Chicken Tikka Masala


  • 3 Boneless Chicken Breasts (Cut into Small Cubes)

For Marination:

  • 1 Tsp Salt
  • 2 Tsp Lemon Juice
  • 4 Tbsp Yogurt
  • 2 Tsp Ginger Garlic Paste
  • 4 Tsp Kashmiri Chilli Powder
  • 1/2 Tsp Garam Masala Powder
  • 2 Tbsp Olive Oil

For the Gravy:

  • 2 Medium Onions, Finley Chopped
  • 2 Tsp Ginger Garlic Paste
  • 1 Cup Tomato Purée
  • 6 Tbsp Fresh Cream
  • 1/4 Tsp Turmeric Powder
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Cumin Powder
  • 1/2 Tsp Garam Masala Powder
  • 1 Tbsp Kasuri Methi ( Fenugreek leaves, roasted and crushed)
  • 3 Tbsp Refined Oil
  • Salt to Taste


  1. Cut boneless chicken breasts into into 2” size tikkas.
  2. Marinate the tikkas with salt, lemon juice, yogurt, ginger paste, garlic paste, kashmiri chilli powder, garam masala and olive oil.
  3. Set aside in room temperature for 1 hour.
  4. Heat oil in a frying pan.
  5. Place the tikkas side by side in batches on medium heat for 2 mins and then turn on the other side. Continue to fry it on medium heat on the other side for another 2 mins.
  6. Remove tikkas from fry pan.
  7. In the same fry pan, add finely chopped onions.
  8. Caramelize the onions and make paste using a food processor.
  9. Return caramelized onion paste to fry pan, fry for 2 minutes.
  10. Add ginger paste, garlic paste, tomato puree and mix.
  11. Make spice mix: turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala.
  12. Add spice mix, salt into the tomato gravy and 1/4 cup water, mix. Simmer for 2 minutes.
  13. Add the fried tikkas, give a mix and add 1/4 cup water, mix.
  14. Add the fresh cream, give a mix and cook on low heat for 5 minutes.
  15. Roast crushed kasuri methi, add to tikka masala and simmer on low heat for 2 mins.
  16. Serve with naan or rice.


Chicken Tikka Masala – The Official Hossain Family

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