 large or 2 medium) and sprinkle with 15 ml salt. Fry, stirring often, for 10 min to 12 min.
  8. Add 44 ml ginger garlic paste and 3 green chilis and fry for under a minute. 40 s to 1 min
  9. Lower the heat and stir in 7.5 to 15 ml Kashmiri chili powder, 44 ml ground coriander, 30 ml garam masala and 15 to 22 ml ground cumin, stirring quickly so they do not scorch. 30 s
  10. Add 1350 g ripe tomatoes, pureed or finely chopped and cook over medium-high heat, stirring, until the masala is very thick. Fresh tomatoes take 7 min to 8 min; passata about 2 min.
  11. Pour in 710 ml hot water, bring to a rolling boil, cover and simmer. 12 min to 14 min
  12. For a restaurant-smooth sauce, cool it slightly, blend until smooth and return it to the pot. This also tames the acidity of canned tomatoes.
  13. Finishing Stir 15 to 30 ml sugar and 355 ml heavy or whipping cream into the simmering sauce and cook for a few minutes. 2 min to 5 min
  14. Check the consistency, adding a little hot water if it is too thick. Add the grilled tikka and 22 to 44 ml kasuri methi and simmer for 2 min to 3 min. Taste and adjust the salt, garam masala and sugar.
  15. Turn off the heat, swirl over 135 ml cream, to garnish and scatter with 135 ml coriander leaves. Serve with naan, paratha or basmati rice.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
  • Safety: Keep the marinating chicken in the fridge, and make sure the largest piece of chicken reaches 74 C after it has simmered in the sauce. (The author)