Restaurant Style Chicken Tikka Masala

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Hello everyone! The Diwali series is almost coming to an end, and I wanted to get this recipe posted before Thursday! I think pretty much everyone who is familiar with Indian food knows of Chicken Tikka Masala. It’s probably one of the most popular menu items at any Indian restaurant. And it definitely is worthy of praise. Deliciously rich and creamy, tangy, lip smacking goodness in every single bite.

You really can’t go wrong with this recipe, at all. So if you want to impress your guests, this is a sure thing!

Let’s get to it!

Ingredients:

  • chicken breasts, cut into chunks – enough for however many people- *marinated for 2 hours
  • 1-2 bell peppers, cut into chunks
  • 1 white onion, cut into chunks
  • 1 large onion, finely diced
  • 1 large can of tomatoes
  • 5 cashews
  • 1 can chicken broth
  • 4 cloves garlic
  • 1 tbsp ginger garlic paste
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 2 tbsp coriander powder
  • 1/2 tsp red chili powder
  • 1 tsp paprika
  • salt to taste
  • sugar to taste
  • 1 tbsp cumin powder
  • 1 palm of crushed kasoori methi
  • 1 tsp garam masala
  • 1 heaping tbsp tomato paste
  • 1 cup sour cream
  • 1/4 cup cream
  • chopped cilantro for garnish
  • oil for sauteing

For the chicken marination:

  • 1 tsp ginger garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp red chili powder
  • 1 tsp lemon juice
  • 1/2 cup yogurt
  • 1/4 cup oil
  • 1/2 tsp salt

 

To Make:

Add all the marination ingredients into a bowl and mix. Add the chicken and mix well. Cover and put in fridge for 2 hours.

Preheat oven to broil. In a large cookie sheet, cover with foil. Shake the excess marination off the chicken pieces and spread them over the cookie sheet. Broil until slightly charred. Turn over and char the other side. Take out of oven and set aside.

Add the bell peppers and onion chunks to a cookie sheet. Spray with cooking spray. Put in the oven on broil and broil until slightly charred. Remove and set aside.

In a blender, blend the tomatoes and cashews until a smooth consistency. Set aside.

In a large pan, heat the oil. Add the cumin seeds and once they splutter, add the diced onions and garlic. Saute until clear and soft. Now add the turmeric and ginger garlic paste. Saute till raw smell goes away. Add the blended tomatoes. Cover and simmer for ten minutes. Now add the chicken broth, along with the coriander, cumin, red chili, paprika, salt, sugar, kasoori methi. Stir. Cover and simmer for 20 minutes. Now add the tomato paste. Stir well and simmer again for another 10 minutes. Now add the sour cream and the cream. Simmer for another 10 minutes. Add the garam masala powder along with the chicken, bell peppers, and onions. Stir. Simmer for another 5 minutes.

Garnish with cilantro!

Chicken Tikka Masala goes excellent with rice, naan, or chapati.

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12 responses to “Restaurant Style Chicken Tikka Masala

  1. This looks delicious. I’ve tried making similar but could never get it to taste like restaurant versions. I suspect it was because I couldn’t bear to use the same amount of sugar as restaurants do. I’ll happily eat it in ignorance, but adding that much sugar to my own food. How much sugar do you use? I’m scared “sugar to taste” would be soooo much sugar.

    • Well, the only reason for using sugar is to cut back on some of the acidity from all of the tomatoes! Do you use sugar in your spaghetti sauce? If so, use the same amount! Otherwise…maybe a couple teaspoons?!? It really does depend on personal taste!

  2. This looks so tasty – plus you’ve just reminded me that I need to find some “kasoori methi” whilst we are out on leave next week!

  3. Pingback: Diwali Recipe Roundup! | WhitBit's Indian Kitchen·

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