chicken tikka masala recipe sanjeev kapoor

This dish is high in protein, low in fat, and can be easily digested. It is one of the most favorite dishes for chicken lovers of all ages. You can prepare this dish in many different ways such as sauté it, steam it, or bake it. Serve the delicious chicken tikka masala with rice or roti.

The best thing about this recipe is that similar to the butter chicken recipe, you may have these ingredients ready in your kitchen. There is no extra struggle to go out and buy any special ingredients to make this recipe. The easy Chicken Tikka Masala recipe is generally made with chicken that is marinated with yogurt and grilled in the charcoal to obtain that incredible bbq flavor. But for making it in an easy manner we will be using a skillet pot for cooking that will help us to obtain the similar flavors.

Try to use chicken thighs instead of breasts to get the succulent juicy flavors. And also using thighs cut down the time of marination as you will need only 10 minutes to marinate the chicken before cooking. But if you are using chicken breasts then it is not an issue, but just try to marinate it overnight to obtain the best results. For the Chicken Masala recipe as well you can use chicken thighs.

Ingredients

• 400 grams Boneless chicken cut into pieces
• 1 1/2 teaspoons Ginger paste
• 3 teaspoons Garlic paste
• 1 tablespoons Kashmiri red chillies paste
• Salt to taste
• Black salt (kala namak) 1/2 teaspoon
• 1/2 teaspoon Turmeric powder
• 2 tablespoons Yogurt
• 1/2 teaspoon Garam masala powder
• 1/4 teaspoon Carom seeds (ajwain)
• 3 1/2 teaspoons Lemon juice
• 1/2 tablespoon Gram flour (besan)
• 1 teaspoon Red chillies crushed
• 3 tablespoons Oil
• 4 medium Onions

• 5 tablespoons Oil
• 2 medium Green capsicums cut into 1 inch pieces
• 4 medium Tomatoes, seeded, cubed
• 1 1/2 inch piece Ginger chopped
• 10 Garlic cloves chopped
• 1 teaspoon Coriander powder
• Turmeric powder a pinch
• 1/2 cup Tomato puree
• 1/4 cup Khoya/mawa grated
• Salt to taste
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Green cardamom powder
• 1/2 teaspoon Dried fenugreek (kasoori methi)
• 2 tablespoons Fresh cream
• 2 tablespoons Honey

How To Make Chicken Tikka Masala

• Add chicken to a bowl and mix with ginger paste, garlic paste, yogurt, Kashmir red chilli paste, salt, black salt, turmeric powder,garam masala powder, carom seeds, lemon juice, gram flour, and crushed red chillies. Marinate the chicken with masala for 1-2 hours.
• In a non-stick pan, heat oil and cook chicken for 3 to 4 minutes on high heat then reduce heat to cook further.
• Chop 2 onions in a chopper and cut into cubes the remaining2 onions. Remove seeds of 2 tomatoes and cut into 1 inch cubes. Also, cut the capsicum into 1 inch cubes.
• In another non-stick pan, heat 3 tbsp oil and sauté the cubed onions, tomatoes, and capsicum for 2 minutes and transfer the vegetables to a bowl.
• In another pan, heat 2 tbsp oil and add cumin seeds and sautéfor a minute then add chopped onions, ginger and garlic and sauté. Grind the remaining 2 tomatoes and add the mixture to the pan and cook.
• After a minute, add coriander powder, a pinch of turmeric powder and sauté. Add tomato puree and khoya and sauté for a few minutes.
• Now, add red chilli powder, salt, green cardamom powder, and kasoori methi. Sauté until the oil begins to separate then add chicken and mix.
• Finally, add fresh cream, honey, and sautéed vegetables. Mix well.
• Serve the chicken tikka masala hot and enjoy!

Lazeez Murgh Tikka Masala Recipe Card

Ingredients

• Boneless chicken cut into 16 pieces 400 grams
• Ginger paste 1 1/2 teaspoons
• Garlic paste 3 teaspoons
• Kashmiri red chillies paste 1 tablespoons
• Salt to taste
• Black salt (kala namak) 1/2 teaspoon
• Turmeric powder 1/2 teaspoon
• Yogurt 2 tablespoons
• Garam masala powder 1/2 teaspoon
• Carom seeds (ajwain) 1/4 teaspoon
• Lemon juice 3 1/2 teaspoons

• Gram flour (besan) 1/2 tablespoon
• Red chillies crushed 1 teaspoon
• Oil 3 tablespoons
• Onions 4 medium
• Oil 5 tablespoons
• Green capsicums cut into 1 inch pieces 2 medium
• Tomatoes Seeded and cut into 1 inch pieces 4 medium
• Ginger chopped 1 1/2 inch piece
• Garlic cloves chopped 10
• Coriander powder 1 teaspoon
• Turmeric powder a pinch
• Tomato puree 1/2 cup
• Khoya/mawa grated 1/4 cup
• Salt to taste
• Red chilli powder 1/2 teaspoon
• Green cardamom powder 1/4 teaspoon
• Dried fenugreek leaves (kasoori methi) powdered 1/2 teaspoon
• Fresh cream 2 tablespoons
• Honey 2 tablespoons

Method

Step 1

Place chicken in a bowl, add ginger paste, garlic paste, Kashmir red chilli paste, salt, black salt, turmeric powder, yogurt, garam masala powder, carom seeds, lemon juice, gram flour, crushed red chillies and mix well. Let them marinate for 1-2 hours.

Step 2

Heat oil in a flat non stick pan, add the chicken pieces and cook for 3-4 minutes on high heat. Reduce heat and cook.

Step 3

For gravy, chop 2 onions in a chopper. Cube the remaining 2 and separate layers. Cut green capsicums into 1 inch pieces. Halve and remove seeds of 2 tomatoes and cut them into 1 inch pieces.

Step 4

Heat 3 tbsps oil in another non stick pan, add cubed onion layers, capsicums and tomatoes and saute for 2-3 minutes. Transfer into a bowl.

Step 5

Turn over the chicken pieces in the first pan and let the other side cook.

Step 6

Heat 2 tbsps oil in the second pan and add cumin seeds. When they begin to change colour add chopped onions and saute.

Step 7

Grind remaining tomatoes. Add garlic and ginger to the pan and saute. Add freshly ground tomatoes and continue to saute.

Step 8

Add coriander powder, a pinch of turmeric powder and saute for a minute. Add tomato puree and mix. Add khoya and mix and saute for a few minutes.

Step 9

Add salt, red chilli powder, green cardamom powder, kasoori methi and mix and continue to saute till oil begins to separate. Add chicken pieces and mix.

Step 10

Add fresh cream and honey and mix. Add the sautéed vegetables and mix.

Step 11

Serve hot.

Chicken Tikka masala Recipe Sanjeev Kapoor

Ingredients

• 2 Tbsp Curry or tandoori paste
• 2 tbsp Natural yogurt
• 2 Chicken breasts (skinned)
• 3 tbsp Single cream
• 200-gram Tomatoes
• 2 tsp Root ginger (grated), peeled
• 2 cloves Garlic (chopped), peeled
• 3 tbsp Olive oil
• 2 Bay leaves (optional)
• 1 medium Onion (chopped), peeled
• 2 medium Red chilies (seeded (if using Birdseye use only half to one), chopped
• 1/4 tsp Turmeric
• 1/4 tsp Paprika
• 1/4 tsp Salt
• 1/2 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1/4 tsp Garam masala
• 25-gram Fresh coriander leaves (optional)

How to make it :

• The first thing first, put the curry or tandoori paste into a bowl with the yogurt, stir it well, and then add the chicken pieces and stir it well again.
• After doing a lot of stirring, put that bowl into the fridge for 1 to 2 hours.
• Now, preheat your oven to 180C/350F.
• After following the above steps, put the chicken pieces into an ovenproof dish and bake it for straight 10 minutes.
• Now, on the other side, blend together ginger, the cream, garlic, and tomatoes in a bowl and set it aside.
• Now, heat the oil in a saucepan and add bay leaves (if you want to) and the onions and fry them until the onion starts turning into golden-brown.
• Once it has done, add the chilies, salt, turmeric, cumin, garam masala, coriander, and paprika and stir for 1 minute.
• Now, put the chicken pieces and fry for only 5 minutes.
• After doing that, add the cream and tomato mixture, cover it and cook it at minimum heat for next 5 minutes.
• The chicken curry should look like red and creamy and its texture should be fairly smooth and thick.
• After doing these things above, add 125 ml/5 fl oz water and cook it for another 1 minute.
• You are almost done, now turn off your device, pour it into a serving dish and if you wish you can garnish with the coriander leaves.
• At last, serve with Naans, pita breads, or rice in front of your family members or friends

Vegan Variation

For a vegan version of this recipe you can do the following substitutions:

• use extra-firm tofu in place of paneer.
• marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
• replace butter with vegan butter.
• replace heavy cream with coconut milk.

Tips & Notes

• I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
• Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
• If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
• You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.

Thank you for staying with this post “chicken tikka masala recipe sanjeev kapoor” until the end.

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