Chicken Tikka Masala

Chicken Tikka Masala is char-grilled (on the BBQ grill or in the tandoor oven) boneless marinated chicken pieces smothered in the amazing rich & creamy gravy made of flavorful spices, ginger, garlic, onion, tomato, yogurt and cream. Chicken Tikka can be grilled in a oven or pan-seared on the stove top at home as well. The gravy is bit tangy-sweet velvety textured and the wonderful North Indian curry spices delivers exotic flavor. It's an incredible dish to devour with family and friends!

This dish's origin is disputed. Some claim it was invented in a famous Moti Mahal restaurant in Delhi and some claimed either in Britain or in Glasgow, Scotland. Now Chicken Tikka Masala is Britain's national dish declared by Britain's foreign minister Robin Cook. Regardless of its origin Chicken Tikka Masala is a fancy Indian dish served with naan or rice in restaurants across the globe.

Ingredients~

For the chicken marination:
1 lb. boneless and skinless chicken thigh 

1 tbsp onion paste
1/2 tsp garlic paste
1/2 tsp ginger paste

2 tbsp thick yogurt 

1 tsp paprika

1/8 tsp red chili powder 

1/8 tsp each coriander and cumin powder 

1/8 tsp turmeric powder 

1/4 heaping tsp salt 

1 tsp lemon/lime juice 

1/2 tsp kasurimethi leaves

1 tbsp mustard oil

For the Tikka masala dry spices: 

1/2 tsp whole coriander

1/4 tsp whole cumin

1/8 tsp. whole black pepper
2 whole green cardamom, lightly crushed
2 cloves
1 tiny piece of cinnamon stick

3-4 seeds from black cardamom pods

A tiny piece of nutmeg

One small blade of mace

For the gravy:

2 tbsp white oil 

2 tbsp ghee

1 bay leaf

1  2"flat cinnamon stick

3/4 cup crushed tomato

1/4 cup chopped onion 

1/2 tsp garlic paste 

1/2 tsp ginger paste

1/2 tsp tomato paste

1/2 tsp turmeric powder

1/2 tsp salt or to taste

1/8 tsp chili powder

1/2 tsp paprika

3 tbsp thick yogurt

1/8 tsp sugar

3-4 tbsp heavy cream 

2 tbsp cashew paste

1/2 cup hot water

1/4 tsp kasurimethi leaves

A few fresh chilies

Coriander leaves 

Grind together Garam Masala Mix - 

3 whole green cardamom

2 cloves

1/8 tsp black pepper

1 tiny piece of cinnamon stick

1 blade of mace

A tiny piece of nutmeg

1/4 tsp slightly roasted cumin seeds

1/4 tsp lightly roasted coriander seeds

Method~

Cut chicken thighs in cubes. Mix all the marinade spices and chicken together, cover and refrigerate at least one hour or over night. Lightly dry roast dry spices until aromatic, let it cool completely, grind to a smooth powder and set aside.

Add oil and butter in a pan over medium heat. Add cinnamon stick, bay leaf and saute chopped onion until it turns translucent for 5-6 minutes. Add in ginger-garlic paste for a few minutes then add crushed tomato, tomato paste, chili powder, turmeric, salt and paprika. Saute until raw smell disappears. Pour hot water and let it boil for 3-4 minutes. Add in dry spices. Reduce the heat to low. Whisk yogurt and sugar together and slowly add to the onion mixture. Keep stirring and bring to a simmer. Once gravy has reached its desired thickness turn off the heat and using hand blender pulse a couple of times for smooth gravy or else keep as is. Cover the pan to keep it warm until chicken is ready. 

While gravy is prepared pan seared on the stove top over medium heat for 10-12 minutes until all sides evenly browned and almost cooked through, turning occasionally. If using oven, place chicken skewers on a tray and bake for 15 minutes in 450 degrees preheated oven until lightly browned turning once. Grill on the hot BBQ grill for 12-15 minutes or until chicken is done almost cooked through, turning occasionally.

Reheat the gravy. Remove chicken pieces and dump them in the gravy. Add in cashew paste and dry grind spices and stir to combine. Cook for 2-3 minutes, not more than that. Add in heavy cream and give it a good stir. Turn off the heat. Adjust seasonings. Sprinkle kasuri methi leaves and fresh chilies. Cover it for 5 minutes. Sprinkle some coriander leaves. Serve immediately with naan, paratha or rice along with salad.

Happy Cooking!