Chicken Tikka Masala

5 from 199 votes

Skip the takeout and add excitement to your dinner with this delightful and authentic chicken tikka masala recipe. You will enjoy tender grilled chicken pieces smothered in a rich onion-tomato masala sauce, creating a delectable meal. This recipe gives you a lip-smacking meal that will have you coming back for seconds and thirds. The best part is you can easily make this from scratch without any hard-to-find ingredients.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Low Fat

Servings:

Calories: 386kcal

Author: Shilpa Kerur

Ingredients

For the tikka:

1½ lb chicken thigh cut into 1½-2 inch pieces
1 medium onion diced
1 cup bell peppers diced
½ cup plain yogurt
1 tablespoon chickpea flour see notes
2 teaspoon oil
2 teaspoon ginger garlic paste
½ teaspoon Kashmiri chili powder
1½ teaspoon ground coriander
1 teaspoon garam masala (use store-bought or homemade garam masala)
2 teaspoon kasoori methi optional
½ teaspoon salt adjust as per taste

For the Tikka Masala curry sauce:

2 tablespoon unsalted butter or oil
1 medium onion finely chopped
3 cloves garlic minced
½ inch ginger peeled and grated
1 can crushed tomatoes (15 oz)
1 tablespoon tomato paste
2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon red chili powder adjust as per taste
½ teaspoon ground turmeric
1 teaspoon garam masala (use store-bought or homemade garam masala)
¾ cup heavy cream
½-¾ teaspoon salt adjust as per taste
2 tablespoon cilantro chopped

Instructions

Marinate the chicken:

Cut the chicken into 1½-2 inch pieces and place them in a bowl.
Dry roast the chickpea flour on low heat for 3-4 minutes. Let it cool down.
Transfer the roasted chickpea flour to another bowl and add yogurt, olive oil, ginger garlic paste, chili powder, ground coriander, garam masala, kasoori methi, and salt. Mix well to make the marinade.
Add the boneless chicken pieces and mix well making sure they are well coated.
Cover and let it marinate for 30 minutes at room temperature. You can also marinate it in the refrigerator overnight.
Once the chicken is marinated, add onion and bell peppers to it. Mix well making sure all the veggies are well coated.

Thread and air fry:

Take wooden skewers and alternatingly thread bell pepper, chicken, and onion pieces.
Repeat until you reach the end of the skewer. Always start and end with a vegetable and place the meat in the center.
Preheat the air fryer to 400 F (205 C) for 2 minutes. Place the skewers in the air fryer basket.
Air fry for 10-15 minutes until the tikka is golden brown. Keep an eye after 10 minutes.

Make the tikka masala sauce:

Place a large frying pan or Dutch oven over medium heat and add butter.
Once it melts, add the onions and saute over medium heat for 6-7 minutes or until it becomes translucent.
Add the garlic and ginger and cook for another minute, stirring constantly.
Add the canned tomatoes and tomato paste along with cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Mix well and bring it to a boil.
Reduce heat to medium-low. Cover and let it simmer for 12-15 minutes or until the sauce thickens.
Add the heavy cream and garam masala. Mix well and simmer for 2-3 minutes.
Add the chicken tikka and stir gently to coat the chicken. Simmer for 4-5 minutes.
Turn off the heat and add cilantro. Serve hot with naan.

Notes

Pat dry the chicken using a paper towel before marinating them. This will help remove any excess water content on the chicken.

Roasted besan (chickpea flour) is an important ingredient in making tikkas and cannot be skipped. It adds thickness to the marinade and helps coat the marinade to the meat. It also imparts a nice nutty flavor to the dish.

Allow the chicken to marinate for at least 30 minutes, or preferably overnight, to ensure the flavors penetrate the meat and make it tender and flavorful.

Use thick yogurt (Greek yogurt or hung curd) for a creamier marinade. This helps tenderize the chicken and adds richness to the dish.

After cooking the chicken tikka, let it rest for a few minutes before combining it with the masala sauce. This helps the meat retain its juices and enhances the overall texture and flavor.

Nutrition